Cake and Pastry Artist Lesi Johnson

XDream Cakes and Pastries in Calgary

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

I would like you to meet a few people that have inspired me

Two of my absolute favorite things are travel and caking.  I can’t really pick a top favorite of the two so combining them is the perfect solution.  I also am very social so meeting people, especially cake artists, gets to be added to the list.  How nice that it all fits together so perfectly.

I have been blessed to be able to get in some awesome travel time, and accumulated hours of notable cake time with some of my favorite people.  Here I would like to introduce to you to a few of them.

 

Nicolas Lodge

There is so much to say about Nicolas Lodge, that I would have a hard time to fit it all on this page.  He holds the ranking as one of the best instructors I have had the pleasure of  working  with.  He has a pretty impressive clientele list as well.  He was commissioned to do work for England’s Royal Family and other celebrities. This included one of the official wedding cakes for wedding of Lady Diana and Prince Charles.  He reproduced this Royal wedding cake for the visit of the Prince and Princes of Wales, during their official visit to Tokyo,  Japan.  He was also commissioned to create a cake for the Queen Mother’s 80th birthday and the Christening cake for Prince Harry. He is the owner of the International School of Sugar and Confectionery Arts.   In his own words,  “Teaching is the most rewarding area of my life. Being able to educate and pass on techniques and methods to my students fills me with the same passion today as it did when I started my career.”

You can visit his site at  www.thattakesthecake.org

 

James Roselle

You may have seen James on the Food Network’s Challenge Series. He has competed in several cake challenges.  Sweet 16, Surprise Engagement Cakes, and Extreme Holiday Cakes.  He impressively won all three challenges.   James has the most wonderful flowering technique but I especially love his edible gem work.  Strings of edible diamonds to enhance any elegant cake that  you would like bling out.  He travels and teaches these techniques to students around the world and passing on the obvious love of his craft.  You can check out his website at www.ellecakes.com.

 

Becky Rink

Becky owns and operates,  About the Cake.  Her wedding cakes are impressive but her artistic and whimsical approach to sculpted and themed cakes is what drew me to her.  Becky has competed on three nationally televised programs.   You may have seen her on:  We TV’s Wedding Cake Wars,  TLC’s Ultimate Cake Off,  or the Food Network’s Halloween.  She currently is the only baker in Cleveland to be on all three major networks!  As well, she is the author of “The Top Shelf Baker – Sweet Treats From a Well Stocked Bar”.    You can visit her website at www.aboutthecake.com

 

Lourdes Reyes

Have you ever been to Mexico and seen those half-sphere jello molds that appear to have a three dimensional flower trapped inside of them and wondered “How did they do that?”   This technique is what Lourdes has found her passion in.  She travels and teaches in Mexico and in the United States passing on this bit of culinary wisdom.  It is a fascinating art form and delicious as well.  If you are even remotely curious,  check out her site at:

www.gelartfloral.com

Norm Davis

I love Norm.  He’s cheeky, witty and so much fun to work with and learn from.  He is the owner of The Sweet Life,  a custom design cakery in Virginia.  He is also an award winning chocolatier and is infamous for his White Chocolate Curl Cake and his three-dimensional chocolate figurines.  He has competed in ten Food Network Challenge’s.  He has co-authored the books  ” Wedding Cake Ensembles” and “Cakes for All Seasons”.  Much to his credit, he was commissioned by the Washington Post to create a cake for President Clinton.  If you’ve  seen his work,  none of the aforementioned is a surprise at all.   You can visit his site at:  www.thesweetlife.com

 

Ruth Rickey

Ruth owned and operated “Ruth’s Sweet Justice”  for nearly 12 years. There she  created wedding cakes for the likes of  Toby Keith’s daughters as well as for governors Mary Fallin,  Frank Keating  and David Walters.  When it became too difficult to keep up with the workings of a full time bakery, she decided to close it’s doors.  She now is pursuing her passion for teaching. She appeared on TV shows and competitions such as the Food Network’s “Wedding Cake Wars.”    She’s now a highly sought-after teacher and I wish her all the best with her newly sought after passion, teaching.  She does it well!

You can visit her site at:  www.ruthrickey.com

 

Lucinda Larson

Lucinda is one of my absolute favorite people.  She has a charm that is rare.  Such a dear to work with.  She is renowned for her beautiful gumpaste flowers and very pleasing use of color. She is fondly nicknamed the Buttercream Queen and The Icing Diva. In addition to her 30 years of teaching at numerous prestigious culinary colleges and expos across North America,  she has received many awards and “best of shows” for her work. She has been featured in national and international magazines, TV, and on the cover of American Cake Magazine. Lucinda’s spunky personality and passion for cake decorating makes working with and learning from her,  simple and fun.

