It is all about the face /-/ Vegan Fairy bread no bake cheese cake with sprinkle crumble | It is all about the face /-/ Vegan Fairy bread no bake cheese cake with sprinkle crumble – The Moonblush Baker



With the importance of social media ever growing and integrating itself into our lives; there is one aspect of it that I dislike a lot. I am saying dislike a lot because I feel I use hate to much but I hope you understand the loathing I feel for this. How many of you have taken a selfie? I think we all have.

 Yes even the older generation of IPhone and Ipad uses have taken selfies for their profile on Facebook. I am guilty of taking selfies too, however I have stopped. Mainly due to sheer laziness but it seems like my feed page is being bombarded with selfies. Only yesterday did I have an album pop up on my feed, that was filled with only selfies. Yes a WHOLE Album. Argh even the word Selfie is making me shutter.

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I only realised the other day how many people on my friends list have more than 100 “selfies” photos, mostly of the same position and the same angle.

 You know the pointed up at 45 degrees and chin down photos with a slight tilt to the head to give the best shot.

There might be the “cute Asian shot” or the “middle finger shot” once in a while; or you can come across the “pouty lip shot and bend forward shot”. Sure the variation is good but most of them are taken with the camera face down and us looking up.


Now I am going to ask you guys honestly how many photos of yourself do you need to publish to face book? 

Do you not see yourself enough in the mirror when you get ready or have you forgotten that photos normally are taken a few meters away from you? 

Is it that you need to find the “best” shot of yourself to post to face book to show how “modelist” you are to the world?

We get it you are pretty, you are sexy, you are cute. Now post a photo of a funny cat picture and I will get on my way.

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Fairy bread, no bake cheese cake with sprinkle crumble

NOTE!; Make sure your sprinkles are vegan too, Some contain animal products and oils. While I am not a vegan, people who are cooking this for their vegan friends may need to check

Raw cheese cake 

225g blanced almonds, soaked for 4-6 hours

90ml lemon juice

90ml coconut nectar

90g soften coconut butter

50g sprinkles

2g pink sea salt

1tsp vanilla extract

Place all ingredients in a food processor but sprinkles and blend to very smooth. Set aside in a large bowl.

Fold your sprinkle in lightly when ready to use

 Coconut whipped  cream

I made my whipped coconut cream topping from thekitchn

Cookie crumbs from Momofuku bar
found on Gastronomoy blog.

100g caster sugar

25 g brown sugar

90g cake flour

2 baking powder

2 pink sea salt

20g rainbow sprinkles

40 rice bran

12g clear vanilla extract

Heat the oven to 150C

Fit your stand mixer with the paddle attachment. Combine the sugars, flour, baking powder, salt, and sprinkles. Beat until combined.

Add the oil and vanilla and beat again. Continue to beat until it froms large clumps.

Spread on a lined baking tray. You can break it up if you want smaller crumbs.

Bake for 20 minutes and stir every 5 minutes. Cool and dry on the tray, they should be pale but dry when they come out.

Cool on the tray and store in an tight tin till needed

Brown sugar almond cake

Adapted from Chow

120g all purpose flour

40g corn flour

4g baking powder

4g baking soda

2g fine salt

25g almond butter

245ml soy milk

5ml apple cider vinegar

114g vegan margarine

120g dark brown sugar

7ml vanilla extract

Pre heat oven to 180C. Line and grease your bread shaped tin on the bottom and sides

Shift your flour, corn flour, baking powder, baking soda, and salt in a medium bowl.

Cream in a stand mixer the margarine and sugar for 5 minutes. It should be very light and fluffy. Add your almond butter and vanilla extract. Beat until fluffy again.

On a low speed alternate between the flour mixture, and the soy milk mixture in three batches. Mix until just incorporated. Stop occasionally to scrape down the sides of the bowl.

Pour mix into your tin, and bake for 35-40 minutes. Bake until the toothpick comes out clean when inserted into the centre.

Cool in tin for 10 minutes then turn out, inverted, on a wire rack. Cool for at least 4 hours before proceeding to cream filling.


Make cookie crumbs and have extra sprinkles on you.

Make the case hollow out the cake to leave a 1.5cm broader around the cake.

Make and finish the cream filling. Pour onto the base cake layer and return to the freezer until set enough to spread coconut whipped cream on top. After sprinkle on cookie sprinkle crumb and extra sprinkles.