{"product_id":"plantcakes-isbn-9780525611837","title":"Plantcakes","description":"\u003cb\u003e“It’s impossible not to look at these cakes and smile!! They are so beautiful, colorful, whimsical, and FUN, and I am floored that they’re all plant-based.”—MOLLY YEH\u003cbr\u003e\u003cbr\u003ePlant-based baking like you've never seen before—beautiful cakes bursting with color, flavor, and fun—perfect for everyone who loves cake!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eInside are recipes for cakes of all shapes and sizes, to fill any craving or occasion—from a rainy Wednesday slice of emotional eating to a spectacular sheet cake for a crowd. Whether you’re all in on the plant-based lifestyle or you’re just a bit plant-curious, you’ll find the vegan cakes of your dreams in \u003ci\u003ePlantcakes—\u003c\/i\u003eand you’ll never be short of options with chapters on:\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSnacking Cakes:\u003c\/b\u003e When you need to snack and need to snack now, whip up the Orange Citrus Cake or Blueberry Sour Cream Streusel Cake\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTwo-Layer Cakes:\u003c\/b\u003e Keep it casual cool with the Dark Chocolate Cake, Supermarket Bakery–Style Cake, or Vanilla Almond Raspberry Cake\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eThree-Layer Cakes:\u003c\/b\u003e When you feel like getting fancy, there’s the Coffee Milk Cake, Passion Fruit Vanilla Bean Ombré Cake, or the PB+J Chocolate Cake with Peanut Butter Cup Crunch\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eParty Time (or Everyday) Cupcakes:\u003c\/b\u003e When cupcakes are called for, try the Garden Party Vanilla Lemon Cupcakes or the “They Don’t Know They’re Healthy” Banana Chocolate Chip Cupcakes  \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWildcard Cakes:\u003c\/b\u003e And to really take the cake, turn to the Abstract Buttercream Painted Blackberry Cake or Mocha Dacquoise Cake\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eFun and fanciful, the recipes in \u003ci\u003ePlantcakes\u003c\/i\u003e are also extremely approachable. With step-by-step instructions, easy-to-find ingredients, and accessible plant-based alternatives for all the baking essentials, \u003ci\u003ePlantcakes\u003c\/i\u003e makes vegan baking a breeze. Whether you’ve never baked before or are an experienced baker ready to explore the vegan side, you’re bound to learn a thing or two—like how to make the best buttercream ever (without the butter!) or some sweet piping techniques—from self-taught baker, Lyndsay Sung, creator of the wildly popular cake making and decorating site, \u003ci\u003eCoco Cake Land\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eThe book’s eye-popping photography leaps right off the page, and its vibrant, kaleidoscopic design brings everything together in one irresistibly sweet package. \u003ci\u003ePlantcakes\u003c\/i\u003e is the perfect gift for all the plant-based and plant-curious people in your life, bringing cake to the people in the most delightful, plant-based way. Let’s all eat (vegan) cake!“You want lots of people to enjoy the cakes you make, no? Lyndsay makes it possible in her playful, creative and inclusive new book that’s perfect for everyone, from vegans to cake connoisseurs.”\u003cbr\u003e—KERRY DIAMOND, founder and editor in chief of \u003ci\u003eCherry Bombe\u003c\/i\u003e magazine\u003cbr\u003e\u003cbr\u003e“It’s impossible not to look at these cakes and smile!! They are so beautiful, colorful, whimsical, and FUN, and I am floored that they’re all plant-based. Leave it to Lyndsay to turn traditional cake wisdom on its head without sacrificing any of the amazing, fantastic decor that she is known for!”\u003cbr\u003e—MOLLY YEH, Food Network host, and author of \u003ci\u003eHome Is Where the Eggs Are\u003c\/i\u003e and \u003ci\u003eMolly on the Range\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“I am BEYOND excited for Lyndsay’s plant-based cookbook. She single-handedly proves that vegan cakes can be CUTER than non-vegan! And she does so in the most charming, approachable way. You will fall in love with plant-based baking as you go through this stunning book.”\u003cbr\u003e—ERIN IRELAND, plant-based advocate, animal lover, and owner of To Live For bakery\u003cbr\u003e\u003cbr\u003e“Lyndsay’s creations are pure joy: these pages are jam-packed with craveable treats that will make you want to put your cutest apron on and let the flour fly! From snacking cakes for a cozy afternoon to stunning confections, \u003ci\u003ePlantcakes\u003c\/i\u003e will give you the tools and the confidence to seriously up your baking game.”\u003cbr\u003e—DESIREE NIELSEN, author of \u003ci\u003eEat More Plants\u003c\/i\u003e and \u003ci\u003eGood for Your Gut\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“Ditch your preconceived notions of plant-based baking. This book from the joyous mind of Lyndsay of Coco Cake Land is filled with innovative and scrumptious bakes! Vegan or not, it’s a total party starter, and I want to be invited!”