Sam: Trick ‘r Treat.

Trick ‘r Treat is one of my all time favourite horror films,

Movie poster

Sam has been on my list of cakes I’ve wanted to make for years so this Halloween he was one of two cakes I made.
(The other one will be up soon)

If you haven’t seen Trick ‘r Treat and you like horror films then what are you waiting for go buy it and watch it now!

so here are a few photographs of my little cakes Sam.

He is of course Gluten Free & Vegan

I hope you like him as much as I do.

Happy Samhain from us all at LCD HQ.

 

Vegan & Gluten Free Kids: Autumn Flapjacks.

My favourite seasons are autumn & winter, It might be due to the fact I wear nothing but black and when its cold it means I can wear top to toe velvet and not melt but it also might have something to do with all the baking I do at the time of year.

These flapjacks are perfect for lunch boxes as they are nut free or for after school snacks, & great for our little vegan & gluten free children and our the first recipe from our “Vegan & Gluten Free Kids Series” I will be adding lots of recipes to this series, lots of fun things that children can get involved in baking and these flapjacks are the perfect to bake with children at any age, just make sure they have adult supervision.

I baked mine using my 12 hole brownie tin, this recipe makes 12 perfect little squares, If you would like to use a similar tin I found this one on Amazon for you.

I’m ok with certified gluten free oats but some coeliacs aren’t, if you are not gluten free just use normal oats.

Ingredients:

  • 250g Gluten Free oats
  • 125g Dairy free butter
  • 125g Soft brown sugar
  • 40g Golden syrup
  • 170g Sultanas
  • 2 Medium apples grated
  • 1 Tsp. Cinnamon
  • 2 Tsp. Orange oil

Method:

Pre-heat your oven to 160c/320f/ or Gas mark 3 grease your brownie tin

  1. In a bowl add your Oats, Sultanas, grated apple, cinnamon, orange oil, and set to one side.
  2. In a sauce pan add your Sugar, dairy free butter, & golden syrup and melt on a medium heat until all the sugar has melted.
  3. Pour this into the bowl and mix well,
  4. Dived the mixture between the 12 holes and bake for 20-23* minutes or until the edges are starting to go golden brown.
  5. Once baked allow the flapjack to cool in the tin for 5 or so minutes and then remove and allow to cool completely.
    .

autumnfj2
*If you are making this is one tin and not the 12 hole tin you will need to bake it for a little longer around 30-35 minutes

They keep well in an air tight container and you can switch it up and add anything else you children like, chocolate chips or other dried fruit.

I hope you like these as much as my family does. If you make them don’t forget to tag us on Facebook or Instagram, I love seeing you all make my recipes.

autumnfj4

Disney Descendants! Ways to be wicked.

There are so many ways to be wicked!

My Daughter and I are counting down the days until Disneys Descendants 2 is aired on the Disney channel. Friday 20th October can not come soon enough. 3 DAYS!!!
We know all the new songs and have seen lots of sneak peeks so all we need is the film!

If you are not familiar with what Disneys Descendants is about, it’s about 4 of the main villains teenage children, We have Mal daughter of Maleficent, Evie daughter of The Evil Queen, Jay son of Jafar, & Carlos son of Cruella de vil. All the villains have been banished to an Island with no magic called the Isle of the Lost & Ben, son of Beauty and the Beast is going to be a king and wants to give the villain children a fresh start and allow them to come to Auradon and go to school.

In honour of all things wicked I have made two yummy Descendants inspired recipes, Mal’s love spell cookies from the 1st film and red dipped caramel apples from the new film. You don’t have to add a real tear of human sadness to your cookies but I would if you have one to hand.

