Delia's Magazine #2

DELIA’SMAGAZINe

ISSUE #2 December 2012 - February 2013

CARLOS LISCHETTI

PEGGY PORSCHEN

The creation process is very special.

LA TANANA | ATELIER SUCRÈME | ALMA’S CUPCAKES | SWEETOPIA

Christmas dessert tableby Delia’s Bakery

Parlour StoriesPEGGY PORSCHEN

www.deliasmagazine.com

F A C E B O O K /delia’s bakery

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CONTENTS

2 | DELIA’S MAGAZINE

8 | SweetopiaWITH MARIAN POORIER

28 | Kokeshis, Matryoshkas and divine hands

DIVINA’S COOKIES & CAKES

10 | La Tanana INTERVIEW & TUTORIAL

25 | The sweet adventures of Sugarbelle26 | Maisie Parrish

80 | Alma’s Cupcakes

24 | FAQs

CONTENTS

34 | Sweet CreationsDELIA’S IN WINTERLAND

DELIA’S MAGAZINE

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DELIA’S MAGAZINE | 3

CONTENTS

64 | Peggy PorschenPARLOUR STORIES 74 | Atelier

Sucrème

84 | Sucre i vainilla

VIVIANA ZERNERI

56 | Alice Cake Shop

80 | Alma’s Cupcakes 82 | Chocolate

TreatsTUTORIAL BY DELIA’S BAKERY

90 | Qocook

CONTENTS 40 | Dessert TableTUTORIALS BY DELIA’S BAKERY

52 | Muy Dulce Vinuesa

58 | Carlos Lischetti

70| La receta de la felicidadENTREVISTA SANDRA

DELIA’S MAGAZINE


FIND US:


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@DeliasMagazine

ABOUT US

DELIA’S MAGAZINE

When we had the thought of creating this magazine we were thinking in creating something different. We wanted to strengthen links between different parts of the world regardless of cultural or linguistic diferen-ces bounding them with something common: creative pastry. Delia’s Magazine was created with the purpose of creating a meeting point for professionals and ama-teurs in this special world. Among its pages you will find exclusive interviews from different bakeries in the world, the latest trends, techniques, tips and tutorials.

In this project, carried out by the team of Delia’s which is formed by Irina Bautista and Xavier Viñals, we take care of contacting bakers from any part of the world but also we want to show you new techniques developed in Delia’s Bakery. All began with our blog, but we decided to distribute the cooking in a different way. And we decided to dedicate each season of the year one different issue.

Delia

’s Bak

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Xavi

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Delia’s Magazine, Irina Bautista

NOSOTROS


COLLABORATORSABOUT US


Although winter is the coldest season of the year, during Christmas holidays houses are fi-lled not only with heat but also with color ma-king this season one of the most beautiful ones of the year. Christmas is the time of year when we must forget about all our problems and sha-re our time with the people we love. So we want to share a piece of our Christmas through this second issue of Delia’s Magazine, specially de-signed so that each one of you can enjoy Christ-mas in a different way.

Honey,

It’s christmas time !

It’s time to haul off and work in order to sur-prise all our family and friends with creative cakes, cupcakes or cookies, because there is no greater show of love than giving small pieces of art made by ourselves. The face of a child’s surprise when seeing some cupcakes decorated with gifts made of fondant, the smile of a fellow to see that your buttercream is not too sweet and want to repeat without feeling guilty or the expression of gratitude of your grandmother when noticing how you have reproduced some of the flowers of her garden with gumpaste and now they are decorating a cake. These are some of the details which bring added value to our gifts and we should try to keep this by making original and personal gifts. Our gift to you all is this new issue devoted to Christmas, we hope to steal from you a smile and a gesture of approval. Happy Christmas!

DELIA’S MAGAZINE


www..sweetopia.net, Marian Poirier8 | DELIA’S MAGAZINE

SWEETOPIA

Marian says that the secret to success in the world of cookie de-corating probably the consistency of the icing, learning how to pipe royal icing and even tips and tricks about how to dry cookies or de-corate in a humid environment. Some of these secrets are revealed in her blog, Sweetopia, created by the insistence of the people around her which wondered to know how to do what she shared with them.

Although she claims that she is not one of the best in this pastry world, each of her creations is a small piece of art of and confesses: “It’s definitely an art; the possibili-ties are endless – different themes, colours, varying styles and ways of decorating all make cookie decora-ting an art form”. This art, Marian says, has to fit into the time of the year in which it is located so your cookies are decorated according to the season: Christmas themed for the holiday season, pumpkins and spider webs for Halloween, hearts for Valentine’s etc... In terms of re-cipes she usually uses gingerbread for the fall and Christmas season, and shortbread or sugar cookies for the rest of the year. “It’s difficult for me to chose a favourite, as it de-pends on my mood really,” explains

Marian Poirier, creator Sweetopia, made his first gingerbread house during a season in which she suffered an illness that prevented her from doing physical activities that, until that moment, were something that she loved to do in her free time. Although she claims that his first gingerbread house was not spectacular, she was char-med since that moment. Though the disease was temporary, Marian took pastry as a hobby and started learning on how to decorate cookies, which now is what she really likes.

“they all taste nice and are suited to different times of the year.

Nowadays many people are te-rrified of the large amounts of su-gar -and decorated cookies are anything but healthy for those people-. We wanted to ask to Ma-rian if she follow any rules for the quantities of sugar or if she has set a limit of it to her recipes. Marian explains that she believes in mode-ration and balance: “ I understand that sugar and flour aren’t healthy for the body, especially in excess, however, also understand that tas-te is sometimes sacrificed with too many alterations”. The creator of Sweetopia reveals that she is also always experimenting with new recipes though, such as gluten-free cookie dough, and will eventually post her results when she is happy with the recipes.

Cookie Craft by Va-lerie Peterson & Janice Fryer is one of my fa-vourites and it’s ideal for beginners.

“

Cake for breakfast, sounds delicious, but I usually have my cake or cookies etc. in the afternoon with some tea.

“MARIAN

MARIAN

SweetopiaXAVIER VIÑALS | TORONTO


SWEETOPIA

INTERVIEW

“Tasty, delicate and elegant”


www.latanana.com, photography by Susana and Yulia

“Tasty, delicate and elegant”

WINNERS

1st & 3rd prizein the cookie category inExpotarta


LA TANANA


Interview to La Tanana

Delia’s Magazine: How was La Ta-nana born? What about the name?

La Tanana: We always had a thing for baking, although in a more traditional way, but for about a year and a half we started to dis-cover creative pastry and we deci-ded to go that route, without for-getting the traditional flavour of our sweets.

The story of the name is a very beautiful one. From the first mo-ment we had it clear without sa-ying a word, it would be called “La Tanana”. It’s how they called Susana (mom of Tanana) when she was little and that was a way of incor-porating that time when she really started liking baking.

DM: What is the unique feature that gives the essence of your coo-kies?

LT: We do have clear we have to do very careful and original de-

signs, not forgetting they can be eaten. In this world things are

wonderful and amazing, but they are not always made

with the idea that they are edible and we do

not want that. We seek above all things that

are very nice, but also very nice

to taste, so I think that

m a y

be one of the things that sets us apart.

DM: We love your Scrabble coo-kies! What inspired you to do this project?

LT: They are actually “Cros-sword” cookies. We made them for the birthday of a friend, a very creative graphic designer, so we wanted to achieve something fun and he could love it. We came up with the idea to use crossword and so he could form words, making different cookies with different let-ters, according to the definitions that we proposed. He spent a lot of fun while solving the definitions and playing around with the coo-kies.

DM: We know that you were the winner of the 1st and 3rd prize in Expotarta -congratulations on this- and also you have won a course with Muy Dulce Vinuesa. Explain us the experience and what so-mething about the new techniques you learned. Do you still use that techniques? In what cookies and why to use them? Give us a few more details about these wonderful courses with the Vinuesa sisters.

LT: We won the 1st and the 3rd prize. The truth is that it was a great joy and not expected at all, it was the first time we participated in a

contest and we loved seeing that all our hopes and our efforts were rewarded. “Cross stitch” cookies were what took the 1st prize gene-rally people liked them, so we were happier than ever -if possible-.

Get as prize a course with the Vinuesa sisters, was great. (Su-sana) “I had a great time, the place is great, very welcoming and Ma-riapi and Mer are very charm. Also we all love the details and sobriety.”

As for the course itself, we learn new tricks and above all you share a good moment in the company of people who enjoy as much as you to make cookies.

DM: What’s better for cookie decorating, royal icing or Candy Melts? Is there any difference when usine these two ingredients?

LT: Cookies can be decorated with fondant or icing (royal icing). We do not work with Candy Melts to decorate coo-kies, these colorful pills are a substitute for chocolate, so it would be very un-comfortable to work with them due to you shoyld be very fast, since they cool down quickly.

