Cake and Pastry Artist Lesi Johnson

XDream Cakes and Pastries in Calgary

Lesi’s Kitchen, January 2013 Newsletter

CakeBreak   

brought to you by

Lesi’s Kitchen, School of Cake Artistry

What’s News

 

Happy New Year – New year, new you?

 

Another year is in the making.  Another year of great caking.  A couple of times a year I like to choose one worthy cake designer and honor their hard work and skills with the:

Golden Spatula, Award of Excellence
Lesi’s Kitchen

“Golden Spatula” Award of Excellence.

That award was presented to former student,  Natasha Munro.

Natasha has honed her skills and has accomplished some amazing cake works.

Here is a little bit about her and her adventure in the caking world that we all love so very much.

“I have loved baking for a long time, maybe close to 10 years now. But I first started gaining an interest in cake design about 2 years ago. My first fondant cake was the one I made for my daughter’s first birthday party. After that, I was head over heals in love.

I have always had a passion for all things crafty, and when I pair it with my love of baking… It’s heaven for me.
I have have taken a few classes with Lesi and they were awesome. So much information packed into a Saturday, and lots of fun at the same time. The rest of my information has been mostly self taught, from either books, blogs, YouTube or good-old trial and error.
I actually find a lot of inspiration through scrap-booking style and other crafty projects, and also through real life items. I also love cruising through some of the great cake blogs out there.  If I’m really stuck for an idea I can always turn to pinterest.
I plan to start up a little home business in caking, but for now I have been keeping busy with projects for my family and friends.”

Natasha Munro

 

2013 Class Schedule   is up and ready.   www.lesiskitchen.com

 

Still a few spots left available for Gumpaste Basics class January 26th.

 

Gelatin class is here.   This exciting 2 day Workshop that will take place:

Monday February 11th        6:30pm to 8:30pm

and

Wednesday February 13th    6:30pm to 8:30pm

 

Help me, Help You

I looked at your suggestions for  ideas for classes that you would like to see in Lesi’s Kitchen.  There will be several classes scheduled on weekday evenings  that span 2-3 hours.  To name just a few:

Gelatin ribbons and butterflies

Crazy cake pops

Glam MiniCakes    and many many more.

Be sure to keep  your eye on the upcoming schedule so you don’t miss out!

www.lesiskitchen.com

 

 

LIKE US on FACEBOOK      facebook.com/LesiCakes

 

 

 

 

 

A Handy Little Cake Tip

 

Take a piece of adding machine paper.  Wrap a piece around the circumference of your cake.  Cut it to match up end to end with no overlap.

Fold in half and then in half again and again to make equal segments between the fold marks.

This little piece of folded paper, now unfolded will make a perfect ruler.

Use it to  mark your cake for decorations that need perfect spacing.

ie: draping, piping drop lines, pearl placement, stripes, etc.

 

 

For more tips, recipes, and cake information

“LIKE”  us on Facebook                         facebook.com/LesiCakes

 

 

 

 

 

 

 

 

Something Special Just  for You

Super Moist Carrot Cake

Prep Time:    30 Min

Cook Time:  40 Min

Yield    1 – 9×13 inch cake

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups white sugar
  • 2 3/4 cups shredded carrots
  • 1 (8 ounce) can crushed pineapple, drained
  • 3/4 cup chopped walnuts
  • 1 cup flaked coconut

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Happy Caking

Lesi

About Lesi
Lesi Johnson is an artist, gourmet cook and instructor with a passion for learning and growing. Lesi started as a cake decorating instructor with Michaels, teaching the Wilton Method. In 2008 she combined her artistic talent with her baking and cake decorating skills to form Lesi’s Kitchen™" School of Cake Artistry and xdreamcakes.com, a very popular website showcasing her cake creations and student successes. Since starting her cake decorating school "Lesi’s Kitchen™", she is quickly becaming recognized as one of the leading cake artists in Calgary and the surrounding area.

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