Mal’s Love Spell Cookies, 

Ingredients:

  • 115g Dairy Free Butter
  • 150g Soft Brown Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda
  • 1 Tbsp White Wine Vinegar
  • 50g Ripe Banana
  • 225g Gluten Free Flour
  • 50g Dairy Free Chocolate Chips
  • 1 Human Tear Of Sadness (optional)

Method:

Pre-heat your oven to 200c/400f/ or Gas mark 6 and line a cookie sheet with non stick parchment paper

  1. In a bowl cream together your butter and sugar,
  2. When light and fluffy add your banana and mix well again,
  3. Now add all the rest of your ingredients and combine well,
  4. If using now add your human tear of sadness 😉
  5. Cover and chill in the fridge for a few hours
  6. Once chilled scoop on too a cookie sheet and bake for 11-14 minutes.

Give away with caution, the course of true love never did run smooth. 

Ways to be wicked apples

Ingredients:

  • 8 Red Apples
  • 8 Wooden lolly pop sticks
  • 420g Caster Sugar
  • 4 Tbsp Golden Syrup
  • 100ml Water
  • 1 Tsp Vinegar
  • 2 Tsp Vegan Red Food Colouring
    (I used sainsbury’s liquid colouring, its marked as vegan )
  • Purple & green ribbon for optional decoration

Method:

You will need a sugar thermometer, but you can buy them very cheaply in most supermarkets or online 

  1. Wash your apples in hot water to make sure they are super clean, and add your wooden lolly stick, I used a hammer to push mine in, place on a cookie sheet lined with non stick paper,
  2. In a medium saucepan add your sugar & water, cook until the water has dissolved
  3. Now add your golden syrup and vinegar and bring to the boil
  4. Boil your sugar mixture until you reach 140C and add your red food colouring, it will bubble up a little bit so be careful.
  5. Keep boiling your sugar until you reach “hard crack” 154C
  6. Once you reach 154C tip the sugar to one side of the pan and dip & roll your apple in the mixture and place on your lined cookie sheet,
  7. Leave to cool and then they are ready to eat!

Wicked ways beneath the skin, Let all who taste it now join in.

Sabrina The Teenage Witch: Chocolate Bundt Cake With Truth Sprinkles!

Most people have a fond rose tinted nostalgia for the decade that they were a teenage and I was a teenager during the 90’s (the best decade EVER FYI).
Sabrina The Teenage Witch was one of my favourite shows, I loved her! I even had a purple Sabrina phone case for my Nokia 3210!

When I saw the boxset of all 7 seasons on Amazon I knew I needed to own it and show my children how totally cool 90’s tv was!

So we all sat down and started to watch season one & my daughter was hooked by the end of that first episode, we carried on with episode two, “Bundt Friday” if you haven’t re watched the show since the 90’s I will give you a quick recap. Sabrina makes a Bundt cake in her cookery class and takes some truth sprinkles to school to find out what bully Libby and her friends have been saying about her behind her back, but she also finds out that Jenny likes Harvey too! The truth can hurt.

Here is my recreation of that chocolate bundt cake Sabrina makes, and as always it’s 100% Vegan & Gluten Free and OMG its TOTALLY AMAZING but hey whatever make it for yourself and see. 😉

I also bought my bundt cake tin from Amazon too.

Ingredients:

For the cake,
250g Gluten Free Self Raising Flour
250g Dark Brown Sugar
80g Cocoa Powder
1 Tsp. Baking Powder
1 Tsp. Bicarbonate of soda
250ml Plant Milk (I used Soya)
150ml Dairy free plain yoghurt
50ml Vegetable oil
2 Tbsp. White Wine Vinegar

For the chocolate ganache
100g Dairy Free Chocolate
65g Coconut Cream
Vegan Sprinkles

Method:

Pre-heat your oven to 170c/325f/or Gas mark 3 and grease a bundt cake tin, I used this one

  1. In a large bowl sift your flour and add all the other dry ingredients.
  2. In another smaller bowl add all your wet ingredients
  3. Mix both bowls well & add the wet to the dry and mix until well combined, pour your mixture into a very well greased bundt pan and bake for 40-45 minutes.
  4. Once baked leave to cool in the tin for 10 minutes and turn out and cool completely
  5. To make the ganache, melt your chocolate & mix in the coconut cream, leave to cool and thicken in the fridge for about 10 minutes.
  6. After its lovely and thick pour over your bundt cake and add a good handful of sprinkles.