Because they have won the first and third prize in Expotarta in the cookie catefgory and also because their wonderful cookies, La Tanana is starring one of our special Christmas cookies tutorials for Delia’s Magazine. Due to all the efforts made by their creators, Susana and Yulia, whose enthusiasm, dedication and elegance have made their cookies small treats which are elegant and tasty.


IRINA BAUTISTA | MADRID



LA TANANA

La Tanana was born from the desire to con-vey and share our pas-

sion for baking ...

“We love making cakes and sweets, the recipes from all ti-mes, those we have learned from our elders and also we like to include innovate reci-

pes.

“



www.latanana.com, photography by Susana and Yulia www.latanana.com, photography by Susana and Yulia

LA TANANA

M a y b e they could be

used to put some details or for a more

casual, but not for a delicate and detailed de-

coration.DM: Do you think there

is any material necessary to work with this type of pastry

so elaborate in its decoration? Which one of your tools is a must-

have for decorating cookies?LT: Here we should separated

two groups before saying what is necessary.

If there are people who want to do something just to try it and won’t do it your everyday, try to get the results with the minimum of tools, not always necessary to have a thousand things, look for items “wildcard” that can help. But always, with a few good ingredients, a sleeve with a suitable nozzle (de-pending on the work to be done) and if we want any dye than to have different colours. From there on you only need yout imagination.

If instead you are a daily coo-kie decorator, it is necessary to

have more elements to facili-tate the task. Cutters, hoses,

nozzles, bottles, colours,...As for us, we can never miss a pastry

bag with a good tip and a good

idea.

DM: At Christmas seems to be more conducive to make cookies for gifts and to decorate them with Christmas themes. Could you design a Christmas cookie for Delia’s Bakery? We would be de-lighted to receive a cookie tutorial to add it to our magazine.

LT: At Christmas everything is more suitable. People feel like giving, is happy and looking for new ideas. Cookies are an ele-ment that gives a lot to play with, are the perfect present, nice and edible and can be tailored accor-ding to the style.

We are delighted to have com-pleted this royal icing transfer tu-torial to Delia’s Bakery. We wan-ted to show a technique that is not as widespread, but gives tremen-dous possibilities and also looks great.

DM: What makes La Tanana di-fferent?

LT: We want that when someo-ne sees and eats our products ap-preciates our designs, the small details, the taste and presentation.

We take care of the develop-ment and design from the first sketch, until we realize the loop to close the package.

For us it is very rewarding when people realizes about all the work done.

DM: What is the top element of your creations, and at Christmas, is there is something in particular we can never miss in a cookie re-cipe or when decorating them?

LT: The top cookies of our co-llection are those with the

“Cross S t i t c h ” design and tea biscuits. The cross stitch ones re-quire lots of time due to its details, but also cause the most excitement and tea biscuits are plain and simple, but very elegant. And the top are elements, de-tail and care.

At Christmas there are some va-riations in our kitchen: everything is red, green and white and also we have cinnamon and ginger.

The cinnamon and the ginger cookies are delicious, and they would be perfect all year, but it seems they belong to Christmas, so we give them enough promi-nence.


www.latanana.com, photography by Susana and Yulia www.latanana.com, photography by Susana and Yulia

LA TANANA

TUTORIAL



LA TANANA

To make this cookies you’ll need:

- A piece of cardboard- Partchment paper- One christmas picture - Pastry bags with tip#1 with different colours of royal icing (stiff peaks)- Feeding bottles with soft coloured royal icing (for the filling)- Toothpick

Ingredients: - Soft coloured royal icing - Coloured Royal Icing with stiff peak consistency

Christmas CookiesTUTORIAL

Step 1Choose or draw in a paper the

desired Christmas picture which is going to be decorating your cookies



LA TANANA


We place our picture on a sur-face and we immediately put over the partchment paper. We must try to leave no irregularity and we continue by outlining drawing. Let it dry. And fill the figure.

Step 2 Step 3


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Allow to dry overnight. It is impor-tant to wait the hours of drying to avoid breaking later our figure.

Step 3


LA TANANA



Step 4Unwrap the transfer from the part-

chment paper. Carefully we take part-chment paper and we push with our finger across the figure until debon-ding, do not to pull.


LA TANANA



Step 5Once we have our transfer we turn

it down and we add some royal icing to fix it to our cookie.


LA TANANA



Step 6Fix the royal icin transfer by pres-

sing it carefully and volila, we have our cookie decorated with a royal icing transfer.

Step 7If wanted, you can decorate the ed-

ges of our cookie simply using tip#1 to ad some dots or lines.


LA TANANA



Step 6

To take into consideration: · The Royal Icing transfers are very fragile.· We must ensure ourselves that the transfer is drying out in a regular plain surface. · If the transfer has some irregularities it won’t be fix correctly to our cookie.· Let the transfer dry out overnight.

TIPS


LA TANANA



FAQs

Sometimes, the committed mistake when preparing the dough for macarons is not to sift the ground almonds enough times. If you do this step properly, the problem may be loca-ted in the colouring process of the dough. For doing this you should yous powder colors ins-tead liquid or dye colours. The problem of the breaking of the macarons is due to the crôuta-ge (15-20 minutes drying time before baking them). If you do this properly your macarons won’t explote or break when baking.

Seldom I make macarons but when I do, when removed from the oven I notice they are broken and their surface is not smooth. What am I doing wrong?


This space is dedicated exclusively to our readers, who send us their questions via our email [email protected] or throught our social networks. Each issue will contain some of the questions we receive, but the rest of them will be answered through our social networks, which are continually reviewed.

I like modeling dough figures but the mode-ling paste often cracks and I left my finger marks on it. Is there any trick to avoid this from happe-ning?

I do often prepare cupcakes in advance so I can decorate them a couple days later, but when ea-ting them they do not have a sponge texture any more. How I can avoid this to happen?

How I can color the royal icing once it’s dry on a cookie? I’d love to add touches of gold and pearl on them!

First of all you must take into account that the ave-rage life of a cupcake is relatively short. By this we mean that we can not make some cupcakes and leave them some days in a container or in the fridge for de-corating them later. Despite this, this short-life can be extend through the application of a sealing layer. This process involves the application of syrup on freshly baked cupcakes with a brush. This prevents the mois-ture contained in the cupcake to comes out.

When we want to color the royal icing icing we have two options: we can make it befor using it or once it’s dry. When we want to opt for the second option we need to mix powder colours with a white alcohol drink (such as vodka). The amount of powder and liquid will depend on the amount of “paint” we want to obtain and / or the intensity of it. When applying on dried royal icing, we have to be careful not to over-wet it or we will lose the solid consistency.

Pese a existir la masa para modelaje, el equipo de Delia’s usa una mezcla a partes iguales de pasta de mo-delaje y gumpaste. Esta masa nos permite trabajar y repetir alguno de los elementos del modelado durante cierto tiempo. Si queremos que la masa se endurezca más rápido, añadiremos CMC a la misma. Además, el CMC dotará de consistencia a la masa y evitará que se marquen nuestros dedos en el modelado.

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@DeliasMagazine

Ask us anything you want through our so-cial networks and join our circle of readers!

How and when do great ideas appear? Sometimes one discovers his own talent when going through a rough mo-ment in life. After she lost her grandmother in 2009, Callye Alvarado began to decorate cookies: “I was very sad and needed something to keep me busy”. That hobby quickly developed into a full blown obsession and she decided to open a blog named “The sweet adventures of Sugarbelle”.

Through her blog she teaches other people the techni-ques she uses and shares lots of tips in order to obtain a perfect result. Although she defines what she does as a hobby, she dedicates an enormous amount of time (some-times over 40 hours a week), “which is why I call it an ob-session”. For those who don’t have 40 hours a week to de-vote to cookie decorating, she suggests baking the cookies ahead of time and freezing and keeping the color palletes and designs simple.

“We all have our own styles techniques and personal preferences”. Cookie decorating is changing rapidly be-cause it is a fast growing hobby, kind of like the cupcake craze a few years back. She happens to meet new members of the cookie community daily and says “I cannot wait to see where things are headed”.

For those being new in the cookie decorating world, Ca-llye recommends every book and no book, “if that makes sense”. “I love cookie books and own almost every one available. However, I don’t often use them except to en-joy the photos. My suggestion would be if you have extra money try a couple of them. If not, no worries, almost anything can be found online.” She also recommends star-ting and moving forward slowly and searching the perfect cookie recipe through all which can be found online. “I don’t often change my recipe. I like what I like. I prefer to spend most of my time changing designs”. If she was to describe her work in words she would say heart and soul, because “ I have invested everything in this ho-bby of mine”.

SUGARBELLE

“I find the creativity so wonder-ful, finding inspiration for the next character or cake topper,” says Mai-sie. However, she confesses that the most exciting thing about it is the ability to travel around the world and meet her fans: “they are all so wonderful, it really touches me,” and she adds that “when they tra-vel from all parts of the world to be taught by me I feel very humble”.

