Fall came, lasted for a day. It snowed and then fall came back! Yesterday, the temperatures were rising from mid 20s to low 40s and all the leaves were fragrant and yellow! Pumpkin bread was calling my name!
I have a great recipe for maple pumpkin baked doughnuts here, and felt that there needed to be a friend of that recipe to go along with the fall theme. This pumpkin bread is full of delicious organic pumpkin flavor, spice and melty vegan chocolate chips.
pre-heat your oven to 350°F and line your loaf pan with parchment paper and grease the ends with vegan butter
in the bowl of a stand mixer or in a bowl with a hand mixer combine your melted vegan butter, pumpkin puree and maple syrup
next add in your baking soda, baking powder, salt, sugar and pumpkin pie spice
add in your almond milk and combine well
lastly add in your 2 1/2 cups of gluten-free flour 1/2 cup at a time
remove the paddle attachment from your stand mixer and hand fold in your chocolate chips with a rubber spatula
pour your batter into your prepared loaf pan and bake for 55 minutes
test with a tooth pick and ensure it comes out clean with a few tight dry crumbs
let sit for 30 minutes before slicing
*can sub almond milk for any dairy alternative milk
*can also omit chocolate chips
This recipe is a perfect afternoon treat to go with a cup of tea. My favorite way to enjoy a slice of pumpkin bread is on the porch in a jacket enjoying the crisp fall air! Follow my instagram for more details!
To me food is like music, it fills your soul, makes you feel loved, brings people together and dances around your palate. In my family, we cook from the heart. We know a good cookie can turn your frown around. A warm home cooked meal makes you feel loved. And sharing those moments are the connections that we think of when life feels like a lot.
I don’t dabble in savory much here on my website because baking sweets is my happy place. But I wrote this recipe for Montana Women Magazine and needed to share!
I come from a big loud greek family. We always had at least 1 extra person at dinner, you never left to my YiaYia’s house (greek for grandma) hungry or without a cake in your hands and you knew you could always be fed far beyond your hunger level.
Growing up around family made leaving for college and post-graduate life hard. Suddenly Sunday’s were sleepy and consisted of a salad in my college apartment and thinking of those loud Sunday dinners that lasted way past the point of bedtime for school on Monday.
When my husband and I got married and moved from Bozeman, Montana to Florida, we became even farther away from both of our families. We were in a big kid house, with just the two of us and our dog. November 11th, we got the keys to our house and moved into an empty house with a few boxes and duffle bags of what were “ours” from our wedding and before. Mostly, clothes, silverware, pots and pans and my husbands Air Force uniforms. With my husband at training all day, I took to the new house with fury to make it feel like home. Moose, my 9lb rescue pup at my ankles going from room to room to add little to no decor, since we had only what fit in my Subaru to move to Florida with us, I tried to make a house a home. I started to realize that the biggest thing we were missing was that warm smell of orange, sage, cranberry and olive oil that made November the most savory month of the year.
On November 15th I had successfully invited every person in Drew’s Air Force class over for Thanksgiving dinner, although we had no table and no chairs. I knew that was next on the list! We had only a handful of friends who weren’t going home for the holiday and that was all I needed to show Drew and our friends some much needed family love during this time of year.
I am a deep planner. I had the desire to emulate my mom’s menu for Thanksgiving this year. Our first Thanksgiving as a married couple, in a big kid house, with our friends, all very very far from home. I started to plan out my menu, and then called my mom. She walked me through the recipes that she had made up years prior while prepping meals for our big fat Greek family.
Our menu every year consists of:
Cranberry Roasted Brussel Sprouts
Pumpkin & Sage Muffins
Orange Cranberry Sauce
Green Salad with seasonal delicata squash, sunflower seeds, and more fixins!
