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Funfetti and Tiramisu


As a Vegan Sweet Tooth tradition, with it being the first of the month, we have new flavors.  This month we came out with two different vanilla based flavor combinations, funfetti and tiramisu.  

The funfetti flavor can come as a cupcake or a cake, and is just as delicious as it is fun!  It has a vanilla cake that is sprinkled inside and out with rainbow confetti sprinkles.  Topped with a vanilla bean frosting with more sprinkles.  This combination is a party for everyone. 

The Tiramisu flavor is delicious Italian treat.  We have given it a modern vegan twist!  It is a vanilla cake, soaked in espresso topped with a cashew cream mousse topping.  Then we dust it with dutch cocoa powder and dark chocolate chips.  This is one that is not to be missed!  



14 comments (Add your own)

1. Erdi wrote:
INGREDIENTS4 egg whites2/3 cup sour cream1/2 cup white sunalvagilra DIRECTIONSIn a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.Place the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer's instructions.NotesFor coffee flavour: 2 teaspoons instant coffee. For rum raisin: Soak a handful of raisins in rum for a few minutes. These are just a few of my favorites. You can really go wild, adding chocolate, fruit, spices whatever you like. It's VERY versatile.Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream .since you did say what flavor

Fri, June 1, 2012 @ 5:55 AM

2. Ari wrote:
The ice cream person is just midly aninyong. I am glad he switched to chocolate, though.Phoebe's postings could very well be illegal, considering this site allows those under 18 to participate. Which is why, like a few others, I reported her too.

Fri, June 1, 2012 @ 6:56 AM

3. eben wrote:
tvaaaaaa e nai qkata pesen koqto sum 4uval naprao poldquh kat q 4uh :D no edno ne6to me mu4i tova 4e neznam ot kade da si q drupna ot vanko fen na !Ce CRe@|\/|

Fri, June 1, 2012 @ 9:39 AM

4. Rajesh wrote:
i think the pint, as an ice cream measuring is pure and utter nonnesse. as if you could get more than 2 servings out of there even if you tried really hard. it’s obviously just invented in those pint sizes to make you feel bad about yourself which invitably leads to more ice cream eating – A MARKETING SHAM! does anyone ever even take the ice cream out of those pints and put them in bowls? doesn’t everone knoe those pints ARE the bowls? geez.

Fri, June 1, 2012 @ 12:45 PM

5. Ani wrote:
This is a wonderful excerise. i do see one glitch in the test of how healthy is your ice cream. When it came to toppings, it did not ask if the toppings were homemade as well. This is something i do at home, to control the sugar even more. We make homemade caramel and homemade hot fudge (using bittersweet chocolate-which is naturally lower in sugar). we love it!Paula

Fri, June 1, 2012 @ 2:29 PM

6. Syuji wrote:
Flo and April,This is actually a very inetserting discussion. I am never sure when I should just stick to my passion (people and street portraiture as you stated) and when I should experiment with various techniques and concepts, as you all and everyone in the community seem to be doing so rigorously.I mostly get a high on shooting people on the streets, bars, occasions, etc. I will continue to do that. I also do like macro/concept shooting though I have never pursued it. Rolland's site did motivate me to try it ..I am excited about it and will investigate this excitement a bit. I COULD have two passions if all goes well.As I was driving today, I noticed several lamp posts that had very cool macro design potential. I will go out to shoot this weekend .more and more, I am tending to be a weekender when it comes to shooting and a corporate toxicologist during the week. That's OK.So, thanks for your continued support and I will get back to you with some of my macro/concept images. My intent is to get 10 of those to form a portfolio. Wish me luck!!Usha

Fri, June 1, 2012 @ 2:53 PM

7. utxstpyoxva wrote:
lRuZLw ocabimrorgns

Sat, June 2, 2012 @ 1:32 AM

8. Mee wrote:
you don't have to like the images or even know what they are, just so lkooing at them moves the viewer emotionally. Yep, this is what most of my images lack and why I usually end up not valuing them so much.Altho your passion lies in almost the opposite direction from Roland's people and street portraiture you both have the same passion for your work and it shows in your images. You, too, April and Micheline. Micheline, I'd love to see more of your work!

