Comments on: Mini Yellow Cake with Chocolate Icing

By: Kristi

Kristi — Fri, 22 Jan 2010 01:14:42 +0000

We LOVE your cookbook. OH~ I own a licensed vegan home bakery in ME…not TOO far from Boston. ;o) If you’re ever in the state, I’d love to swap ideas. ~ We tried your vegan “egg sandwiches” and were just amazed! My 4yr old loved them, made bagel sandwiches with your maple tofu triangles. Thank you!!

By: Sally McCormick

Sally McCormick — Fri, 09 Oct 2009 23:59:00 +0000

Good looking cake!

I personally think you’re best doing two separate layers instead of slicing them – even though I like to think I can slice well, the two layers often comes out better in the end

Keep having fun with baking!

By: lori

lori — Sun, 02 Mar 2008 19:40:17 +0000

Wonderful , I love little desserts & yours are great. Very impressive. I look forward to trying some of your recipes. You need to find a cake decorating/supply store in your area , should have 6″ rd boards and boxes for storage and transportation of your little creations.

By: Dar

Dar — Fri, 28 Dec 2007 16:33:47 +0000

I heard the tip about the coat hanger years ago- it’s a good one! Another good tip – if you want to have your cookbook flat and keep it clean, place a pyrex pie plate or cake plate on your recipe book- you can read through it and it holds your book open.

By: Jenny

Jenny — Tue, 26 Jun 2007 06:56:37 +0000

Hey there! Just discovered your AMAZING blog, soooo many recipes I want to try…boy howdy. This cake is beyond adorable– and I thought I’d share a storage tip so your next one doens’t get smooshed by saran wrap! Use an upside-down tupperware container to store baked goods– you put the cake on the upside-down lid, then lower the bowl part over the cake and click into place. It’s airtight for freshness, but the frosting won’t get ruined. This trick has saved me many times…but maybe you’re not as OCD as I am– ha!

By: Kanuck

Kanuck — Mon, 29 Jan 2007 03:14:03 +0000

Thank you for the coathanger idea – I’ve tried it a few times since reading this post last week, and it’s so convenient and might just keep my favourite books (like VCTOTW and VWAV) from becoming more food-encrusted.

By: Claudia

Claudia — Fri, 26 Jan 2007 02:59:00 +0000

I just tried it! My favourite kitchen supply place only had 4″/10cm springform pans, so mine are slightly smaller than the ones you used.

I halved the recipe — in other words, used six cupcakes’ worth of batter — and didn’t even need to trim the cakes afterwards, since they rose so evenly.

Blogger won’t let me post pics in a reply, so I’ll send them to you separately :-)

By: Lolo (VeganYumYum)

Lolo (VeganYumYum) — Thu, 25 Jan 2007 21:21:00 +0000

Wow, thanks everyone!

Claudia – I made “one batch” of cupcakes and had enough batter left over for 4 regular sized cupcakes. I baked it at the same temperature, but it took about 30 minutes to bake all the way through. I’d check it after 25 minutes and see where it’s at. :)

By: Claudia

Claudia — Thu, 25 Jan 2007 21:00:00 +0000

Oh, and did you use the same cooking time (20 to 22 minutes) and temp (350F)?

By: Claudia

Claudia — Thu, 25 Jan 2007 20:52:00 +0000

This look so yummy! Quick question: Did you only use one batch (i.e., enough batter for 12 cupcakes) of the recipe for your two 4.5″ springform pans?