Garlic Mashed potatoes
Apple + Pumpkin Pie
I made my menu off of my mom’s and headed to the Air Force base grocery store. I filled an entire cart with all my goodies and ran home to prep-out the meal so Thanksgiving day could be spent walking to the beach, and eating at least 3 cinnamon rolls each! Cinnamon rolls, that is a tradition that Drew and I started when we lived in Florida. At least once a month I would make homemade gluten-free & vegan cinnamon rolls for him and his class. I would prep them the night before, and wake up 15 minutes before him to bake them off so they were warm for his friends at school. Those little moments are why I love food so much.
Furiously, I peeled potatoes, sliced brussel sprouts, prepped veggies for the salad, and tossed muffins into the oven, with Moose staring at me like I was a crazy woman. I face-timed my mom to make sure I had the right ratio of brussel sprouts to cranberries on the baking sheet. She was also prepping our her vegetables for the holiday. I had a moment where the whole world stood still and I felt like I was back in her warm kitchen slicing brussel sprouts with her. That’s what is so amazing about family. Although we were 2,000 miles apart, we were both performing the same tasks to make our families feel loved through a special meal. Recipes that have been passed down from generation and generation stand the test of time and link us back to times of love and laughter.
That Thanksgiving, I had prepared enough food to feed 20 people and we ended up having just 3 of us, and 3 dogs for our holiday dinner. The wine was flowing, we were laughing and the dogs were sleeping off their ½ pound of turkey dinner.
sweet, roasty and delicious for Thanksgiving or any other occasion!
5 cups of cut & washed brussel sprouts
2 cups of washed whole cranberries
2 tbsp of olive oil (enough to coat the veggies)
5 sprigs of fresh sage
Salt and pepper to taste
Preheat your oven to 425°F and line a baking sheet with tin foil
Rinse your brussel sprouts and peel the outer few leaves off to ensure they are bug free
Slice the end off and slice 2-3 cuts widthwise down the sprout so each slice has a flat side
Rinse your cranberries and add to the bowl of sliced brussel sprouts
Roughly chop your sage to allow aromatics to shine through
Add olive, sage, salt and pepper to your bowl of cranberries and brussel sprouts, using your hands or tongs toss gently to allow the oil, salt and pepper to coat your veggies
Place vegetables on a baking sheet and place in the oven to roast for 20-25 minutes until golden brown with crunchy edges
Serve warm and enjoy!
My heritage, my family and my connection with food makes me who I am. Those moments in the kitchen that may look like a disaster are why moms, grandmas and great-grandma’s always want you around. Feeling the love of your family in each bite holds a special place in my heart with food. As silly as it may sound, the recipes that were my YiaYia’s and my moms are the most special recipes in my collection. When I cook them for my friends and husband, I feel their connection to that moment as well.
Take a breathe, hug your loved ones and say thank you to the traditions and special moments. Those are what you look back and and tie you together many miles apart.
Before I decided to completely re-do my website, I made the most delish cake. This gluten-free & vegan lemonade cake, is like taking a sip of iced cold lemonade on a hot day. Although it is currently snowing in Montana, I am determined to find the last batch of strawberries at the grocery store.
1. Preheat your oven to 350° F and grease your loaf pan with butter, dust with flour and set aside
2. in a bowl, cream your vegan butter with your sugar
3. next add your lemon juice, vanilla, salt and baking powder until combined
4. alternating 1/2 cups of flour to 1/2 cups of Strawberry Lemonade Kombucha mix those into your butter and sugar mixture until smooth
5. next lemon zest
6. spread evenly into your loaf pan and bake for 45 – 50 minutes
7. steep black tea in hot water for 5 minutes, set aside to let cool
8. once it is cool add your strawberries and ice to the tea and drink
9. let your cake cool completely and mix your glaze
11. once the cake is fully cooled, cover in the glaze, top with strawberries and enjoy!
This cake is moist, soft, and full of bright citrus flavor. I have a family recipe for lemon bread, that recipe is amazing but this cake embodies all things that lemonade has. The bright, the sweet, the tart and the palate dance.