Here is a link to see  her videos:  http://www.youtube.com/watch?v=PT_aKBtRK7I

 

There you have it,  just a few of my favorites.  I’m going to continue to travel and learn, ever expanding my list.

 

Happy Caking!

 

Lesi

Chocolate Pumpkin Cake (or cuppies)

Chocolate Pumpkin Cake (or cuppies)

You all know that I am all about making any job easier, So I was all over a homemade cake mix.  Especially one that is versatile.  Here recipe is the recipe for you to try and once you have it,   I’m going to jazz it for ya!

Basic Cake Mix

  • 8 c. flour
  • 1/4 c. baking powder
  • 2 c. unsalted butter (or shortening,  I choose butter everytime!)
  • 5 c. sugar
  • 1 tbsp. salt

 

Cut ingredients together using a pastry cutting tool.  This will make a course-grained mix.   Divide into 5 equal portions of 3 1/3 cup each. Will store 6 weeks or will freeze for 6 months.

***If you add  2 cups of powdered milk to your basic mix,  you can use water when adding wet ingredients.

 

 

Now that we have that out of the way,  it time to fancy it up.

 

Start with 3 1/3 cup of cake mix and add:

 

  • 1 (15 ounce) can pumpkin
  • 1/3 c. cocoa
  • 2 eggs, beaten
  • 1 tsp. vanilla

 

Use milk to thin this mixture until you reach desire thickness.  Batter should still be thick but  thinned  enough to pour easily.

 

 

For cake bake at 350? for  35 – 40  minutes or until top springs back on touch

 

For cupcakes bake at 375? for  15 – 20 minutes or until top springs back on touch

 

 

And there you have it.   Chocolate pumpkin cake batter, for layer cake or cuppies.  Excellent served naked (the cake that is) with whipped cream,  or with creamed cheese icing.

 

Yum yum

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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L’Arche CakeWalk – Sunday March 14, 2010

Hey all,
Here is the info on the contest I was telling you about.  I hope to see you there.
It’s great fun for the whole family!  Come out and get inspired!
Lesi

The L’Arche Calgary Cake Walk is a display of cake at its finest.

Top culinary chefs and novices compete to see who can create the most fantastic cake.

The first L’Arche Calgary Cake was held in 2007 and is now an annual event,

which draws 1,500 visitors annually and has netted over $300,000 for

L’Arche Calgary’s homes and programs for people with developmental disabilities.

Chocolate Competition
What makes a double helping?
L’Arche Calgary and the Pastry Chef Guild of Alberta have teamed up
to bring you two fabulous events on the same day showcasing cake and
chocolate creations made by top local pastry chefs and talented novices.

The Lindt Chocolate competition is a bi-annual event presented by the

Pastry Chef Guild of Alberta. This year L’Arche Calgary and the Guild
have teamed up to jointly present both events. This partnership will allow us
to help highlight each other’s missions in the community and celebrate what
can happen when we work together in unity!

Sunday, March 14, 2010, Noon to 3:30 PM

Enjoy a double helping of the region’s most talented pastry artists at two high-calibercompetitions

for the price of one. L’Arche Calgary and the Pastry Chef Guild of Alberta have teamed

up to bring you a fabulous gallery of edible cake and chocolate art. This larger-than-life

exposition taking place at SAIT campus reveals cake and chocolate at their finest and

raises funds for L’Arche Calgary’s members with developmental disabilities.

Tickets are only $5 per person!

The L’Arche Calgary Cake Walk is a family friendly event, with lots going on

besides a gallery of stunning edible art.

Attendees can take part in…

Children’s Games
The event will have a range of midway style games to try your luck at.

Cupcake Decorating
Using sprinkles, icing and other toppings, build your own confectionary creations.

Live Entertainment
The L’Arche Singers, members of the L’Arche Calgary community will perform

throughout the day.

Complimentary Cake
Everyone who attends the L’Arche Calgary Cake Walk will receive a slice of

delectable, professionally baked cake and a cup of coffee. No cake mixes allowed!

Door Prizes
Everyone who attends the L’Arche Calgary Cake Walk will have a chance to enter

for a wide range of prizes, including things like a stay at Kannaskis Delta and

tickets to Calgary Hitmen hockey games!

The People’s Choice Award
Make sure your favorite cake or chocolate creation is recognized by voting

for the People’s Choice Award at both events.

The event takes place on Sunday,

March 14, 2010, from noon to 3:30 p.m.

The Cake Walk will be held in the

Heart Building on the main SAIT Campus

and the Lindt Chocolate Competition

will be next door at the

4 Nines Cafeteria.

SAIT is located at 1301 16th Avenue NW.

For more info, please click here, and for a map to the SAIT Heart Building, click here.

For a map of SAIT’s parking availability click here.