This cake is super moist and so chocolaty it would make an amazing birthday cake or warmed up in the microwave for 30 seconds and served with some vegan ice cream.

No admittance except on party business: A Hobbit House!

No admittance except on party business: A Hobbit House!

One of my all time favourite things to make are birthday cakes for those I love and this cake was for a very special little girl, my best friends daughter Baya.

Baya is loving Lord of the Rings and the Hobbit films at the moment, which is no surprise as Baya and her family live a very nature filled life & spend a lot of time outside in the country side, so her mum requested a Hobbit house cake.  The inside was a light fluffy vanilla sponge with butter cream & home made strawberry conserve, Baya’s favourite.

So I set about making this extra special cake for one of my favourite little people.

I had a look at a few Hobbit house images and set about designing in my mind what the cake would look like.  I wanted to add little extra special details, so we have the One Ring on the door step, a bow & arrow for Baya’s favourite character Legolas, a little fire pit & a mini vegetable patch with (of course it’s organic) carrots, cauliflowers and the Hobbit staple Potatoes. (No second breakfast is complete with out them)

Baya’s little face when she saw her cake was amazing & the reason I love making cakes for little people. She was over the moon with her own little Hobbit house.

Below are some photos of Baya’s special little Hobbit house,
For more photos have a look at our Facebook album HERE.

 

             

Happy Birthday sweetie, we all love you lots & lots xxx

Photo Credits, Living Dead Cakes, C. Jayne & B. Whitwell

For more photos have a look at our Facebook album HERE & give us a like.

 

 

Unicorn Frappuccino! Vegan Starbucks HACK!

Unless you have been living under a rock the last few days you would have seen pictures of Starbucks Unicorn Frappuccino posted all over social media.


Sadly for us its an American only drink and is only available for a few days in the USA, but as its full of dairy us vegans couldn’t drink it anyway BUT I have made a vegan gluten free inspired version we can drink! and its as tasty as it looks!

Its not 100% the same as the Starbucks one but its still so good. The Starbucks one goes from sweet to sour as you drink it, i’ve added sherbet to try and re-create this, & from what I have read it can not be made vegan as the blue syrup has milk in but my version is 100% vegan & gluten free and super tasty.

I’ve tried to use only supermarket ingredients, all the sweets came from Asda, but I had a bottle of Monin Bubble gum syrup in my cupboard so I have used that too.

If you want to make it a little more adult add a shot or two of vodka to it before you top with cream. (you can thank me later for that!)

Ingredients:

Makes 2 drinks 

Method:

  1. Melt your 65g of white chocolate and dip your cup rims into the chocolate and then dip into your sprinkles, place in the fridge to set
  2. In a food processor (or blender) add your ice, milk, ice cream and whats left of your white chocolate and blend up until the ice is crushed.
  3. Separate your mix into 3 bowls and dye each bowl and different colour and place in the freezer for about 30 minutes.
  4. After 30 minutes in the freezer add 20ml of bubble gum syrup to the blue bowl, all the raspberry sherbet to the pink bowl & 2 Tbsp, of dip dap sherbet to the purple bowl.
  5. Dribble some strawberry sauce inside your glass & layer your colours into your glass, mixing them up a little to make it swirly. (add your vodka now if you fancy it)
  6. Top with vegan cream add some rainbow drops as decoration and a little more sherbet and Drink!

? Who needs Starbucks! ?

 Save the unicorns! 

Galaxy Surprise Vegan Crème Eggs

Easter is a few days away & the shops are full of Cadburys creme eggs that us vegans can’t eat, so I thought I would quickly whip up some of my vegan creme eggs.
They take next to no time to make and look spectacular when you bite it them.