Grapefruit, like many citrus. fruits doesn’t get enough recognition. The zest, the tang and the sweetness all in one deliciously beautiful package. Summer evenings after a long day of work call for a refreshing cocktail that not only lingers flavor on the tongue but adds excitement to your cocktail. This rosemary grapefruit spritzer is perfect for this. The sweet but savory combination of the rosemary adds an element to this drink that would’t be nearly as tasty without it.
When I think of my ideal cocktail, it has to include fine bubbles, some tasty tequila (YAY), a citrus spike and a herbaceous element.
Not a tequila fan? I would sub Tito’s vodka instead. Another clear alcohol will do the trick here!
Let’s talk muddling!
I was never a big drinker, and still am not. I will dabble in a healthy cocktail on the weekend, but dug into the purpose of muddling herbs, fruit and rinds in a cocktail before adding in your liquids. The muddling element with fruit and herbs means you press them with strength against the side of the glass. This motion releases the flavor elements and helps them bind with the alcohol. Once combined there is a seamless infusion with the alcohol into the cocktail.
I find that muddling the rosemary in this spritzer truly brings out the flavor without being harsh and bitter how some cooked rosemary can come off. These flavors together truly make a cohesive and refreshing drink.
I hope you enjoy my go to summer beverage! Tag me so we can cheers together!
Let’s take a trip down memory lane. Back to summer when you were a kid, when the days were long, filled with laughs, snacks and tropical punch free flowing!
When Health-Ade told me their new flavor of kombucha was tropical punch, with notes of pineapple and mango, I about fell to the floor with excitement! Not only is pineapple my favorite fruit, but tropical punch booch, GUYS, this is the best thing since sliced bread! The heat of summer has hit, and the days are long, meaning there are more hours in the day to plan for picnics, days by the river and hours spent sipping tropical punch Health-Ade.
Two years ago, my summer looked different, there was an ocean and a pool involved. This year, since we moved back to rural Montana, we have an abundance of creeks, ponds and rivers to enjoy a picnic by. Landscape stretching as far as the eye can see in this big sky state. Scenery changes, moments change but the one constant of summer that stays with me from June into Labor Day weekend is the desire to be outside, 99.99% of the day.
The inviting summer breeze bouncing from mountains beckons me to the creek for my evening walks with my dog. The water dances in the eddys and bubbles natures music. With the flick of a wrist, the snap of the Health-Ade bottle opens and magically the easiest Tropical Sangria punch is made. A perfect compliment to a summer picnic.
When I think of Sangria, I think of sweet fruit, light tang and a whole lot of flavor. When the new flavor was released I knew that this flavor would pair perfectly with more fruit, a titch of tang and those delish notes of tea from the Health-Ade!
1. on a cutting board prep your pineapple by slicing off the outer layer and the top
2. slice your pineapple fruit into 2″ pieces and place into a pitcher
3. next, slice your mango, slice the edges off the pit and score into squares, push the skin towards where the pit would be and scoop out the chunks, place into your pitcher
4. in your pitcher add your sparkling water, pineapple juice and kombucha
5. let the mixture set for 5 hours in the fridge to marinate, or overnight for best flavor
6. drink and enjoy the summer moments!
One of my favorite things about sangria is how easy it is to make! You take your favorite flavors and marinate them together to form arguably the most delicious drink ever! Another reason that I find sangria to be the best summer drink is that you control your own destiny, whether you want to add wine, or not the possibility is up to you. In this particular case, I felt that alcohol would hinder those sweet and sour notes in the pineapple and mango fruit punch flavor in Health-Ade.
Tag me in your summer adventures, so I can see what you are doing this summer!
Friends, Family and peach cobbler lovers. I gather you all here to shout from the rooftops about the most epic giveaway that I am bringing you all!
Let’s start by stating the fact that I simply cannot bake a peach cobbler without a few essential products. Peaches is of course number one priority in this process but coming in next is my new MadeIn knife, my skillet and a cutting board all made in America with love from MadeIn. One thing that I have learned through my cross country moves these last 4 years is that I tend to get rid of products that break and truly move only the goods. Products that will last me a lifetime and that wear beautifully with time and millions of peach cobbler.
