Various plant-based cake recipe testing for requested comissions.

The photos include a lavender lemon poppyseed cake with kumquat curd, a black forest cake : a light cocoa raspberry sponge infused with hibiscus syrup, filled with vanilla buttercream and raspberry compote, and a vegan cake adaptation of the Mont Blanc Chestnut dessert: a cocoa sponge base, a chestnut cream second layer and whipped buttercream topping.

All photos are mine.