Inner peace and the Horsebox conversion! Squeeee!

These past few months have been touch mentally and emotionally for me. Being diagnosed with ADHD was a huge relief yet also quite heartbreaking. It dawned on me that this is disorder that can’t be cured only maintained so to speak. That kinda terrified me, and it put me in a right weird and dark place. I felt unmotivated, burnt out and just sad.

A few years back when I was going through the Dark night of my soul, I got very intimate with the writing and teachings of authors like Wayne Dyer, Brian Weiss, and like minded writers. These books impacted my life in a huge way. I was starting to feel at peace with my soul, peace with who I wanted to be and who I am, and I was in a state of euphoria. I started to fully surrender to the universe, and things were really starting to look up, my life was good!! So I stopped reading the books, I stopped meditating on a daily basis, stopped taking naps, and eventually just stopped practicing this life that worked so well for me. Because I was fine now! What an absolute idiot…we all know that maintenance is key…for every aspect of our lives. You want your car to run well? Maintenance….your garden to look nice and kept?! maintenance..so why did I think that my life didn’t need to be treated the same🙄🙈

My favourite book of Wayne Dyer is ‘Your Sacred Self; making the decision to be free’ I read it over and over when I was in that very dark place, I’ve bought countless copies and given them to people who I think would get some peace from his work. Then I struggled to get hold of it. I tried to order one a few months back, and the book never arrived. I was worried, because I felt I NEEDED this book back in my life in a bad way. But I left it, then a few nights ago when I was really feeling those awful thoughts creeping in, I managed to find a copy on eBay. It arrived on my birthday. The timing was perfect.

I picked it up last night after a particular emotional few days and I started reading and within minutes, all the words I had almost memorised a few year back, spoke to me in the exact same way. And I felt that feeling of bliss again. The feeling of surrendering to the universe, knowing that everything works in divine timing. Ego is left behind, forgiveness is more easily given, and all the fear, worry, self pity, jealousy, anger etc is left behind. It made me realise that these last few years I’ve forgotten who I endeavoured to be. I want to be free of all these emotions that just weigh me down.

So I unsent messages that don’t serve a higher purpose, you know the needy kind that you feel you need to validate your feelings and emotions? Nope. I’m done being treated like shit. I started forgiving people, forgiving myself, sending everyone all the love I could muster, and just RE realised that only love is real. And we all have a journey, and we don’t need to understand everyone’s life journey. We just need to accept it for what it is. As long as I’m doing the least amount of harm to someone, I will remember who I am, why I’m here. And I will invite spirituality in to my life whole heartedly once again. Of course this will be a work in progress, but I’m definitely trying everyday. And so far so good. That dark cloud has passed, and I’m confident that it won’t return to this level for some time! Because I’m going to do ALLL the maintenance work. Trust in the universe, trust in the process, and everything else will take care of itself ❤️

So I got back to focusing on my Horsebox conversion. I worked on my birthday and I was feeling so shit about just everything, and I asked Kyle that all I wanted was for him to start work on the trailer. And bless is heart, when I got home, he’d got the flooring all laid down and the frame was looking fab! He’s so hard on himself but he did an excellent job! Seeing his progress gave me all the feels again and got me so motivated to get my wee cafe up and running. I’m still working on names my guys! I do want to keep ‘Cakes By Carrie-Anne’ in there….but added something to it? What do you think?! Let me know!!!

I’m off to go buy all the wee bits and bobs that I’m still missing, like the sink, syrup pumps, tongs, milk pitchers etc. Exciting times my loves! I’ll keep you posted on ALLLL the wee updates

Allll the light and love my guys! And be kind. Always be kind. Sometimes our actions cause so much hurt without us even realising…and it’s not ok. We need to do better xx

C x

Dealing with ADD and forgotten cakes…and crazy scary off days

I can’t even begin to tell you the relief I feel just being diagnosed with ADHD. It’s a sense of understanding why I am the way I am…but at the same time, it’s a bit soul destroying as well. Because my brain doesn’t work the same as everyone else’s. It’s a disorder that there is no cure for, and that’s fucking frightening…it means at my age, it’s not going to be something I just grow out of anymore…in fact, I feel like it’s been getting more out of hand in the last few years. And that’s just not ok.

I’ve been reading more about the disorder, and it’s been enlightening to say the least. I was in the bath a few days ago and found myself brushing away tears while reading because of how understood I felt. Finally. The anxiety and depression I felt, stemmed from never understanding why my brain was always in overdrive, why most of my friends just seemed to live life in a somewhat organised manner, but everything in mine was just constant chaos amid feelings of inadequacy, worthlessness, and that I just didn’t fit in with everyone else. The self deprecation just comes naturally and although deep down I know how fabulous I am….it takes a LOT to get past that mental block. It’s no wonder. I failed Grade 9 (Second year in the U.K.) math THREE times. And it’s because I had no interest in it whatsoever. I could real the equation a hundred times over and my eyes would gloss over and I’d be thinking of something else. I don’t ask for directions anymore. When I do, as soon as the person starts talking I just start nodding and saying yes, I know where you mean (do I fuck!) but now there’s no asking them again because I know unless they write it down…I will never know where I’m going.

