The Best Brownies - Ever! (GAPS, Paleo, Grain-free, Refined Sugar free, Gluten-free, Dairy-free)

A bold claim, I know! And I don’t just mean “the best brownies, considering they are GAPS/Paleo/Grain-free.” No, THE best brownies.

To quote my husband: “Whatever you had written down as the brownie recipe you were going to make for the rest of your life - scratch it and make these instead!”
Yep. And my husband does not follow a GAPS diet, or paleo or even grain-free, or gluten-free. He could eat any old brownie if he wanted to!

Somehow they manage to be fudgy and slightly cake-y at the same time! As far as I’m concerned - that’s pretty perfect!

This recipe started it’s life as one of Megan’s (a.k.a. Detoxinista) recipes for brownies made from almond pulp. Don’t know who that is? You are so missing out! She has a wonderful blog, full of awesome, healthy and oh so tasty recipes!

Anyway, after playing around with the recipe for a while, adjusting ingredients and amounts, I came up with a GAPSified version, that works really well, is packed with nutrition, doesn’t use a ton of almond flour, and, as mentioned above, is now our absolute favorite!

And they couldn’t be easier to make. Just dump everything in a bowl, whisk to combine, bake, done! And if you’ve done “specialty recipes” before, “quick and easy” is NOT a given!

 

Ingredients:

1/3 cup organic unsweetened applesauce (I use homemade)

1/4 cup ghee (or coconut oil)
1/3 cup raw honey*

1/3 cup date sugar (I use this one)

1/2 cup almond flour (I use Honeyville Almond Flour)

1/2 cup organic cocoa powder (I use this one)
2 tsp. organic vanilla extract
2 large eggs, pastured
1/2 teaspoon baking soda
1 pinch of sea salt

*I use our local raw hickory honey - it is fairly thick, pretty mild in flavor but strong in sweetening power, even when baked. You may have to adjust your honey accordingly, depending on how it comes through once baked and how liquid it is. The closest commercially available honey that compares to my local ones in both flavor and consistency, is this one, another favorite of mine!

 

Preparation:

Preheat the oven to 350F.

Grease and line an 8”x8” dish or pan with parchment paper.
Combine all the ingredients in a large bowl until an even and thick batter results.

Bake for 25 minutes, until the middle is no longer jiggley and the edges are pulling away from the sides of the pan.

Allow to cool before serving.

 

Note: For an extra decadent treat, frost with a little of this buttercream once completely cool. SO good!

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Chicken Broccoli Casserole (GAPS, SCD, Dairy-Free, Gluten-Free, Low-Carb)

One of our favorite GAPS casseroles! It’s pretty quick and easy and my kids LOVE this one!

 

 

 

Chicken Broccoli Casserole

 

Ingredients:

1 whole chicken, cooked (rotisserie chicken, or cooked chicken from making stock)

1 onion, chopped

24 oz. organic Broccoli (fresh or frozen)

3/4 cup Honeyville Almond Flour
1 1/2 tsp Herbamare or sea salt
1 tsp garlic powder

1 tsp onion powder
1/4 cup nutritional yeast ( I use Bragg’s Nutritional Yeast)
1/3 cup  Mayonnaise (I use homemade)
1 tsp freshly ground pepper
2 large eggs, preferably pastured
1 tbsp. pickle juice (or 2 tsp of lemon juice)
1/3 cup coconut milk ( I use  Natural Value Coconut Milk)

 

Preparation:

Preheat oven to 350 F.

Steam broccoli florets,  take the meat off the chicken and place in a large bowl.  Add the broccoli.

In a separate bowl whisk together the remaining ingredients.

Pour over the chicken and broccoli and mix until everything is well covered.

Pour into a greased baking dish and bake for 30 minutes or until the top is golden brown and it’s set.

Enjoy!

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Easy Chicken Nuggets (With Many Variations) - GAPS friendly, Paleo, Grain Free, Gluten Free, Low Carb

We love these little un-breaded nuggets around here. They are tasty and dip-able, they freeze well and they warm up great in the toaster oven. They are also really tasty cold, straight out of the fridge or lunch box.
You can also make them into larger patties and enjoy them as a burger!

Feel free to half the recipe below - it makes a LOT of nuggets. I tend to cook for several meals at once and freeze, so I don’t have to make the effort as often!

