Cakes, Cupcakes & Celebration Desserts
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Simple.Elegant.Beautiful
I always used to make brownies and some simple cakes & cookies for my kids but its watching Nigella shows on TV & Masterchef Australia with my kids 8 years back that my kids started giving me encouragement to be better... to go to Masterchef Australia! They thought I was as good as any of them ;) Its their love and encouragement that made me go to Le Cordon Bleu in 2013 for a Diploma in Pattiserie. Le Cordon Bleu was as thrilling as it was challenging... I had to wake up every morning at 6 and be in class by 7.30 am. I learnt from pastry professionals who had been in the industry ranging from 5-10 yrs. French baking believes in three main principles ... Combining of textures and tastes ... Elegance and using the best ingredients from the butter to the chocolate. They look down on the use of Fondant etc and strongly believe that dessert should look like something to eat and that the complexity has to be created by texture and flavour blends while keeping the overall look simple yet masterfully elegant.
Dahlia is trying very hard to stay true to that, despite a lot of material not available in India, I am trying to create beautiful and appealing desserts without the use of Fondant. The main reason for that though is that Fondant uses shortening and I consider all hydrogenated fats extremely unhealthy. Being a health freak I prefer using just the good stuff in my cakes. So there won't be any dairy free toppings, any margarine or shortening etc in my bakes. Everything promises to be big on taste and looks without compromising on anyone’s health. And I promise you won't put on weight either.......as long as you eat a tiny sliver only... if you could stop there that is ;)