A tidy room?! Not gonna happen. Well I mean, it does, and no matter how much I want it to stay that way. It’s not going to last. I know this. My husband knows this. It’s infuriating to say the least. The sigh’s, the look of disappointment and anxiety that I cause everyone around me. It’s hard for me to deal with. I take it extremely personally. I’m sick of this disorder affecting my life in such a huge way.

My days turn to shit when I get distracted so easily, one chore leads to the next unfinished chore. Piles of unswept dirt around the house because I’ve gotten distracted going to get the dustpan, children’s school forms never handed in because I keep putting it off, wedding cakes forgotten…oh yeah my guys. This was the big wake up call for me. I’ve still not recovered from this mentally and it happened last weekend. I FORGOT a wedding cake. I knew I had one coming up…but it wasn’t in my diary…and I get that dreaded message…. ‘Have you delivered the cake yet’…ummmmmm. I hustled. I panicked, I almost threw up. Then I baked the cakes. Thankfully one tier was fruit cake…I knew this, so remarkably unlike me, I had baked the cake weeks before…so I had only 2 tiers to make…I had some dummy tiers thankfully in my cupboard…the rest were in storage and there was no way I was going to be able to get them down by myself…so I decorated them, plus the fruit cake while the real cakes were baking. I was working on pure adrenaline. I felt so sick, embarrassed, ashamed, mortified, literally all those feels. I managed to get the cake to the venue, explained my ridiculously unprofessional dilemma to the staff, sent an apology to the bride (not a bridezilla thankfully) and then I got home, and frosted the real cakes and delivered to the venue before the cake was due to be served. So all in all it all worked out…but that’s not the point. The point is this SHOULD’NT happen. This was my breaking point. This is the point where I question ‘what even is the point of living with this constant torture, anxiety and mental frustration. This was the day that I really questioned leaving it all behind…and I haven’t felt that way in 6 months or more. I start my meds next week, so I am hopeful.

I also started a new fitness routine. Exercise is supposed to be a HUGE benefit for people with ADHD…but that it also a vicious cycle in itself…because I get obsessive, and if I eat one ‘wrong’ thing…I need to start back at square one. It’s an 8 week butt camp, just from home. I’ve meal prepped, I’m exercising, and I’m drinking far too much water in my opinion. My accountability partner is ghosting me so that’s made me feel even more unimportant and sad but such is life right? 😒

So now I’m laying in my room, whenever I have these relapses. Candles and incense lit, tidy room, sacred space, safe haven…meditating, journaling, and making me a priority. Because if I don’t…then who will? 🤷🏻‍♀️ but also my guys…ADHD has so many benefits too. Most people with it are very creative, artistic, and inventive thinkers. So there’s always a positive. Just struggling to see it at the moment…that’s all…this too shall pass.

Love and light my guys. We’ll get there.

C xx

My Latest Venture….it’s been a long time coming

Hey my loves! How are we in October already?! This year has flown by. I can’t even!!

Fast forward a year and from the beginning of the pandemic and things are starting to open up…and rental places for a retail space are through the roof expensive. And it’s not a risk that I’m willing to take. Not just now. Not with young kids, a mortgage, car payments etc…so I mention to Kyle that i think a food truck but smaller will be just the ticket. And Kyle, the realist, the practical, man who keeps me grounded kinda guy says ‘Car, I think you’re on to something here’ and this is HUGE for my husband to agree with. He’s not the risk taker, he’s the let’s live comfortably with what we have kinda guy, or let’s save for this endeavour…but guys. We all know that saving takes a very very long time especially when life happens, when the car goes to shit, the freezer packs in, boiler goes berserk, birthday’s, Christmases etc. . So I got bold, and I took out a loan. Nothing that will cripple us, but a loan that would serve our purpose. So I bought a second hand horse box, a van to pull it, I talked with a coffee guy, and an electrician. I bought the paint, I’ve dreamt up a menu…I’ve been testing recipes, and now I’m busy with the plans to get it exactly how I want it. Because my guys, life is too short, and I’m sick of being scared to take the leap all the time!

