In My Baking Era #COVID19 VIBES

I stay cooped up at home and baking. No, I am not a trad wife nor, will I ever aspire to be but I can cook, bleach a bathtub and now, bake roll cakes. Along with Korean and Japanese pastry inspired baked goods. More to come.

Rather than wasting $25 dollars on confectionery sugar masked as a cake, I decided to bake my dad’s birthday cake from scratch. He does have diabetes so it’s not exactly ideal for him to gorge on sweets so in substitute for white flour I used 3/4 oat flour (1/4 regular, unbleached), brown sugar and maple syrup in lieu of processed sugar.

Again, not claiming for this to be healthy by any means and I didn’t make any subtractions - just some replacements and supplements!

CAKE DEETS:

Homemade raspberry jam, graham cracker and cream layered oat cake! Topped with whipped cream and fresh strawberries and more graham crackers! I cut off the side pieces as a taste test and I myself give it 11/10 stars. You know you #nailedit if an Asian person says “not too sweet”. This is a term of endearment in ranking pastries in my block.

NEXT FLAVOUR TESTS:

• Mango cream

• Earl grey

• Coco matcha

• Carrot

That’s all for now!