We wanted to know more about the techniques and tricks that Mai-sie Parrish uses to give life to her fi-gures and the learning process that has allowed her to master her work. She admits that the most challen-ging part in the process is getting the movement and connections between the different parts, telling a story around them, and of course having the correct faces to go with them.

Working with pure gumpaste was -at the beginning- one of the hardest tasks since she had no idea how to make it strong enough. Be-cause she is completely self-taugh it was always trial and error but “you

only learn by making mistakes”. When having mastered the techni-que she only has to look for inspira-tion, and she confesses to look back into her childhood a lot, working on her own family experiences, the holidays, the Christmas

times, school, going to ballet and tap classes, singing in the choir,… She explains to us “I do find a lot of inspiration when I am day drea-ming and not really thinking about much at all, I find it amazing what thoughts come into my head. So-metimes it can be something a per-son says to you, inspiration is all around us if we are just aware of it.”

In October 2012 she opened her

Sugarcraft Academy in Stoke on Trent, there she shall teach all her classes in the future. Currently she is appearing on TV on the Create and Craft channel in the UK where she is selling my DVDs, books and Maisie’s Amazing Kit. “Of course, I will be still travelling abroad. I have no intention to retire, so I shall just keep doing what I do best and hope that blessings keep coming my way.”

Maisie ParrishMaisie Parrish started to work with salt dough initially, and she adored

the feel of the dough in my hands: “it was magical to me”, so she started to create her own characters. One day someone saw her work and asked her to try something in sugar that was three dimentional, so she tried and succeeded. Within two years she had her first sugarcraft book out, which was Sugar Dough Magic. “At first I had no idea how to cover a cake, or how the pieces were glued together to make a figure”, so she had to educa-te herself in order to complete her project. Nowadays she defines her own work as “childlike, cute and charming”.


MAISIE PARRISH

XAVIER VIÑALS| STOKE-ON-TRENT

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A sweet memory

“I do have a cake memory, but mine was made of ice cream, and I remember all the guest waiting around the table for it to be delivered, because then, no one had a fridge or freezer to store it. We had to tuck into it quic-kly before it melted.

Winter in Wonderland

This snow scene with penguins singing carols can perfectly be found on any christmas holiday table. Sure this penguin family draw a smiles on the faces of all your guests, especially the little ones! The modeling of the-se figures has one common starting point, a ball made of gumpaste. You can see how Maisie has modeled the faces of the penguins in the image below. Simple, right? This and more designs can be found in the book Bake me I’m yours...Christmas, full of ideas, tips and cakes to sweeten your holidays.


MAISIE PARRISH

Foto

: Mai

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Kokeshis, Matryoshkas and divine hands

The success of Divina’s is remarkable in Galicia and as their followers were claiming for months, they start to work to open another shop located in Barce-lona, project that was launched in mid-2012.

Saturday 13 October, seven in the evening in the Cantabria street in Barcelo-na. Delia’s Magazine team heads to the new shop and Atelier Divina’s Cookies and Cakes. The bustle of the curious and friends invade the two floor charming corner of the main characters in the story, “Kokeshis, matryoshjas and a divine hands.”


IRINA BAUTISTA | BARCELONA

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It all began as many projects, with an idea. Three years ago, a team of four girls was created in or-der to do something trough which they could show the creativity they have inside. They had always belie-ved in the possibility of setting up a company to develop and a com-mon project but it took time to make it real. Ana and Marta (two great bakers) together with Moni-ca and Sandra made a perfect team creating an exquisite combination of taste and creativity.

After opening its first store on 24 December of 2011 in Vigo, where Monica and Marta were li-ving, Divina’s Cookies and Cakes celebrates this year its first Christ-mas in Barcelona, with a working philosophy based on excellence and quality of his creations: coo-kies, cupcakes, cakes. Each of their products is designed with the ut-most care and affection and always with the intention of meeting the needs of its customers.

“ So we set off. The most important thing was acquiring the required knowledge, and so we did: more than a year and a half of trai-

ning and many hours of practice.”

“We make custom and original de-signs for our customers. We always like to surprise them with our creations.”

The quality of the ingredients and the constant search for the best recipes and the right tools for the design of each detail of the pro-ducts of Divina’s Cookies & Cakes, are among the many things that characterize good pastries of their

Atelier.

Delia’s Magazine: How do all your products have evolved since you opened your store in Vigo?

Divina’s Cookies&Cakes: Ob-viously our products have evolved and adapted to a greater or lesser extent to the expectations and de-sires of our customers, but without losing the essence and identity of Divina’s. The Divina’s mark is visi-ble in our products for the variety

of colors, the stippling of our coo-kies and our modeling figures from many of our creations.

Generally our customers are left by our team advice regarding fla-vors and design, but it is true that

in Spain some recipes are too sweet and need to be adapted. For exam-ple, for cupcakes, frostings are made with cream cheese or other ingredients fleeing typical butter-creams, although we love them, but for many customers are too sweet.


DIVINA’S COOKIES&CAKES

As we joined the course of deco-rated cookies with fondant, in his charming atelier, Ana and Sandra introduced all of us to the delicate world of decorated cookies with the Divina’s special touch.

DM: Do you consider that pas-try has to be something related to tradition? How could you define this boom which is happening in Spain?

Divina’s: For us, tradition plays an important role due to the recipes of our mothers and grandmothers are applied in our products, adjus-ting some of them a little bit.

In Spain all these products may seem new, but in fact, they have a long tradition in other countries such as England or the United Sta-tes. Now they have come to Spain and are being adapted and accep-ted by more traditional tastes.

“Everything in the right measure for the best result.”

The combination is perfect, crea-tive pastry is new in Spain, but we are able to exploit the full richness of the tradition of baking our cou-ntry adapting to this new way of baking.

DM: What trend / s you think you are beginning to emerge in the world of pastry?

Divina’s: Currently, in Spain the boom is focused in creative pastry, that’s why is the moment to adapt it and create a creative Spanish trend.

Are becoming to bee known cake and macaron painting, airbrush de-coration technique, stencil and ro-yal icing decorations, which allows the design to have lots of different textures, shapes and innovations.

The chocolate cookies are in the oven and you can smell their sweet scent around the atelier while Sandra teaches us to stamp on fondant, a technique that will be required when decorationg the matryoshka dolls cookie, a stun-ning design.



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“The three words that could define us would design, creativity and charm, which are the acronym for Divina’s Cookies and Cakes (DCC), our brand.”

The two stores of Divinas Cookies&Cakes are characterized by their proximity to their custo-mers and their flexibility in terms of product offering, since many of the products can be only found in their stores.

When finished, the matryos-hka dolls are spectacular. The students move on to the next cookie: a s h a p e d Ko k e s h i cookie.

D M : ¿ C u á l es What are the t e c h n i -ques that you most often use to decora-te cakes or cookies?

D i v i n a’s : Actually we use lots of tech-niques! We con-tinuously make to different classes of other cake designers, allowing us to develop the techniques.

We are currently working on creating icing decorations with high volume, since we believe that this technique will allow us to ob-tain more spectacular results in decorating cookies. In addition, we also work with cake decorating flowers which really help to obtain a spectacular result.

We admit that our pending coursework will be the one con-templating painted cakes and we are working on it to give it our spe-cial touch and essence.

Pearls, non-pareils, fondant flowers, texturizers ... everything can be found in our place and also

the cookie cutters used during the master class of cookie

decoration imparted by Sandra and Ana that

has satisfied everyo-ne in the atelier.

DM: For what kind of events are you re-q u e s t e d most?

Divina’s: We can say that weddings are the event for w h i c h our pro-ducts are most re-q u e s t d . This sum-mer in Galicia has been very

intense, we had orders

in all provin-ces of there.

And in Barcelo-na, we have also

confirmed orders for this year and for

the next one.

Wedding cakes are plan-ned an ordered in advance to

ensure not only the availabili-ty but also the correct production process. So, for this kind of celebra-tion the most important is to work with the couple to identify their ex-pectations and fulfill their desires in that important day. We arranged several interviews with them in which we define the flavors, size,



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design, colors, and make clear all doubts that arise while the prepa-ration of the order takes place.

Finally we move to the venue for the assembly of the cake and of the dessert table, when included in the order, taking care of all the details so that day is going to be perfect.

DM: : At what points do you think it is important to pay special attention in order to obtain an ex-quisite product?

Divina’s: There are two aspects that we care and that can not be worked independently of each other, and these are the flavor and design. Our main goal when deve-loping a cake is getting a very ela-borate and original design, which is also great and exquisite to the palate.

All these products require creati-vity. To the taste we must meet the expectations of our customers and sometimes we find that the couple want different things and we must find the best combination that sa-tisfies both. The design in the deco-ration is also essential, surprising our customers of a touch of origi-nality is our target.

DM: Tell us about a culinary technique that you have created or that you have borrowed from which you are very proud of.