So ever since I went to pastry school back in my very early 20’s, it was my biggest dream to own and operate my very own bakery. I dreamt of freshly baked bread, pies, tarts, fresh cream cakes and coffees. And every birthday since then I feel this sense of failure when each birthday passes and I still don’t have a bakery. I finally decided enough was enough, and I went in search of a wee place to call my own…then covid happened. And everything was at a standstill. So I got my kitchen re done instead. I saved all my pennies for over a year and got everything I wanted and of course needed…this didn’t mean I was done with my dream of owning a bakery/cafe. It just meant that life goes on. And I was content for the meantime to work on my craft, my candle business, and of course myself. I’m tying not to be too hard on myself as I know what is for me won’t go by me. Through all this I’ve been diagnosed (finally!!) with ADHD (EVERYTHING makes so much sense now) so I’m still getting to grips with starting medication for that etc. I’m excited to start seeing some progress so that I’m not always, constantly, a hot damn mess! I digress.

My wee horse trailer conversion will be the first wee 100 percent vegan beauty of its kind in Inverness…well as far as I’m aware. I’m testing lots of gluten free, dairy free, egg free recipes that of course will be 100 percent vegan. I’ll have a gorgeous coffee machine to make lattes, London Fog’s (a personal favourite) flat whites, cortado’s, pumpkin spice latte’s, espresso’s and every other coffee imaginable! Made with different plant based milks…obviously 😏 And if you’re getting married…I got you covered. Cupcakes and Prosecco! I’ll have my wee trailer for all your dessert needs at your wedding party and of course an alcohol license.

I’m over the moon excited and I get giddy every time I see my horse box parked up outside. (It’s already got a coat of paint in a gorgeous light green) Giddy with realisation that finally!! I get to share with the world…(lil ol Inverness) my passion and love for baking. On a different level. Having freshly baked plant based treats everyday of the week and helping people to discover the gorgeous and infinite possibilities of baking for every allergy, intolerance, personal values, and environmentally friendly way of life, and NEVER compromising on taste. There’s something for everyone, with quality, freshness, and just enjoying the little things in life. So keep a look out for the the gorgeous fluffy pumpkin cinnamon rolls, the raspberry shortbread bars, the gooey brownies, pistachio shortbread, lemon cranberry scones, cupcakes, tarts and more.

Oh man my guys I am so excited!! I will be posting as much as possible with updates etc. I’ve still got a coat of cream paint to put on, then all the writing etc, counters to build, decor to go up!

Thanks for being on this journey with me!! I will hundred percent keep y’all updated on my wee horse box conversion. Tips, suggestions, etc welcome!!

Sending all the love and light my guys 🥰😘

Easy Fluffy Vegan Vanilla Cake

You guys, baking vegan is not difficult…at all…until you need to bake a vanilla cake. I can’t tell you how many recipes I’ve tested and they’ve ALL failed. I finally thought I figured one out using chickpea water or aquafaba and the flavour was beautiful…but the consistently was so temperamental. It crumbled, it became too soggy, too dense…other times it was perfect. For the amount of vanilla cakes that are requested. This just wasn’t going to cut it. And my goodness the amount of chickpeas I was going through was CRAZY! And I’m not gonna lie. I have a slight (I’m being kind to myself here) intolerance to chickpeas. I mean it’s BAD. It causes me to bloat like no body’s business as well. My husband was not too appreciative of this little fact. Neither was I to be honest…or the kids. Let’s just say the WHOLE family have been much more thankful for the lack of chickpeas in my life 💨😬🙈 oh the absolute shame!!

I found the perfect vegan vanilla recipe, and to be honest…my non vegan customers…only ones to ever complain. And not all obviously, majority have come back with amazing feedback. And it’s simple. It’s because this recipe is ridiculously moist, and to be honest. I think people are so used to dry cakes, that I’ve been told a couple of times that the cake is underbaked 🙄 It ruffles my feathers guys. Not gonna lie. I’ve been baking for over 10 years. I bake in 2 tins per cake. Each cake is cooled, turned out, and then split horizontally….if it were underbaked do you HONESTLY think it would even leave my house? Absolutely not. So I torte the cakes, fill with jam and buttercream and refrigerate. I don’t even need to add any simple syrup, because it’s that moist. A customer actually sent me this photo of the inside of her cake to say it was raw and inedible…guys I was like ‘YAS Queeeen! Look at that lusciousness…no plant milk needed here to wash that down!’

Vegan vanilla cake absolutely does tend to go a wee bit dense, this particular recipe can actually be frozen, others not so much because they DO get denser …but not gummy, or heavy…it actually keeps that fluffy texture. I for one, love the flavour and texture. My good friend and her family (non vegans) agree that it’s a delicious recipe, and trust me…Kerry is the most honest person I know and she always keeps me grounded and I know for a fact that she would hundred percent let me know if my cake didn’t taste amazing! I was so so upset by this accusation that I sent this picture to another local vegan baker and she said the same thing ‘that looks exactly how mine look! Not dry at all and completely baked’

Soooo if you want a dry cake…this is just not the recipe for you. It’s not. This isn’t a Pound Cake, or a Madeira, it’s a lusciously moist cake that’s made with cake flour, and soya milk (the protein in soya milk is what creates the perfect balance of a stable cake when eggs aren’t being used). I’ve included pictures of what the cake looks like once out the oven, once cooled and sliced prior being filled, and also once cut in to. It’s beautiful. My all time favourite vegan vanilla cake that I will not change because a few people don’t understand good cake. Because I take this shit personally. I DON’T UNDERBAKE MY DAMN CAKES! I legit forgot to put baking powder in the last cake I baked and you can bet your ass it will not be leaving this house. Because it’s definitely not up to standard!

