The Sugar Lab by Eric

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The Sugar Lab by Eric Join me, Eric Ramos, in my baking journey. I specialize in Dairy-Free concoctions and sweets.

My goal is to build up my recipe book and to turn my hobby into something that I can share with the world.

Did you know chocolate makes you happier? I haven’t baked in a while but I really needed some chocolate in my life latel...
01/09/2020

Did you know chocolate makes you happier? I haven’t baked in a while but I really needed some chocolate in my life lately. This cake is perfect for the chocolate fanatics out there. It’s so rich and so moist. Made with dairy-free yogurt to give it that extra softness and richness. This is my go-to chocolate cake.

Tres Leches Cupcakes🧁 Hello! It’s been hard to find time to bake working full time but I made some time tonight. Growing...
17/07/2020

Tres Leches Cupcakes🧁
Hello! It’s been hard to find time to bake working full time but I made some time tonight. Growing up tres leches cake was always a staple; I remember birthday parties with these delicious cakes with coconut shavings, nuts, and fresh fruit on top. When I went dairy free I thought my tres leches days were over but if the world thought it could keep me away then it was wrong! These cupcakes are so moist, soft, and so fresh. They’ve definitely been one of my favorite things to make. I can’t wait to taste one tomorrow, because everyone knows desserts taste better on day 2. 🤪

Fun fact: when I kissed my boyfriend for the first time, “I can hear the bells” from Hairspray was randomly playing in t...
19/06/2020

Fun fact: when I kissed my boyfriend for the first time, “I can hear the bells” from Hairspray was randomly playing in the background. I kept thinking about that while making my first wedding cake. The past week in the sugar lab I’ve been popping out cake after cake after cake practicing something I’ve never done before. I’ve made more buttercream this past week than I’ve ever thought I’d make in my life. This one was definitely a challenge and it definitely came with its frustrations. It was a true learning curve. In the end I’m happy I did it. It was a successful experiment in the sugar lab. Stay tuned for what I concoct next!

Hello y’all. Today in the Sugar Lab I decided to make S’mores Cupcakes! Currently working on making these vegan! This ca...
29/05/2020

Hello y’all. Today in the Sugar Lab I decided to make S’mores Cupcakes! Currently working on making these vegan! This cake is so soft and so moist. I made a graham cracker center to give the cake some texture and it was a nice surprise when eating. During times when the world is dark and a campfire with friends looks distant into the future, these cupcakes were a nice comfort food. Another successful experiment in the lab!

Am I the only one who thought Spongebob’s mom was a cookie? Anyway, hello! I haven’t posted in a while because I haven’t...
23/05/2020

Am I the only one who thought Spongebob’s mom was a cookie? Anyway, hello! I haven’t posted in a while because I haven’t had time to bake in a hot second. I started a new full time job that I love and have been getting adjusted into the apartment with new furniture arriving everyday this week! I finally had time to bake and I chose cookies tonight! I made some vegan peanut butter cookies, vegan chocolate chip cookies, and vegan short bread cookies with homemade raspberry jam on top. These cookies are soft and crunchy in all the right places. They are so so good. It’s just Nicole and I in the apartment so we’ll probably eat all these in the next day. 🥴 @ Cedar Falls, Iowa

Today in the Sugar Lab, Julian assisted me in making an Apple Pie! This recipe is one easy step away from being vegan wh...
17/05/2020

Today in the Sugar Lab, Julian assisted me in making an Apple Pie! This recipe is one easy step away from being vegan which is removing the egg wash. I almost didn’t add it, but I really wanted that glossy finish. My hand may have slipped a little on the nutmeg, but overall it was pretty good. It was also my first attempt at lattice work so it’s a little rough around the edges, but she turned out alright. T’was a successful baking experiment in the Sugar Lab. @ Cedar Falls, Iowa

Hey y’all! Today in the Sugar Lab I experimented with making vegan cinnamon rolls (or as I like to call them “cinny roll...
15/05/2020

Hey y’all! Today in the Sugar Lab I experimented with making vegan cinnamon rolls (or as I like to call them “cinny rolls”). These cinnamon rolls are topped with a vanilla glaze with a vegan cream cheese frosting on the side. I’m not a very patient person when it comes to waiting for sweets, but this recipe definitely requires lots of patience while you let the dough proof! This is one of my favorite recipes, by far. It’s warm, soft, and melts in your mouth. I would say this baking experiment was a success! @ Cedar Falls, Iowa

Today in the Sugar Lab we had a baking fail. If there is one thing I learned in my chemistry labs it’s that sometimes th...
15/05/2020

Today in the Sugar Lab we had a baking fail. If there is one thing I learned in my chemistry labs it’s that sometimes things take multiple trials before you get the expected outcome. I tried making an old recipe, Sieber Cake, from Julian’s childhood today for the 2nd time, but for some reason I can’t get this right. The cake came out awkwardly shaped and the frosting kept becoming way too runny. Almost everything about this recipe was a fail. As Julian said “you almost got the color right.” So at least I have that. I thought about not posting this but failures are a part of the journey. Hopefully our next baking experiment goes well.

Yesterday in the Sugar Lab , I took on the challenge of making my first genoise fraiser. The genoise fraiser contains 2 ...
14/05/2020

Yesterday in the Sugar Lab , I took on the challenge of making my first genoise fraiser. The genoise fraiser contains 2 layers of aerated genoise sponge soaked in simple syrup, vanilla Crème Pâtissière filling with chopped strawberries, Silk™️ coconut heavy whipping cream, a ring of fresh strawberries, and some blitzed dark chocolate chips to garnish. Making the Crème Pâtissière with almond milk definitely took a few trials; the first crème pât came out looking like slime, but after some alterations we got a beautiful, creamy texture. Ironically, the simple syrup for my sponge was the part that gave me the most trouble because I kept boiling off too much of the water and the sugar kept hardening. Can’t wait to make this again with some alterations to achieve more intense vanilla flavors throughout. Stay tuned for our next baking experiment!

Hey y’all! It’s time to put on your lab coats, strap on those goggles, and join me in The Sugar Lab. This quarantine has...
14/05/2020

Hey y’all! It’s time to put on your lab coats, strap on those goggles, and join me in The Sugar Lab. This quarantine has allowed me to find a new passion for baking and adapting recipes for a dairy-free lifestyle. My goal is to build up my recipe book and to turn my hobby into something that I can share with the world. From Mexican-inspired tres leches to your classic chocolate cake, I am working on mastering the science of baking. Thanks for joining me and I’ll see you in The Sugar Lab! 👨🏻‍🔬👨🏻‍🍳 @ Cedar Falls, Iowa

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