Divina’s: Finished dots in our biscuits and cake decorations with fondant and stamping flowers, are details that set us apart from other studios, but this are not own tech-niques. We have not yet come up with a technique that suits us (due to the time that requires) but we work every day to find innovation in everything we do.

Currently, we own a flower that only can be found at Divina’s Cookies&Cakes and has been de-signed by Monica: our own Divine

The team of Divina’s Cookies&Cakes is completed with Eva and Lorena which are the face in Vigo and in Barcelona respec-tively and their daily work is essential for us.

We appreciate the patience and cooperation of our families in this project, husbands, our children and their grandparents and uncles are part of the project . Without them anything of this won’t exist. All our work is dedicated to them.

Sandra, Ana, Marta y Mónica

“We advise all our customers when they have to make their own creations.”

AGRADECIMIENTOS



Peony. In addition, we also design and create our own molds for appli-ques and decorations, keeping our target, originality in design.

The students are amazed at the re-sults and certainly not for less, Ana and Sandra have been able to lead the class with their best decorative techniques and skills as well as ma-king you feel in your own kitchen holding a talk between friends.

In the Atelier of Divina’s Cookies & Cakes you can feel the harmony and smell chocolate cookies and strawberry cupcakes served during the course pause.

DM: What is your main product for Christmas?

Divina’s: At Christmas we handle many decorated cookies and cutters with Christmas motifs. It is a time of sharing and giving. Who does not like a sweet custom cookie?Another demanded product at this time are “gifts cards” with money to spend it on products from our store and “course cards”, undoubtedly an original and perfect present.

AGRADECIMIENTOS



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American Cookies Recipe from New York City

Made in Divina’sIngredients 218g unsalted butter, at room temperature 328g chocolate chips 328g all-purpose flour 142g granulated sugar 104gr brown sugar 2 big eggs 8g salt 6g baking powder ½ tsp. vainilla

Directions1. Using a stand mixer, beat the butter with the granulated sugar for 5 minutes. 2. Add the eggs one at time and the vainilla.3. Add the flour, salt, baking powder and the chocolate chips. 4. Let it rest and divide the dough in small amounts on a tray covered with baking paper.5. Bake the cookies during 12-14 minutes at 191c.

We assure you that the recipe is simple but the result is amazing, we can add different chocolates, nuts or raisins.

Sweet Creationsby Delia’s Bakery

Space sponsored by

All tools and ingredients used to prepare the Delia’s in Winterland Cake, can be found in the kitchenware shop Qocook. In this case the main tool are the Magic Decor pad and the Magic Decor Powder of Pavoni. In the next pages we will show you step by step how we had decorated our Delia’s in Winterland Cake.


Magic Decor is the incredible news from Pavoni which allows us to realize amazing decorations which give a special touch of ori-ginality to our cupcakes, cakes and cookies. The result is a kind of royal icing that it’s elastic when dried, that can be adapted to many surfaces. To make these laces we’ll need: 100gr. Magic Decor Pavoni powder, 85g of warm water, spatu-la, Magic Decor pad, silver powder, white alcohol (vodka) and stand mixer.

To start, pour in the Magic De-cor with warm water and spin at medium speed for 2 minutes. You’ll

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Delia’s in Winterland Cake

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get a creamy mixture, like royal icing. With the help of a spatula place a quantity of product on the magic decor pad. Let the product dry until the ideal consistency. You can let it dry overnight or at the oven during 15 minutes at 180º.

Once dried and starting from the corner’s pad, remove the obtai-ned decoration. Stir the pad on the work surface and remove gently the decoration with the help of a scraper. To colour it, place the lace in a parchment paper. Combine a little quantity of white alcohol with silver dust powder and paint the la-ces using a brush. Once painted, let them dry in a different parchment paper.

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Filling flowers are very helpful when we make a bouquet and we want to cover small holes that natu-rally appear. To make these flowers we’ll need: a small flower cutter, a silver 24G flower wire, mat with holes, white gum paste, small ball tip, edible glue, brushes, silver dust and white alcohol (vodka).

THE CENTER OF THE FLOWER

To make the filling flowers we start doing the center. For this pur-pose, a small ball of white gumpas-te will be inserted at the end of a 24G wire moistened with a small amount of edible glue. Using the thumb and the forefinger we’ll sha-pe the gumpaste along the wire end and withdraw the excess gumpaste. We will make a few centers and let them dry before continuing.

MAKING THE FLOWER

To make the flowers we’ll make a ball with white gum paste and with the help of a roller we’ll roll it out on a mat with holes (choosing the smaller hole). Thus, when the gum-paste is retired, we can easy notice that we have made the “body” of the flower. We turn face down the gumpaste in a nonstick surface so we can see the “body” we’ve just made. Using a cutter, we’ll cut the flower petals.

Before inserting the wire, we can give some concavity to the petals with the help of a small ball tip. Moisten poorly the center of the flower before nailing it to the wiew. Let them dry upside down.

When designing the cake we were looking for a silver effect on

the flowers and we did not like the result we obtained when simply brushing them with silver pow-ders. So we mixed a little quantity of white alcohol (vodka) with sil-ver dust powder. We painted them once they were dry. We should note that, when applying the paint we are moistening the dough again and we’ll have to set them aside to let them dry before putting them in our bouquet.

Filling Flowers

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Petunias

We chose these flowers because we were looking for an intermedia-te size between the filling flowers and roses of the cake and petunias seemed to have the ideal size. To make these petunias need: a pe-tunia cutter and a silicon veiner to shape the flower, blue gumpas-te (Sky Blue), edible glue or royal icing, silver dust and a large brush.

MAKING THE FLOWER

To make the flower we’ll have to roll out the red gumpaste with a roller on a non-stick surface. The, we’ll cut the flower using the pe-tunia cutter and we’ll shape it with the silicon veiner. We are going to place it in a convex surface and let it dry overnight.

How to give it a special touch...

Once fully dried we are going to apply silver dust to obtain the de-sired effect with a large brush. We made the center with silver non-pareils fixed to the gumpaste with royal icing or edible glue. As this flower has no wire, we have pla-ced them into the cake using royal icing.

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DESSERT TABLE

Dessert TABLE

TUTORIALS BY DELIA’S BAKERY

CONTENTS

MACARONAGEWIRED PETUNIAS

STENCILING ON COOKIES


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Jars of various sizes avai-

lable on Cosas con en-

canto

www.cosasconencanto.com

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The technique for making macarons or macaro-nage is simple but there are some critical points that must be known in order to get a perfect result. These little sweets are made from egg whites, granulated regular sugar, icing sugar and ground almonds.

Whisk the egg whites in a bowl of a stand mixer making sure that there is no grease in the bowl and no egg yolk in the whites adding 1 tbsp of granulated sugar at a time. After 1-2 minutes your egg whites should be nice and frothy. Sift the icing sugar into the same bowl as your ground almonds and add the whisked egg whites. Using a spatula we’ll mix the whisked eggs and the mixture of almonds and icing sugar carefully in order to not remove air volume of the mixture. It is important to know when to stop mixing with the spatula as over mixing won’t help us to obtain a goodult. Stop mixing when you see that all elements are integrated and the dough is still consistent (with the spatula dropping some batter should note that is fluid but not in excess). Transfer your batter into a icing bag with a plain nozzle and distribute it over a macaron mold or over a parch-ment paper with circles drawn on the back of it.

Before baking the macarons, you have to let them sit for at least half an hour and after this time we will see that its surface will have dried (crôutage). Once dried, we’ll bake them at at 150c for about 20 mi-nutes. The dried surface will ensure us that, when baking them, they won’t break themselves.

MacaronageRecipe

2 cegg whites5 tbsp. granulated sugar

1 cup icin sugar1/2 cup ground almonds


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To make these petunias we need: a petunia cutter and a si-licon veiner to shape the flower, silver 24G flower wire, Claret food powder colour, gum paste stained with Extra Red coloring paste, edible glue and a brush.

To make petunias we start doing the center. To do this, we will double the end of a silver 24G flower in a half loop and will nail a ball of red gum pas-te, which will have the shape of an inverted teardrop and we’ll mark a cross on the visible part. In order to place correctly the

Petunias

gumpaste we’ll moisten the wire with edible glue. We must make sure if the peak of the tear is se-cure to the wire (do pressure and remove the excess of gumpaste). We will make a few centers and let them dry before putting the flower.

To make the flower we’ll have to roll out the red gumpaste with a roller on a non-stick surface. The, we’ll cut the flower using the petunia cutter and we’ll sha-pe it with the silicon veiner. Fi-nally, we’ll nail the wire in the center of the flower and let it dry upside down.

Once dried we can give it a touch of color with the Claret food powder colour. We like to paint only the petal tips. This flowers are useful when we have to put them in a cake and do not want them to move but if we want to decorate cupcakes or cookies, the wire can be omitted.


