{"id":135868,"date":"2020-01-05T18:49:09","date_gmt":"2020-01-05T17:49:09","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=135868"},"modified":"2020-01-05T18:49:09","modified_gmt":"2020-01-05T17:49:09","slug":"juliet-sear-cacti-and-succulents-flower-pot-cake-with-vegan-buttercream-recipe-on-beautiful-baking-with-juliet-sear","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/135868\/juliet-sear-cacti-and-succulents-flower-pot-cake-with-vegan-buttercream-recipe-on-beautiful-baking-with-juliet-sear\/","title":{"rendered":"Juliet Sear cacti and succulents flower pot cake with vegan buttercream recipe on Beautiful Baking with Juliet Sear"},"content":{"rendered":"

Juliet Sear served up a delicious looking succulents and cacti flower pot cake with vegan buttercream on Beautiful Baking with Juliet Sear.<\/p>\n

The ingredients for the sponge: 200g dairy free margarine, 250g light brown sugar, 1 tsp vanilla extract, 3 tablespoons agave, 150ml soya or rice milk, 170g coconut yogurt, 475g self-raising flour, 2 teaspoon baking powder, 1 tablespoon cinnamon and ginger.<\/p>\n

For the vegan rice crispy treat: 200g vegan vanilla mallows, 60g vegan butter, 130g rice crispy and icing sugar, for dusting.<\/p>\n

For the vegan buttercream: 300g Flora dairy free spread, 1kg unrefined icing sugar and 2 tsp vanilla bean paste.<\/p>\n

For filling and decorating the plant pot: 750g of ready to roll icing or marzipan and concrete or terracotta (parika and dark brown to achieve terracotta) shades of food colouring paste and icing sugar, for dusting.<\/p>\n

For the buttercream coated cacti: a few shades of green and purple food colouring pastes.<\/p>\n

For the sand: 125g Biscoff biscuits, finely crushed.<\/p>\n

For the final details: coloured icing and Vegan edible pebbles.<\/p>\n

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