baking

What kind of camera do you use? I use a Canon Mark III along with a 24-105mm f/4 lens (primary), 90mm f/2.8 t+s lens, 50mm f/1.4 lens, and a few others you can see here.

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.

You're not on Pinterest.
That's because Pinterest sucks.

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.)

Will you do a vegan guide to Denver?
Done and done! But they're not vegan.

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. I currently do not have an email list for it.

Are you going to write a cookbook?
Probably a weed one.

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 naturally 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 design my workouts specifically for *my* body.

Why did you decide to stop being vegan?
I literally woke up one morning and decided the diet no longer suited me (also just woke up one morning and decided running no longer suited me). I was tired of feeling like shit and more than willing to experiment with making subtle changes to my diet/lifestyle/what have you. I first started consuming gelatin, then eggs, then poultry, and - eventually - red meat. It’s worth noting that I do not like red meat and I sure as shit don’t like eating red meat but my doctor recommended I do so for my suppressed WBC count and.. IT’S WORKED. Even though I was really hoping my doctor was wrong. ;)

Does that mean you're not going to share vegan recipes anymore?
I still eat a diet that's comprised of 90% plant-based foods so the recipes in this space will still be mostly vegan.