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All the stencils used in

the preparation of the-

se cookies can be found

in:


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By using stencils we can obtain beautiful results on cookies, cup-cakes and pastries as they can be found in many sizes. The stencils are made of plastic having in them a cut figure so you are able to trace the picture on any surface. Talking about cookies stencils can be used directly on the cookie surface or over an area of dried royal icing or fondant, everything depends on the result you want to obtain.

To stamp on fondant cookies, the first thing to do is stretch the fon-dant and cut it with the same coo-kie cutter as the one used for the cookie dough. Once done, stick the fondant to the cookie using edible glue and smooth both the surface and the edges of the fondant to get a perfect result.

Then we will take our stencil and see that the size is right for the coo-kie we decorate. If so, place it in the desired position without pressing too much (so we do not mark our fingers on the fondant). With a spa-tula, we’ll distribute a small amount of royal icing on the stencil in one direction removing all the excess. If we remove the stencil at this point we’ll notice, that our design has been stamped on the fondant. If we want to add a touch of colour, before removing the stencil we can apply glitter with a brush.

Now, they are ready to serve!

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Find the New Year’s clook

stencil in:

www.todo-stencil.com

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Find the red and green por-

celain bowls for cupcakes on:

My Home Style

www.myhomestyle.com

Decorate your coo-

kies with the comple-

ments of Tape Pink

www.tapepink.com

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With the collaboration of

Carlos Lischetti in preparing

this figure for our

Santa Claus cake

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Dear Santa,

This year I ask for a cookie decorating course in Muy Dulce Vinuesa due to I

want to learn how to master the royal icing technique ... This year I have left

you some cookies decorated with fondant next to the chimney -because I am

not good with icing-, but you know that I can make you some for next year if

I make the course... By the way, the reindeer have a bucket with water in the

garde - if thirsty due to such a long journey-. I hope you have in mind, that

a course in Muy Dulce Vinuesa would be awesome.Moreover, Santa, it’s been told that their students have a great time in their

courses. They live special moments like this one:

“A very nice story of our courses happened once we were doing a course and

when we ended a student wept with emotion and said she did not want to go

from there.”Dear Santa, this year will be born my cousin and I want to give him –though

he won’t probable eat it- a very special cookie. Mer and Maripi from Muy Dulce

Vinuesa have told me that they love to make cookies for children’s events, bir-

ths and baptisms. “It’s amazing seeing moms facse when they see the cookies for

their babies.”

Santa, I know you have a lot of work and you will read millions of letters

like this one, so I do not keep you any longer reading this and I wish you a

happy night delivering all the presents and enthusiasm to every house in this

world.

I look forward with great enthusiasm to my requests come true...

MUY DULCEVinuesa


MUY DULCE VINUESA

IRINA BAUTISTA | MADRID

“Everything started as a hobby. It was something we enjoyed. Our team is formed by: Mer, who is a pharmacist and has a pharmacy, where she currently works, and Mariapi Artworks restorer. We never thought we’d get to be part of

the same project so cute together.

We have in common that we both like things very well made and we are perfectionists. Our name at first was “Muy Dulce” but our last name is Garcia

de Vinuesa and people started calling us “Muy Dulce Vinuesa.”


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“Creativity is a very important and crucial for us. The measurement ac-

curacy is basic in baking and what a better way to prove it with royal icing.

This technique is the most difficult to master. “

“The steps we take in our courses are based on the decoration of our

cookies. We choose the cookie we want and then we think how we want

to decorate it. After choosing the models, everything moves around the

decoration and preparation of the dossiers for the students. “


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Alice Cake Shop was born from the idea of creating a dream shop. Sandra and Laura, business owners, have always been the family bakers and have tested their culinary skills at any event or family celebration. “We knew the creative pastry because Laura had lived for a while in the UK, the country were actually is found the origin on sugarcraft and came up with the idea of incorporating this type of creativity pastries, without giving up our traditional flavors.” To these two vocation bakers we found a third one, named Sandra too, who with enormous creativity and enthusiasm, was thrilled with the idea of Alice Cake Shop and lived as his own from the first minute. Their goal is to break stereotypes under a working philosophy: quality and customer service are always first.

“The most important when de-signing of a cake is to listen the

customer.ALICE CAKE SHOP

Enjoying eating and baking


ALICE CAKE SHOP

IRINA BAUTISTA | SANT CUGAT DEL VALLÈS


ALICE CAKE SHOP

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“The creation process is very special.CARLOS LISCHETTI

Carlos Lischetti received Delia’s Magazine team in an intimate meal. After a busy but fantastic modeling course of a Santa Claus, Carlos was about to open the doors of his life and his passion for his work: the art modeling sugar. But what lies behind those marvelous hands? Four hours of modeling in two consecutive days in a meeting that only a few were able to witness. His agenda is always too tight, his fans are always willing to accommodate their comings and goings but his imagination has no limits. For Carlos there is no figure, person, animal or situation impossible to model with modelling paste. His skills have left astonished thousands of pro-fessionals and his unmistakable technique makes it him unique, inimitable. He admits that, without his twin brother, he could not carry out his impeccable work: “Without the vision of my brother, animation would not be possible,” according to Carlos.

IRINA BAUTISTA| BARCELONA

My twin brother is a graphic designer and animator. He is who first see moving figures, gives them life in their imaginations and then he draws a wonderful design. He always asks me: “Carlos, what is the figure doing? Is he jumping, laughing, getting up up, walking?” And he always say, “I do not know, we can improvise”. But the graphics and animation do not contempla-te improvisation, and his brother always answer: “Carlos, how can we improvise? We must have a planned design to shape!” In that they are like pieces of one puzzle, they both need to complete, they are a team and they are both essen-tial. “I come from the world of coo-king” says Carlos, “Many years ago, I made cakes, cupcakes, cookies, and modeling figures for my cakes ... And so it began. I never thought I would devote exclusively to mo-deling.”

“So, I come from the world of the kitchen where everything is instant, everything must be done at one precise moment, I had to improvise some times. And my brother comes from the design world, where everything is plan-ned, and planning requires a prior process of creation and reflection.” That’s why they need each other, and because they are twin brothers sure they have a special bond. “So, when he hands me the design of the figure, I got to imagine it in 3D in my head and cutting up the image into pieces to compose the


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figure with which I will be working during the next hours.

Delia’s Magazine: How is Carlos Lischetti in his intimacy?

Carlos Lischetti: I love that you’ve asked me that, since nobody has ne-ver ask me that, maybe nobody was interested before. Carlos Lischetti is temperamental when creating but also sensitive and irritable. Let’s say I get nervous easily when I try to make a figure exactly as I imagine it. I guess I feel like everyone when trying to do something and I want it perfect, and sometimes all my efforts are in vain so I get irritated. When I’m creating I need to isola-te myself, going through a state of concentration that I can only reach if I’m alone. I do not talk to anyo-ne, I do not like to hear anyone or anything else that make me thing about everything but in my mode-ling. Yes, I like listening to music, I love listening to music when I’m creating: all kinds of music.

DM: ¿Is there a special story that inspired one of your designs?

CL: Actually, all the figures have a special story behind them and behind many hours of modelling. I like to place them in context, that gives a reason for and what story we want to express through it. Among all the figures I have made my favourite one is the composi-tion of the father with his daughter and his twin sons… ring a bell?. It’s my dad with my sister and with

my brother and me. I love this fi-gure and I loved creating it, despite the moments of despair that came out as when I was working with it. For me it’s a very tender and lo-vely composition, very warm and friendly. Actually, even though I travel a lot, I like to feel part of my family, a place where you know that you are always expected and where you always are receive with open arms (that is why my father has its arms opened). I have very fond memories of this modelling, perhaps because it met all of my fa-mily memories to make just what I wanted, love and family protection.

DM: At what stage of your life are you now?

CL: I’m in a very beautiful and unforgettable stage. I’m right whe-re I want to be, everywhere tea-ching what I like. I have been given the opportunity to travel to make courses wherever I go and sure it is a beautiful and an unique expe-rience opportunity to live special moments.

DM: Could you choose one pro-fessional moment of your life?

CL: TEvery moment in my life has been special. Every moment li-ved has its charm and if you work for what you like and you’re pas-sionate about it, it’s even better. Actually, I’ll take all the good this profession has given to me, I could not pick a single moment in which to stay. But, yes, I’m living one of the best times of my life.

Later, we witnessed the presenta-tion of his book, Animation in Su-gar, which actually is preparing its second edition. In April next year 2013 we will be able to find the Spanish edition of the book.

It’s difficult to transla-te some of the technical terms from one language

to another.CARLOS LISCHETTI

In English there are verbs like “to tip” which means making some de-corations with the pastry bag, but there is no verb in Spanish refering to this action.


