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Another very special wedding cake for the Benedictines of Mary Queen of the Apostles. One more time, the cake honors the Immaculate Heart of Mary (August is dedicated to her). The inside of the cake is white and red velvet layers with chocolate filling. Covered and decorated with fondant and buttercream. Flowers in fondant and pastillage. Immaculate Heart in pastillage. What a bunch of joyful brides!
A vintage style small wedding cake for a sweet couple. She requested "I’m picturing it being simple and delicately decorated." I tried my best to please her! Vanilla cake with buttercream filling and frosting. Covered and decorated with homemade white chocolate fondant. Topper in pastillage, flowers in fondant and pastillage.
My humble present for my dear daugther's birthday. Blackberries harvested from our garden made the very core of this Charlotte. Layers of orange-cream mousse, blackberry curd and ladyfingers soaked in orange syrup. Topped with whipped cream and fresh blackberries. Nice and fresh for a hot summer.
Another cake to celebrate our graduation anniversary... did I ever mention my husband and I were classmates? Well, this year I had a huge bag of black cherries sitting on my fridge... considering my compulsive chocoholic disorder, what to do with lots of cherries and chocolate?...Black Forest Gateau!!!! Layers of dark chocolate cake, moistened with cherry juice syrup, and layers of whipped cream and diced fresh dark sweet cherries. Topped with chocolate curls... more cream... and more cherries! Do not waste your time counting the calories... it was perfect for Sunday!
I can't hide my love for chocolate. This cake is for my dear godson, my very chocolate cupcake... as I call him! Checkerboard vanilla chocolate in the inside with lots of chocolate frosting and cocoa gelée. The raspberries and mint are from my garden... Summer is here, is there a better way to celebrate than a chocolate cake?
To celebrate my dear son 10th birthday... He is a huge fan of LOTR and a huge fan of chocolate... mom and patience made the rest! A choux paste ring filled with praline (hazelnut) German buttercream and topped with cocoa gelee. Dusted with cocoa powder and powder sugar. A chocolate variation of the well known Paris Brest.
Behold the Bread of the Angels... from a traditional Latin Hymn. A First Holy Communion cake to celebrate my youngest daughter's special day. The topper entirely edible made in royal icing and homemade fondant. The bottom tier in buttercream using "old fashion school" buttercream piping. The cake was layers of red velvet and white with dulce de leche filling.
Again, another version of the soursop cake, layers of sponge cake soaked in rum syrup, filled with pastry cream and soursop. Covered and decorated with torched Italian meringue and more soursop! Happy Easter!
Another version of the cake dedicated to Our Lady of Guadalupe, same topper with a different cake design. This version was displayed in the Feast of All Saints of our parish church that last year was dedicated to Our Lady of Guadalupe. The cake inside was pumpkin spice with pumpkin pie filling.
Another great classic turned into something different. I made a blend of the traditional Diplomatic and Black Forest cakes... The result was two layers of buttery homemade puff pastry, two layers of Diplomatic cream (pastry cream and Chantilly combined) and a layer of sponge chocolate cake moistened with cherry syrup... candied cherries on top and scattered in the layers of cream. Dusted with powder sugar... Way to sinful for lent... but today is St. Patrick’s Feast.
A delicate and luscious entremet designed to please discerning palates. Bottom layer made of flourless almond sponge cake, hazelnut dark chocolate mousse core, encased in mascarpone-zabaglione mousse. Topped with cocoa gelée, whipped cream and caramelized hazelnut "golden flames." The special occasion was a welcoming gathering for our newly adopted Italian Nonna… I had abuelas and grandmas… but nothing compares to a Nonna. The pictures were taken at my lovely snowy deck.
A traditional Spanish cake... honestly, I have never tried before, it was requested to me by a lovely Spanish friend who craved for it very much. Composed by sponge cake layers soaked in rum syrup, classic chantilly cream and topped with "yema tostada" (a layer of torched egg yolk cream.) Decorated with toasted sliced almonds and more chantilly.
Celebrating the coming of the Light of the World, a traditional flower for the Christmas time. Decorated gingerbread cookie base, and poinsettia petals, center and leaf in sugar cookies with egg yolk tempera. Details in royal icing, pearls and golden stars.
