Thank you so much for helping me reach 100K! I made a little cake to celebrate 😎 (Recipe below.) CAKE Two layers of vanilla cake baked in mini round pans. I used an Aldi box mix and veganized it with egg replacer, vegan butter (Nuttelex) and soy milk. Allow cakes to fully cool before next step. (Note: you may need to trim the tops of the cakes to flatten them so that they will sit together nicely once layered.) INNER FROSTING CSR brand chocolate buttercream icing mix, veganized with Nuttelex. Add this frosting between the two layers of cake and let it set in the fridge before next step. OUTER FROSTING CSR brand vanilla buttercream icing mix, veganized with Nuttelex. Ice the entire outer section of the cake and let it set in the fridge before next step. GANACHE/CHOCOLATE DRIP Melted dark chocolate mixed with heated coconut cream (the kind from a can). Make sure the ganache is cooled to room temperature before adding it to the cake, otherwise it will melt your icing. Note: making ganache can be very tricky, just to warn you. I followed a recipe and it didn't work. The mixture was too runny so I just added more chocolate into the pot to melt and thicken up the mixture. Luckily it worked! To create chocolate drips I slowly poured parts of the ganache on to the top of the cake and slowly spread them to the edge of the cake. Once they reach the edge they should slowly drip down and form that classic drip look. Once you're satisfied with all your drips, make sure the rest of the top of the cake is covered in the ganache. Note: making drips can also be tricky. I found the best way to 'master' it was by watching a bunch of videos that demonstrate the technique. TOPPINGS Donut - made with same cake batter as the cake, glazed with pink-coloured icing sugar glaze and sprinkles Marshmallow - Dandies vegan marshmallow Chocolate crunch balls - Bite Society Milky Choc Balls Chocolate piece - Vego chocolate hazelnut bar Cookie - Woolworths 'free from' chocolate chip cookie As always, thank you for watching. ❤
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