It's Finally Here!

Hello!

Today we are announcing our very first video... (drum roll please)... Toothsome Baking from Boise's Bakery!!

We'll be posting one every month until December (who doesn't love a good Christmas time treat?), maybe a tried and true favorite or something new. We're inviting you to come along for the ride.

First one: Vegan Coco Cake

CocoCake

We recorded all the footage about 4 months ago and then the big house move put it all on pause. I'm happy to say that we are almost done unpacking, still lots to do but not as chaotic as the first few weeks (heh heh).

I'm not super familiar with being in front of the camera, but it was good to get out of my comfort zone and do something different. I had lots of help from my Brother Nic and Mom to get it up and running, Nic on camera duty, Mom on sound, with lots of ideas from both.

I tend to want everything in perfect order before taking action, which can be a blessing and a curse. So I have my Mom. She helps me to get out of my comfort zone and if there isn't a list written down, oh well! She's not disorganized by any means, more like: adventurous, brave, creative (to name just a few). As we make more videos I hope to get more comfortable and accept that there will always be bumps. I decided I wanted to edit it myself, to see how I could improve, stop glaring into the camera so much (wink) and to figure out how it all works.

I hope you enjoy making and eating this cake as much as we did.

Here's the recipe again:

CAKE

  • 1 c. + 3/4 c. Bakers Choice Unbleached Flour
  • 1 t. Baking Powder
  • 1 t. Baking Soda
  • 1/2 t. Salt
  • 1 c. Granulated Sugar
  • 1 c. Water
  • 1 T. Lemon Juice
  • 1/4 c. Ripe Avocado (mashed)
  • 2 T. Vegan Butter (melted) or Vegetable Oil
  • 1 t. Vanilla Extract
  • 1 c. Vegan Dark Chocolate (melted)

FROSTING

  • 1 c. Vegan Butter (softened)
  • 2 1/2 c. Powdered Sugar
  • 1 t. Vanilla Extract
  • 1 c. Vegan Dark Chocolate (melted, cooled to room temp.)

Recipe Notes:

I bake my cake in a 9 x 13 inch pan.

This recipe can easily be made into cupcakes or mini cupcakes. For regular size cupcakes fill liners a little less than 3/4 of the way up, bake for 12-15 minutes. For mini size cupcakes fill liners 1/2 way up, bake for 7-10 minutes. 

Enjoy,

Isabelle