Gretchen Price is a CIA trained pastry chef with over 25 years in the professional bakery industry. She owned a bakery in New Jersey for 10 years and is now creating vegan desserts here on RU-vid to prove that you will never miss a thing by omitting animal ingredients! With the most beautiful & delicious cakes & pastry recipes, you too can become a great vegan baker with step by step tutorials for no fail results every time! All recipes are listed for free @ GretchensVeganBakery.com
This was super helpful. I'm starting to avoid refined sugars and love to bake so this taught me a lot. I need to learn more about erythol...that seems to be in many. Also would love to know about baking with spelt flour. The best cake I ever had was bake with Spelt flour :)
Gretchen! I've missed you. The last two years have been the hardest of my life but things are looking up. Resubscribed and I'm so excited! PS I forgot you're a July birthday just like me (19th) so happy birthday! 🎂🎁🥂🎉
Hi Kenneth! Yay! You are back! I’m happy to know things are looking up!! Life sure can have a way with us can’t it!?? 😳 My birthday was actually in May and my husband made my birthday cake. I made a video about it! 😆 I just posted this German chocolate one as a re-upload because it was German chocolate day not too long ago! Haha! Anyway, happy birthday to you!!
I just posted it yesterday on my Facebook page! Since tomorrow is his birthday, I made his favorite icebox cake! Layers of graham crackers, whipped cream, and chocolate custard. It’s so easy!
Searching the internet to figure out what the ice cream coating is... Came across this video.. everyone is praising recipes... But this vid is just frosting the cake and nonstop irrelevant talking... -_-
HI Gretchen, I've been a long time lurker. My grandma and myself used to watch your videos in the bakery, we even made some of your buttercreams and stuff. now, she's been up above for a couple of years, but I love looking at your channel again and reminiscing on the good ole days. just know you touched a life. :)
Hi Ms Gretchen, just wanted to say you look as youthful and as beautiful as you were since Crumb Boss days! I got inspired by a sheet beach cake you made so I made that for my nephew. It's been about 13 years since those days! Glad you are still making videos for us ❤❤
The Italian butter cream is how you make peanut butter Nougat too before you add the butter you just add peanut butter after you drizzle the hot sugar syrup into the meringue. It’s very yummy
Happy birthday 🎉🎉🎉 I hope your had a lovely day and a prosperous year ahead of you. I love how relaxed you and this video were yet you still took the time to explain the difference in cake and have a chat with us. ❤❤❤❤
While you could substitute a good portion of the sugar in the cake recipe for a diabetic friendly sugar, (monk fruit is my favorite) The butter cream recipe is also lower sugar because I’m using mango purée as a base for this Ermine style butter cream. There is tons more information on the written recipe post if you click the link and follow through to my website All of that said, the amount of flour and natural sugar from all of the mango, is questionable for someone who is diabetic. But I suppose everything in moderation is the key to success in all areas of life ✌🏻 Additionally, I have a video all around the topic of sugar-free baking. You may want to check that out. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WCF4y6lXFeg.htmlsi=A0ivNBoSc376vky0
Earth Balance has been the best, as it’s the only one that will get hard in refrigerator. but recently I’ve been lucky to have a friend in the restaurant business so I can purchase a case of vegan butter from her and have not had to pay retail price is for earth balance That said, Recently of you were told me earth balance is not the same as it used to be? I have a hard time finding vegan ingredients where I live, so I have not been able to verify this But long story short, the best, vegan butter is going to be the one with the lowest moisture content. This is going to be trial and error because unfortunately this is not listed on the packaging
