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

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

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