\u003cbr\u003e—KATHERINE SABBATH, cake creative and author of \u003ci\u003eBake My Day\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Lyndsay has outdone herself! Not only am I excited to bake these cakes for my vegan friends, I can’t wait to make them for all my loved ones. From fancy plant-based dacquoise to peanut butter snacking cake with caramel frosting, this book has a cake for every occasion, guaranteed to please everyone.”\u003cbr\u003e—CAMILLA WYNNE, author of \u003ci\u003eJam Bake\u003c\/i\u003e and \u003ci\u003ePreservation Society\u003c\/i\u003eLyndsay Sung is the self-taught baker, writer, and photographer behind \u003ci\u003eCoco Cake Land\u003c\/i\u003e and has been since she started the site in 2008. She has been featured in \u003ci\u003eCherry Bombe\u003c\/i\u003e and as Yahoo Food’s Blogger of the Year, and is the author of \u003ci\u003eCoco Cake Land\u003c\/i\u003e (2018). Lyndsay lives in Vancouver, Canada with her husband, Rich, their son, Teddy, and cats, Potato and Percy.\u003cb\u003eINTRODUCTION\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eHello there, old and new friends, and welcome to \u003ci\u003ePlantcakes! \u003c\/i\u003eYou may remember me from \u003ci\u003eCoco Cake Land\u003c\/i\u003e—the blog, the book, the persona—a colorful buttercream-frosted world of cute animal cakes, piped flowers, gentle jokes, and all-around good times, with a delightfully friendly side of feminism. Since starting \u003ci\u003eCoco Cake Land\u003c\/i\u003e, I have baked and decorated thousands of cakes of all flavors, shapes, and sizes, but in the last few years I’ve pretty much got obsessed with plant-based baking. It’s become like a personal challenge to me: can I make absolutely delicious and beautiful cakes, designed and decorated in my \u003ci\u003eCoco Cake Land \u003c\/i\u003estyle, that are completely plant-based too? It turns out that yes, I can! And I’m so excited to share the recipes with you in this book!\u003cbr\u003e\u003cbr\u003e\u003ci\u003ePlantcakes \u003c\/i\u003eis a book for everyone who loves cake. Whether you’re fully plant-based, or you’re plant-forward, plant-curious, or plant-adjacent, this book will give all plant people the confidence you need to make a beautiful plant-based, buttercream-frosted cake for the special folks in your life—and yourself!\u003cbr\u003e\u003cbr\u003eWhen I refer to my plant people, I mean those who are:\u003cbr\u003e\u003cb\u003e\u003cbr\u003ePLANT LOVERS: \u003c\/b\u003eEating 100%-plant-based foods.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003ePLANT-FORWARD: \u003c\/b\u003eEating a majority of plant-based foods, and making daily choices that almost always include plant-based eating.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003ePLANT-CURIOUS: \u003c\/b\u003eDiscovering the delicious joys of plant-based eating, and making a conscious shift in eating patterns toward it.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePLANT-ADJACENT: \u003c\/b\u003eHave family members or close friends\/loved ones\/partners who are plant-based and want to be able to make them delicious, beautiful plant-based cakes.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePLANT DISCOVERIES\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMany folks decide to try plant-based eating for a myriad of factors, including animal welfare, environmental concerns, food restrictions, or health reasons. I believe that the more we can influence people to make plant-based choices, the better—and my philosophy is to try to do that in an encouraging, positive, and delicious way. I call myself “majority plant-forward” because mine is a primarily vegetarian family, and many of the meals we eat at home are also vegan. I still remember when I first learned about veganism—I was in my early twenties and living with my best bud roommate during university. By then I’d already been through several “lazy vegetarian” phases, yet I knew very little about cooking or nutrition. Lunch would be opening up a can of cream of mushroom soup and heating its gloopy contents on the stovetop, or making toast with peanut butter, or pouring a bowl of cereal. My roommate’s partner at the time was vegan, and a kitschy, colorful book called \u003ci\u003eHow It All Vegan! \u003c\/i\u003eshowed up in our living room one day. I started reading through it, drawn in by the cute retro 1950s vibes. I had never ever thought about removing animal products completely before—they were simply a part of my life, seemingly as natural as tying a shoe. Upon reading \u003ci\u003eHow It All Vegan! \u003c\/i\u003ethough, my fragile little mind was blown. I liked the non-judgmental and encouraging nature of the book, all about the most earth-friendly things you could do—like how they suggested not to throw out your leather belt or shoes, but to continue to use them until they’re completely worn, and then replace them with your future, plant-based choice, so as not to be wasteful. It opened my eyes to another way of thinking, and it definitely piqued my curiosity about veganism.