Ginger and Chrysanthemum

  • Chrysanthemum Cake with Ginger Frosting

    To celebrate my critique partner Kristen Giang’s new book, Ginger and Chrysanthemum, I created a namesake cake! I used Smitten Kitchen’s Plush Confetti Cupcake recipe as my base and went from there. I chose a vegan, egg-free recipe so that it’s accessible to kids with allergies and sensitivities. Plus, you don’t have to worry about littles licking the batter! Feel free to use dairy milk and whipping cream if it’s…