My first DELICIOUS gluten-free cupcake

The first time I experienced a vegan/gluten-free bakery was a few years ago when I took (T), a friend of mine out for her birthday.  I forgot the place.  Somewhere in Los Angeles, near Pico or Adams.  Any-who, it was…ok, little dry, odd and different from everything “normal folk” who eat the “normal stuff” would think about “those types” of cupcakes.  I was open to the idea of it, it didn’t kill me, but I also didn’t need to return .

Years later, here I am in Vegas and I was helping a friend with a bridal shower and she happened to order vegan cupcakes.  I thought, “Oh, well maybe I’ll eat a quarter of it and give the other portion away”.  NOPE, NOT AT ALL FOLKS!  These cupcakes were SOOOOOO DELICIOUS!  What flavor did I try?  Carrot I told you I’m on a roll people since my Bundtly Delicious Blog. They were from Gluten Zero Bakery.  We ordered chocolate, carrot cake, red velvet and lemon.

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Now I must admit I wasn’t a fan of the chocolate and learned that with these specialty desserts, the moist and tasty ones are those containing additional ingredients such as fruit and vegetables.  Getting back to those carrot cupcakes, I could have sat and eaten them all night, alone, in a corner and with no distractions.  If and whenever is Las Vegas, take the trip to visit this place.  And trust me, GET THE CARROT!

  • Amenities (parking, location, seating, menu selections, etc) ***
  • Customer Service (greeted, helpful, polite, checking-in, etc) 
  • Cleanliness 
  • Experience (themed, music, atmosphere, energy, etc) 
  • Taste ***
  • Price 

I didn’t pick up the cupcakes therefor can not comment, but friends say it’s a great place!

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Every House Loves Chocolate Cake

So a friend of mine was throwing a housewarming and I couldn’t show up empty handed.  <hmm> What to make?  Devils Chocolate Fudge Cake!!!

I’m not a perfect baker – YET!  I still have my ups and downs like the next person, but it sure is awesome to see your creations come together.

OK!  We need some cake.  I decided on a chocolate cake with fudge icing.  I knew their would be lots of wine and cheese so I thought chocolate would go well with the menu or at least I hoped <chuckle> Once cooled, I shaved and leveled both cakes.  One on the cake board with the other off to the side. I started icing the bottom half of the cake.  Next I stacked the other cake on top and finished icing it as well.  I placed in the fridge to slightly harden.  It’s easier to work on chilled cakes FYI.

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Once the cakes were ready with their crumb coat I began layering the cakes with chocolate icing from the can.  Next I took the time to trim down some pirouette cookies to the height of the cake.  Time to adhere the cookies to the side of the cake.

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This was followed by shaving chocolate onto the top of the cake.  Careful, for the heat of your hand can cause the chocolate bar to quickly melt.  Once finished, I grabbed some ribbon and tied a little bow with a flower on the front of the cake.  I placed it back into the fridge until it was time to go.

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It was perfect, but looking back I wish I had a gold cake board <chuckle>.  Everyone loved it and of course with decorative desserts, nobody wants to be the first to cut into it.  I told the one guest I clearly brought it to be destroyed 🙂

Thanks again Ben and Rick for having me!