Cake and Pastry Artist Lesi Johnson

XDream Cakes and Pastries in Calgary

Cake Trippin’ Toronto, Ladies in White Week 1 – 3

Cake Trippin’ Toronto,  Ladies in White    Week  1 – 3
The beginning of this journey started out  very intense.  Thrown into a mix of young ladies that I didn’t know from Adam and plunged  into the hardcore  arena of caking.  This is how I got to know these amazing Ladies in White.


Within the first 40 minutes of the day beginning, we found ourselves knee deep in flour and sugar.  This indeed was a high production kitchen.  Weighing, mixing, baking.  No rest for the weary here.  Thank goodness for good friends (which is what we quickly became) and comfortable shoes.  That first three weeks were all about  the cake;  cake ingredients, cake baking, cake flavors,  cake fillings, cake toppings, cake layering, cake leveling, cake masking, icing and covering cake.  If ever I had the inclination to even think I knew everything about cake, I would have been so off the mark.

At the end of week one, I was exhausted.  By weeks two and three, things started to level themselves out.   I have learned so much, made friends that  I hope to keep for years to come and came out on top in situations that,  at times,  seemed unbearable.   I have to admit,  I  had a day when tears were involved  and I have learned that,  here, friends come in all forms.  All of us are out of our comfort zones, away from our regular supportive  family and friends, and  we’re  learning to lean on each other.  None of us are alone here. In the end, we grow and thrive.

Me personally, well, I have a new found respect for this art form that I have chosen to call my profession, and of course  the kitchen scale.  It no longer is my nemesis.  I can cost out a recipe like nobody’s  business and it’s all about the business.  The business of cake.

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

Why a Custom Cake?

chey

Since Lesi started baking with her grandmother many years ago, she learned to use freshly baked treats that have inspired long lines of devoted followers and serious epicureans alike.
Lesi’s baked goods are handcrafted from the finest ingredients, including sweet cream butter, bittersweet Belgian chocolate, pure Madagascar Bourbon vanilla, fresh bananas and carrots, real strawberries and natural citrus zests. Topped with flowers, animals, and all sorts of characters, Lesi’s decorations are a deliciously sophisticated update with an international flare.