almost raw pumpkin gingerbread cheesecake
I made this cake in autumn after being sick for…
Spring is coming! And you know what? I think for most of us it’s great that we have so much time right now, cause it means that there’s enough time to experiment in the kitchen and have little beautiful garden/ balcony/ living room parties with our roommates. I tried to make a carrot cake the other day, but i am surprisingly little talented at baking… (or i don’t practice enough, i usually stick to raw vegan things cause i know i’m good at that). The cake was too firm and not moist and fluffy enough. BUT i made a lavender ginger buttercream to go with the cake and that one was amaaaazing. i can’t believe i haven’t actually tried that before.
Which brings me to the second topic of this post. i’ve always struggled with perfectionism. i’m never entirely happy with the results of my work, no matter what it is that i do. i always find something that’s not right, that i know someone else would have done better than me, or i’m frustrated that things haven’t turned out exactly as i imagined them before. In this case, i wasn’t happy with the way the carrot cake turned out. But i’ve been analyzing myself a lot more lately, and trying to change some bad habits. So i decided that although the cake itself wasn’t perfect, i was still super happy with the buttercream and the look of the cake at the end. And i actually like the pictures a lot. I tried a new preset on the photos, and i like this one in particular so much. It’s kinda moody and accentuates the shadows which i think is awesome.
i genuinely think the most important thing while doing anything is having fun. If you feel passion while doing something, then that’s a pretty great sign. It means you’re following your soul path. Which is how i know that making pretty food and taking interesting pictures is my thing. It makes me happy.
And now onto the thing that you’re here for: the recipe. i don’t know if this will make sense to you, but to me this buttercream tastes like fairy dreams in summer. Or something like that. Here we go.
Lavender Ginger Buttercream.
Mix all ingredients in a high speed blender until it’s smooth and creamy. Fill the cream into a bowl and place in the fridge overnight or in the freezer for a few hours. Use it to frost a cake like i did, or as a topping for anything you desire (i’m thinking warm brownies or apple pie, oatmeal or as a dessert with berries). If you are using it for a small cake, you will have some of it left to use as you wish.
Have fun getting creative! Much love xx