Anyhow, I’ve been upping my game completely on my Donut Eat Bakery business. I’m being really good about working on it every day. Even if it’s only a bit of research, and then applying that knowledge to get the most out of my day/product etc.

My favourite candle designs and one of my customer’s favourites too is Birthday Cake! (Which you can buy here) And because I’m photographing all my products, I’m needing props..so the best prop for this fragrance is Birthday Cake of course 🙂 so I’m sharing with you my PERFECT vegan cake recipe. In the next few weeks I’ll bring to you all my other favourite recipes, like Blueberry Cheesecake, Banana Nut Muffins, Red Velvet Cupcakes, Chocolate cake…and even a Jammie Dodger shortbread bar 🥰

So here’s the very straight forward cake recipe!

Vegan Vanilla Cake

Simple, satisfying, incredibly moist vegan cake
Course: Dessert
Cuisine: American
Keyword: Vanilla, Vanilla Cake Recipe, Vegan
Servings: 20 People

Ingredients

  • 510 g Granulated Sugar
  • 250 g Flora Plant Butter
  • 80 g Trex or white vegetable fat
  • 2 Tbs Vanilla Extract
  • 360 grams Cake Flour HAS to be cake flour
  • 750 ml Soy Milk Soy milk is by far the best plant milk to use because of the protein content. This will make for a fluffier cake as well. You can substitute for oat milk, but the results will vary slighlty in texture.
  • 2 1/4 tsp baking powder
  • 1 1/2 tsp Baking Soda (Bicarbonate of Soda)
  • 2 tsp Cider Vinegar

Instructions

  • Make sure all ingredients are at room temperature or even slightly warmer if possible.
    Measure out the Soya milk and Cider Vinegar. Give it a whisk and set aside to curdle.
  • In your mixing bowl with the paddle attachment, combine the sugar, plant butter, vanilla extract and mix for no more than 2 minutes until the mixture is light in colour and fluffy.
  • In a separate bowl sift together the cake flour, bicarb, baking powder, and salt. Add half the flour mixture to the mixing bowl with the butter and sugar.
  • While mixing slowly add the soya milk and vinegar making sure to scrape down the sides of the bowl.
  • Add the rest of the flour mixture and mix until all the flour is incorporated. Don’t overmix or your cake will become too dense and gummy.
  • Pour into 2 8inch cake pans. The beauty of this recipe is that you don’t even need to prepare the pans. The cakes do not stick to the tins!

Baking Burn Out and Kindness

My loves! This month has been CRAAAZY to the nth degree 😳 honestly I’m surprised I’m still standing. I’ve had orders coming from left, right, and centre, a new puppy in the mix, a 10 year old daughter that is going on 16, and my own mental health and trying to get diagnosed for ADHD…. BUUUT, it’s also looking up in so many ways. And I’m so thankful, and so grateful. Because life is good my guys. I have no complaints…actually that’s just a big fat lie. Because my Lordy I have complaints. I’m not sure if it’s just because I’ve been SOOO run off my feet, but the last few weeks…I have been having far too many thoughts about giving up cakes altogether and I’m triggered. My very spiritual side and higher self is telling me that I’m triggered because there’s some unresolved issues in the midst, but then my ego is telling me that that’s bullshit and I’m triggered because so many people are just so so entitled, and rude, and ignorant. Today especially I just feel like throwing in the towel altogether. I’m just DONE, ya know? Like, why do I always have to take the high road? Always. I want to be mean, and bitchy and tell everyone what’s on my mind and tell them where to go and for once bring them down to the level that they’re trying to bring me down to…but I know that will get me now where…and it’s really not who I am and what I’m all about. It doesn’t really make me feel good hurting others…I digress

I have some AMAZING clients. 90 percent of the time, my customers are fantastic. Legit, good people. Others, I can take on an order and then my gut says ‘don’t do it, this one will give you grief’ but I do it anyway. And guess what? My higher self ALWAYS says ‘told ya so!’ Because they turn out to be nightmares. So I’m listening to her lately. My higher self that says ‘Carrie, you get to dictate how people are going to treat you. You get to take that dreaded high road and leave them to it. You make the decisions about your business, BECAUSE it’s YOUR business!

