Sugar Mama's Mobile Bakery

20/10/2024

15/08/2024

These are the cutest!

03/07/2024

28/04/2024

Blackberry Lavender Swirl Sheet Cake: A Symphony of Flavors

Ingredients:
Blackberry Lavender Jam:
6 cups fresh or frozen blackberries
½ cup honey
1 tablespoon lemon juice
1 ½ tablespoons dried lavender

Blackberry Cake:
1 cup melted coconut oil
½ cup sour cream
3 large eggs
1 ½ cups granulated sugar
1 tablespoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon kosher salt

Vanilla White Chocolate Frosting:
2 sticks (16 tablespoons) salted butter, room temperature
1 ½ cups powdered sugar
6 ounces white chocolate, melted and cooled
1 teaspoon vanilla extract

Directions:
Jam Preparation:
In a medium saucepan over high heat, mix blackberries, honey, lemon juice, and lavender. Bring to a boil, then mash the berries. Simmer for 5-8 minutes until thickened. Allow to cool and thicken further.

Cake Baking:
Preheat the oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
In a large bowl, blend coconut oil, sour cream, eggs, sugar, and vanilla. Stir in the flour, baking soda, baking powder, and salt. Gradually incorporate the milk.
Pour the batter into the prepared dish. Add ½ to ¾ cup of the jam over the batter, creating swirls with a knife.
Bake for 30-35 minutes until the cake is set. Let it cool completely.

Frosting Creation:
Whip butter and powdered sugar to a fluffy consistency. Fold in the white chocolate and vanilla. Spread a thin layer of jam on the cake, followed by the frosting. Incorporate more jam into the frosting for a swirled effect.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 12

20/04/2024

07/04/2024

Whoops 😅

31/03/2024

Awesome

26/03/2024

Cherry Dr Pepper Cake
Ingredients:
12 ounces Dr. Pepper Cherry, room temperature

Recipe in First (c.o.m.m.e.n.t ).👇
Enjoy ❤️ 👇👇👇

25/03/2024

Wow!

Awesome

22/03/2024

This is lovely.

No Bake Lemon Tart
When life gives you lemons, make a no bake Vegan Lemon Tart! Here is a no bake lemon tart I made today. This tart came out so good. Super easy recipe with very minimal ingredients and the best part you don’t even need an oven.

Ingredients
Produce
• 5 Lemons, medium
• 1 Lemons and blueberries

Canned Goods
• 1 (15 ounce) can Coconut cream
• 1/3 cup Coconut milk

Baking & Spices
• 2 tbsp Corn starch
• 3/4 cup Sugar
• 1 tsp Turmeric, ground
• 1 tsp Vanilla extract

Oils & Vinegars
• 2 tbsp Coconut oil

Snacks
• 1 package Biscoff cookies

Method

Step 1
In a food processor, grind the wafers. Add the melted coconut oil. Transfer the crust mixture into a lined 9 inch (24 cm) tart pan and press down firmly around the edges and bottom. Put the crust in the freezer meanwhile.

Step 2
Make the filling: In a med saucepan, bring the coconut cream to boil stirring it frequently. Add the sugar, lemon juice, zest, vanilla extract, Keep stirring over a low heat.

Step 3
In a separate bowl, mix corn starch with coconut milk, mix well to get rid of any lumps. Add the mixture slowly the filling mix in a saucepan, keep stirring to avoid lumps for 1 min. Remove from the heat. Pour the filling into the crust. Distribute the filling evenly. Put the tart in a flat surface in the fridge for at least 3 hours to set. Decorate your tart with sliced lemons, blueberries and more lemon zest

18/03/2024

Pizza and Pacifiers baby shower. Welcome baby Seiter!

10/03/2024

I love that schools are offering these opportunities for students!