They are easy to make and you don’t have to deal with breading them. You could also just bake these in the oven, but we love them pan fried with a little ghee around here, as they get a nice little crust around them, which just adds to the deliciousness!

Unfortunately my digital camera card is currently inaccessible, so this post is without food photos today, but I will either take new ones the next time I make these, or get them off the card one way or another!

 

Easy Chicken Nuggets

Makes about 55-60 chicken nuggets

Ingredients:

3 large eggs, preferably pastured

3 tbsp. coconut flour (I use Bob’s Red Mill Organic coconut flour)

3 tbsp. almond flour (I use Honeyville almond flour)

4 lbs. of ground chicken (or ground turkey) - they also work with pork or a mix of the three

2 tbsp. ghee - mayonnaise or coconut oil work too!

• Seasonings of choice. I usually use the following:

1 tbsp.  Herbamare or sea salt

1 tsp onion powder

1/4 tsp ground nutmeg or mace

1 tsp ground cumin

1/2 tsp freshly ground pepper

 

Ghee or oil/fat of choice for cooking the nuggets.

 

Preparation:

In a large bowl, combine eggs, coconut flour, almond flour and seasonings (salt, herbs, onion powder, paprika, cumin, etc.) The resulting paste should be about the consistency of soaked bread crumbs. If it's too dry, add a little water. Then mix in the ghee (you can also use left-over mayo.)

Add the ground meat and with your hands, combine everything well.

Take about 1 tbsp. sized balls of the meat mix, flatten them a little to make a nugget shape and fry them in batches in a frying pan with 1 tbsp. of ghee or oil of choice until golden brown on both sides and cooked through. Fry them up in batches and don’t crowd the pan!

Serve with gaps friendly ketchup ;)

 

Notes and Variations:

- You can omit the coconut flour, even thought that will change the texture a little.

- You can also omit the almond flour and use either all coconut flour or another nut or seeds flour - again the texture will be slightly different though.

- They can be baked or even deep fried in some healthy oil!  Bake in a pre-heated 375 F oven for 20 minutes, or until done.

- For buffalo chicken nuggets,  add 1 tbsp. of Frank’s Original  Hot Sauce to the meat mix. Bake or fry the nuggets. Mix 1/3 cup of Frank’s Original  Hot Sauce and 1/4 cup of melted butter or ghee and heat until just warm and combined. 
After you baked your chicken nuggets for 15 minutes (or fried them in a pan to almost done), dip the nuggets into the butter/hot sauce mix and either place back on your baking sheet or back in the pan. Bake for another 5 minutes, or if frying in a pan, give them another minute or so on each side.

- If you are really looking for a breaded chicken nugget, prepare the meat mix as above, then mix the following in a bowl for your nugget coating:

• 1/2 cup coconut flour
• 1/4 cup ground white chia seeds
• 1/2 tsp Herbamare or sea salt
• 1/2 tsp onion or garlic  powder
  

Once you shaped your nuggets, gently roll them in the breading mix and ensure they are evenly coated. Place them on a silpad or parchment paper and bake as instructed above. The “breaded” variety is better baked than pan fried.
You can use the buffalo sauce instructions on the breaded nuggets too.

 

Can’t find ground chicken or can’t find the kind of chicken you would like to use, ground?

Grind your own!

I grind mine with the meat grinder attachment of my kitchen aid.  I use this one.
However,  you can also grind chicken in your food processor.

 

Here is how!

• If you are starting with fresh chicken, cut it into one inch cubes and place them on a cookie sheet, lined with parchment paper. Make sure the meat is not touching each other. Place in the freezer for 20 minutes.
• If you are starting with frozen chicken, let it thaw just a little bit, then slice into one inch cubes with a large knife. I find that chicken is often sliced much easier while still somewhat frozen!
• We need the meat to be semi-frozen, as it will enable the food processor to chop more evenly, otherwise you end up with chicken mush.
• Now fill the food processor about half full and  PULSE the meat cubes until you have about the consistency of ground meat. 
  Really, PULSE, don’t let it run!  And make sure you work in small batches.
• Pick out any larger remaining pieces and pulse those again.
• Either use straight away or, if you started with fresh chicken, freeze for future use.
  
  
  

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The Long Lost Blogger

Wow, it’s been quite a while since I’ve posted here!

It has been BUSY around here! Not that that’s new or different!

Catching you up will be a long and picture rich post, but here we go!

