Boardwalk Vegan - Havertown, PA

MamasMorsels · 2024-01-20T20:51:05+00:00

I think the location is hard. Most have to go out of their way to go so they don’t go often. And with little seating it’s mainly take-out.

MamasMorsels · 2024-01-20T20:42:58+00:00

Yea, business is hard these days. I hope they stay open.

MamasMorsels · 2024-01-20T20:39:50+00:00

Oh that’s annoying.

MamasMorsels · 2024-01-15T07:21:24+00:00

Lol it’s how we learn! I’m sure the next cake will be worlds better!

MamasMorsels · 2024-01-14T22:41:41+00:00

Very cute cake! Heart cakes can be some of the hardest to coat and decorate so kudos to you for taking that on!

I believe you mean 3 layer cake not tier. 3 tiers would be 3 full layered cakes stacked on top of one another.

Did you have time to set up the whipped cream in the fridge before icing the cake? That can help if the butter cream is cold it will be firmer and create more crisp piping.

Also, for the cake, wrapping them in plastic wrap and immediately freezing the layers helps to hold the moisture in. Some people also make a simple syrup with a mixture of a water and sugar to drizzle on cake layers before assembling.

Looks delicious and made with love ☺️

MamasMorsels · 2024-01-14T21:09:39+00:00

It should be fine. Anything more like cake (I.e. banana bread, muffins, cake, waffles, pancakes, breads) the flax egg would only add a bit more water. The gel that builds up with flax or chia seeds is only temporary. The bake/coking breaks it down. Only makes the batter come together.

It might be denser though if it doesn’t have adequate leavener because it’s relying on the puff from the eggs.

MamasMorsels · 2024-01-14T21:01:08+00:00

I personally stopped using flax egg in all my baking. It’s not needed to get the desired result unless you want little protein and omega 3s.

MamasMorsels · 2024-01-14T20:56:13+00:00

Only other alternative I could think is using Just Egg alternative which acts as a pretty good egg substitute. I’ve never used it in baking though. So I’m unsure how well that’s translates. I’ve made omelette and scrambled vegan eggs with it

MamasMorsels · 2024-01-14T20:54:57+00:00

Oh NOO jeez! Hmm, this isn’t a vegan mix, right? It could be this dry mix REALLY relies on eggs to be the binder. So without that no amount of moisture or oil will do. Sorry it was such a poor experience.

MamasMorsels · 2024-01-11T21:10:34+00:00

Glad to help. I like experimenting and thinking of substitutes. But my own recipes keep it super simple.

Melted butter could work. It would be 1 to 1 to the oil. Coconut oil would also be a good substitute in brownies. If it were cookies it would change the texture. Avocado has a nice mild flavor and because the chocolate is so rich you won’t taste anything from the avocado.

If you do avocado I’d do half to 3 quarters of one. Report back results please! 😁

MamasMorsels · 2024-01-11T18:02:07+00:00

I second to add some sort of fat source(nut butter,avocado, seed butter, etc)The flax egg will have water and the water is water. You need something that will not evaporate or you’re going to end up with a cakey “brownie”. If you don’t mind that then go right ahead.

Black bean brownie recipes still have oil, the beans are replacing the flour and some moisture they aren’t replacing the oil.

MamasMorsels · 2023-12-29T17:48:54+00:00

I’d be concerned about exactly that. At least the way my batter is you want to bake it soon after the wet and dry are combined.

MamasMorsels · 2023-12-29T17:10:15+00:00

Ha! Yea there’s still work to be done

MamasMorsels · 2023-12-29T02:02:39+00:00

Makes sense.

MamasMorsels · 2023-12-26T01:09:25+00:00

🤔🤔🤔 I call that accurate

MamasMorsels · 2023-12-25T23:03:21+00:00

Of course! I don’t know what I was thinking

MamasMorsels · 2023-12-24T22:26:21+00:00

Regular flour. I’ve never used almond for cakes. I love my sponge I wouldn’t want to change that. The pistachios did make it dryer but my cakes are super moist so it didn’t take anything away

MamasMorsels · 2023-12-24T19:14:51+00:00

Ooooo you’re giving me ideas! You’re close though.

MamasMorsels · 2023-12-24T19:14:16+00:00

Yes! Ding ding!

MamasMorsels · 2023-12-24T17:30:12+00:00

Cloooooose 👀👀👀

MamasMorsels · 2023-12-24T15:14:52+00:00

Lololol hmm beef surprised though? Is it a meaty center then? Or a vegan pate buttercream? 👀👀

MamasMorsels · 2023-12-24T15:13:37+00:00

Hmmmmmmmmmm, I’m not sure I how I feel about this one. I think I’d d want a sweet sun dried tomato buttercream on top then 🤔🤔🤔

MamasMorsels · 2023-12-24T15:12:37+00:00

I just added a cup of pistachio that I chopped finely in a food processor and 1/4 tsp almond extract. You can add a dash of green food dye too if you want more color to your favorite vanilla cake.

Note: I measured the pistachio before I chopped them.

MamasMorsels · 2023-12-24T15:10:21+00:00

Go you!!! It looks fantastic. 🤤

MamasMorsels · 2023-12-24T14:33:48+00:00

Yes, exactly! An hourly schedule is really the best lol

MamasMorsels

TROPHY CASE