They are also a great half term activity with the kids too. All the ingredients can be bought from a supermarket. Those lovely people at Sainsbury’s have made big bars of there amazing dairy free chocolate so I have used that to make my eggs,

These are galaxy swirls inside but you can make them like traditional creme eggs too, just dye a little of the fondant yellow & add white and a little yellow inside.
I used a egg mould that I found for 99p in the easter section.

Ingredients:

Method:
You don’t have to use the white chocolate but they do help add a little extra detail

  1. First you need to get your egg moulds ready. Melt the white chocolate in the microwave in short 15 second bursts until its melted, once melted using a tea spoon drizzle it over the inside of your moulds, If your adding sprinkles to the middle add them now. Place these in the freeze while you melt your milk chocolate
  2. As with the white chocolate melt 100g of your milk chocolate in short bursts in the microwave until completely melted, take your eggs from the freezer and add a tablespoon full to each mould and spread it up the sides using a teaspoon, place back in the freezer for a few minutes to set, once set add another coat of chocolate and put back in the freezer

The Fondant centre.

  1. First add your butter and liquid glucose to your bowl and beat them together, you can do this with a stand mixer, a hand held mixer or by hand with a spoon.
  2. Once thick and creamy add your icing sugar, 1 teaspoon of water, your flavouring &  mix together until all combined.
  3. Split your fondant between 4 bowls, keep one white and dye the other 3, black, pink & purple.
  4. I added all my colours to a piping bag and piped my mix into my egg shells but if you don’t have one you can just add a little of each colour and swirl together using a tooth pick, once filled place back in the freezer while you melt the last 100g of milk chocolate,
  5. Once your chocolate is all melted add a table spoon of chocolate to the tops and smooth out, place back in the freezer to set the chocolate.
  6. Once set pop them out of the moulds & enjoy. I sprayed mine with a little gold luster to make them sparkly, 

Unicorn Cake & The Winner is…………

The time is up on our epic giveaway and in this blog post you will all find out who has won our EPIC prize.  I just want to say a huge thank-you to everyone who has entered we had so many entries.  Sadly there will only be one winner but we will have another giveaway at 1000 likes on our Facebook page! So go give us a like if you haven’t.

This unicorn cake is super easy and part of our quick and easy cake series, this one is super simple and can be made quickly and is suitable for any skill level, Our next unicorn cake will be a little tricker but this one is just for fun & anyone can make it.  If you feel this cake is too simple for you then keep your eyes peeled for our next cakes.

This cake would make the perfect birthday cake for any unicorn lover. <3

For the Velvet Chocolate Cake:

This is the cake version of my fabulous chocolate velvet cookies 

Ingredients:

  • 175g Dairy Free Butter
  • 225g Light Brown Sugar
  • 75g Caster Sugar
  • 50g Cocoa Powder
  • 300g Gluten Free Self Raising Flour
  • 1 Pot of Chocolate pudding (* see below)
  • 2 Tbsp. Ground Flax seed mixed with 6 Tbsp. water
  • 1 Tsp. Baking Powder
  • 1 Tsp. Bicarbonate of Soda
  • 1 Tsp Vanilla Extract
  • 1 Tbsp White Wine Vinegar
  • 30ml Water

*If you can’t have Soya use 1 large very ripe banana or 100g of smooth peanut butter.

Method:

Pre-heat your oven to 160c/325f/or Gas mark 3, grease & line a 28cm x 22cm size tray non stick parchment paper.

  1. Cream together your dairy free butter and two sugars until light and fluffy.
  2. Add your cocoa powder, chocolate soya pudding (or mashed banana) &  flax seed mix, mix until well combined.
  3. Sieve in your flour, baking powder & Bicarb & mix again,
  4. Once the flour is all combined add your vanilla, water & white wine vinegar give another quick mix and pour into your prepared cake tin.
  5. Bake for 50-55 minutes or until a tooth pick comes out clean when poked into the cake.
  6. Once baked leave to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely.