In the last few weeks these have been some of my conversations with people and really a guide on what not to say to your baker/decorator. My aim here is not be bitchy, or mean. I just know that I’m not the only baker that goes through this. Cakes are our livelihood, it’s not a joke, it’s HARD work! We’re just asking for a little bit of respect, simple. So here you go. My list of grievances most of us cakers deal with on a daily…and a guide on how to be more kind and just a little bit more enlightened the next time you’re ordering a cake 🥰

1. ‘Wow! That’s so expensive for a cake! I LOVE this one 🙄 One, how RUDE!!! Do you EVER think about the time and ingredients it takes to make a cake?! And if it’s just a cake…make it yourself! Two…imagine me going in to your work and asking to speak to your boss about how I think you earn too much for what you do. It’s insulting. Straight up. Don’t do it! It’s f@&king INFURIATING!

2. ‘Show up an hour late to collect your cake’ I KNOW life happens. I know we all can be running late. If you call me, text me. I’m way way way more understanding. If you just don’t show up at said time, that’s rude. Despite what you may believe…I do actually have a life outside of my home. I have errands to run, I have kids to collect and drop off at school, I have a dog to walk and even if I am home..my time is so so precious to me. If I expect you at a certain time, I won’t turn start vacuuming my stairs at that point. I won’t hit play on my work out, I won’t start mixing another batter with my loud as balls mixer! I will wait until you’ve collected your cake so I can carry on with my day.

3. Do NOT ASSUME that I will be delivering your cake. My husband and I share our car..I work from home, therefore 99 percent of the time. He will have the car. If you absolutely need your cake delivered, I am MORE than happy to oblige if and where I can. But if you text me wondering where your cake is…and you thought I was delivering, and not having once supplied your address?! Then there’s very little chance I would have assumed you’d want me to deliver in the first place. I mean….C’MON!!!!

4. I will not, and legally CANNOT use your products. Please don’t ask me to use your ingredients. I won’t. My recipes are my own. I know which products work for me, and unless you have an allergy or intolerance etc, I will only use the products I know, and know work well with my recipes. And absolutely never will I make you 6 + different flavoured cake samples using the ingredients you’ve supplied. Unless you’re willing to buy every sample I’ve made in each different flavour?! For real?….Guys…

5. I have a non refundable retainer for a reason! It goes towards the cost of your cake, and I take it so I don’t have time wasters, and that I can reserve your place and not book 5 more cakes in at the same time. If you decide you no longer need or want the cake, then I will quite happily move your date, although this is because I’m too nice. Most times I’ll even return it. But please realise that it’s non refundable for a reason. I’m not being a greedy bitch, but I have ingredients to buy for your cake too. I’ve had to let other people down in order to make your cake…so no, you can’t get it back…or then I’m out of pocket. Big time.

6. I don’t provide sketches for your cakes. Unless it a wedding cake, I might bring out my sketchpad. Drawing and sketching takes me a very long time, unless you want that added to the cost of your cake, you’re just going to have to take my word on it and take a look at my previous work to get an idea of what your cake might look like. I promise it will be nicer than any sketch I could scribble up anyway.

7. A message the day before your cake is due is welcome by all means…a message 3 weeks before your cake is due asking how your cake is coming along? Just no. One. That puts the absolute fear in me and my heart will fall out my arsehole thinking I’ve forgotten your order. 2…how long do people think a cake lasts?!!! I mean, Jeeepers. I don’t even think a Tesco’s finest Cake has a 3 week long shelf life. My cakes are baked the day before, 2 days before I decorate them MAX. 😅

8. I don’t love giving sneak previews of my cakes. You just gotta wait til the big reveal. Mostly because I’ll be working on your cake in to the wee hours. My cake room will look like the place has been ransacked, and when I’m in the zone. I cannot stop and do something else like take pictures. Mostly because there’s barely any room let alone a tidy bit of room! Also…a lot of the time, my creative juices start flowing as soon as I’m staring at a blank canvas. Not always , but I work that way a lot. I don’t always have a design in my head weeks before. It’s just how I’ve always worked.

Guys. When we call an electrician to come in and do work, we never ever question their prices. We pay them. When you make a reservation at a restaurant…do you show up when you feel like it? So why do it with us? Because we work from home…because it’s just cake? Why is my job any less valuable. I still have bills to pay, just like everyone else. Just think about this the next time you order a custom made, bespoke cake. It costs absolutely NOTHING to be kind. And kindness goes a LONG way. I’m just a small business trying to make ends meet. Being humble and kind, it matters x

If you’ve read this far. I appreciate you. Thank you for reading my wee rant. It’s been weighing on my mind too much, and I just couldn’t let it go this time 🙈 So I’m going to now have a hot cup of coffee, and a good cry. Put on my big girl pants, and breathe. Because I know I’m luckier than most. By a lot. And if horrible people are the worst of my problems right now? I’ll just give my puppy some extra cuddles and know that at least she loves me 🥰❤️ And that’s ok with me.

