Cupcakes and gumpaste flowers, etc. etc. etc.

[pgr555]

I use a LOT of Tofutti better than Cream Cheese. The consistency is very much like cream cheese. I use it both as a spread and in baking. I find I like the"herb" containing flavor much better & use it even for things you would think you don't want that flavor for. The "plain" is very bland and I doctor it when I do use it.

Also, be sure when you use Fleishman's Margerine as suggested in the cake recipe to get the "parve" unsalted. The salted has dairy in it.

[Rene]

Cupcakes are alot of work, I find that it costs me more to make them, simply because each one is individual , you end up using more icing , embelishments to do them, I would charge exactly the same as a cake slice......

I also inject my cupcakes with a dab of filling,

[Harpua]

I also recommend tofutti. I have made countless vegan "cheesecakes" with it, even for my family and some banquets. I mean, it is the CLOSEST one to cream cheese.

I'm also getting into the cupcake business hopefully (have an interview with a "cupcakery" today). I sell myself by my ability to make vegan cupcakes and desserts.

I'm not sure what the prices are, or if there are different sizes, as it isn't open yet. We will do events and weddings.

Lotus, I will send you a pm.

[Harpua]

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