Cake and Pastry Artist Lesi Johnson

XDream Cakes and Pastries in Calgary

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!

New Gelatin Technique for Cake Decorating


Our inaugural Everything Gelatin: Butterflies, Exquisite Bows and Sequins class was a huge hit.
Included in the class registration fee are: the imprint mats, gelatin, brushes, forming trays, recipes, pictorial and text instructions, as well as much input from yours truly, moi! Probably more input than was necessary but face it, this caking thing is exhilarating and gelatin is new uncharted territory here.
These gelatin items are completely edible, beautiful and everyone that has seen them can’t believe that they are not real. We are taking our decorating to the next level and you’re going to want to catch a ride with us. Watch for all the new stuff that’s coming up in the near future as well as a repeat of the Gelatin Class.
Happy Caking!

New Studio Kitchen Under Construction

I am finally realizing my dream of having a kitchen studio.

It’s all coming together but what a long road. I didn’t realize there were so many things to do in putting together a studio not to mention a lot of cheque writing.

I thought I had it easy. I had the perfect beginnings with a nice empty space to work with. Large open room with high ceilings, just had to tear out some carpet, slap some cabinets in…. bing bang boom….studio!

Sure, dream on chick!

First, I needed plumbing and because there was none in this area, a drain access had to be located, the concrete had to be jack hammered up, lines and outflow had to be put in place and then the concrete had to be repaired. Write the cheque…..

Next, the subfloor had to go down. Pretty easy but the concrete wasn’t level all the way through the space and it caused a few issues. Hubby did this job so I got to keep that cheque and it was a good thing because boy did over pay for subfloor. The guy at the home improvement outlet did not calculate properly and I got subfloor galore. Good thing they take returns. I ended up taking back enough subfloor to receive a $630.00 refund.

I had already painted the space out first, so when the cabinetry went in I didn’t have to paint around it. Now I have a lot of touch up to do but that really is just minor stuff in light of all else. Paint and supplies…write the cheque

The electrical was not in the correct place so an electrician had to be hired. The first one came in and did his assessment. Said it was a cut and dry job, no problem, easy peasy…….then he never returned to finish the job. The second one came in and did his assessment. Turns out, I did not have enough of anything (power wise) to run the equipment that would be in the studio. He had to install a new circuit box (I don’t even know if that is what it is called). Write the cheque…
He also had to dig trenches in the ceiling, which was finished, because in addition to the new box, I had to be rewired. Write a bigger cheque….

Oooooh, add ceiling repair to the list. Write a postdated cheque….

The cabinet maker came and did his measurements and booked me an appointment to see his design team to put together a plan. Well that was pleasant…..write the cheque.

He was very fast, three days….I have cabinets, shelving, laminate tops. He will have to come back after the electrical is complete, to finish with some doors, and put toekicks on, and cap off the ends….he’ll take a cheque…

The island work top will be Walnut butcher block, which I found at a local millworks….the most affordable option that was food safe and attractive as well…..another cheque….

Appliances, appliances, appliances…..you guessed it….cheque….

As my construction progresses, I will keep you posted. I have to go and reorder my cheques….

Dairy Free / Nut Free…… and still it tastes spectacular!

Best Dairy Free / Egg Free Cake Recipe Ever

by Cake Decorating Classes on Wednesday, October 13, 2010 at 9:32am

My granddaughter inspired me to find this recipe. She was always disappointed that she could not have cake because of her severe allergies.  I found this recipe and tried it.   I was quite amazed at how good it really is.  And it makes great cuppies too.  Give it a try and let me know how it worked out for you.

Egg and Dairy Free Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 5 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan.
  2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

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Couple Cakes Anyone?

cple4

Lesi Johnson’s World Famous COUPLE CAKES

Ever wanted to bring home a delicious desert for you and your honey, but the cakes are always just too large for the two of you? Not only that, but going to the bakery can be a game of chance, you never know what’s inside all that icing.

Lesi has created a solution for couples that has stirred a serious buzz in Calgary! Couple Cakes are just big enough for two, so there are no worries about being tempted to continue to feed on a large cake for days after!

The taste sensations are creating a huge demand for these romantic dinner additions.

Order yours today!