Sure, you can tell I love to work with chocolate and berries! This was a tart for my daughter's birthday. Coconut lemon pastry tart, filled with flourless chocolate cake and blackberry cremeux. Topped and decorated with torched Italian meringue and fresh berries.
Another chestnut cake to celebrate another wedding anniversary. I'm deeply in love with my beloved husband...I celebrated this special day with a memorable combination of flavors. Flourless almond chocolate cake as a base, extra creamy dark chocolate mousse as core, covered with mascarpone mousse... all topped with extruded chestnut paste. Decorated with natural macarons. My children loved it... so did my husband! He looked at the cake and with a grin on his face asked me: "Does the mess on top of the cake resemble our marriage?"... Lovely, isn't he?
Another Sunday treat for my family (yes, I spoil them!) to say Goodbye to a wonderful Summer. A beloved dessert from my childhood, Strawberry Paris Brest. Known to me back those days as "Ciambellone." Mirta, a dear Italian friend of our family used to make it for very special occasions, it was a yummy treat indeed! The dessert itself is composed by a crown made of choux pastry baked along with sliced almonds. Then filled with cream, and fresh strawberries. This version was enriched by adding an extra layer of homemade strawberry jam. And finally decorated with powdered sugar. Simple, fancy and delicious!
A nice Sunday treat for my family... Sweet crunchy meringue with whipped cream and strawberries... perfect for the end of summer.
A wedding cake for a very special ocassion. The Blessing of the First Abbess, the First Profession of two novices and the Investiture of four postulants in the Abbey of Our Lady of Ephesus... A Joyful day for The Benedictines of Mary Queen of the Apostles. The cake presents the coat of arms of both, the newly consecrated Abbey, and the newly blessed Mother Abbess. Topper resembling the Baldacchino of their recently consecrated new Church. Covered and decorated in fondant, buttercream and royal icing. Flowers in fondant. My first experience with airbrush and side stenciling... pretty challenging!
One of those cakes I make to please my family's chocolate addiction. Layers of meringue dusted with cocoa, filled and decorated with chocolate chestnut ganache. Also added some gold sprinkles to make it look cute! It looked good, but tasted better!
A traditional cake from tropical countries... as soursop is really hard to find anywhere else! This particular version has layers of sponge cake soaked in rum syrup, filled with pastry cream and soursop puree. Covered and decorated with torched Italian meringue and more soursop puree! I lovely remainder of my childhood favorites. By the way, I found a can of soursop in syrup at an Asian store and it was a TREASURE!
As weird as it might look or sound, a cake decorator will be happy decorating anything! Well, this is my contribution for those who think that you can only decorate and pipe a nice border on a sweet cake. To celebrate the Peruvian independence (I'm not Peruvian, but lived there for a few years!) I made a traditional Peruvian dish, Causa Limeña... Layers of luscious mashed potatoes dressed with lime and peppers. Filled with creamy tuna with mayo, parsley, onions and tomatoes. Topped with avocado, hard boiled eggs, and black olives. Decorated with piped mayo, cilantro flowers and cherry tomatoes! And yes, I had lots of fun working on this project, posting the pictures and writing a post about it! Give it a try... and have fun decorating!
My first attempt to work with wafers for the famous oblatne cake. This version was based on the famous Opera cake. Layers of wafers, coffee buttercream and chocolate ganache. It was really good! My present to my dear son on his birthday.
Need extra calories?, here some hundreds per bite! Chocolate bundt cake, caramel topping, chocolate buttercream and cookies.
A very special cake to celebrate the First Holy Mass of two newly ordained Priest. The design was inspired by the antique art of embroidery of the Chasuble used to celebrate the Holy Mass. Cake covered and decorated with fondant and buttercream. Details in royal icing, pastillage and edible pearls.
A sweet baby shower cake waiting for the arrival of a little traveller. Covered and decorated in buttercream with fondant accents. Topper in rice treats, details in royal icing, fondant, pastillage and edible pearls.
Brownie bottom, followed by a vanilla cheesecake layer, next a strawberry mousse, topped with fresh strawberries and heart shaped marshmallows encased in strawberry gelatin. Decorated with whipped cream and vanilla wafers. Need more calories?
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