 

On top of the regular scheduled “programming” around our house, I’ve been busy with this:

 

 

My “babies” turned eight years old! (Seriously?! When did that happen?!) And we had a party! And it was an awesome party! And of course there were the cakes!

 

Anna wanted a Lalaloopsy cake, with figures she could keep! So, that was an easy one! Making all the buttons, butterflies and flowers was fun and quite easy - and then I just topped it off with some mini Lalaloopsies!

 

 

 

Max, of course, wanted an Angry Birds cake again, this time with the star wars theme! He wanted to be able to eat everything, so I made everything edible!

 

We also had a bouncy castle, and Daddy was manning the cotton candy machine and lots of friends came and everyone had a lot of fun!

 

 

 

 

And then there is also a lot of this!

 

 

Bumper crops, canning, freezing, prepping, freezing, jam making, drying, freezing,  pie filling making, apple sauce making, jam making, fermenting, you name it and I’ve done a LOT of it this year!

 

And of course, now there is also a whole lot of this

 

 

 

Unfortunately, our latest hard frost took out most of the zucchinis, tomatoes, peppers and egg plants. But a lot of the more cold hardy things have sprung up and are doing great! And since we have generally very mild winters, it’s prime gardening season around here even now!

 

And then there was the purging, because all of that wasn’t quite enough! I got some kind of bug which I like to call “no room left behind”, which basically includes every room, every cupboard, every box/basket, etc sorted through, organized, purged (if applicable) and cleaned out.

I am mostly through the house now (except for my husband’s office - I’m calling that one a lost cause ...) with only a couple more areas left to do!

It’s an ongoing thing really, but it is amazing how much accumulates in a family of hoarders  organizationally challenged people, even when I try to stay on top of it on a regular basis! And it always seems to be such a big deal with the husband and the kids, there is much wailing and gnashing of teeth and all that!
Even though, once we are through it, all of them are quite clear that they feel much better without all their rooms/lives in a hot mess and all cluttered up! Go figure!

 

Anyway, then Thanksgiving happened, with family staying in town for a while and we were in the rather more unique position of also incorporating a little of Hannukah into our Thanksgiving celebration, making it a once in a lifetime Thanksgivukkah! With a variety of allergies running high in the extended family, it was an interesting experience, making all the familiar, expected and traditional goodies, while keeping everyone happy and healthy!

We had gluten-free Rugalach (nuts and honey as well as poppy seed filling,) gluten-free corn casserole, the turkey of course, dairy and gluten-free gravy, dairy-free and regular mashed potatoes, potato cakes with apple sauce, lingon berry and cranberry sauce and speaghetti squash! For dessert with had gluten-free dutch apple pie, marshmallow dreidels, gluten-free chocolate and cookie acorns. Wondering what our dietary restrictions are when we all get together? No dairy, no gluten, no coconut or derivatives, no soy or derivatives, no garlic, no fish, no artificial sweeteners and no red peppers and no beans. Those are the bigger ones, not including the “dislikes” that everyone brings along too!
Anyway, as you can see, we had a feast and everyone was safe and happy!

I have taken a bunch of Thanksgiving photos, but I can’t find them right now, so this will serve as a place holder for me to add them later! It’s not like I don’t have a lot of other photos for you to look at in this post!

 

And now of course we’re racing full steam toward Christmas! It will be the first time that our little family will be just us for Christmas! We have never had that and even though it is unfamiliar, I am really looking forward to a laid-back, nowhere-to-go, nothing-much-to-do, keep-your-pajamas-on-all-day kind of a Christmas!

 

The other thing that’s been taking up my time and passion again, has been art journaling/painting.

 

 

 

 

 

 

 

 

I have been doing two art courses (online) in the last few weeks. And I have loved, loved, loved them!
The first one was Tam Laporte’s (aka Willowing) Fabulous Faces class which is just plain awesome! Rarely have I enjoyed a course quite that much, I have to say!

 

 

The second one is a portrait class by Gabrielle DeCesaris on skillshare and it has helped me tremendously in the technical areas and I have had quite a few “AHA” moments in terms of proportions and realistic feature composition!

{In progress}

 

And I think I have left my “can’t do faces right” persona behind now and things are looking up - and a lot more like actual faces now! I still need a lot of practice, but this kind of practice is so much fun, so I’m looking forward to that!

And in that spirit I have also signed up for Lifebook 2014 and I am SO excited for it to start - I can hardly wait!