CARLOS LISCHETTI

Photos are from Animation in Sugar, published by B. Dutton Pu-blishing Ltd

Photos are from A

nimation in Sugar, published by B. D

utton Publishing Ltd“

As for acceptance, I did not ex-pect that the public was going to recieve my book, Animation in Sugar, as they did. I did not expect that in less than a month they had exhausted all the copies of the first edition in English. No more phy-sical books to sell, I only have this one I used for the presentation in-deed, it’s booked for a person who lives far away. In mid-December the second edition will come out in English and in April next year the Spanish version will be available. I never imagined a reception for my work this way, not in this ex-cess, I’m living a dream and I have to time enough in my life to thank all the people who read my posts in the Squires Kitchen magazine, to all who read my book, and to those who attend my courses and believe in me. Really, thank you, this is a dream.

CARLOS LISCHETTI


CARLOS LISCHETTIPhotos are from

Anim

ation in Sugar, published by B. Dutton Publishing Ltd

Photos are from Animation in Sugar, published by B. Dutton Publishing Ltd

FANTASY IN SUGAR


CARLOS LISCHETTIPhotos are from

Anim

ation in Sugar, published by B. Dutton Publishing Ltd


Sweety,It’s time to celebrate love!


Sweety,It’s time to celebrate love!

“I was always given a fabulous cake every year on my birthday as a child growing up in Germany which is a nation that loves cake! The cake was always the highlight for me and even then I was incredibly passiona-te about both the taste and the look. When I was 14 yrs. old I decided to make my own and it really just star-ted from there”, explains Peggy Pors-chen.

Since that moment, she started out looking for a German appren-ticeship which would have taken 3 years to complete, she quickly rea-lised that by studying at Le Cordon Bleu she could learn the same amou-nt but at a more intensive level and complete her diploma within a year. She says she chose London as the UK is famous for expert sugar craft and she knew that it was an area she wanted to focus on.

After graduation, Peggy Porschen started working as a pastry chef at the Lanesborough hotel, followed by a position at Rhubarb Food De-

Over the years Peggy Porschen has created a sophisticated and highly personal style that has allowed ger to travel around the world with each of her designs. Consolidating and mastering her technique has allowed her to create unique cake that for any kind of events. We went directly to Peggy Porschens Parlour to find out how it all started and to discover some of her stories.

Peggy Porschen

sign and finally, her first job as a cake decorator was at Konditor & Cook where she worked for Ger-hard Jenne, a German Konditor master and owner of the cake shop. After working as a pastry chef for a number of different companies she was personally commissioned by Elton John to create 550 individua-lly-handcrafted chocolate Faberge eggs for his White Tie & Tiara ball –. “That was the turning point for her which inspired her to set up business on her own”, says.

It was always a dream to have her own shop and the Peggy Pors-chen Parlour has allowed her to make cakes that are affordable to all. She previously offered a made-to-order only service; however, her layer cakes, cupcakes, mini cakes and cookies are now available to all on an everyday basis from the Parlour in London’s Belgravia. She have also been able to develop her own range of home wares and cake accoutrements which are also avai-lable from the Parlour or online.

www.peggyporschen.com, photography by Georgia Glynn Smith

PARLOUR STORIES

XAVIER VIÑALS | LONDON


PEGGY PORSCHEN


PARLOUR STORIES


PEGGY PORSCHEN



PEGGY PORSCHEN

Wedding Cakes

Her stunning designs are born from a special book which has to be made between a year and 6 months before the wedding, espe-cially when the wedding is schedu-led during the peak season sum-mer months. They believe in a truly personal approach and recognise that such an important celebration deserves a very special cake.

Peggy Porshen explains “we in-vite our clients to a personal tas-ting and consultation at our Bridal Boutique in Belgravia, London. This service is complementary and will give you an opportunity to sample Peggy’s delicious flavours, view the beautiful cakes on display and browse through our extensive portfolio”. To help them guide you in finding the perfect design for your occasion, they ask the bride to bring along anything that might inspire their cake, such as a swatch of lace from the dress, a picture of the flowers and colour samples.

Once the design is approved they will then stay in touch with the Bri-de and liaise with the florist in the lead up to the wedding to ensure that the cake is delivered at the per-fect moment on the day.

Many times we make a mental

Sugar flowers are my specialty, my mother and grand-mother were florists and I think I must have got it from them. It’s just a natural talent.

PEGGY PORSCHEN

“designing a cake without knowing what techniques are going to be ne-eded and used, so we end up chan-ging our first idea to make it pos-sible. Peggy Porschen says to get inspired by the world that sorrunds us and makes sketches on that ba-sis. She confesses that “sometimes the outline changes must be made if the cake is not structurally co-rrect, but usually I do anything to bring that design to reality. “

The end result of a work desig-ned by Peggy Porschen is nothing but breathtaking away because you realize how pastry can become art. But even for Peggy Porschen there are some quite complicated orders. “A particularly complex commis-sion was for a secret wedding, a client had decided to get married but had simply invited his guests to a ‘Christmas’ party. I was asked to create a large gift box shaped ho-llow cake, with the wedding cake concealed within. When the client went to cut the cake all was revea-led and the guests were all very ex-cited to discover they were actually there to celebrate a wedding.”



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Her Wedding Cake

“My own wedding cake was per-fect. It was absolutely beautiful, elegant and incredibly pretty, intri-cate without being over the top, the classic and traditional was softened with a satin bow. I designed it and one of my team made it for me. It tied in perfectly with the wedding and was actually inspired by my laser cut wedding stationary and flowers”, explains Peggy Porschen.

About Her Books

All her books are a true reflection of her work and the cake maker she set out to become. The Peggy Pors-chen Parlour inspired her to write Boutique Baking, a book filled with the delicious cakes, cookies and cupcakes that they serve there. It is certainly more accessible than any of her other books, there is so-mething in there for cake makers of any skill level.

When I was young I always made birthday cakes for friends and baked Christmas coo-kies with my mum each year – some of my fon-dest memories!

PEGGY PORSCHEN

“

Sugar Paste is my favourite medium to work with, it allows me to be creative and get colours perfect. It works best for large cakes and offers the best finish for a wedding cake.

PEGGY PORSCHEN

“

Peggy Porschen Parlour

116 Ebury StreetBelgravia, London SW1W 9QQ [email protected]



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PEGGY PORSCHEN

Surely that October morning in 2008 -during her maternity leave sitting bored on the sofa after feeding her dog and her baby- Sandra could have never imagined that she would begin a special cookbook with what she calls “hapiness recipes” nor she would have imagine that she would inspire nearly 18 thousand followers on the net. “Blogger by being bored”, that’s how Sandra describes herself, her beginnings as a blogger in her little free time during the day -when she is without her dog an baby-. Failing to have a conversation, an exchange of ideas or any opinions on inspiring cuisine, she decided to open a blog in secret, “I made my dog promise not tell anyo-ne,” according SandeeA (pronounced like the fruit, watermelon, in Spanish), which was her name on the net. There, she found the place to tell her stories and recipes accompanied by stories that recreate the essence of her creations and especially of her inspirations. A blog created as a cousine playground in which you can find some inspiration and special recipes for special moments.

Excited about the idea of being able to write and publish a cookbook, Sandra of “La Receta de la Felicidad” reveals some of her tips to find the secret recipe.

IRINA BAUTISTA | VALLADOLID


LA RECETA DE LA FELICIDAD

Surely that October morning in 2008 -during her maternity leave sitting bored on the sofa after feeding her dog and her baby- Sandra could have never imagined that she would begin a special cookbook with what she calls “hapiness recipes” nor she would have imagine that she would inspire nearly 18 thousand followers on the net. “Blogger by being bored”, that’s how Sandra describes herself, her beginnings as a blogger in her little free time during the day -when she is without her dog an baby-. Failing to have a conversation, an exchange of ideas or any opinions on inspiring cuisine, she decided to open a blog in secret, “I made my dog promise not tell anyo-ne,” according SandeeA (pronounced like the fruit, watermelon, in Spanish), which was her name on the net. There, she found the place to tell her stories and recipes accompanied by stories that recreate the essence of her creations and especially of her inspirations. A blog created as a cousine playground in which you can find some inspiration and special recipes for special moments.

Excited about the idea of being able to write and publish a cookbook, Sandra of “La Receta de la Felicidad” reveals some of her tips to find the secret recipe.



Delia’s Magazine: What inspires you when making a recipe?

La Receta de la Felicidad: The idea is that anyone seeing the blog leaves it with a smile. For the reci-pe, for the introduction ... I prepare special recipes for happy moments and present them with funny sto-ries. Easy recipes that are spectacu-lar, and surprises your family. I like to offer original content.

Many of the ideas of Sandra are not shown. In many cases her re-cipes are inspired by others, in that case, she says, always mentions the blog where she founds the,. “The-re is usually an inspiration that can come from another blog, of so-mething you are told by your kids ... Then I do several tests of each recipe to find improvements, try different presentations and ensure that each post is perfect.” Says our blogger, which a part from cooking works as a teacher, and that’s how she defines herself.