When it comes to summer, I feel that an appropriate way to measure time is in peach ripeness. From this peach is too firm to cook with to it is time to make a cobbler soft. You might be thinking to yourself, “oh lord, I have never made a cobbler”, or “I really don’t want a mess”. These are very valid things to think when you are a new cobbler maker, but let me assure you, this is hands down one of the easiest desserts of the summer. It’s a 1 pan dish that you mix your ingredients in, cook in and I mean heck you can eat it right out of the skillet too! Your cobbler, your rules
MadeIn came to me and asked me to create a delish recipe for summer that included my favorite products from their site, and my favorite kombucha flavor. To me this was a no brainer! With the ease of a 1 pan dessert, I wanted to share my cobbler recipe with the world. Come to think of it, I am not sure why I haven’t share this recipe sooner, since like I stated above, I count my summer in peach ripeness!
Now that I have peaked your interest, let’s start baking this cobbler!
elevate the flavor of a good summer peach in this easy to make 1 pot peach cobbler!
– 6 ripe peaches
– 1/4 cup of tropical punch Health-Ade Kombucha
– 2 tablespoons of corn starch
– 1/2 cup of granulated sugar
– 2 tablespoons of vegan butter
– 1/2 cup of sugar
– 1 cup of gluten-free flour
– 1/2 cup of vegan butter
– 1 tsp baking soda
– 1/4 tsp salt
slice your peaches 1/4″ thick using your MadeIn knife and butcher block, when you finish cutting all your peaches and set aside in your MadeIn saucepan
add your Health-Ade, sugar and corn starch to the peaches and place your saucepan on a low powered burner until your peaches are getting soft and your sauce is thickening up & bubbling
a small bowl mix your vegan butter, sugar, flour, baking soda and salt and using your hands or a fork cut the butter into the flour to create a biscuit
remove the bubbling peaches from the heat and place the biscuit on top of the peaches
place in a 350° F oven for 45 minutes to cook the biscuits
serve warm with a scoop of vegan ice cream
best when served warm with a scoop of vegan ice cream or for breakfast! 🙂
Not only is it a perfect recipe for summer, if you can’t find peaches you can easily substitute any stone fruit. I love to add plums and peaches together if my local farmers market is low, or nectarines for an extra zing! One thing to note is that you can’t go wrong with this recipe! If you don’t have something, use your best baking self and or channel me and add in what you think! If you are stumped at the local selection of fruit, go ahead and DM me. I will point you in the right direction.
As always, all opinions, recipe creation and images are my own. I feel that in true transparency, like I always am with you, I want you all to have great success in the kitchen and as a baker, and chef, those initial confidence boosts come from your tools. Tools, great ingredients and a smile are the building blocks to any delicious meals, dessert or day in the kitchen!
Tag me in your posts, comment away and let’s get you guys the tools to make an incredible cobbler! Happy summer! And even happier baking!
Friends, Health-Ade aficionados, fellow snackers, summer is here and that means afternoon bbq’s and appetizers for meals!
There is something about summer that brings a new light to snacking! To me, things taste better in the summer. Strawberries are sweeter, mangos have a place and rosé can be served all day! Health-Ade bubbly rosé that is!
When I first took a sip of this flavor, I was literally floored. Not only is the rosé flavor subtly, but the mangosteen adds depth to the kombucha and boy does this scream summer! When it comes to parties with friends my favorite part of the prep is planning the meal and the drink pairing. My go to fridge staple for a get together is to have options for people who are gluten-free (me!), vegan, non alcoholic drinkers and then those who eat all of the above. There is nothing harder than going to a party and realizing you can’t have anything but water…story of my life. I always keep 6 bottles of kombucha in my fridge and those flavors rotate seasonally! Right now, since it is hot outside, I like to keep my fridge full of the new Cherry-Berry, the Bubbly Rosé, and the fan favorite, California Grape.
