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2 YEARS OF SWEET LAUREL COOKBOOK

by Sweet Laurel Bakery |

We celebrate everything here at Sweet Laurel with cake, so we figured we’d commemorate Sweet Laurel Cookbook turning 2 the best way we know how. We’ve been overwhelmed with the positively sweet response received from the cookbook by our online community. You show us everyday the delicious ways you’ve incorporated our recipes into your daily lives. Claire and I love checking out our reader’s creations by viewing our hashtag #SweetLaurelCookbook. It brings a smile to our faces, and makes us want to continue creating wholesome, yummy treats for you, like this adorable number cake! This cake is surprisingly simple to make, and you can do any number or letter using our easy method below. ENJOY!


Yield: One letter or number, approx. 13 inches tall by 9 inches wide

Prep Time: 90 minutes


Ingredients

2 cups coconut flour

1 tsp baking soda

1 tsp pink salt

12 eggs, room temperature

1 ½ cups maple syrup

½ cup coconut or almond milk

2 cups coconut oil (melted)

2 tbsp vanilla extract


Directions

In a bowl stir together coconut flour, baking soda and pink salt.

In a separate bowl beat eggs, maple syrup, coconut oil, almond or coconut milk and vanilla extract. Once thoroughly mixed, add the dry ingredients and mix until batter is well incorporated.

Pour batter in 13×9 inch pan and bake for about 35 minutes, or until tooth pick inserted comes out clean.

Allow to cool completely while you make the buttercream.

To assemble the letter or number, place 1-2 paper towels over the cooled cake. Using a marker or pen, write a block letter or number. This will serve as your stencil.

Cut out the block letter or number with scissors and then place the block letter or number back on the cake. Using a sharpe knife, cut the symbol out.

Place the number on a large peice of parchment paper. This will help transport the number to eventually serving platter or table.

Frost the entire cake with coconut buttercream frosting (recipe below), then decorate with flowers and enjoy!

Keeps up to 5 days frosted in fridge. I don’t recommend putting flowers on until the day you plan to serve.


Coconut Buttercream Frosting

Ingredients:

2 cups coconut butter

1/4 cup 100% maple syrup or honey

1 tsp lemon juice

1/2 tsp vanilla extract

½-3/4  cup coconut or almond milk (you may need more)

Directions:

Mix all ingredients over very low heat.  Allow to cool. If it’s too thick, add a bit more coconut\almond milk. Allow to cool completely before topping the cake.

Tags: baking, dairy free, dessert, diy, edible flowers, floral decor, gluten free, grain free, number cake, paleo, paleo and tagged cake, refined sugar free, sweet laurel, sweet laurel bakery, vanilla