A whole year of artsy, messy, healing, journaling, learning and expanding goodness is waiting to be explored and I will be part of it! YAY!

 

 

So, yes, that’s the last 3 months or so in a nutshell!

What new things have you been tackling in your life?

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Swabian Potato Bread (Schwäbisches Kartoffelbrot)

 

This bread has fast become one of our favorites!

As the bread baker of the family, I always like to be inspired to try new bread recipes or methods, and there is so much inspiration on the web! Rarely do breads however come out the way they are supposed to - even for a seasoned bread baker like myself!

This one, however, was a success from the very first time I tried it! I didn’t alter the recipe very much - it works fine as it is!

There is something so utterly delicious about fresh baked bread, and this potato bread does not disappoint in aroma, texture or flavor!

 

When you read through the recipe, it may seem like a lot of work, but really it isn’t, especially once you get into the grove of it. Since I usually prepare some type of dough for my bread in the evening before baking, making the 3 different batches was different but not really more work!

And on baking day itself, things go pretty swiftly too!

This bread is so delicious right out of the oven, with that wonderful crackling of the crust when you cut that first slice!

However, unlike many other loaves, this bread still has a delicious and moist crumb, days later.

In fact, it’s still great even over a week later, as we found out this week!

We all came down with a stomach virus and were off bread for a few days, yet the bread was still great, with a chewy crust and a moist interior. There is a slight note of sourdough, but it is not pronounced.

 

It’s an all around good bread that goes with savory as well as sweet! The crust is quite tender too, which my currently somewhat toothless children really appreciate!

 

I reminds me of the bread I grew up with! But better, somehow! This one doesn’t go stale as quickly and is so flavorful!

And even though it is called “potato bread”, it really has very little potato in it. Just one small one for the whole loaf. However, it seems to do amazing things to the crumb!

 

So, here are the step-by-step instructions for this delectable bread!

I am doing this recipe in grams, as it is just so much more accurate and ensures baking success, especially with bread. So, please get out your kitchen scales!

 

Swabian Potato Bread

 

The Night before:

SOURDOUGH
135 g  Rye flour
135 g  Water
13g  Sourdough starter 100% Hydration -(freshly fed)

---> COMBINE IN A BOWL, LOSELY COVER AND LET IT SIT ON THE COUNTER TOP OVERNIGHT(12-16 hrs.)

PRE-DOUGH

100g  Unbleached Wheat Flour
90 g  Water
1/8 tsp Granulated yeast   

---> COMBINE IN A BOWL OR JAR, LET IT SIT AT ROOM TEMPERATURE FOR 2 HRS, THEN PLACE IN THE REFRIGERATOR OVER NIGHT (12-16 hrs.)

   
SOAKER
40 g  Bread Crumbs (Any will work, I have even done it with some gluten-free bread crumbs that needed using up!)
75 g Water

---> COMBINE IN A BOWL OR JAR AND LET SIT IN THE REFRIGERATOR OVER NIGHT.

On Baking Day:

MAIN DOUGH:

150 g  Potatoes (cooked, peeled and mashed with a fork)

415 g Unbleached Wheat Flour

120 g Water

3  g   Granulated Yeast

16  g Salt (I use Pink Himalayan Sea Salt)

10 g Oil, Ghee, Lard or Palm Shortening

Preparation:

Prepare the Soaker, Sourdough and Pre-dough as instructed above.

On baking day, combine the ingredients of the main dough with all the other ingredients and knead with the dough hook attachment on low for 4 minutes in a stand mixer.

The dough should be slightly sticky and not coming off the sides of the bowl. If necessary, add a little more water.

Turn the speed up to medium and knead the dough for a further 5 minutes.

Place the dough into an oiled bowl, cover and let rise for one hour.

Shape the loaf  by gently folding the sides inwards a few times, without kneading it too much. We want to preserve some of that rise! Place into a floured proofing basket.

Let the dough rise for another hour or so. It should almost be fully proofed.

Heat a pizza or baking stone in the oven at 480 F. Once it reaches temperature, let it heat up for a further 15 minutes.

While it is heating, turn the proofed loaf onto a baking peel sprinkled with corn flour or semolina, or onto a sheet of baking parchment (that’s what I use.)

Brush off the excess flour and slash the loaf 2-3 times, depending on the shape of your loaf.

 

 

Transfer the loaf onto the baking stone and just before closing the oven door, pour a cup or so of water in the bottom of the oven. Quickly close the oven door, so as little steam as possible escapes.

