Vegan Chocolate Eclair Cake 

I loved Choco Taco! And sometimes Bubble O'Bill.

And thank you too for your well thought out and kind comments! :) and of course your continued support!

Yes!! here is my cake version of strawberry shortcake! www.gretchensveganbakery.com/strawberry-crunch-cake/

Thank you! One of my favorite people in the whole world is from Bulgaria! Zoia worked for me in my bakery many years ago, Love love love her!

Thanks so much!!

Thank you so much!

Happy birthday 🎂🎈🎁

LOL! I know, my BF says the same thing, it was his FAV too! It's just that my Mom would buy ice cream sandies all the time, so we had them in our freezer already, so to buy one off the truck was too boring cuz I was spoiled with snacks! LOL

Ok! Added to the list!

Thanks!! I did! Here it is! www.gretchensveganbakery.com/strawberry-crunch-cake/

HI Sue! Thanks! Yes I used to live in Easton for a minute, so I went there often! I think you should try this recipe! www.gretchensveganbakery.com/the-best-vegan-vanilla-cake-recipe/

Hi Timothy! I DO remember that! Thank you for the comment and nostalgia!

Thank you! I did not whip it

LOL! Omg Spongebob!?? seriously! :D Yes, sometimes it takes 3 and 4 tries to get it perfect and sometimes it doesn't ever get perfect! That's the worst!

Hey great idea! I don't specifically have that recipe but when I want to make a spice cake, I use my carrot cake and just amp up the spices! cinnamon, ginger, nutmeg, and cloves at about 1 Tablespoon per recipe in place of the cinnamon listed here www.gretchensveganbakery.com/tropical-carrot-cake-recipe/ Take out the Carrots & Pineapple of course! But I would till probably go for the 2-2-2 Icing!! **now I want to make one too!

@@GretchensVeganBakery OK last question, I would amp up the spices and use the same amounts of everything else omitting the carrot and apple correct? Thank you 🙏

Since I am constantly creating & testing new recipes almost daily I always have bulk buttercream and cake scraps and random things packing into my freezer! So yes, at times in a video it will look like I have an extreme excess of those things, but always on the written blog post on my website I work it all out to exact measures for everyone so you would not be left with all of that excess. Sometimes though on a rare occasion I may not be able to get a recipe to an exact measure for you all, so I would also write that in the explanation. Typically it's with a cake batter that may yield a bit of extra batter so I would say "just make a few extra cupcakes with the excess" Specifically though in my recent Fraisier Cake recipe/tutorial I explained the excess cake in that video since I did it in a sort of weird way & I was forthright about that in the video as well. But I gave some options for avoiding that excess cake in the video & in the written post as well Hope that is a clear explanation! :) Thanks for being here!

I would say in a cool temperature, below 70°F it will be perfect for about 2 days, eventually it will start to get droopy, that's why refrigeration is best as it will stay for a week!

Only a couple of days. I refrigerated mine but I wrapped it well

Yes, but crisco leaves a very heavy, greasy mouth feel. Not pleasant

@@GretchensVeganBakery Sorry I just joined your page - so what would you use instead of Crisco if you did have to use shortening (or what were you using?) I really only knew of one. I never use it anyway but I’m just starting vegan baking

@@melissamilligan I would probably order the 50lbs of sweetex! LOL It's really the best, but see if you can search around for Hi-Ratio Shortening, THAT is what you are looking for, Crisco is really meant for frying food. Not baking