Original recipes, well presen-ted which work out.


Actually, I’m in love with my zucchini cake recipe but I think most people have made the li-ned cake.


DM: We haven’t seen any fon-dant or buttercream recipes. What’s your opinion on them?

LRF: I do not like fondant or icings, I think that they do not add much flavor to a cake itself, so I do not use them much. When I do use them, I try combine them with bit-ter or sour flavors to counter the excessive sweetness. I do not like to use artificial colors. I think aesthe-tics is important, but can not be the main thing, and must be accom-panied by a great recipe. Beautiful recipes can be made without resor-

ting to fondant or icings. Although using them for a special occasion doesn’t seem wrong to me.

Sweet Christmas…

At Christmas, traditions emerge, the kitchen is grateful for the feast of hot ovens, crackers and ginger.

But in Sandra’s kitchen, the reci-pe for happiness during this period is undoubtedly the Panettone and cakes such as Pandoro and Kugel-hopf -so typical for this time!-.

DM: Do you have any special dessert from your childhood?

LRF: I remember some made-leines from the bakery next to my grandmother’s house, and milk dumplings that my grandmother prepared (called repápalos, but have always been scones in my house).

They probably unrepeatable fla-vors due to they are magnified in the memories and they are associa-ted with moments that have passed and unrecoverable.

DM: Have you found the recipe for hapiness?

LRF: I appreciate that you asked me that, due to I only have been ask that a hundred times before (laughing). I still do not know the answer. I guess the secret is related to focus more on your strengths on what you have.

TaKE NoTE



La Receta de la Felicidad


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QUICK-EFFECTIVE RECIPE

1. Mix 200 g of sugar with a tablespoon of water.2. Pour the mixture into ice or chocolate molds to shape it. 3. Let it dry over a partchment paper (without the mold).4. We have or own sugar dosis made by ourselves.

TaKE NoTE

I would love to have the chance of publishing a book with my recipes.








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Three sisters, three aprons and the same style, all in a group that comes together to form the per-fect harmony that conveys their precious place Atelier Sucrème. In the past 2011 began their journey through the fantastic world of crea-tive pastry as bloggers, and since then, their development has been steady and visible for all their fo-llowers. Despite that, the essence of their designs has always remained in the same balance, always focu-sed on pink and pastel colors. After the needed push given by the won-derful cake designer Patricia Arri-bálzaga, Mónica, Marta and María, started to work seriously and hard with their delicate pink-based tech-nique and with the joy and enthu-siasm that characterizes them.

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PINK!

A special dessert, macarons and a culinary station, the winter.ATELIER SUCRÈME


IRINA BAUTISTA | RUBÍ

ATELIER SUCRÈME

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A special dessert, macarons and a culinary station, the winter.

María, Marta y Mónica. Three sisters, three aprons and the same style, all in a group that comes together to form the perfect harmony that conveys their precious place Atelier Sucrème. Over the years they have managed to consolidate their technique and can now be regarded as professionals in many branches of creative pastry. the essence of their designs has always remained in the same balance, always focused on pink and pastel colors.

Delia’s Magazine: When did the idea of your business came out and

how did you star? Atelier Sucrème: It all started

when one day, a colleague told us that everything we bought and or-der for our parties could be done by ourselves because we always liked baking cakes and cookies. At first we were doing small works for people that came to us and we were posting our cakes and cookies in our social networks. Little by litt-le, we were getting friend requests from people completely unknown and we realized that it was not ap-

propriate to add strangers to the personal page of our social net-work and decided to create a blog where everyone could see what we were doing. At the beginning of our journey we were fortunate to be, thanks to a raffle, on a course of decorated cookies with Patricia Arribálzaga of Cakes Haute Cou-ture, who encouraged us to keep practicing and try new goals. On our own, we refine our techniques and we formed us until one day we decided to open Atelier Sucrè-me, creating a space that inclu-ded a workshop, warehouse, office

and kitchen where you can work comfortably.

We have a wor-king philosophy based on high-quality natural

products. ATELIER SUCRÈME

ATELIER SUCRÈME

DELIA’S MAGAZINE

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DM: In spite of your blog, what books or resources do you look for to design a decorated cake?

AS: We have few books and we have some because we like them, we do not like to copy designs or make things too similar to those already seen. To design a cake, in-ternet is a good source of ideas, it is also a very useful tool to find out if a design is unique and not what someone else has done yet.

DM: What kind of courses do you offer and what is the target au-dience? Tell us some advantages of taking courses in your local?

AS: We offer courses made to fulfill the needs of our customers and customized courses where it is the customer who decides what he wants to learn. But our main focus is the personal attention and the student to leave our Atelier with the technique learned and having acquired specific knowledge.

After a course of gumpaste or-chids and peonies teached by Mo-nica, the team of Delia’s Magazine, is totally convinced that the rigor and care in teaching is present throughout the course and beco-mes even more visible in the result.

DM: Could you explain what process you follow when you want

to design a cake? For what occasion is there more demand of your de-signs?

AS: We always try to have con-tinuous communication with the customer, especially if they are not sure the design they want. We are asked for many anniversary cakes (not only children but also for young people and wedding anni-versaries). We love doing things in black, blue and pink with flowers and modeling designs.

DM: At what point do you think creativity is required to obtain an exquisite product?

AS: An exquisite product is given by the cleaned finish and by the use of warm colors. Good design does not always mean you’re going to get an excellent product, since the vast majority of times, you have to make modifications of the ini-tial sketch. The final touch is given when you just decorate as you seek the perfect balance once you have assembled the cake.

Less decorations are better, not by charging too much decoration on the cake makes it pretty. Your product is your business card, so the presentation is the first thing people see and Atelier Sucrème do takes care of that.

We like doing delicate things.

ATELIER SUCRÈME

DM: We love your sugar flowers. What is the secret you have to make them? Wich one of your flowers is your favourite?

AS: We always look to the natural flower, if we have one in our atelier we photograph it from every an-gle, we care about every single de-tail, textures, volumes. If we do not have that flower we search it on the internet where all the varieties can

be found: as the leaves, colors and sizes change. And finally we choo-se the one we like the most to then face the most difficult part: find the cutter that best fits the flower that we want to create. The vast majori-ty of these are often abroad.

We have made lots of cakes with beauti-

ful stories behind.ATELIER SUCRÈME

DM: Three women in a kitchen cooking, how is your day to day in Atelier Sucrème? Are each of you specialized in some field of pastry?

AS: All we do everything when it comes to work, but usually we split as follows: Maria makes the bis-cuits and the creams, Marta makes the cookies and Monica makes su-gar flowers.


DELIA’S MAGAZINE

ATELIER SUCRÈME

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Cornstarch with milk and sugarIngredients

30g de cornstarch ½ litter of milk

Sugar

Directions 1. Mix the cornstarch and the milk.2. Heat the mixture and move it as if we were drawing an 8.3. When it thickens and begins to boil, remove and add as many sugar as you want4. Serve in individual bowls with some cinnamon.

www.ateliersucreme.com, photography by Atelier SucrèmeDELIA’S MAGAZINE | 79

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Alma’sCUPCAKES

Creative pastry needs patience and time, which is not easy if you make courses and have a blog. Alma Obregón, creator of Objetivo: Cupcake Perfecto, says she uses baking and cooling timeouts to prepare the filling creams, “though mostly I use that time to do other things that are also related to pastry” (referring to tasks such as collecting, sorting and cleaning).

Everybody knows that designing a cupcake (for example) needs a process which requires lots of con-centration and creativity. In the cupcakes, she expla-ins, starts thinking about a flavour and from that she manages herself to make it possible. Finally she thinks on the decoration, if there are going to be fondant decorations or not... “When making cakes I usually have a general idea about what I want to do and then I slowly think on every detail, color range, etc.. for make it as beautiful as possible. “

In order to obtain cupcakes with her own style, she admits there is one tool she won’t live without it: the pastry bag. “I use it not only with royal icing but also with meringue icing and buttercream” she explains, adding that she loves to test the effects of different nozzles. For those who think that doing and decora-ting a cupcake are the best parts, for Alma Obregón the best part comes when you eat them and see how others react to it. “Making people happy through food is great!”

The creator of one of the most popular blogs in Spain confesses that since she started the blog she

dreamed of doing a book with lots of cupcake recipes. It is a book for all ages: both those who have never made a cupcake and want to start, and those who have done a lot and want to try new flavors. It is a book fo-cused on the taste (which is most important for Alma, much more than decorations) whose purpose is to ensure that everyone learn to do cupcakes. For those who have not yet acquired Alma’s book, some of the recipes are accompanied with digital content, one of the special points which is a plus because it makes it more interesting as embedded videos make it easier to understand some of the techniques that are difficult to be explain using only photos.