We’re going to bake this loaf with  sliding temperature and several injections of steam for a total of 1 hour.

After you put the loaf on the stone and injected your first steam, leave it to bake for 15 minutes. Reduce the temperature to 445 F and let it bake for a further 15 minutes. Reduce to 400 F, toss another cup of water on the bottom of your oven and let it bake another 15 minutes. Reduce to 350 F and let it bake for another 15-20 minutes.

 

 

Should the top of your bread get too dark, cover it loosely with a sheet of aluminum foil.

Let the bread cool completely before cutting into it!

 

 

Letting it cool before tearing into it, is pretty much the hardest part around here. The family is swarming the kitchen and checking the oven usually half an hour before it comes out because the smell of fresh crusty bread is all over the house - and it is irresistible!

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Homemade Bread - 100% Sprouted Spelt Sandwich Loaf

 

This loaf was another experiment with sprouted spelt. The loaf is made with 100% sprouted spelt, but in 3 different forms. I used freshly sprouted organic spelt berries (whole), organic whole sprouted spelt flour and organic sifted, sprouted spelt flour.

This is also the first time I used liquid Levian (which is a form of quite runny sourdough) as a flavor, rather than a method of leavening the bread. No overnight rising for this bread either, the added granulated yeast did all the rising. It was done in a total of 4 hours!

Incidentally, this bread dough came together surprisingly easy and hardly needed any kneading. I gave it a couple of rounds of folding, but that’s about it.

I have to say that the flavor of this bread is amazing! Most fresh bread is pretty good, but the aroma that was filling the house when this was baking was very different and very enticing!

The flavor of the bread is a little on the sweet side, the crumb is moist and a little dense (in a good way.) Next time I want to get a much lighter crust, as this one got a little too dark and I might increase the proofing time to even longer than the two hours it got today. The burst crust on top would indicate, that it wasn’t quite done with the final proofing. 

And I think I might use a loaf pan next time around, rather than this small, but long free-form loaf, so it will be more of a sandwich slice shape!

Other than that however, I think this could be a very good, fully sprouted sandwich bread and a regular go-to for us!

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Homemade Bread

Today’s loaf is gluten-free. I wanted to experiment with a gluten free loaf that is rich in fiber but not gummy, or sawdust, for that matter! And I wanted a crispy crust!

 

 

It turned out pretty well, even though I do want to tweak the recipe further just a little bit!

I baked it in the Romertopf as a free-form loaf. The flavor was very good, and I even got a nice little oven spring out of it! Especially for a gluten free loaf, which is a bit of a beast when it comes to bread baking! Nice crust too, and the bread isn’t too dense either. Much like a 100% whole wheat loaf, really!

But I would like to work on the texture a little more. I think the dough could have stood being even wetter than it was to maybe get even more of a rise out of it, which would make it just a tad lighter!

Experiments will continue!

 

For now I’m enjoying a toasted slice with some homemade ghee slathered on it!

 

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Quick Peach Upside-Down Cake (Gluten-Free, Dairy-Free)

I don’t tend to use commercial bake mixes much. But there are some crazy busy days, when I really appreciate the quick and easy factor and that’s when the occasional bake mix gets used around here.

For this recipe I use a cake mix  that only contains the flours, sugar and the baking soda and everything else can be added, which was perfect, as it allows me to doctor it to my liking!

Since I had a lot of peaches and some not-perfectly-ripe ones made it into the pile, I thought they would lend themselves perfectly to this quick and delicious dessert!

You can, of course, use other fruit too to make this cake. I have used this recipe with other fruits successfully, especially pineapple upside down cake (minus the almond extract) and it never disappoints!

 

 

Ingredients:

4-5 fresh medium sized, organic peaches (Not quite at the peak of their ripeness is ideal for this!)

1/2 cup of grass-fed ghee, divided (I make my own)

1/2 cup dark brown sugar (or raw cane sugar)

1/4 cup organic palm shortening or Organic Extra Virgin Coconut Oil

1 cup almond creamer (recipe here)

2 large,  organic eggs

1 tsp  Butter Vanilla Bakery Emulsion

1 tsp Buttery Sweet Dough Bakery Emulsion

1/2 tsp Almond Bakery Emulsion

1 pack of Hodgson Mill Gluten Free Yellow Cake Mix

 

Preparation:

Preheat the oven to 350 F.

