Frostings, Fillings, Buttercreams

Vegan Marzipan

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Vegan Marzipan by Sara Kidd

Marzipan is underrated. It’s had a bad rap for a while. I think this is because the store brought marzipan is actually quite horrible. Where as fresh homemade marzipan is seriously addictive. It’s soft, melts in the mouth without being gluey and tastes like real almonds and powdered sugar. This recipe is perfect for the following uses

  • covering cakes as an alternative to fondant
  • filling chocolates
  • covering cookies
  • eating by itself (I know what I said!)

This recipe is very user friendly. The only advice I have is to make sure you’re using a fine almond flour (not almond meal) and allow the marzipan to set in the fridge before rolling or using. It also helps to heat the glucose syrup in the microwave to make it easier to distribute.  

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Vegan Marzipan by Sara Kidd

Vegan Marzipan

★★★★★

5 from 1 reviews
  • Author: Sara Kidd
  • Total Time: 10 minutes
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Description

Make your own delicious marzipan

Ingredients

Units Scale
  • 240 g blanched almond flour (not almond meal)
  • 160 g icing sugar (plus additional for dusting)
  • 1/4 cup glucose syrup
  • 2 tbsp water
  • 1 tsp rosewater
  • 1 tsp almond extract

Instructions

  1. Place almond flour and icing sugar in the food processor and pulse until combined.
  2. Add glucose syrup, water, rosewater, and almond extract. Pulse ingredients until they begin sticking together.
  3. Turn the mixture out onto a pastry mat and knead together until smooth. Roll into a fat cylinder shape. Wrap in baking paper and place in the fridge to set for at least 2 hours.
  • Prep Time: 10 minutes
  • Category: Cake Frosting

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I use this recipe for my Battenberg Cake recipe that is part of my “Vegan Around The World” series. Watch me whip up the marzipan below.

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Vegan Custard Recipe

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Easy Vegan Custard Recipe

Vegan vanilla custard is a must with any apple pie, chocolate cake or ice-cream. Just because we’re vegan doesn’t mean we can’t have epic custard to satisfy all our vegan dessert desires. I assure you, it tastes exactly the same and this vegan recipe takes about 5 minutes to whip up using normal everyday ingredients. Thank me later…

The trick I learned when wanting to make a vegan custard, sauce or juice thick is to create a flour-based paste and add it to your liquid. This will thicken any sauce or custard. Once heated the vegan custard will thicken. You can add more cornstarch to your recipe if you’re wanting it to be thicker.

Flourless Chocolate Cake

This vegan custard recipe pairs really well with our latest flourless chocolate cake.

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vegan vanilla custard, egg free custard, dairy free, vegan recipe

Easy Thick Vegan Vanilla Custard

★★★★

4 from 60 reviews
  • Total Time: 5 minutes
  • Yield: 1 make 2 cups 1x
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Ingredients

Units Scale
  • 2 cups soy milk (500 mls)
  • 60 grams white sugar (approximately 4 tbs )
  • 2 tbs lemon juice
  • 1 tbs vanilla extract
  • pinch sea salt
  • 1/4 cup corn flour/corn starch
  • 1/4 cup water (62.5 ml)
  • pinch turmeric or vegan yellow food colouring

Instructions

  1. Add soy milk, vanilla, and salt and sugar to a small saucepan
  2. Mix together cornflour/corn starch and water in a separate bowl to form a paste
  3. Add to saucepan and place on a medium heat on your stovetop
  4. Gently bring to a boil whilst continuously stirring with a whisk until it thickens then take off heat
  5. To make it yellow either add a tiny pinch of turmeric or vegan yellow food colouring

Notes

Add more corn starch if you’re after a thicker custard

See YouTube video for all my tips, tricks and variations 

  • Cook Time: 5 minutes
  • Category: Cake Filling
  • Cuisine: Dessert

Keywords: dairy free, egg free, vegan baking, vegan cake decorating, vegan custard

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Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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Best Ever Vegan Caramel Sauce (with variations)

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vegan caramel sauce recipe

Vegan caramel sauce is life. It’s the best thing on any baked goods like cakes, puddings, desserts, on ice-cream, cookies, on toast and all over my face. Seriously, I know you understand what I am saying. The amazing recipe has all the wonderful variations you’re wanting to bake such as salted caramel sauce, creamy caramel sauce and a spicy version. So let’s get baking, baby!

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Vegan caramel sauce

Best Ever Vegan Caramel Sauce with Variations

★★★★★

5 from 1 reviews
  • Total Time: 30 minutes
  • Yield: 1 3 cups 1x
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Ingredients

Units Scale
  • 50 grams pitted dates soaked overnight
  • 1/2 ltr coconut milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 400 grams white sugar
  • 120 ml water
  • 1 tsp white vinegar
  • 3 tbs corn flour (or corn starch if US) (mixed with 3 tbs water)

Instructions

  1. Blend coconut milk, cinnamon, dates, salt and vanilla until smooth and creamy. Set aside.
  2. In a medium saucepan, combine sugar, water, white vinegar in saucepan.
  3. On a high heat bring to the boil without stirring. Watch the pot the whole time because it can suddenly go brown and burn.
  4. Once the sugar suddenly turns golden, take off the heat and allow to sit for a minute until the bubbles die down.
  5. Very slowly stir in coconut milk mix (it’s going to bubble so be EXTRA careful) and then return back to your stove top on a medium high heat.
  6. Stir in the corn starch/corn flour paste until completely combined and bring to a boil whilst viciously stirring – don’t let it burn or stick to the bottom. Take off heat once it starts to thicken.
  7. Let cool and then strain if you want to make sure your sauce is 100% smooth.
  8. See recipe notes for variations and watch the video demo for more tips.

Notes

LIGHTER CREAMY VERSION: You can add additional coconut milk if you want a lighter version that isn’t so sweet
SALTED CARAMEL VERSION: Start by adding 1/4 tsp more sea salt until you’re happy with the ‘saltness’ of the sauce
SPICPY CARAMEL VERSION: Add more spices like nutmeg and a chai spice mix

 

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cake Filling, Dessert

Keywords: caramel, drip icing, drip sauce, salted caramel, vegan, vegan baking, vegan cake filling, vegan caramel

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Tag @veganbakesbysarakidd on Instagram and hashtag it #veganbakesbysarakidd

For a simpler version of this recipe go here:
https://staging.sarakidd.com/recipe/vegan-caramel-sauce/

Vegan Lemon Curd

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vegan lemon curd v2

So for all those peeps that have no idea how to make a simple vegan lemon curd, this is the recipe for you. Seriously, who needs eggs?? This is easier to make and it tastes EXACTLY the same… Anyway, you can use this when you’re baking tarts, pies, cupcake and cake fillings or just to eat on toast. Vegan baking is has never been so easy.

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Vegan Chocolate Ganache

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vegan chocolate ganache cake

This is an amazing vegan chocolate ganache recipe that is SUPER easy and works every time. I use this recipe on all my under all my fondant cakes and chocolate cakes. You can use this as a drip icing, cake filling and frosting. I always recommend using a really good quality vegan chocolate. It will make a huge difference with the flavour.

JOIN MY LIVE GANACHE WORKSHOP THIS SUNDAY 17th JAN 2021

Vegan Ganache Wide
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Best Ever Vegan Cream Cheese Buttercream

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vegan, buttercream, frosting, cake filling, cake decorating

This is seriously good. I mean it! This is one of my all time favourite vegan cream cheese buttercream recipes because it tastes so great, it’s really easy to make and it only takes about 15 minutes to whip up. Make sure you check out my video for all my buttercream tips and tricks.

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