The Adventures of Dot and Mae

Dot and Mae are so ready for spring to come! It’s hard not to get your hopes up when some days it seems like spring is finally going to get here, and then you know what happens? The next day it snows again! So to cheer you up until spring is here for real, Dot and Mae have some pictures of cute lil’ mushrooms (they love cute lil’ mushrooms!)

These little mushrooms have candy inside! What more could a little person ask for?

Here is a happy mushroom with a happy deer!

These cute mushrooms can help you keep your cookies from burning in the oven! How nice!

These little mushrooms keep your important recipes stuck onto your bulletin board!

Here is a lovely mushroom table with - you guessed it - toad STOOLS! (corny, they know!)

Now here is something really FABULOUS! A cake made to look like a lovely spring field with mushrooms!

Isn’t that just one of the most fantastic cakes you ever saw? Dot and Mae would like to dance on that cake and hide behind the mushrooms! Here is a closer look at the mushrooms.

This was created by a lovely person named Heidi Kennedy, who also makes some of the cutest seen plush figures! You should stop by and adore all her cute stuff!

Here is the recipe for the cake - yummy!

VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING

Ingredients

3/4 cup sugar

1/2 cup brown sugar

2 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3 cups finely-shredded carrots

3/4 cup vegetable oil

3/4 cup applesauce

2 teaspoons vanilla

4 egg substitute (Ener-G)

1/2 cup chopped nuts (optional)

Cream Cheese Frosting

3 ounces Better Than Cream Cheese cream cheese substitute

1/4 cup margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Directions

Grease and flour a 10″ X 9″ or square cake pan.

Stir together dry ingredients.

Mix in the carrots, egg subs, oil, apple sauce, and vanilla.

Beat about 2-3 minutes , until well mixed.

Stir in the nuts, if used.

Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.

Cool on a wire rack.

Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

To make the grass she used green sprinkles, but you could also used dyed coconut if you like. The mushrooms were made from white chocolate in the following manner:

“I could not find any white chocolate locally that is vegan (anyone know if there is such a thing), and you might be able to make these mushrooms another way..like fondant or marzipan. I’ve never worked with either, but would love to try one day.

I dyed the white chocolate with red food coloring and piped some out onto wax paper like little dollops. I then sprinkled nonpareils on top while they were still cooling. You can stick the tray in the fridge to harden them faster.

Then using another piping bag (and plain circle tip, but a nice fat one) I let the chocolate cool till it was almost about to get too hard to work with and piped little mushrooms bottoms on to more wax paper. By the time I was done with the last one I was able to go back and pipe a second blob layer on top of the first one to give them a little more height.

Once both tops and bottoms are completely cool and hardened use melted white chocolate (small dots) to connect the tops and bottoms. Allow to cool completely before you handle them. “

Dot and Mae are in love with that cake and are going to bake one for their friends on Easter!

Oh, and one last mushroom related thing that Dot and Mae would like to share with you….