your goose is probably only half-baked at this point

You know that vegan cooking has arrived when a pair of non-vegans do a cake taste-test for their wedding cake and decide that the vegan cake option is, hands-down, the BEST cake out of all the options.  Like, nobody cares that it's vegan, so much as they care that it's just plain delicious.  Which it is, really -- dense and not too sweet, but very vanilla-y, a perfect offset to the sweetness of  the best-ever cream cheese vanilla buttercream frosting  I smeared all over it.  Oh, and because it's so dense, we had no problems at all with the wedding cake trying to tip over, despite being three layers tall, made taller by the amount of frosting I shoved between the layers. Yup. The groom's cake , on the other hand, was completely, unnecessarily vegan, frosted with a vegan tofu chocolate frosting that defies description, it's so tasty.  One batch of the stuff was enough to frost 6 cupcakes and thickly frost the moustache cake and still have probably half ...

I am forever losing this recipe because I've not got it written down anywhere localized (read: it wasn't on this blog) and the temptation to complain that I'm well-frosted over its disappearance is too strong for me to resist. This is such a simple recipe, but oh, it's so good.  Even if you don't like cream cheese, you're likely to enjoy this frosting.   The cream cheese makes it feel lighter than a traditional buttercream and adds some sourness to it, which is an absolute delight. I'd say something funny here, but honestly, I'm in a small food coma from eating too many  Annoying Dog gingerbread cookies  frosted with this, so I'll leave this as it is and go drool on something for a while. This recipe makes enough frosting for a double-layer 8" cake, two big pans of brownies, or Far Too Many Annoying Dog cookies.  Divides neatly in half and in quarters, and I'm such a nice guy, I've done the maths for you. You're welcome. I...