Apologies for the long gap in posting… Last week I was really busy preparing for the Worldwide Vegan Bake Sale on Saturday, and then I took a few days after that to recover. :) Since I was providing the majority of baked items, I was pretty much baking nonstop for hours on end because I wanted to make sure I had enough goodies for everyone. Seriously, I’ve never baked so much in my life. I’m kind of amazed that I was able to bake everything with just one small oven. Oh, and the day before D-day, my oven actually broke down! I was in a bit of a panic, but thankfully I was able to take it to the service center where I got the heat rods replaced, and I was baking again in a few hours. Service centers in Korea are so efficient.
If you’re wondering, this is the oven I use to bake EVERYTHING. It’s called a “Wiswell Convection Oven,” but actually, it’s not a convection oven at all because there’s no built-in fan that blows heat. It’s just a big toaster oven. I’ve had this thing for years and it has had a few inner parts replaced now, but it’s still truckin’ along. I know I’m gonna eventually need an upgrade but I’m so loyal to the one I have now! :)
Anyhoozy, back to the bake sale.
In the end, the whole thing went by like a whirlwind and the turnout was really great. We hadn’t even finished setting things up by the time the event started so it was a little disorganized at first but things smoothed out later on. I really should’ve been more prepared, considering this isn’t my first bake sale…. :) But I’m just thankful to my friends Chris and Lilian who helped with setting things up and taking care of people’s purchases, etc. I couldn’t have done it without their help. I barely even had time to take a lot of photographs so I snagged some of these from Chris. :)
I made two different kinds of cupcakes: chocolate with buttercream frosting and strawberries, and peanut butter cupcakes with frosting and choc chips. It was such a warm day that the frosting was starting to melt a bit! I also made some lemon poppyseed whoopie pies which you can see on the very edge there.
My friend Fiona also baked a few things, including this German apple cake, a chocolate cake, and a loaf of banana bread. Looks amazing, no? Kia also unexpectedly showed up with some delicious goodies which I didn’t get to photograph! (Sorry Kia!) She contributed some blueberry coffee cake, espresso cupcakes with black cocoa, and chocolate chip pecan bars. A big thank you to them for their generosity and time.
Someone was so kind and bought Lilian and I a scoop of Fell + Cole‘s Choco Almond Butter Icecream and blueberry coffee cake for us to share. So delicious! Tristan who owns the shop and makes all the ice cream, made sure to provide quite a few delicious vegan options such as Strawberry Red Wine with Szechuan Pepper, Grapefruit Champagne and Jesus Juice. :) Seriously, I’ve only ever heard rave reviews of all Fell + Cole’s flavors (including the vegan ones), so go check ‘em out. I’m so thankful to Tristan for his help with setting up and hosting the bake sale. I hope people were able to buy lotsa ice cream from him, and that they will continue to support his biz in the future.
So there you have it. Another bake sale has come and gone. Thank you to everyone who came out to donate to the International Justice Mission. We were able to raise around 1.1 mil won for the cause which is just rad. I know the funds will be put to good use to help those suffering from modern-day human slavery. Having the bake sale on Children’s Day Holiday was also a reminder that there are so many in the world who don’t even get a childhood. Please follow IJM’s facebook page to get updates on the good things they’re doing. Thanks again!
Did you participate in the Worldwide Vegan Bakesale this year? Don't forget to Leave a comment!