For the butter cream frosting:

Ingredients:

  • 300g Dairy Free Butter
  • 250g Vegetable Shorting
  • 750g Icing Sugar
  • 2 Tsp Vanila extract
  • Pink food colouring**

**I emailed Wilton a few years ago and they told me all the colour paste colours were Vegan so i’m hoping that hasn’t changed.

  1. Cream together your dairy free butter and shorting and add the icing sugar, vanila & mix until all combined.
  2. Take 4 large Tbsp. of butter cream and tint it pink.

Now to decorate. 

For decorating you will need a

  •  A star piping tip
    (You can find these really easily in most supermarkets in the baking section)
  • 14″ Coloured Cake board  or something to present your cake on
  • 2 piping bags,
  • Red, Yellow, Green, Blue, Orange, Purple, Pink, white & Black fondant
    (Approx 65g of each)
  • Icing Sugar for dusting
  • Tooth picks
  • Rolling pin
  • small knife
  • Pallet knife

Method:

  1. Once your cake is cold & you have made your butter cream cut your cake this this and place on your cake board

The little slices you use as feet cut in half, the rest of the left overs can be eaten, You must taste the cake to make sure its perfect, its the bakers perk. 🙂

2. Once your happy with your shape cover the cake in a thin layer of your butter cream & place in the fridge for 15 minutes to chill (this is called a crumb coat).

3. While your cake is chilling in the fridge you can make the fondant detail, roll out your rainbow colours into a long snake and lay them down on the counter go over with them with a rolling pin and use this to make the tail and mane

Snipe little details on the ends of the tail & mane in the part where it joins the cake add some tooth picks and leave them to dry,
Take the left over fondant and twist them together to make the unicorn horn and add two tooth picks to the base, For the ear, pinch of a little white and roll it into a tear drop shape and add a little tear drop of pink to the top, you can use a little water to sick the pink to the white.

4. Take your cake out of the fridge and start to pipe tiny little white stars all over but leave some space for the pink details, once you have done all the white add the pink detailing and place in the fridge to chill again.

5. For the face detail roll out a very thin snake for the mouth and lay it in place, roll a little snake for the nose and the same for an eye.
6. Now add all your mane, tail and horn in place and your cake is DONE.

I told you it was easy, and it only took me about an hour to decorate this cake.

Now for the announcement you have all been waiting for the winner of our 600 like giveaway.

THE WINNER IS Andy Teague!
Andy I will contact you via Facebook please check your other inbox 🙂 

Thank you everyone who entered and i’m so sorry we could only have one winner but we will have another giveaway at 1000 likes! So go give our Facebook a like.

Today is my grandmas birthday so in her honour i’m off to have glass
of something fizzy and nibble some of this cake.

Happy Birthday Grandma, “Maybe in another life I can find you there”
❤️ Cherish those you love & make every second count. ❤️

Blueberry Pancakes With Caramel sauce. Pancake Day!

These delicious pancakes get made at least once a week in the Living Dead Cakes kitchen and its normally my daughter who wants them, she is a pancake fiend.

They are super quick and easy to make and you can add anything you like from blueberries to dairy free chocolate chips. Perfect for pancake day!

This caramel sauce is absolutely amazing, you can drizzle it over the pancakes or use it on anything else you like, ice cream, hot chocolate anything you fancy.

For the caramel sauce:

Ingredients:

Method:

  1. In a medium sauce pan add the sugar and water, give it a little mix to combine the water and melt it on a medium heat until it changes to a medium amber colour,
  2. Once your sugar has reached an amber colour take it off the heat and carefully add the butter, coconut cream & vanilla paste and mix well, be careful it will be super hot!
  3. Once its all combined pour into a bowl and leave to cool on the counter and once cool place in the fridge to cool completely as it cools in the fridge it will thicken up.