Let’s talk about food pairing with a summery twist for my all time favorite summer go to, the Bubbly Rosé. For appetizers, I love to toss together a giant cheese, and snack plate on a few big platters for a wide variety of snacks. To pair with a crisp rosé wine and the bubbly rosé kombucha I like to fill the platters with fresh strawberries, goat cheese, salted nuts, dried mango (pairs perfectly with the Bubbly Rosé), some cucumbers for crispness and a hot chicken sausage. If you are a vegetarian, omit the meat and add in a serving of chickpeas with olive oil and dill!
These flavors all have one thing in common, the lightness on the palate. Like the Bubbly Rosé and rosé wine, the crispness of the drinks add bright notes on your tongue, this is complimented best with lighter foods like fresh fruit, cucumber and goat cheese. Summer is about indulgence, fun foods and being outside with your friends, so a big platter of fun apps, a Health-Ade or a glass or Rosé is the best way to celebrate the warm weather and birds chirping!
It is that time of year again, we are packing up and moving! I am not familiar with an early summer that we haven’t moved so to me, I get the moving itch around June!
September 2018, SLC, UT
I am having a hard time writing this post to be completely honest. This last year of life since our last move has been really hard. Toxic jobs, stressful living situations and overall a black cloud over our lives. One thing that I find joy in, is that finding a new place, apartment, house what have you, is your home for X amount of time and Drew and I truly feel that our place here in Utah was not home. Between stressful landlord situations, and sketchy parking, we for sure didn’t go to bed every night thinking we were safe. That feeling really takes a toll on your body and we are feeling it after a year!
September 2018, SLC, UT
Not to drag this into a negative post, but sometimes life takes you in very mysterious ways. That being said, there have been amazing things to come out of our year in Utah. I had the opportunity to grow so much as a creator, business woman and individual. I got first hand experience sticking up for unfair and prejudice behavior towards women in the workplace, found my voice in my photography and have been able to carve out my business to what it is today! For those things I feel proud!
May, 2019 SLC, UT
That being said, we are so excited to move.
I wrote a post a few months ago when a very jarring event happened in my career. I didn’t end up posting it, simply because I felt that it was more of a process for me to purge my emotions and set that feeling in the past. Drew and I went to Oregon with Moose for a wedding in early June and both had the hardest time driving back to Utah, we really just wanted to turn north and head to Bozeman. Leaving all our superficial things behind in our apartment. But that is not responsible haha! In my post for my 25th birthday, I dug deep into who I have become as a woman and every place I have lived, the people I have interacted with and gotten to know, who have shaped me. (read that post here)
We had the opportunity to make the decision for ourselves this time in terms of where we wanted to move. I had a few offers come into my lap and for the first time in my life, I was able to make the decision I wanted to make. Long story short, we are moving back to Bozeman, Montana. This is where I went and graduated college (Montana State University – Go Cats!), met my amazing husband and adopted Moose. To us, Bozeman is the place we grew and became who we are as individuals and as a couple.
2018 Winter, SLC, UT
Although, we will be bunking at my parents house for a moment until we find a house to buy (WOW yes – we are actually shopping for a house!) this is something that we have both talked about for a while now. I am looking forward to what Montana has to offer for my soul, my grounding and to be honest, my dog! She loves the trails and of course chasing gophers in my parents pasture!
I am so excited to share more with you all, like I did when we were in Florida! This time we are moving without a set end date, and I can’t wrap my head around this yet! For the past 5 years I have moved every 12 months, so this is a huge change for me! We are really excited to be closer to our families and friends in a place that we truly love!
Ennis, MT, 2016
We are really excited for this chapter to start and know we are excited that there isn’t an end date to our Montana adventure!
If you are anything like me you have to have a little sweet treat after dinner!
Let’s talk mindful indulgences!