I’m making a list of recipes that I want to share with y’all so I’ll get those in my next few posts. They’ll include my Blueberry Cheesecake recipe, as well as Raspberry Shortbread bars! So so easy and incredibly delicious. Love and light my guys! Lots and lots of love and light x

King Cakes, Cinnamon Rolls and Mardi Gras

Finally it’s February!!! That seemed to take a lifetime…and this year Mardi Gras or Pancake Day comes a wee bit early on February 16th! In New Orleans Mardi Gras is celebrated with King Cake! They’re a gorgeous yeast bread filled with cinnamon and sugar, shaped in to a wreath, drizzled with icing and decorated with green, yellow, and purple sugar. There is generally a tiny baby Jesus baked in or hidden in the cake. Whoever gets the piece of sweet bread with the baby in it is traditionally meant to provide the next King Cake or host Mardi Gras the following year.
It’s available in New Orleans all year round but a MUST have during Mardi Gras! The traditional cake is make with cinnamon and sugar, but less traditional cakes are filled with cream cheese.


I never had the honour of trying King Cake when I was in NOLA, but I’m so delighted to bring it to you here. It’s so delicious and so fabulously New Orleans! And EASY!!! There’s no reason not to make it.
So I’ve included the recipe for King cake but veganised. Because when animals aren’t harmed…it tastes 10 times better….
It tastes very much like a cinnamon roll (because…umm it’s IS a cinnamon roll…same recipe shhhhh) sooo if you love them…you’re sure to love these, so what are you waiting for, give them a go 🥰

I’ve also created a gorgeous scented King Cake candle that you can purchase here!! It’s decorated with a ‘buttercream swirl’ and topped with all the coloured ‘sugar’ and even a wee baby Jesus. It’s pretty damn cute and festive if I do say so myself!!

Stay safe my friends, and let me know how your King Cakes turn out!! If you prefer Pancakes on Shrove Tuesday, I’ve got you covered! Try out this super simple and delicious recipe🥰

 

Lockdown 2 and Dobby Cake

Hey my guys! How is everyone coping this year? As always January seems to be never ending…but hey. We’ve almost made it! I’m dealing with a 10 year old girl that is going on teenager. And I’m not gonna lie. I’m struggling. I’m doing what I can, but jeeeepers it’s hard going!

I’ve been keeping myself really busy with cakes and candles, and the super fun homeschooling aspect 🙄 ok but hardly. I’m not doing well with that if I’m being entirely honest. And you know what’s? That’s ok. I’m not even stressing about it. I’m doing what I can. Aren’t we all? Reading back at this I feel like I’m just a hot mess!! 🙈

But there have been a LOT of positives too. My husband had almost a month of holidays so it was so nice having him home. We haven’t spent that much time together in a while and it was exactly what we needed as a couple. We had a lot of fun together too. Going for walks with the kids, spending lazy afternoons playing Among Us, watching Bob’s Burgers, and just enjoying each other’s company. I ordered a greenhouse and we spent a very long cold day working on building it. We had lots of laughs though but man it was FREEZING!! Eventually he sent me inside and managed the rest by himself.

It was difficult too see him going back to work…but it’s also made me more productive 😜 I planted loads of vegetable seeds only a week ago and already my cauliflower, broccoli, cabbage, Brussel sprouts, and sweet corn are growing! They’ll be going in our new greenhouse shortly! I just started a San Francisco Sourdough starter yesterday and it’s already got lots of bubbles with the fermentation process. I’ve ordered a wine kit and will be starting to make my own wine as well. My new packaging for my candles are arriving this too and I’m so excited about that! I’ve been creating candles, making tutorials, and also creating jewellery with polymer clay again. Oh I’ve also been focusing on my health lately and have been working out everyday for 5 weeks now and I’m feeling mentally and physically stronger. So it’s been good. No complaints here 🙂

Anyway…DOBBY!! I’ve always been a fan of Harry Potter. Not crazy obsessed, but I enjoyed the books and films, so when I have a Harry Potter Cake to make, I get pretty excited 🙂 When my client got in touch for a Harry Potter cake and mentioned Dobby…I couldn’t WAIT to get started. Usually the theme is centred around Gryffindor, the Sorting Hat, and of course the main character. Poor Dobby is generally left out of the equation. But not this time!! So I made a wee video on my process which you can find below. My camera ran out of storage just at the end, so I didn’t get any footage of the airbrushing process, but such is life right 🤷🏻‍♀️ Anyway I hope you enjoy the video, and stay safe my guys! It’s all going to be just fine.

Sending you all so much love and light xx

New Orleans and my Kitchen…NOLA style!

