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A Confirmation cake for a young man that chose St. Benedict as his Confirmation Saint. The inside of the cake is lemon cake with lemony cream cheese icing. Decorated also with cream cheese frosting piping. The topper was hand made and tailor made for the occasion. The topper is entirely edible and made using fondant and pastillage. In the book is written "Ora et Labora", Latin for "Pray and Work," the motto of Saint Benedict. Sancte Pater Benedicte, Ora pro nobis!
To honor the feast of St. Valentine and a twenty something years old love story with my beloved husband.... I made a treat, blackberry lemon opera. Layers of lemon syrup soaked joconde filled with white chocolate blackberry ganache and lemon French buttercream. The blackberries are from our summer harvest last year. Topped with blackberry glaze and fresh fruits. Decorated with a mixture of everything that was left on the bowls emptied in a piping bag! Happy Valentines for you all, stay safe and warm!
A especial topper for a especial celebration on Her Feast, December 12. Entirely edible image of Our Lady of Guadalupe holding the Sacred Heart of Jesus. Made in fondant with details in luster dust.
A classic twist specially for Thanksgiving. Base of short crust pastry, little cream puffs filled with vanilla bean pastry cream and dripped with light caramel. Pumpkin cream mousse in the center. A dash of spices and powder sugar to finish.
My son is all into the Space Mission this week. I made a Galactic dessert... just because! The bottom layer is brownie, the semi sphere has a shell of coconut-hazelnut roulade filled with Bavarian cream. Decorated with whipped cream, ganache, cocoa powder and sprinkles. It was fun and yummy!
20 years of a very Blessed Matrimony! We can seriously make an opera out of our love story. Like an Opera Torte, we celebrate 20 years of love, of sweetness, bitterness; filled with syrupy moments, creamy moments, smooth and crunchy moments...! Like pilgrims, carrying as many blessings (and children) as our humble hands can handle, with the help and benediction of Almighty God!
Deep into the Fall, another daughter-mother project for a Sunday meal. After a tough week, loaded wit elections, covid, online learning, appointments and homeschooling (not to mention cleaning, laundry, etc, etc.) A much needed touch of sweetness from the fruits of a year of hard work!
A cake to celebrate the Feast of All Saints. The message reads "The Just shall flourish like the palm tree." Triptych in gingerbread, decorated with fondant, dragees and royal icing. The cake is red velvet frosted and decorated with buttercream. Flowers in fondant.
I can't believe my sweet baby girl is turning 16! I wanted to make a very especial cake for her... Pistachio Raspberry Mille Feuille. Buttery crunchy layers of puff pastry and almond pistachio dacquoise with white chocolate ganache and raspberry curd. Decorated with fresh raspberries and ground pistachios.
Mother Most Chaste -A litany to The Blessed Virgin Mary. A cake for the Solemn Profession of two young nuns. Two white doves and Easter lilies, symbols of purity and chastity. Covered and decorated with buttercream. Accents and flowers in fondant, pastillage and a mixture of the two. The inside was yellow cake with chocolate fudge filling. Picture of the sisters cutting the cake courtesy of the Benedictines of Mary Queen of The Apostles.
A very romantic vintage style cake for a young couple. The lovely bride wanted a floral cake and pointed out one of my vintage style cake as inspirations. I made the design and she was pleased. This one was absolutely within my comfort zone... my kind of cake! Once I finished I thought McKinley Wilton will be proud of me! White cake frosted and filled in buttercream. Roses, lilies and greenery in fondant. Piping in buttercream.
Another mother-daughter project to celebrate daddy's birthday. Soaked coffee genoise as base. Layers of caramel Bavarian and coffee mousse. Topped with caramel gelee and french macarons. Wrapped in ladyfingers.
Marquesa de Chocolate, the Venezuelan version of the traditional French Chocolate Marquise. A very rich dessert even for chocoholics. Layers of chocolate creme and Maria cookies. Topped with pastry cream and fresh raspberries.
A Wedding Cake for a lovely young couple. This is the first time I make succulents. I must admit that the whole cake was totally out of my comfort zone. I've never done rustic buttercream before. Nevertheless, I think the bride made a lovely combination of colors and textures. The request for the design was entirely hers. I tried to execute it the best I could.
A tangy-sweet cake for Father's Day. Layers of genoise cake filled with rum-almond paste and gooseberry curd. Topped with gooseberries in syrup and torched Italian meringue. Decorated with gooseberries, almonds and French macarons. My beloved husband had a blast!
To celebrate the Feast of the Sacred and Immaculate Hearts, I made a fun project with my children...Cookies! Standard butter cookie dough with butterscotch and cherry candies. Silver, pearl dragees and chocolate sprinkles as toppings. The children loved them... so did our neighbors.
Another chocolate cake to celebrate my dear son's golden birthday. Chocolate cake with creamy ricotta chocolate-orange cannoli filling. Frosted with cocoa gelee. Topped with chocolate shavings.
Torta de Fresas or Strawberry cake, a classic of my childhood. Every bakery in town will have these on the shelves. My hometown was one of the very few cities in Venezuela where you can find fresh strawberries, as we were located in the mountains, nearby a rural area were strawberries were produced. A luxury back those days. The layers are syrup soaked sponge cake with pastry cream and homemade strawberry jam. The frosting is torched Italian Meringue. Topped with fresh strawberries varnished with gelatin glaze. Today is Pentecost Sunday, we celebrate with red, nothing better than red strawberries from our garden.
I celebrate this Mother's Day with another project with my beloved teenager daughter. As a lesson for her Fundamentals of Baking class, which I'm teaching, we made ladyfingers from scratch. We also made mascarpone mousse, coffee syrup and cocoa gelee. No better way to celebrate Mother's Day than surrounded by your children... No better way to celebrate Mother's Day than with a scrumptious cake. A Happy Mother's Day to you all!
To celebrate my rascal's birthday... Today, Feast of The Annunciation, we join in prayers to ask Our Blessed Mother to intercede for us! Chocolate cake layers with cherry and cream filling.
To honor the Feast of the Epiphany, a rugelach trio. Gold: Mango - Coconut Rugelach Frankincense: Mixed Berry - Walnut Rugelach Myrrh: Chocolate - Hazelnut Rugelach. I'm still working on a reduced calorie diet... no progress report yet!
We started this new year with the firm promise of reducing our calorie intake... Oh, we fail so miserably! I made a traditional Uruguayan cake for a gathering with friends. Layers of syrup soaked sponge cake, dulce de leche, one baked meringue disk, sliced peaches and whipped cream as fillings. Covered with whipped cream, with baked meringues (whole and crumbled) and peach slices as decorations... I'll try to have just bread and water tomorrow!
For calories lovers only... including myself! A classic masterpiece of American comfort food. Luscious and rich cheesecake, laced with tart homegrown raspberry puree. Dark chocolate cookie crust, whipped cream and raspberries from our own patch.... My beloved teeneager made it and I decorated it, a lovely mother-daughter project to celebrate the birthday of another daughter. Want a piece?... first come first served!
A cake to celebrate the coming Feast of All Saints. Spiced cake with cranberry filling, covered and decorated with buttercream. Details in fondant/pastillage. Stencil and bass relief details on gingerbread cookies. Aging effect with cocoa powder. Flames in poured sugar. The message in Latin reads "Heart of Jesus, Temple of Holy God." The design was based in an antique Holy Card.
To celebrate my sweet daughter's quinceanera! Dobos Torte. Layers of sponge cake and German chocolate buttercream. Topped with a layer of cake topped with hard caramel and fresh berries. I got lazy and the cake layers turned too thick... but it was soooo good still!
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!
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