Hands down, this is the easiest and quickest cake I have ever made and as such is now in the running for my new fave (I’m fickle af, I know). I’m just so short on time these days I need to get my kicks fast and this cake ticked that box and then some! Iced and decorated within an hour, minimum fines

Self-confessed “buttercream enthusiast” Leslie Vigil crafts delectable cake art inspired by nature. Each multi-tier masterpiece is topped with realistic flowers and cacti, perfectly piped with buttercream frosting.

For the most epic garden party ever.

A moist, fragrant, delicious rosewater, cardamom cake perfect for anniversaries and Valentine's Day.

Cactus Lovers Cake Cactus cake, double chocolate fudge cake

Hi everyone! I am excited to be featuring Sherrie from Mesa, AZ, for July! I am always in admiration of Sherrie’s cakes and creations. Everything she makes is just beautiful, as you will see when you read on! She definitely has a knack for natural talent when it comes to cake decorating. Check out the...

Hello my foodies, Recently I published a video on Instagram , from the tutorial Cactus cake of maison_olivia which has been a craze it is understandable because this cake is incredible, if you don't know it's a cake, the optical illusion is perfect. I have a particular attraction for cactus cakes or even cupcakes, I am impressed by the perfection of the optical illusion by the shape, by the combination of colours. Anyone who wants to learn how to make this cake, I share with you the youtube video of maison_olivia subtitled in several languages including French and English. Find the video below Recipe Cactus cake Ingredients: Chocolate sponge cake Egg 150g ( about 3 eggs ) Sugar 90g Vanilla extract (optional) Cake flour 75g ( Flour with baking powder already incorporated) Cocoa powder 15g Unsalted butter 20g Milk 15g Butter cream Unsalted butter 450g Egg white 150g Sugar 180g Video link of his recipe for genoise and buttercream CACTUS CAKE VIDEO TUTORIAL I hope you like it. Now it's up to you. Find maison_olivia on Instagram and on youtube Maison Olivia Tag us on instagram amourducake if you made this recipe. Leave me a comment, I'd love to!! 😘😘 Join us on Instagram: AMOURDUCAKE

Introducing the best vegan pound cake! It is so rich and tender that you will never believe this pound cake is entirely eggless and plant-based. Complemented by a hint of vanilla, this classic dessert has a dense yet delicate crumb that will leave you asking for an extra slice!

Potted plants, succulents

Made for a guys 40th. He is a chilli lover and a marzipan lover. The cake inside the pot is chocolate chilli flavour. The chillies were made from marzipan and the leaves from white chocolate coloured green. Although the wires were covered in florist t

Jiahn Kang, 31, is the owner of Brooklyn Floral Delight. The bakery was founded in 2015 and specializes in detailed succulent and floral cake decorations.

Hello my foodies, Recently I published a video on Instagram , from the tutorial Cactus cake of maison_olivia which has been a craze it is understandable because this cake is incredible, if you don't know it's a cake, the optical illusion is perfect. I have a particular attraction for cactus cakes or even cupcakes, I am impressed by the perfection of the optical illusion by the shape, by the combination of colours. Anyone who wants to learn how to make this cake, I share with you the youtube video of maison_olivia subtitled in several languages including French and English. Find the video below Recipe Cactus cake Ingredients: Chocolate sponge cake Egg 150g ( about 3 eggs ) Sugar 90g Vanilla extract (optional) Cake flour 75g ( Flour with baking powder already incorporated) Cocoa powder 15g Unsalted butter 20g Milk 15g Butter cream Unsalted butter 450g Egg white 150g Sugar 180g Video link of his recipe for genoise and buttercream CACTUS CAKE VIDEO TUTORIAL I hope you like it. Now it's up to you. Find maison_olivia on Instagram and on youtube Maison Olivia Tag us on instagram amourducake if you made this recipe. Leave me a comment, I'd love to!! 😘😘 Join us on Instagram: AMOURDUCAKE

Looking for the best pistachio cake recipes? Our vegan and gluten-free pistachio cake is the ideal choice. Treat yourself to a delicious and healthy sweet delight!

This vegan pistachio lemon olive oil cake is perfectly tender and moist. Made with lemon extra virgin olive oil and real pistachios, and topped with a cream cheese glaze. The perfect combination of zesty, nutty, and sweet!

This vegan chocolate pound cake is moist, soft, and packed with chocolate flavour. This is an easy recipe, made with simple ingredients that you already have in your pantry. If you love chocolate, you are going to love this 100% plant-based chocolate pound cake.

Cactus Cake - how to make a cute cactus themed cake with ombrè buttercream, edible sand and piped buttercream cacti.

Perfectly moist and studded with raisins, this carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla.

This vegan Biscuit cake is a plant-based twist on the classic chocolate biscuit cake much adored by Queen Elizabeth II. It is rich, decadent and a chocolate-lover's dream.

This Vegan Ras Malai Tres Leches Cake is the ultimate make-ahead dessert! A light sponge soaked in cardamom and saffron-scented nut milk. Dairyfree Eggless. It only gets better with time, so perfect for holidays, and Indian festive season!

In a world filled with beauty standards and trends, it's essential to celebrate and embrace your natural beauty. Your hair, in its most authentic state, has a unique charm and personality that...

Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version!  This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes   An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it.  Ingredients for Making Vegan Angel Food Cake:   This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin   Ingredients:   -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar   Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!