Melt 1/4 cup of ghee in a pie plate.  Use some of the melted ghee to grease the sides of the pie plate.

Sprinkle the brown sugar evenly over the melted ghee on the bottom of the pie plate.

Slice the peaches over the ghee/sugar layer. About 12 slices per peach or so. Since our peaches were organic, I didn’t even peel them. You can arrange the peaches in a pretty pattern. As you can see, I didn’t bother and just added them randomly by slicing out a segment from the whole peach, then just slicing around the stone, dropping the slices into the pie plate as I go.

Set aside.

In a bowl, mix the remaining ghee, the palm shortening, the eggs, emulsions/extracts and almond creamer with the cake mix. Incorporate well with a whisk.

Pour the cake batter over the peaches and place pie plate on a cookie sheet (to catch any bubbles and drips.)

Bake for 40-45 minutes or until a tooth pick inserted in the center comes out clean.

Let the cake rest in the pie plate for about 10 minutes, then run a knife around the edges to loosen them. Next,  invert the cake onto a large plate or serving platter!

Enjoy!

 

It turned out delicious and moist. The peaches were definitely the star, with an intensely fruity fresh flavor, beautifully supported by the crunchy, slightly caramelized edges and the soft, moist cake center! Definitely a favorite around here!

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Princess Castle Cake - The Final Assembly!

Ok, now to the biggie - the Princess Castle “My little Pony” cake! I mean biggie not just because of all the work and prepping involved, but actually because it ended up being quite a big cake!

Here is what it looked like all assembled and ready for some little girl birthday admiration!

 

 

 

 

If you missed the previous posts about this cake, here are the links:

Birthdays, Cakes, Wedding Memories And Other Madnesses!

Cake Progress And A Money Saving Tip For Texture Mats

Birthday Cake Progress

 

Since this is not the kind of cake that travels well, and I had to take it across town to our venue for the party, I basically took all the parts and did most of the assembling on site.

 

The night before the party, I cut out the castle wall fondant. I let it dry over night, so I could still shape it without cracking, but it would be dry enough to be stable and hold it’s shape once it wrapped around the cakes.

 

 

I rolled out several sections, scored them with a knife to make the bricks and cut the top with a small square cookie cutter.

 

The next day, I wrapped it around the cakes.

 

 

Then I wrapped everything up and transported it to the venue. I did lose a few flower petals, even with the best of wrapping, but that’s why I made plenty, just in case.

None of the tower pieces suffered any damage however, so that was great!

My very first step was to fix the roofs on top of the turrets with some white icing, so they would have a little time to dry and stabilize.

While they were drying, I stacked the smaller cake on top of the 8-inch one. The middle turret was easy to affix - I just pushed it into the cake and adjusted for straightness.

 

It was really as easy as affixing everything with white frosting at this point. I already had the door, the windows and all the flowers ready and dry, so it was simply a gluing job. To affix the towers, I made put a little pile of icing about the size of the turret in the spot where it would go, then I pushed the turret into it.

Then I made a little strip of icing where the side of the turret would meet the cake and pushed it into the puddle of icing, gently pressing it against the castle walls. Since the turrets are hollow inside, they weren’t very heavy, even though they were a tad top heavy with the sugar cone in the roof.

Once they were in there though, they didn’t budge! Not even after we cut into the cake!

I literally had to pull them back out, for total disassembly! I was quite pleased about how well they help up! Having a real flat bottom on the dried fondant turrets really helps there!

 

 

After that it was all about the little details. Finishing off the windows, placing all the flowers around the bottom of the castle, placing the candle and the figures in place and that was it!

 

 

Yes, I used the store bought tubed icing, since it was the easiest to transport!

 

Again, to make life easier, I had bought an undecorated 8-inch cake from Fry’s (Kroeger) and it worked out really well! For a start it came in a sturdy box to transport it in, which I would have had to purchase for the homemade one!

Once I was done, I scattered all the left-over tiny blossoms all over the cakes.

 

 

And in the end, there was  this castle cake and a VERY happy birthday girl!

 

 

 

 

Note how she’s already holding a plate, a napkin and a fork! This girl is all about the cake!

 

And it tasted really good too!

 

 

The top was a lemon cake with lemon cream filling, the bottom was a vanilla cake with strawberry cream filling.

So, between Anna’s cakes and Max’s, we had three cake options! How does it get better than that?

 

 

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