FrontPaige.net is a place for all things gluten-free, baking and lifestyle. One thing I hardly share much about is my passion for fitness, simply because I don’t wear makeup when I workout, and find it really hard to want to take pictures of me working out. I know, crazy haha! I have been a very active gal from the day I learned how to walk, because I didn’t walk first, I freaking ran! By age 6 I had run full force into the kitchen table after my mom and dad telling me not to run into the house, but hey the dead tooth didn’t stop me from moving!
delish, healthy and tastes like a real deal chocolate chip cookie! healthy never tasted so good!
– 2 scoops of vanilla protein powder (my go to is “orgain” vanilla pea protein
– 2 tbsp of creamy peanut butter
– 2 tbsp of ground flax seed
– 1 tbsp of almond flour
– 1/4 cup of water or almond milk
– 1 tsp of maple syrup
– 1/3 cup of enjoy life or lilys chocolate chocolate chips
1. Preheat your oven to 350° F and place a piece of parchment on your baking sheet
2. in a bowl mix together your peanut butter and your maple syrup
3. next add in your vanilla protein powder, almond flour and ground flax
4. add your water to the dough and mix until the dough thins and all the components are combined
5. fold in your chocolate chips until well combined
6. using a cookie scoop or two spoons place cookie dough rounds on the prepped cookie sheet and bake for 12-15 minutes until set
makes 10-12 cookies: *subject to change if you make more or less, the below is based on 10 cookies
calories: 44 per cookie
protein: 3g per cookie
fiber: 1.5g per cookie
carbs: 2.7g per cookie
In the post I wrote about my birthday – see here – I talked about how I have a hummingbird like personality and I am realizing that is just who I am! I love to workout, walk my dog and just live an active lifestyle! When it comes to what I eat, I stick to a healthy diet 80% of the time, and indulge because it is truly my job to taste my recipes 20% of the time. I am all about recipe testing a cake and eating a slice of cake but also having a salad for lunch! You gotta live your life guys!
That being said, when I wake up, I always crave sweet. I am very much not a savory breakfast person…unless I am going out to brunch then I am all about the savory! But 9/10 at home I reach for my healthy fiber protein cookies for a late night bite or an early morning coffee treat because they are truly healthy for you!
Let’s circle back to balance. Like I said, I very much could turn this website and my instagram into a fitness and health account about tracking this and tracking that, but that is not me. But if you are tracking for your wedding, post partum or just because you feel like you need to, I have linked the macros for these cookies in the recipe for you! When it comes to balance and the balance of eating sugar I really try to move away from sugar, that is why most of my recipes – with the exception of course to some – have 0 added sugar in them. I feel the negative effects on refined sugar in my body, I feel sluggish, my muscles ache when I walk my dog and tbh my migraines become unbearable! These cookies are added sugar free and I use high quality chocolate that again doesn’t add white sugar so there really isn’t a reason to eat the whole batch of 10 in 1 night! (because I totally do HA!).
By simple switches from a stack of French toast to a few protein cookies, I have found that my migraines have gotten better and that you can mindfully indulge and feel that you are truly truly indulging!
I posted this recipe on my instagram a few days ago and my DMs blew up (thank you all! I love DMs!). A few months ago, I started poking around and asking my sister what her boyfriends favorite cake is, because he is spending his birthday in Oregon with us, while we visit for our family friends wedding! His birthday falls on the day of the wedding and we knew we wanted to celebrate him as well! He is an incredible illustrator, he and me sister are so stinking talented, and I knew that the cake had to be gluten free and vegan so I could also indulge!
When Lily got back to me she said, “Lemon Poppy seed”. My heart started to race because I have never tested this recipe before! Not only do I have to make a bomb-ass lemon poppy seed cake, I have to make it vegan, gluten free and oh transport it to Oregon and have it hold its moisture for 3 days. I had the work handed to me!
I went to the drawing board and started doing my research on different base lemon cake recipes. I found there were a ton of similarities between the 20 recipes both not vegan and vegan. I ended up using the basis of my vanilla cake and adding a lot of lemon juice, lemon zest and a twist of vanilla. I feel the vanilla added depth to the butter flavor and the lemon added the brightness that was needed.
