There was pie; there was cake; there were cookies; there was even spanakopita. It was a Vegan Baking Roundtable and it was a blast. The event brought together enthusiasts who were eager to learn baking and decorating tips. As one of the presenters, I offered advice and explanations on baking at high altitude (as I have written about in Why does high altitude affect baking? and Dazzled by Science). I also prepared my Easy Chocolate Cake-Pan Cake which seemed to satisfy the attendees as they nibbled on samples.
The demonstration panel showed everyone how to make vegan baked preparations simple. The class taught us how to (finally) make a good pie crust, how to keep high altitude cakes from deflating, how to wow guests with an easy Greek appetizer, and how to be a kid again in the guise of cake decorating. Failed recipes were discussed with ideas brainstormed on how to fix them. We also ate a. lot. of. sugar. But it all tasted oh-so-good.
This event came about through the generosity of Dale Ball, who has worked with Lynn Halpern of Bleating Hearts Sanctuary on the annual Vegan Dairy Fair. (I have been to these fairs, and next year’s gathering should prove to be as exciting and yummy as those past.) Bakers that day also included members of the Boulder and Beyond Vegan Meetup. This was a group hungry for vegan camaraderie, vegan recipes, and vegan snacks. The roundtable gave us all that, and more.