Hello,
First of all, thank you very much for your interest in my blog. I hope you enjoy it, and please don't hesitate to contact me should you have any query concerning my cakes...
Something about me...
I never thought I would become a cake baker and decorator although I have a passion for design and cooking. My first university degree was in law, but before long I completed a second degree in fashion design, where I could create and work with colours, hand crafts and lots of pretty things!!
After meeting and becoming friends with a special person and a wonderful cake designer from Brazil, Beth Gomes, I became inspired. Beth encouraged me and gave me first tips on how to work with sugar paste.
I completed further cake design courses in Brazil and in the UK with Debbie Brown. I continued practising sugar craft, attended conferences and studied the work of various professionals from Europe and America.
Today, I hope you enjoy the cakes I create as much as I enjoy making them!
Portions Guide
Numbers of portions should be used as a guide only, as what some consider a good-sized portion of cake others consider either too large or too small.
Round Cakes:
Size / Portions
8"(20cm) 18-23
9"(23cm) 25-30
10"(25cm) 35-40
12"(30cm) 45-55
Square Cakes:
Size / Portions
8"(20cm) 25-30
9"(23cm) 32-38
10"(25cm) 40-45
12"(30cm) 50-60
Food Hygiene and Safety Certificate (no:12055)
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Clients space
I decided to publish some feedback that my sweet clients sent to me...thank so much for those kind and special words!!
Hi Layla, I really wanted to write, though, to say how absolutely thrilled I was by your cake. It's a real work of art, and the way you managed to get such an amazing likeness of our boat was just incredible. It really did feel like a crime slicing into such a pretty thing. If I had had my way I would have sprayed it with varnish and preserved it for all eternity!
With many thanks once again ,
JB.
Hi Layla,
We had a lovely party, Hannah was thrilled with the cake.
All the guests thought the cake was delicious. Roger and I without doubt thought it was the best we had ever tasted.
Thank you for creating such a special cake.
Kind Regards
J T
Hello Layla,
We are safely back in Seattle now and had a perfect wedding. THe cake was perfect also, just what we wanted and delicious. It is amazing to me how we managed to communicate across the miles of ocean. You are a star, thank you so very very much. I hope to meet you, maybe next time we are home. Auntie Jen says you live just around the corner.
Thank you again.
Sarah & Dan
Dear Layla
I still can't get over my cake. Thank you a million times over. I am completely overwhelmed by the cake, your talent and the enormous effort you made. The whole world should know about your cakes and I am going to start telling them !
N
xxx
Hi Layla, I have attached a picture of us cutting the wedding cake. It looked absolutely beautiful and everyone commented on it. Thank you so much for all your hard work and effort. It tasted lovely too.
J&L
_
Hi Layla
Hope you are ok?
Here is my feedback...it was lovely, really nice ...
Steve son was so happy, he did like the idea of the candles, that did not melt in the cake.. so much that he ate some of it!
Steve also like it! He told me that the icing was perfect and the flavour of the cake also was so good.
He brought some of the cake after the party, unlucky me was not half!
Really nice, you are so good!
Will be in touch with you!
Believe me......
U.
Delicious recipe from Lenotre School
Meringues "Chocolat et Noisettes"
Ingredients:
-100g of white egg
-100g granulated sugar
-100g icing sugar
-50g chopped toasted hazelnuts
-20g cocoa
How to prepare:
Beat the white eggs with the granulated sugar (add one spoon at a time) until stiff peaks
Mix the icing sugar with the cocoa, add to the white egg mixture and the hazelnuts.
Using a tablespoon, spoon meringue onto 2 baking sheets lined with parchment paper.
Bake at 100 C for 1h-1h15 minutes or until meringues are firm.
I would like to share these cake Pops I made for the first time!
The idea of the cake Pops came from Bakerella (www.bakerella.com) , it is a big hit now in USA but I decided to add some extras, that is why they became naughty! ;)
It is easy and fun to make, and it is a great idea for bakers because you can use all left over from cakes. It does also diversify your product range!
Here are the steps to make the Pops
In a large bowl crumble the cake
Add either buttercream or chocolate ganache or cream cheese to make the crumble glue together, not much but enough to stick it together and mix throughout!
I heated some raisins with Brazilian spirit "Cachaca" (here is the naughty part) at the microwave for 50 seconds and added to the cake mixture! To make it even naughtier I have added dark chocolate drops.
Hand roll and let it chill in the fridge for several hours (you can speed this up by putting in the freezer).
Melt dark chocolate in a heatproof bowl by leaving it over boiling water until it is all melted.
After the cake balls are firm and cold remove from fridge put the sticks and imerse each ball in the melted chocolate.
For decorating I melted white chocolate and pour over a firm plastic bag and made a tiny hole in it. Quickly I made the zig zag movement in each cake.
For the special touch I made some extra decorations to celebrate my lovely friends!
Hope you liked!
So lovely!!!What a pretty combination of flavors!!! I'm very excited to make this recipe!!!
ReplyDeleteD E L I C I O U S!
ReplyDeleteProved and approved. The decoration is so sweet too!
Loved it!
Yummy!!!!Lindos!!! Me dá um? :D
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