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FEAST YOUR EYES WITH VEGE MAMMA

vege mamma pink strawberry cake

It's almost cruel to scroll the Vege Mamma feed on an empty stomach. Baking extraordinaire, Valentine Fodor, tempts us with her delectable, precisely-decorated and extravagantly flavoured cakes. Take in the beauty, uncover her mantra and try your hand at one of her signature treats - keep reading below. 

Tell us about your food philosophy. Where does it come from?

Coming from a French background, I have always strongly been influenced by my father who is a great cook. I started baking at a very young age and worked as a pastry chef from 18. Shortly after this, I decided to take on my own approach and work for myself.

I started Vege Mamma as a fun, vegan Instagram where I could share my recipes with friends. It brought on a passion for healthy cooking and eventually cake obsessed.

What prompted you to start Vege Mamma?

During Covid I started baking a lot more. I also started making savoury tarts and a gave a few to friends. Everyone ended up loving them so much, wanting to order them for events and it got super busy. From then, I eventually turned it into cakes and sweet treats and that's how it all began. I was also inspired by many people on Instagram and wanted to create and share my own techniques with baking on a social platform. 

It is definitely more to me than eating something delicious. It's my form of self-expression and creativity. 

vege mamma cake

What are three things we will always find in your fridge? And three pantry staples on high rotation?

You will always find butter, avocados and fresh orange juice.

In my pantry I can't live without rice, almond meal and chocolate!

How do you dress for cooking (and then eating/entertaining)?

I usually wear super comfortable clothes. Baggy shorts and a singlet is my go-to when baking as it gets pretty hot and stressful in the kitchen. 

If I am entertaining, I usually wear some long fun pants and a cute little top.

I would definitely integrate some beautiful [Reliquia Collective] jewels. The Boyfriend Chain is one of my staples and is so versatile to wear on a daily basis!

Where does your inspiration come from?

There are so many amazing bakers and cooks on Instagram now. It is so cool to see so many other creatives showcasing their work on this platform.

I have a few favs but my top are - 

@yungkombucha420

yungkombucha420 aimee france instagram cake

@paris.starn

paris starn tart baking

@cakes4sport

cakes4sport slice of cake

@suea

suea pink sticky rice heart

@lailacooks

laila gohar butter sculpture

Raspberry Tart

vege mamma raspberry tart

Ingredients for chickpea crust - 1 cup chickpea flour, 1/2 cup almond meal, 3 tbsp maple syrup, 2 large egg yolks, 120g unsalted cold cubed butter

For dark chocolate ganache - 350g dark chocolate, 2 egg yolks, 500ml whipped cream, 55ml hot water, 1 tbsp coconut sugar, 1 tsp vanilla paste, 1/2 tsp salt

3 punnets of fresh raspberries

Method -

Prepare crust by adding all ingredients to a food processor and pulsing until a ball of dough forms. Wrap in cling film and refrigerate for at least 4 hours or overnight.

For the ganache, break up dark chocolate and add to a large bowl over double boiler and melt. Once melted, add in egg yolks & hot water, whisk thoroughly. Set aside.

Whip cream until medium peaks form, fold into cooled melted chocolate until evenly combined. Press cling film onto surface of chocolate and refrigerate overnight.

The next day, preheat oven to 180 degrees and roll out chilled pastry onto a surface in a round 13-inch shape. Butter and flour a 10-inch tart tin. Add rolled pastry onto tin, press dough down, poke holes all over base and surface of pastry to allow air to escape. Bake for 25-30 mins until pastry is golden brown and cooked through. Let cool completely before adding chocolate mix.

Remove cooked pastry from tin and add in chocolate. Smooth out over whole surface and place raspberries on top in an even layer. Refrigerate for additional 1 hour. Slice and enjoy xx

Imagery via @vegemammma

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