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?
Nope. 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). As of January 2017, I've stopped eating eggs (weird aversion that came out of nowhere) and have started incorporating meat back into my diet. I feel fucking fantastic.
Does that mean you're not going to share vegan recipes anymore?
I still eat a diet that's comprised of mostly plant-based foods so there's a chance the recipes will continue to be vegan. Though I might start experimenting with eggs in some of my recipes.
Why don't you publish nutritional values?
Because I don't believe in counting calories or grams of fat or carbohydrates. (I do, however, wholeheartedly believe in counting grams of protein because there's no way in hell I could have gained 30 pounds in two years without tracking my protein intake.)
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 pretty much do all the heavy lifting - meaning all you've got to do is adjust the white balance, brightness, etc.
When will your next batch of vanilla be in stock? Can you email me when it's available?
Who knows. I stopped making it when vanilla bean prices skyrocketed but am hoping to start again soon.
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 (in good condition) that is. Similar rugs here and here.
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 (ain't nobody got time for that).
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 logo?
HOLLY! I love her.
Will you post your workout routine?
You can find an outline of my approach to lifting heavy things here. But no, I will never post my routine as I designed it specifically for *my* body.
Are you really starting an edibles company?
Already started it. And I wake up every morning asking myself, "What the fuck was I thinking?" ;)