Can we share your recipe?
You may share a photo + link to the recipe. All written content is exclusive to ohladycakes.com and may not be reposted elsewhere, without permission.
I can’t find you on Twitter.
That’s because I’m Twitter illiterate. I’m still twitter illiterate, but now I have an account documenting so.
You’re not on Pinterest either.
That’s because Pinterest sucks.
Why do you update only a few times a month?
Quality > quantity, yo!
Wait, you’re not vegan?
I follow a vegan diet 95% of the time. I was a strict vegan for about two years until I developed a rare form of anemia and my doctor recommended I start eating animal protein again (i.e. a few eggs a week and a daily collagen supplement).
Why don’t you publish nutritional values?
Because I don’t believe in counting calories or grams of fat or carbohydrates.
Why didn’t you reply to my comment?
I don’t reply to comments if it has already been addressed in the post. Please read through the entire recipe portion (notes + recipe) before asking a question – it saves both of us time.
Why didn’t my comment get approved?
If you’re a first time commenter, there’s a chance my spam filter ate it. I used to sort through spam comments until I started getting a few hundred a day. Sorry!
What do you use to edit your photos?
I use Lightroom and VSCO film (because I’m too lazy to learn how to use Photoshop). The thing I love about VSCO is that their presets edit the photos for me, so I don’t have to do much work (aside from adjusting the white balance and lifting the shadows).
When will your next batch of vanilla be in stock? Can you email me when it’s available?
Summer 2017. Unfortunately I cannot email at this time.
Are you going to write a cookbook?
Where’d you get that rug?
A rug dealer in Istanbul but, unfortunately, she’s closed her online shop. If you search “Turkish kilim” on Etsy, you’ll be able to find something similar. Beware: not all kilims are authentic. Expect to pay $1,000+ for a large one that is.
Ok, how about that other rug?
Cuzco, Peru. Snagged that sucker for $40.
What’s in your kitchen?
Head this way to find out.
Your ingredient weights aren’t the same as the standard weights.
Correct. I base the weight of each ingredient off of how much I scoop with the measuring cup, not the other way around. It’s the best way to provide both accurate cup + weight measurements for those who work with one or the other. Furthermore, in order for me to get a cup of flour that weighs 120 grams, I have to sift my flour two times then spoon it into a cup. And ain’t nobody got time for that when all they want is a loaf of banana nut bread.
Do you have any tips for aspiring bakers?
Bake often, use good quality ingredients, and trust your instincts. Oh, and don’t give up.
Who designed your new logo?
Will you post your workout routine?
Nope. I lift heavy weights and train intuitively – I have no set plan aside from banging bread in my tiny garage gym 3-4x/week. I am, however, planning on writing about my transition from being a long distance runner to being a heavy weight lifter.