• February 4, 2021
    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…

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