Hey my loves, sooo I went to New Orleans last year. I know right?! It’s been a dream of mine since I was a little girl. I rented a little Airbnb in Marigny about a 20 minute walk from the French Quarter. I left my babies in Texas with their grandparents, and I did ALLL the touristy things. And it was so beautiful. It was so incredibly magical, and surreal, and PERFECT..well ALMOST but that’s neither here nor there😒🥺….

The problem with New Orleans though…is that it speaks to my soul the same way Scotland spoke to my soul when I was a teenager. And I yearn for it. I left so much of my heart there when I returned home. And the thought of it brings this sense of longing and sadness that I haven’t felt since I was 17 and I had that pull on my heart for the Highlands of Scotland. It’s this aching of knowing, of a life I’ve lived. I felt home. I felt feelings of joy, happiness, and belonging. So I know that it’s not the last time that I’ll see it. Just like I knew that when I first arrived in NOLA, it wasn’t the first time I’d been there either. It’s so hard to explain. But my heart knew. Little things that I look back on now makes me realise just how much of a pull New Orleans has always had on me. Growing up and to this day the Fleur de Lys has always been one of my favourite symbols, I had such an intense fascination with the Mississippi and the history of slavery and just African American culture in general. As a little girl I read every book I could get my hands on about the ghosts of New Orleans, the Underground Railroad, and the cotton plantations. So I’m not surprised at all with the intense feelings I have about a place I’d never traveled before. This past birthday Kyle even got me loads of books on Nola. Some about hauntings, others about history…and even a couple of romance novels set in the Crescent City 🤣🥰❤️Anyway…I digress…

We had big plans to renovate our kitchen in March…and then when the pandemic hit…our plans were put on hold. So we waited it out, and once lockdown was lifted, we got the contractors in and the work started. Of course when doing home renovations …there are always a wee bit of delays for a number of different reasons. We of course also experienced these delays. And I was left without an oven…and a hob for over 2 weeks. It was absolute chaos. I am so incredibly lucky to have a wonderful friend just across the street from me. Kyle was away doing his firearms course, I was a single momma with no working kitchen…so Kerry came to my rescue and we ended up cooking dinners together, and basically cohabiting while the workers got stuff done. EVENTUALLY, we got everything in…Kyle laid the laminate flooring. I plastered behind my sink, and painted the walls. Because we spent so much on the kitchen, we decided that a new fridge and freezer would have to wait. But that’s ok…because I bought some spray paint..and gave my current fridge and freezer a new lease on life! I mean it’s not everyone’s cup of tea but I ADORE THEM!

I knew that I wanted to incorporate my love of New Orleans in to my decor. So I hung Spanish Moss all along the ceiling between the breakfast bar and living room.

I got French Quarter street signs, Batik (I know…Indonesian but it has a french feel) style tile backsplash, art work, wooden shutters, and just lots of colour. At first I was worried because ‘oh my goodness, my kitchen is a wee bit….quirky..and strange’ but the more I thought about it, the more I realised that. If I love it. And my family loves it. That’s all that matters. Looking at my new kitchen brings me so much joy on a daily basis.

It always brings a smile to my face and I’m done with living for what other people think of me. So I’ve created my fun, productive, safe haven and I’ll continue to create. And I’ll do it with a sense of calm, of pride, and a full heart. So here’s a wee glimpse of my new kitchen! I’m so looking forward to having many more year of creating in this spaces.

I’m going to sign off now because I’m feeling a very heavy heart coming on. I’m missing New Orleans so so much…but it has inspired me and I’m off to work on bringing you my next creation…keep watching, and don’t forget to subscribe!!

Sending so much love and light my loves! 💓❤️

My Transition to a Cruelty Free Business

Hey my guys. This has been weighing on my mind A LOT! I’ve been baking professionally for over 10 years now and it’s been great. My business is getting stronger and stronger, and I’m actually finally making money. But I’ve been listening to the universe big time, and it’s time I start to re invent my business. I’ve been vegan for 2 years now. Much more strict for the past year. My husband has joined me on this journey and it’s been such a fun, and educational experience so far. Our kids aren’t quite vegan…our little girl is definitely much more aware of how our actions impact animals and our planet. Our little boy, he struggles a bit more. But there is a growing list of vegan meals that he absolutely loves, so baby steps 🤷🏻‍♀️

This is NOT a blog about convincing any one to go vegan. I have my reasons, mainly to do with not hurting animals. And if I can’t kill an animal with my own hands for food, I am certainly not ok with turning a blind eye to others hurting an animal for my taste buds. Protecting the environment and my kid’s future home, and just trying to make less of an impact on Earth is another reason. And because I know that my body doesn’t depend on the flesh of another sentient being…then I’m definitely all for it. It just doesn’t make me feel good.

