Leap of Cake

Thursday, May 9, 2013

Have Fun with Fondant Workshop

Another successful and fun Fondant workshop. Lots of fun, laughter and beautiful cakes.
More pictures on the class and workshop page

Thursday, February 28, 2013

50th Birthday and Diamonds in the Sky

Sunday, February 17, 2013

Weekend Fondant Workshop

What a great way to spend a weekend. Cake, fondant, laughter, fun and beautiful creations.
For more photos of the weekend click on the Workshop and Class tab

Friday, January 11, 2013

Calling all Brides.....

10% Discount on all Wedding Cakes if booked by March 31, 2013

Contact me for a quote or consultation 416-722-8735

Monday, November 19, 2012

Tuesday, October 9, 2012

Thursday, September 20, 2012

Congratulations Kristen and Jeff

Tuesday, September 18, 2012

What's on your mind?

So many "Facebook addicts" I think they deserve a cake !

Wednesday, September 5, 2012

Sunday, August 12, 2012

Spiderman cupcakes

Spiderman, creepy spiders and web, a boys birthday delight !

Monday, July 23, 2012

Friday, June 22, 2012

Portuguese artist extraordinaire Alcidio Marques was in Toronto showing his work at the Peach Gallery
I had the pleasure of creating a cake for the occasion. www.thepeachgallery.com

Thursday, June 21, 2012

YAM Fun with Fondant Workshop

A fun evening spent with the kids at YAM Lakeshore Arts.

Fourteen kids, cake, fondant imagination and lots of laughter, a great way to spend an evening.

The kids worked so hard on their cakes, each one unique and beautiful

Many thanks to Trevor, the kids and Lakeshore Arts,(you guys are awesome) and thanks to the "Cake Elves''(you know who you are) I couldn't have done it without you .http://www.web.net/~lakearts/yam.html

Friday, April 6, 2012

Suitcases

Travel Plans...don't forget to pack you suitcases.

All edible, all handmade.

Angry Birds anyone????

Cupcakes for the Angry Bird Fanatics :)

Thursday, February 16, 2012

Fun with Fondant Workshop

A wonderful Sunday afternoon, with lots of smiles a great bunch of people and of course... cake ! Lots of fun, can't wait to have another workshop stay tuned for an upcoming date.

Sunday, February 5, 2012

Bey Blade

Sunday, January 8, 2012

Cakes and more cakes

Flowers and Whales

Monday, July 4, 2011

Golden Anniversary

Sunday, May 15, 2011

Congratulations Jess and Derek!

Celebration Easter cake

Cupcakes anyone?

Wednesday, February 23, 2011

Topsy Turvy Sweet Sixteen

Friday, February 4, 2011

Bright Spring flowers to cheer up the winter blues

Saturday, January 15, 2011

‎'’Have fun with Fondant"

1 day Workshop January 30th

space still available, don't miss out on this fun workshop
To register contact: leapofcake@gmail.com
416-722-8735
416-757-6896

All materials provided

Book early to avoid disappointment.

Saturday, January 1, 2011

January Is Wedding Cake month. 10% Discount !

Monday, December 6, 2010

Cookies anyone?

Friday, December 3, 2010

Daisies and Flower Pot

Sunday, September 26, 2010

Cake is great, but you don't always need a lot.

Small and beautiful 5" cakes

Serves 8

Christmas is on its way.

My Jamaican twist on Gingerbread cookies

Ginger "Dread Cookies"

Call me to place an order.

416-722-8735

Thursday, July 29, 2010

Tuesday, June 8, 2010

It's wedding cake season.

Love and weddings are in the air !

Check out my wedding cake page to see my step by step progress on an upcoming wedding cake in july.

Thursday, May 27, 2010

Daisy, Daisy....

Sunday, May 9, 2010

Cakes, cakes every where!

All original and all beautiful.

Please contact me at

leapofcake@gmail.com

for cake prices,

cupcakes, wedding cake quotes

for your own special occasion....

