The weather is cooling and it's a perfect time to play with new cake recipes and ideas. The team have been busy making and testing a new range of cakes to bring everything into 2016. We have a rule in the Sugar Sisters kitchen - everything we make has to have you reaching for more. More salad, more sandwiches, more cake!
In conventional baking we rely on eggs a lot for lift and flavour. In our vegan baking we replace these with oil and sometimes applesauce to attempt to create a similar texture and crumb. Our vegan chocolate cake is a tried and tested favourite, and so our new range starts with this great base, but we are adding some new frosting flavours and a some modern styling.
Our first creation is inspired by a fabulous recipe in Donna Hay Magazine for peanut butter popcorn. We have taken the base flavours peanut butter & maple syrup, and translated them into frosting which complement our chocolate cake recipe perfectly. For version two we made a chocolate drizzle cake. The great thing about oil based cakes is that they do not suffer too much from refrigeration, which can dry out conventional cakes. Vegan frosting can be less stable than conventional frosting at room temperature and for ease of slicing you probably need to store them in the fridge. If anyone has any vegan cravings for a flavour of cake, or a beautiful recipe you would like to share, we would love to hear from you.
The blueberries are long gone and yes, we could reach for the bag in the freezer. Instead we have harvested what's left in our garden and purchased some of NZ's finest fruit from our wonderful veggie supplier 24 Carrot Dream Produce.
We love our fresh fruit flans from summer and couldn't quite let them go. Instead of those berries we all know and love we have the stars of the moment - gold kiwi fruit and those all year round favourites the humble orange.
We also couldn't resist feijoas. Not around for long, but work beautifully here with a hint of spice and some lovely Braeburn apples for a Crumble tart.
Last but not least is the rhubarb from the garden, roasted with raw sugar, the zest and juice of an orange, then combined with some frozen raspberries for a fabulous meringue tart.
We were so excited by our roast rhubarb & raspberry sensation we teamed it with a velvety vanilla crème patissiere for a fresh take on rhubarb and custard. Get in quick and order some, or we may just have to eat them all!
The girls have been busy in the kitchen and our poor garden is looking a little neglected.
There's not a whole lot growing apart from these wonderful flowers, which are certainly adding a little colour to our lives.
We have finally said goodbye to our bumper crop of tomatoes and the last of those fabulous autumn plums are a distant memory. With this in mind, notice the subtle seasonal changes to the menu. Say hello to rooibos tea poached pears.
It's time to wrap up warm and step outside to do some serious planting. What's happening in your garden?
What better way to show her you care this year than our exquisite combination of fresh roses and ruffle cake.
This 4 inch delight comes attractively packaged in a white gift box with a ribbon, delicate cluster of lavender and a message card with a personalised message from you.
$30 with free delivery in Wellington & Hutt Valley
This miniature marvel is big enough to share for morning tea, and small enough to savour if your mom wants to keep it to herself.
Is your mom vegan or gluten free? No problem, we have an option for her!
Chocolate, Vanilla Madeira, Vegan Chocolate, GF almond cake sandwiched with berry jam, curd or marmalade.
Italian meringue or vegan buttercream- natural colour or tinted pink, blue or green, (choc will be brown)
Buttercream flavours: Vanilla, Lemon, Orange, Chocolate, Orange & Chocolate
Rose colour will be chosen by us to complement your cake colour. Delivery will be on the Morning of Mothers day Sunday. Time cannot be specified.
Order now by sending us an e-mail on our contact page.
Order deadline is Midnight Friday 9th May.
Happy Mothers Day New Zealand.
The inspiration behind Sugar Sisters food originates from our own families experiences and frustrations with finding delicious food that we can and want to eat.
Between us we have friends and families (including ourselves!) who are or have been vegan, vegetarian, gluten free, soy free, egg free, nut free and dairy free.
We want to show that there are alternatives that can taste great for everyone. We invite you to peruse our menus and provide us with feedback regarding what we offer and what you would like to see. Help us make the kind of food that you would like to eat.
What's your flavour?