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 have had a wonderful experience that I want to share with you! I have discovered and tasted the sweet flavour of the Amalfi Coast. Like a child that has toys shop in front of them, I had Sal De Riso patisserie that is owned by the most prestigious Italian patisserie chef called Salvatore De Riso. Salvatore is lucky to be from an area in Italy that has a rich variety of top-quality ingredients, which added to his creativity, innovative and visionary ability made this experience unforgettable!
My husband and I have arrived at Sal De Riso around 1am and the shop was full and busy like it was midday! It was so difficult to decide what to try with so many wonderful options to choose from but the two desserts we have tried were samples of heaven!
Lemon Delight, his signature dish, has a dome shape with a ultra light almond sponge that has in the centre an intense lemon cream. All covered in a delicious fresh and light vanilla cream that when in contact of my mouth melted in seconds. The other dessert was the "Melanzane al Cioccolato" that can be broadly translated as Aubergine with Chocolate. I know...it doesn't sound right but the slightly bitterness of fried aubergine against the flavour of the not too sweet chocolate ganache flavoured with liqueur (probably Concerto, a liqueur popular in that region) was divine! What an amazing surprise!
Salvatore just made me realise how rich and delicious is Southern Italy patisserie and how much I need and want to explore it!
If you want to know more about Salvatore's work he has published two books: Dolci del Sole and Dolci in Famiglia. If you are lucky to be in NY or St. Petersburg he has some sale points that you can try his delicious desserts otherwise you will need to make a visit to his unforgettable patisserie in Minori, Amalfi Coast. Check his website for more information! www.salderiso.it/en
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