I digress (easy to do when you get a wee bit passionate)

I just felt like if I’m going to be an advocate of veganism in my personal life, I needed to make more of an effort with my business. I was scared. Not gonna lie. I was worried people wouldn’t want to order my cakes and that I wouldn’t be making any money. It was very scary. But then I went inward and realised that I can’t deny my truth…for monetary gain. So over lockdown I experimented, and baked, and tried recipe and recipe, tweaking and substituting until I was happy with all my effort.

Weirdly enough, the smell of butter now makes my stomach turn, and it’s just so strong. My new favourite chocolate cake recipe just so happens to be vegan, and I’ve discovered the most DELICIOUS vegan butter that honestly tastes better than the real thing. I try not to buy the spreadable kind as I can literally eat a whole tub in a day, slathered on slices of thick artisan bread.

I replace my eggs with vinegar and plant milk (which is fabulous for leavening) or apple sauce, and sometimes even an egg replacement easily ordered online and really….there’s not much else you need to create a delicious cake once you’ve added the rest of the ingredients. There are so so many plant substitutes that there is literally no reason whatsoever to be using animal products. Not one.

I still make gorgeous buttercream and also create creamy ganache without the cream and milk. We are so lucky to have such fantastic products right on our door step. I quite often make vegan desserts and not tell anyone, cookies, pies, bars, breads, cupcakes…and no one realises they’re plant based. Because it’s much harder to tell the difference these days, if you’re using quality ingredients. And trust me, I’ve done my research. It’s taken me a while to find the perfect recipes, so I’ll only share them once they’re 100% up to my standards 😍

From now on, all recipes I share with you will be plant based, cruelty free, and tried and tested by yours truly. I’ve even developed a gorgeous vegan Italian Meringue buttercream because I couldn’t find a recipe that didn’t involve Aquafaba or bean water. For the amount of baking I do, I’d have to be consuming a LOT of chickpeas and I love chickpeas, I do, but I would have to be eating it for all meals of the day.

I use Naturli Block Butter. It’s the best vegan block butter I’ve found in the U.K. I’ve tried to get Earth balance here but it’s impossible, and the flavour of Naturli is gorgeous so I’m sticking with it 🥰

Going vegan in my business also means getting to bake for so many allergy sufferers. So many people can’t have dairy or eggs so now they can have their cake and eat it. Win win!!

Let me know what vegan recipes you’d like to see and I’ll do what I can!

Sending so much love and light,

Carr x

Vegan Peanut Butter Cookie recipe 🥜 🍪

Hey my guys! I think it’s safe to say that my all time favourite treat would have to be cookies! I would take a cookie over a slice of cake any day. Kinda weird being that I’m a cake decorator, but there’s something about a cookie that just makes me weak. I can’t resist them. What are you favourite sweet treats?! I needs ta know!

My family adores peanut butter, so when it comes to cookies, this flavour is a no brainer.

This recipe is almost like a shortbread in that it’s got a melt in your mouth tenderness, but a slight chewiness in the centre of the cookie as well. So for me, it ticks all the boxes.

I haven’t had any new videos for while because this whole lockdown thing has kept me BUSY! I honestly have been non stop with kids, school work, course work for myself, business goals, and baking. And video editing takes FOREVER! So today I treated it like a live video (so scary for me as I’m out of practice) with very quick editing, so that you guys can have the video, and the recipe all in one day. I hope you enjoy the craziness that are my kids! I’ll be bringing more videos for you featuring Yours Truly, because that’s just how I’m going to have to roll. It seems to work better for my crazy schedule 😜 So start getting used to this mug! 😅

Vegan Peanut Butter Cookies

A delicious, quick, and easy Peanut Butter Cookie recipe
Prep Time5 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: Cookies, Peanut Butter, Vegan
Servings: 15

Ingredients

  • 220 g Plain flour
  • 3/4 tsp Baking Soda (Bicarbonate of Soda)
  • 1/2 tsp Salt
  • 210 g Creamy or Crunchy Peanut Butter Do not use all natural peanut butter if you can help it
  • 100 g Vegan Block Butter softened, or Margarine
  • 200 g Brown Sugar
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Water

Instructions

  • Preheat the oven to 150 degrees . Line 2 baking sheets with baking paper or a Silpat liner.
    In a medium bowl whisk together the flour, salt, baking soda. Set aside.
  • Mix the butter, sugar, vanilla, peanut butter, and water together with a hand or stand mixer until light and fluffy. Slowly mix in the flour mixture. If you find the dough a bit stiff, add more water. Just a tablespoon at a time.
  • Using a scoop or your hands, roll out little balls of dough and place them a few inches apart on the cookie sheet. Press the dough with the back of a fork, and then again the opposite way to create a cross hatch. Place the fork in some flour before scoring if it starts to stick.
  • Bake for 12-15 minutes until golden around the edges. Let cool and serve.