Not only is this cake incredibly quick to prep, it lasts great for a few days unfrosted and wrapped tightly while stored in the fridge which is was BIG goal here! I went ahead and tested this recipe a few times and am confident in saying, this is a winner!
– 1/4 tsp lemon extract *if you dont have add more juice
– juice of 1 whole lemon
– 1 tsp lemon zest
– 1 tsp vanilla extract
– 2 tsp baking powder
– 1 1/4 cup of non dairy milk
– 2 tbsp poppy seeds
– 1 tsp salt
– 2 cups of gluten free (1:1 flour)
– 1/3 cup of vegan butter
– 1 tbsp of coconut milk
(canned thick coating on the top)
– 2-3 cups of powdered sugar depending on the
moisture in your coconut milk
– 1 tsp vanilla extract
– 1 tsp salt
1. Preheat your oven to 350° F and grease your 2, 7″ cake pans or 1, 9″ cake pan, dust with flour and set aside
2. in a bowl, cream your vegan butter with your sugar
3. next add your lemon extract, vanilla, salt and baking powder until combined
4. alternating 1/2 cups of flour to 1/2 cups of non dairy milk mix those into your butter and sugar mixture until smooth
5. next add your lemon juice and lemon zest
6. lastly, add in your poppy seeds and stir until fully folded through your batter
7. evenly fill your 7″ baking rounds with batter and bake for 35-40 minutes until a toothpick inserted comes out clean
8. while your cakes bake, beat your vegan butter, coconut cream, vanilla extract and salt
9. add in your powdered sugar to create a vegan butter cream, the texture should be thick but spreadable
10. let your cakes cool completely and cut then in half length wise to create 4 layers
11. alternate cake, frosting, cake and frosting to create a layer cake with 3 of the layers
12. using the 4th layer (choose a top piece with the “crust”, using your hands create a cake crumble and set aside
13. after your cake is frosted, add your cake crumble as decoration, top with fresh fruit and enjoy!
best kept in the fridge covered to stay fresh longer!
Let’s talk about transportation of cakes!
When we were prepping to get married 2 years ago, I had decided to make our own cake. I couldn’t find a cake baker in the area (south west Montana) that had a good, not dry vegan and gluten-free cake so I said, “heck, I will make my own!”. I had to prep this cake at least 2 weeks before our wedding due to travel and the week before prep. The key to keeping cakes fresh is allowing them to cool for hours before wrapping them in plastic wrap. Usually and in my everyday life I avoid plastic at ALL costs. But in this case, you have to have a tight suction on your cakes to suck out air.
Step 1. Bake your cake
Step 2. Allow your cake to FULLY cool (I am talking 3 hours)
Step 3. Wrap each layer that you make individually 4 times with Saran Wrap and TIGHT
Step 4. if you are baking the cake weeks in advance, toss it in the freezer, if you have a few days, toss it in the fridge
Step 5. Transportation: Whether you are flying or driving, get an insulated bag or cooler and fill with ice packs wrapped in towels (we don’t want them leaking condensation on to the cakes), fill the cooler with ice, and your cakes, you can stack them here in their individual wrapping and cover them again with ice packs in towels
Step 6. Upon arrival at your first or final destination, put cakes immediately into the fridge for an event within the next 3 days or the freezer for an event in the next week
*allow your cakes to thaw in the fridge for 1 day prior to your event – may need more per cake size
Step 7. Pull out your chilled cake rounds from the fridge and start frosting (I like to frost a cold cake to avoid crumbs
*if you are using a pound style cake or a denser cake, I suggest a simple syrup cake soak on each layer before frosting to bring back moisture
Step 8. Frost your cake and enjoy!
Now that I figured out how to transport this cake, I wanted to share it with you! Feel free to top the cake with fresh berries, I choose strawberries, but blackberries, blueberries and raspberries will work beautifully. Enjoy with a friend and tag me in your posts! I love seeing the creations you make!