For the Pancakes:

Ingredients:

  • 200g Gluten Free Self Raising Flour
  • 1 Tsp. Baking Powder
  • 1 Tsp. Bicarbonate Of Soda
  • 1 Tbsp. Caster Sugar
  • Pinch Of Salt
  • 2 Tbsp. Vegetable Oil
  • 1 Tsp. White Wine Vinegar
  • 200ml Plant Milk
  • 150g blueberries
  • Little oil for frying

Method:

  1. In a bowl add all your dry ingredients and mix until will combined.
  2. Add your wet ingredients and mix well, don’t worry if its a little lumpy just make sure there is no big lumps
  3. Heat a frying pan until its hot on a medium heat and add a spoon full of your pancake batter if your adding blueberries add a few to the batter now while its cooking,
  1. Let cook on one side for 2-3 and flip over and cook the other side until golden brown.
  2. Cook all your pancakes and serve with the caramel sauce & some vegan cream.

Hope everyone enjoys their yummy pancakes on pancake day & don’t forget to enter our give away on our Facebook Page.

 

 

 

Our Facebook Giveaway! WORTH OVER £80!!

I promised when our Facebook page hit 600 likes we would have a giveaway to say thank you to you all for the overwhelming amount of the love support & messages of encouragement you have all given since the website was born, that day has come and I’m so excited.

I have shopped until I dropped over the last month or so gathering tasty treats that I hope the winner will love & of course I had to add some of my favourite treats are in there too.

The whole prize is worth over an epic £80.00! & it’s all 100% VEGAN & GLUTEN FREE.
There are even some vegan bacon & chicken crisps!, Some english grown tea to warm to up and a fabulous limited edition Living Dead Cakes mug to drink it in.  I had to put in some of the lusted after Vego bars so the winner will receive not one but two bars one 165g bar to share and a 65g one!  There’s even some vegan squirty cream and whipping cream. (full list is below)

To enter all you have to do is like our Facebook page & like and share the photo of all the prizes on Facebook

The winner will be announced on my Grandmas Birthday 14th March 2017 **. So you have plenty of time to get liking and sharing, *each time you share the photo you will be added in to the give away, so the more times you share the more chances you have of winning!

It is open worldwide so get liking, commenting and sharing <3

Rules,
You must like Our Facebook page, and like & share the giveaway picture to enter.
The give away is open world wide.
*Each time you share the photo you will be added in to the give away, so the more times you share the more chances you have of winning! (one share per day)
**The competition closes on 13th March 2017 & the winner will be announced on 14th March 2017 

The winner will be picked by a random name generator
Proof of posting will be obtained when I post out the prize to the winner.

The Prizes are as shown in the photos and listed below

  • 1 Deliciously Ella energy ball
  • X3 Nakd Bars
  • 1 bag Chocolate Coconut chips
  • X2 Vego bars
  • x2 Pip & Nut Peanut butter squeeze packs
  • 1 Soyatoo Soy whip
  • 1 Soyatoo Cocos whip
  • 1 Schlagcreme
  • 1 Can Soyatoo Soya whip, spray cream
  • X3 Koko Dairy free strawberry
  • X4 Mini moos bars
  • X2 Moo Free Choccy Drops
  • 1 Ten acre chicken flavour vegan crisps
  • 1 Ten Acre Strawberry Popcorn
  • 1 Popchips ridges Vegan bacon crisps
  • 1 Retro cherry pips Popcorn
  • X1 Tea Forte, limited edition
  • X2 Tregothnan loose leaf tea
  • 1 Tea strainer
  • X3 YumEarth Organic Lollys
  • 1 Booja-Booja, Fine de champagne organic chocolates
  • 1 i choc white vanilla bar
  • X2 Pernigotti bars
  • 1 spooky tea towel
  • 1 Living Dead Cakes limited edition mug

❤️ Good Luck ❤️