History of the Birthday Cake The history of cakes and candles began in Ancient Greece. The Greeks made round cakes to honor Artemis, the goddess of the moon. They often decorated it with either 1 lit candle or several to represent the glow of the moon. Overtime, other cultures began to make cakes and ate them for their taste, rather than to honor Artemis. The first birthday cake was believed to have been made in Germany in the middle ages. The Germans used the cake to celebrate the birthdays of young children and called the celebration Kinderfest. It was also here that cakes began to be layered and alternate ingredients were used to make the cake sweeter than the usual coarse, bread-like cake that was usually found. This kind of cake was called Geburtstagorten by the Germans. The 17th century was the period that introduced birthday cakes with a more elaborate detail of icing, layers, and decorations. However, these kinds of cakes were only affordable by the wealthy, upper class due to high prices in ingredients. In the 18th century, food and cooking utensils started to become more accessible, and therefore, more affordable. With that, the price of cakes went down significantly and the quantity of cakes baked went up considerably. As mentioned above, the Greeks were credited with putting candles on cakes to represent the glow of the moon. They also believed that the smoke from the lit candles carried their prayers and wishes to their Gods who lived in the skies. Some scholars do not attribute the Greeks for the tradition of putting candles on cakes though. Some believe it started in Germany, where a candle was supposedly placed on the cake to represent “the light of life”. Today, many cultures place candles on cakes out of tradition, as well as superstition. Usually, the quantity of candles on a cake is representative to the age being celebrated. The superstition is to make a silent wish and blow out all the candles at one time so the wish comes true. Many believe if the candles are not blown out in one breath or if the wish is told to anyone else, it will not come true. What started out as a simple, bread pastry, turned into a phenomenon around the world. An excerpt from ProFlowers http://www.proflowers.com

Wedding Cake: A Slice of History
(An excerpt from Gastronomica 5:2-) Origins | Carol Wilson
Bride cake covered with white icing first appeared sometime in the seventeenth century. It was frosted with the precursor of royal icing, a sort of meringue mixture of whisked egg white and sugar, which was applied to the hot cake straight from the oven and then returned to the oven to firm up. When applied to wedding cakes, this type of icing was known as “bliss.” In 1769 Mrs. Raffald (the most celebrated English cookery writer of the eighteenth century after Hannah Glasse) was the first to offer the combination of bride cake, almond paste, and royal icing.3 Hannah Glasse, in The Art of Cookery Made Plain and Easy,4 gave a recipe for the cake that included four pounds of flour, thirty-two eggs, six pounds of dried fruit, and half a pint of brandy. After the cake was baked, it was covered with a pure white, smooth icing made with “double refined sugar,” egg whites, musk, ambergrease [sic], and orange-flower water. The mixture was beaten for two hours, then spread over the cake and dried in the oven until hard. This drying process required constant vigilance to ensure that the iced cake did not color or scorch. At Queen Victoria’s wedding to Prince Albert in 1840, white icing was used to decorate her cake, and this icing has been known as “royal icing” ever since. The multitiered cake—which by the nineteenth century had gradually acquired the name “wedding cake”—measured more than nine feet in circumference. The London Times of February 1840 described the cake in detail. On the second tier, which was supported by two pedestals, a sculpture of “Britannia” gazed upon the royal couple as they exchanged their vows, while at their feet sat a dog, symbolizing faithfulness, and two turtledoves, symbolizing purity and innocence. There were also several sculpted cupids, including one happily writing the date of the wedding onto a tablet. The wedding cake that commemorated the marriage of Queen Victoria’s eldest daughter, Vicky, in 1858 was less elaborate. Only the bottom tier consisted of cake; the others were made of sugar icing and were purely decorative, one stacked directly on top of the other. The now-traditional multitiered British wedding cake—a grand affair of heavily fruited cake layers decorated with royal icing and embellished with sugar flowers, doves, horseshoes, and bells—had its origins in the wedding cake made for the marriage of Prince Leopold in 1882. For the first time guests could enjoy a wedding cake made entirely of cake. This cake was also tiered, with each tier comprised of an iced cake stacked rather like a succession of hatboxes. The icing in between had been allowed to harden to prevent the upper tiers from sinking into the lower layers. However, it was to take another twenty years before the tiers of wedding cakes would be separated by columns (often disguised pieces of a broom handle). And it was not until the beginning of the twentieth century that the tiers were separated and supported by columns of hardened icing. These tiered cakes symbolized prosperity and were a status symbol at society weddings, as the less well-off could not afford a pillared and tiered wedding cake. When Princess Elizabeth (now Queen Elizabeth II) married Prince Philip in 1947, the official wedding cake stood nine feet high and weighed five hundred pounds. It was made by McVitie and Price, using ingredients received from Australian Girl Guides as a wedding gift. One tier was used on the wedding day; one was kept until the christening of Prince Charles; and a third was dispatched back to Australia, to the guides who had thought of the Queen. Origins | Carol Wilson

Techniques and Tools