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

Topsy Turvy Workshop – August 25th, 2012

August 25th, 2012

 

Only two spots left for this fabulous Topsy Turvy Cake

workshop.    Don’t miss out.

Visit our class page  for all of the details  and to book your spot!

www.lesiskitchen.com

Cake Tips

Did you know:

Egg whites consist of tightly wound but separate strands of protein.  They uncoil and link together during whipping and their structure becomes web-like, trapping and holding air.  This trapped air creates an egg white foam that becomes  a leavening agent in meringue based recipes.

FACT #1          Older,  warm egg whites whip better and faster than fresh cold ones.

The protein structure in the egg white will relax somewhat as they warm up.  That means that whipping them to a stiff peak will take less time.  You can get this same volume with egg whites directly from the fridge but it’s a longer process.

As well,  egg whites that are a few days old (2-3) will whip to a greater volume because the protein structure relaxes with a few days of aging.  When you get your egg whites from the grocery store, they are more than likely a few days old anyway,  so this rule would only apply if you were so blessed as to have access to farm fresh eggs or  you have a chicken coop in your backyard.  Let your fresh eggs sit for a few days before whipping them.

 

Happy Caking

 

Lesi

 

PS  Only two spots left for August 25th Topsy Turvy workshop.   Visit the class page to register

www.lesiskitchen.com

Decorator Cookies

I don’t profess to be a cookie decorator by any stretch of the imagination but with a little inspiration from my cakey friends and the Ultimate Cookie recipe courtesy of Sugarbelle, here I go.

 

You will need:

Decorator Cookies

 

 

 

 

 

 

 

 

 

Stand mixer with paddle attachment

Mixing bowl and sifting basket

 

1 cup unsalted butter

1.5 cups icing sugar

1 egg

1 tbsp almond emulsion or 2 tsp almond extract

2.5 cups flour

2 tsp baking powder

a pinch of salt

 

In your mixer cream the sugar and butter until creamy.  Add the egg and emulsion and mix well.

Sift dry ingredients and add to wet mixture a small bit at a time until well incorporated.

Dough should mostly stick to the paddle, be fairly firm to the touch but not stick to your fingers.

If it is too wet, add a sprinkling of extra flour.  Be careful not to add too much,  you don’t want the dough

dry and cracking.  I let my dough stand for a short time before I roll it out.

Roll out to about 1/4 inch thick on a flour dusted surface.  Cut out whatever shapes you choose.

Bake for around 8 minutes at 400 degrees.

Let these stand for 24 hours before you decorate to give them time to “dry”

Oils on the surface may cause some issues with decorating if you don’t let them sit.

 

 

I think I will have to hide mine because they taste awesome “naked” and I have cookie lovers in my house.

Decorating to follow……stay tuned!

Sometimes in Cake Decorating, things appear more difficult than they actually are

In the cake decorating world, sometimes things appear to be more difficult than they actually are.

Never again be phased by gumpaste flowers, edible gelatin ribbons and butterflies, or  multi-tiered wedding cakes.  They look daunting at first glance, but if you have all of the steps to follow, and you follow them in the correct order, your final result will astound you.

Here in the “Kitchen” , Lesi takes each student through the steps, one by one, until the final goal is achieved.  Everything from baking the perfect cake to creating the most elaborate of wedding cakes.

Take the featured  wedding cake for example.  It appears to be a very difficult project but broken down to it’s basic components, each done step by step, even you can achieve this final result.

Come and join us for a class and discover new  potential for your cake design and cake decorating.

Glamorous wedding cake construction

Cake decorating classes wedding cakeswedding cake decorating classes

What’s New for June 2012

Great News!

We have added another basics class to our June schedule.  Saturday June 2nd, 2012 @9:30 – 2:30pm

Our June class sold out so quickly, we had to add a second class to the roster for the month.

The new “basics” gives you a foundation to build your cake art on.  You will learn the essentials of baking and masking a perfectly moist, delicious,(and level) cake to apply fondant to. Then after tackling the hurdle of making a very simple but tasty homemade fondant, you will learn easy and helpful hints for working with fondant  to create a lovely little piece of cake art all your own.

You  won’t want to miss this class.  It is perfectly essential to every cake decorators arsenal of knowledge.

Come take a class with us…..or maybe two!

 

Happy caking.

 

Lesi

www.lesiskitchen.com

Visit us on facebook    http://www.facebook.com/LesiCakes