\u003cbr\u003e\u003cbr\u003eA few years later, I went on my first date with my now husband, Rich. With his faded black jean jacket, red Converse sneakers and Tin Tin hair, he was very cute, very cool, and . . . very vegan. This was intimidating to me, and I remember being terrified to eat anything that wasn’t vegan around him—even though he is such a gentle, non-judgmental, and open soul. (Our first few months of dating featured lots of peanut butter on celery sticks!) Back then, over two decades ago, finding delicious vegan things to eat in stores or restaurants was not easy. Nowadays, being plant-based or vegan is so common that no one bats an eye, and plant-based eating has exploded with delicious options all over. The days of wondering “what do vegans eat” are long gone—one quick Google search will yield millions of hits for amazing plant-based meals—and food companies both large and small are following suit by expanding their offerings. Feel like eating a plant-based burger and fries? You can drive through a fast-food chain in any major city now and satisfy your craving. Supermarket aisles have dedicated sections for plant-based products, and the dairy cooler is stocked with plant milk and dairy-free butter alternatives.\u003cbr\u003e\u003cbr\u003eMy dear friend Sharon has been a huge inspiration to me in plant-based eating. Sharon has been vegan since forever, and always has the most delicious food at her parties—cheeseballs, pâté, lasagna, desserts. Encouraged by her, I’ve been adjusting and “plantifying” recipes for many years now (my favorite veganized dishes include a karaage-style fried “chicken” made with twice-frozen-twice-thawed tofu, and my latest Chinese comfort-food creation, BBQ pork buns made with marinated seitan caramelized in the oven, then stuffed into white steamed-to-juicy-soft-bunned-perfection bao), including some desserts, and it was Sharon who first inspired me to experiment with “plantifying” my cake recipes too. It’s been a fun personal challenge to create super delicious plant-based cakes that everyone can happily enjoy, all without anyone noticing they are vegan!\u003cbr\u003e \u003ci\u003e\u003cbr\u003ePlantcakes \u003c\/i\u003efalls within the same non-judgmental and encouraging parameters in which plant-based eating was introduced to me. Perhaps you, like many others, have realized how easy and delicious it is to be vegan or eat more plant-forwardly! Or maybe making more plant-based choices is something you’re curious about, or it’s reflective of how you naturally tend to eat and you’d like to learn more. Wherever you are on your plant-based journey, this book is for you!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIT'S ALL IN THE ATTITUDE\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAs a child, I heard that more times than I could count. My mom loved to say it when I was having a grump attack, or when I was nervous about starting something new. Of course, now I find myself saying it to my son, Teddy, all the time—because it’s true! A positive attitude can really make the difference in life. As a cancer survivor, I know this to be true—trying to keep positive and finding the twisted humor through cancer treatment helped buoy me up, and being appreciative of life’s many gifts is something I’ve learned through experience. Life is precious, and it will fly by, and the days will pass no matter what—so you may as well try to live it with an easy laugh. Thankfully, delicious cake has the ability to put a smile on quite a few faces.\u003cbr\u003e\u003cbr\u003eIf you’ve never baked before, it can feel intimidating at first. My advice is to start with a simple snacking cake—a single-layer cake iced with an easy glaze or frosting. Baking can be so satisfying because it feels like a mini achievement (or sometimes a gargantuan achievement!) when your cake comes out springy and soft and your kitchen smells like warm vanilla. From the snacking cake, you can work up to two-layer cakes, then graduate to a three-layer showstopper! Don’t worry if your early attempts at baking don’t end up as you imagined—try, try, and try again. Practice makes better and perhaps eventually, perfect(ish). I \u003ci\u003estill \u003c\/i\u003ebomb in the kitchen sometimes, and heck, this is my second published cake book. Plus, if a cake looks like garbage, you can always add lots of sprinkles to cover it up, hehe, and it will likely still taste great.\u003cbr\u003e\u003cbr\u003eWhether it’s a tender-crumbed funfetti vanilla cake with buttercream frosting, or a moist chocolate cake layered with chocolate ganache frosting, or cupcakes with buttercream piped flowers for a special birthday or bake sale, \u003ci\u003ePlantcakes \u003c\/i\u003ehas the goods to make your special celebration—or just a random Wednesday night—a real treat! I hope you have fun with \u003ci\u003ePlantcakes\u003c\/i\u003e—and that it brings joy to you and your loved ones in the form of soft, moist cake and creamy frosting. As I like to remind myself, life is short, enjoy the good times, treasure your loved ones, choose kindness . . . and eat that caaaaaake!\u003cbr\u003e  \u003cbr\u003e Happy cake making to you! \u003cbr\u003e\u003cbr\u003eXO Lyndsay","brand":"Appetite by Random House","offers":[{"title":"Default Title","offer_id":46300798255333,"sku":"NP9780525611837","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780525611837.jpg?v=1767734845","url":"https:\/\/k12savings.com\/products\/plantcakes-isbn-9780525611837","provider":"K12savings","version":"1.0","type":"link"}