13 Mar 2011
March Sydney Vegan Bake Sale wrap up
Raising money for those affected by the Queensland floods
Thanks to everyone who dropped by to support last weekend’s Sydney Vegan Bake Sale. The weather held out, I had a lot of fun and we raised $869.40 for the QLD Premier’s Disaster Relief Appeal. What a great team effort :)
Although I didn’t have as much time at home to bake, thanks to some better planning, I managed to get just about as many things done (a lesson learned!).
This time around I made three savoury focaccias, black forest cupcakes, lime-coconut cupcakes, jim-jam slice, peanut-butter and choc swirls, lemon-poppyseed muffins, cranberry-almond and white choc biscuits and finally mini lemon-passionfruit buntds – phew!
Here’s a tip: The night before baking, I measure and weigh all dry ingredients in separate containers, seal them and label with the rest of the recipe. It makes the whole baking production line so much quicker when all you have to do is mix in wet ingredients and throw in the oven.
OK, to the pics…
I took these early on when we’d set up the table, then I kinda forgot to take any more pics as other items were dropped in… oops! Check out the Flickr pool for more photos.
The table (early morning):
Some savoury offerings – potato, onion and rosemary focaccia, pesto and olive focaccia and semi-dried tomato and mushroom focaccia:
Delicious orange custard and strawberry tarts and savoury caramelised onion and white bean tarts:
And just while you were wondering about the cookies in the background, here’s a close-up of the super-cute echidna gingerbreads:
And I know you were also wondering about those cheezecakes in the background too! Well, a big thanks to Rubyfruit Boutique Bakery in the Blue Mountains for kindly donating a few boxes of their utterly delicious offerings.
Here we have Rubyfruit’s cheezecakes: mocha, cherry-coconut, blueberry and raspberry-white chocolate:
Rubyfruit’s banana-rum cupcakes and decadent chocolate cupcakes (yum!):
On this tray we have (clockwise from top) lemon-poppyseed muffins, cranberry-almond and white choc cookies, pineapple slice, jim-jam slice and peanut-butter and choc swirls.
Black forest cupcakes and lime coconut cupcakes:
Passionfruit and lemon mini-bundts and coconut-raspberry slice:
Pineapple cupcakes and ginger cupcakes:
Cookies! Oatmeal-raisin and choc-mint cookies:
And ending with just some of the gluten-free selection: banana-split cupcakes, choc-mint cupcakes and choc-agave cupcakes:
What a great day. Thanks to all who helped out! It was a bonus that I didn’t feel exhausted afterwards too. I’m crediting all the green smoothies and raw foods I’ve been eating lately :)