Sun, June 3, 2012 @ 3:14 AM

9. qkadzywtl wrote:
SZN443 ovaclovygdrs

Tue, June 5, 2012 @ 3:10 AM

10. Jim wrote:
Abolustely first rate and copper-bottomed, gentlemen!

Tue, June 5, 2012 @ 12:36 PM

11. Dave wrote:
Usha, if you have a strong paossin for people, then that's what you'll be shooting most of the time. But you know, all of us do burn out once in a while. So when you find yourself shooting the same angles, same lens, same expressions and feel that your images are becoming the same old same old then's the time to turn to other subjects, lenses, etc. Inside instead of outside and so on. After a few days of vacationing from your people paossin, then you'll be able to approach that once again with a fresh feeling and a fresh perspective. So don't feel guilty if you go off on a tangent once in a while. Doing so is probably just what the doctor ordered.Yesterday I took my Fujifilm FinePix S200EXR out and for the first time used its video capacity. It was such an interesting feeling of switching going on in my brain/mind while shooting the short video clips. I kept getting ideas, ways to seque from one subject to another, etc. I'm sure some of this will reflect back onto my still photography. I shot only a few stills after I'd been shooting video for a while. But I really liked those few stills much better than I'd expected to!Now I think I'm going to treat my still photography the way I approached the video yesterday. I'm going to hold my camera to my eye and pretend I'm shooting video and perhaps get a few more interesting and different and unusual POVs than I'd normally get.

Tue, June 5, 2012 @ 7:47 PM

12. Kabelo wrote:
Hi guys,You all are so very supportive. I rlelay, rlelay appreciate it. You know, I am coming to more and more of a realization that my passion lies in people and street portraiture. I like capturing moments and enhancing them into realistic images in the post. April, when I last visited your blog, I noticed Rolland's Punctum Saliens site. I took a look at it again and somehow, today the concept portfolio of his hot me with a huge force. I got lost in it, got out of it, fully motivated and felt like THAT is the next project/portfolio I want to pursue. The more I thought of it, the more excited I became. So, you will see, hopefully, the start of a project coming soon.Thanks againUsha

Tue, June 5, 2012 @ 8:04 PM

13. Nenk wrote:
you don’t have to like the images or even know what they are, just so lnooikg at them moves the viewer emotionally. Yep, this is what most of my images lack and why I usually end up not valuing them so much. Though your images are more abstract, I struggle with the same thing. At the end of a workshop with Freeman Patterson several years ago, my portfolio assignment was to head into a birch grove with the caveat, We want to see how you _feel_. That has become an ongoing quest

Wed, June 6, 2012 @ 3:27 AM

14. Ayoon wrote:
I wonder at the orgniis of this bullshit. Specifically, what percentage of these little twists and turns is due to...1. Protecting people from themselves. "If people are going to serve themselves, that food cannot be hotter than X degrees and must be wrapped if hotter than Y degrees."2. The definition game the state plays whenever they wish to create a new tax or fee. "Whereas SELF-SERVICE is defined as...A SMALL DINING AREA shall be no larger than..."3. Flat-out corruption. "My college roommate is the CEO of a tile manufacturer. Let's enact some restrictions on the type of flooring that must be present at the counter so his stock goes up."4. NIMBY. "We don't want any fast food restaurants on our block, but we do want Starbucks and burritos."I'm guessing #2 is the source of most of the bullshit, with healthy dashes of the others for added shit flavor.So, are the aforementioned "reforms" being pushed for really reforms, or just the typical saber-rattling "This time for sure!" crap?

Wed, June 6, 2012 @ 3:31 AM

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