Gibby Bakes

Recently I've been obsessing over the recipes on the Bunch vegan blog, so when I came across this recipe for a Vegan Miso Mushroom Quiche I knew I had to give it a try! In the spirit of total honesty though, this quiche just isn't for me. I have a very love/hate relationship with miso (I absolutely love the flavour of it in Bunch's recipe for Miso Mushroom Pasta, but for this quiche it was a miss for me). If you're a miso lover though then I guarantee this quiche is for you! The first step was to make the pastry. The recipe calls for the use of shop bought filo pastry, but I really wanted to have a go at making my own vegan shortcrust pastry! This was so easy! By simply rubbing vegan butter into flour and salt, adding water, and then rolling the pastry out to line a tart tin, you end up with the perfect vegan shortcrust pastry case for this recipe! With this recipe being vegan friendly, I was intrigued as to how you would make a quiche filling with no eggs, cream or mil

The perfect little activity for a chilled out Easter Sunday, these vegan friendly cinnamon rolls were actually my second attempt at baking cinnamon rolls! Pretty symmetrical! Compared to my previous attempt at cinnamon rolls, these are a triumph! The method is so simple. Bread flour, salt, sugar and yeast are combined in a bowl, then a warm mixture of melted butter and soya milk is added to the dry ingredients. The mixture is then kneaded for about 5-7 minutes until it passes the window test when held up to the light! An individual roll! For the filling, softened vegan butter, light soft brown sugar and ground cinnamon are creamed together. When the dough had risen, I rolled it out into a large rectangle, before spreading the cinnamon filling over the dough. The dough is then rolled up from one of the longer edges and cut into 12 rolls to form the not-too-tight tight spiral. The rolls are then left to proof for a second time on a baking tray before baking. I was slightly worried about

A reworking of my Chocolate Fudge Cake Cupcakes from my last post, these Ferrero Rocher Cupcakes consist of chocolate fudge cake sponge, a chocolate ganache filling, and a chocolate whipped cream buttercream icing. The cupcakes are, of course, topped with Ferrero Rocher and toasted hazelnuts! The perfect present for my parent's wedding anniversary!  I've been playing with my new piping nozzles, and I settled on this design! Seeing as I've only recently written about the method for chocolate fudge cake batter, whipped ganache and whipped cream buttercream, I won't go into it again. I don't often repeat bakes so quickly unless they weren't very successful, but they felt like the perfect indulgent treat for a wedding anniversary! Roughly frosted cupcakes sprinkled with toasted hazelnuts! I recently saw a technique on TikTok where you pipe a ring of buttercream using a plain nozzle around the base of a domed cupcake, press the cake into toasted hazelnuts, and then p