Currently she offers courses of decorating cupcakes, cakes and cookies, all suitable for all audiences. There are courses for beginners, for those who have never turn on an oven; courses for people who already have some experience but want to improve, and also more advanced courses for those who have mastered many techniques and want to learn some new.

What characterizes them is that she and her mother make the students to feel like home. “In all courses we try to teach all the techniques in a plain way, not bo-ring the audience.” Alma (as a teacher) and his mother (as an assistant) make everything they can to help each student to obtain a perfect result, encouraging them with love when something is really hard and trying to make the best of each student.


XAVIER VIÑALS | MADRID

ALMA’S CUPCAKES

I’ve tried to make juicier cup-cakes that fits closer to the Spa-nish palate. That has been my main target and I think I have

succeeded.ALMA OBREGÓN

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www.almascupcakes.com, photography by LighUp Estudios fotográficosDELIA’S MAGAZINE | 81

ALMA’S CUPCAKES


CHOCOLATE TREATS

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Crispy chocolate on the outside and delicious cream inside. This is the concept that we want to express with these chocolate treats. It’s possibilities are endless as you can make the combination of flavors you want very simply. To make these delicious chocolate treats you’ll need: candy melts (of the desired color), round silicone mold (candy, cake pops, ...), silicone brush, whipping cream, icing sugar, stand mixer and lyophi-lized raspberry (or chocolate chips or the filling desi-red).

Start melting the candy melts in a double boiler and prepare your silicone molds. Once the chocolate is melted completely and with the help of a brush, fill the semi-spheres of the mold carefully so there are no ho-les. Let it dry overnight or in the fridge for a few hours, until the chocolate is solidified and ready to unmold. While takes place, we can prepare the whipping cream

with the icing sugar. Divide the whipped cream in di-fferent bowls to make different fillings. Some of the suggestions are: lyophilized fruit pieces, chopped cho-colate, cookie cut, ... Each of these elements is added to the corresponding container and fill a disposable bag with each one of the mixtures. We will not use any type of nozzle. We take one semi-sphere of chocolate and we fill it up a little more than half, in this way, when we place the other side of the sphere they will be matched perfectly. To distinguishing the different flavors of our chocolate treats, we can paint the sur-face with candy melt and sprinkle remaining cookies, chocolate, raspberry or what we like.

Putting some of these chocolate treats of different flavors in a cellophane envelope with a nice loop is a great idea to give to our loved ones to celebrate special occasions.

Chocolate treatsby Delia’s Bakery


DELIA’S MAGAZINE

CHOCOLATE TREATS


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DELIA’S MAGAZINE| CASTELLDEFELS

The sun comes through the window and a vanilla scent invades the workshop. Freshly baked muffins lay in the table and as if we were in a museum, lots of cakes decorate the different tables. But the prominence of Sucre i Vainilla goes to the hospitality and taste of a good white chocolate muffin accompanied by a long talk about sweet wedding cakes and harboring illusions courses for those who want to learn the impeccable technique of Viviana Zerneri in her Atelier, Sucre i Vainilla.

It all began back in 2005 when she was making a cake for the christening of her daughter, when Viviana realized how little was known about sugarcraft techniques and creative cakes in Spain. Two years later she decided, with his eldest daughter, Gabriela, to create a blog named Sucre i Vainilla as a creativity meeting point whe-re some of her cakes were showed. It was not until 2010 when, with her husband and daughter decided to phisicaly create a creative (space under the same name as the one choosed for the blog), “where quality education is our mainstay, with the philosophy of using fresh and natural ingredients that together with a with polished décor, are what make a cake to be a total success”.


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DM: What kind of courses do you offer in your Atelier and what is the target audience?

SiV: En Sucre i Vainilla ofrece-mos toIn Sucre i Vainilla we offer all kinds of courses related to su-garcraft and are directed by Viviana Zerneri, who discovers this whole world to amateur and professional bakers who want to incorporate these fabulous creations to their catalogs.

Delia’s Magazine is currently witnessing a course of tiered de-corated cakes, in which three ad-vantaged students are covering their dummies with a home-made fondant, with an exceptional fla-vor that cannot be matched to any other fondant you have probably tasted.

While we are still enjoying the fantastic muffins made by Gabrie-la Viviana Zerneri moves on to explain the finest techniques to obtain a perfect covered cake. In a short break we have the opportuni-ty to ask…

DM: What role does tradition have in the current world of pastry?

SiV: In Spain there is no tradition of this type of creative pastry. This type of cake decoration came from Latin immigration and was latter popularized in Spain

DM: What trends do you think are beginning to emerge in the world of pastry?

SiV: Nowadays, 3D cakes are be-coming to be popular and the vin-tage style is on top

Zerneri Viviana was born in Argentina but now lives in Spain


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and has her studio in Castelldefels, Catalonia. She was in charge of cooking pies for important family events and for special dates for her friends and co-workers, who re-minded her that her cakes had a vital presence in those parties. So, with practice, Viviana increases her knowledge in pastry techniques and gathers the strength to devote herself to what really was her pas-sion, baking.

DM: How do you reconcile crea-tivity, precision measurements and art in the world of pastry?

SiV: I could not express it as a whole, there are times

where creativity springs alone and if decreases when designing a cake, art finally appears to complete our design.

DM: What characterizes your work that sets you apart from the rest?

SiV: We are known by our pain-ting on fondant and 3D cakes. We were one of the ones who first in-corporated structures in our cakes, with an American system, and that is where we make the difference.

Sucre i Vainil la is overcoming, constanc y and enjoyment when

teaching.VIVIANA ZERNERI

While Viviana reveals some of her secrest about her personal te-chniques, the students put their de-corative elements in their wonder-


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ful tiered cakes. Some of the details in decoration such as textured fon-dant boards, gold-painted fondant and pearled roses, make their cakes really look as masterpieces. Actua-lly, it seems that the students have learned to embroider the fondant with silver threads, gold and bron-ze around all sides of the cake.

DM: What is the technique that you use most often to decorate cakes?

SiV: The techniques we like the most in Sucre i Vainilla are those used to add volume to 2D cakes and also modeling. Actually, people start to ask more often for hand-painted cakes.

DM: Do you consider that a li-mit exist when we are decorating a cake?

SiV: When decorating cakes, I personally believe that we have to offer not only a balanced decora-ted product but also it must have a perfect taste. Don’t let yourself get caught up with the decoration due to the smell and the taste it’s what really matters and closes the circle. If all this is not balanced, your de-sign won’t meet success.

Her students are placing the lo-vely peonies on the top of their cakes that previously, a day before, had made and pinted. The autum-nal colors that give off the cakes mixed with the satisfaction of her students with the results makes it worth it.

As we witness the final touches and photographs of the cakes, we continue asking Viviana...

DM: Tell us about a culinary technique that you have created or borrowed which you are very proud of.

SiV: I am very pleased with the synthesis in the design, this is the result of the 24 years I’ve experien-ced in the art of sugarcraft.

DM: Do you have a flavor that you only like to use in Christmas products such as nougat?

SiV: Nos encantan las especias como la vainilla, el jengibre, la ca-nela, el limón y la nuez moscada, el turrón si bien nos encanta solemos utilizarlo para cosas muy puntuales por su predominante sabor.

Viviana’s students, though being happy with their results, are feeling a little bit sad because that means that the course is over. When lea-ving the Atelier, a smile was drawn in their faces and all said they are going to repeat. Alone with Viviana we ask her some more questions in order to finish our interview…

DM: Having achieved some of your goals, is there any project you would like to start?

SiV: What excites us the most at this time is to be recognized as one of the sugarcraft schools with its own system of education. We work with two other people so that everything is fluid and dynamic. We have an upcoming project that we cannot reveal yet.

And we part wishing the best to Viviana and her fantastic team, from whom we get the hospitality, good pastry when working with enthusiasm and quality and we will remember the wonderful smell of white chocolate muffins made by Gabriela.

DM: Is anything more you want to share with us?

SiV: I want to thank you for co-ming here. Is a pleassure to having met you.

Av. Constitució 207, esc. C/ entlo. 4ª,

Castelldefels, Barcelona. www.sucreivainilla.com


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Mascarpone cream filling recipeIngredientes 50 g butter, at room temperature50 gr of sifted icing sugar150 g Mascarpone. at room temperature.

Elaboración1. Beat the butter with the icing sugar about 5-8 minutes, until a smooth.

2. Add mascarpone cheese, which we have previously removed from the refrigerator to warm to room temperature and mix gently. You can add poppy seeds, which gives a special texture when combined with carrot cake.

3. We can make a very sophisticated filling adding chopped dried cranberries and lemon or lime zest, this combination is very fresh for summer citrus cakes. We can also add cherry flakes, ideal to surprise your guests!

A special sweet place...


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DM: Have you always work with kitchen related things?

Q: Yes, I have always been linked to the world of cooking, I have grown between pots and watching those in the kitchen, learning how to distinguish many things such as the quality of porcelain and glass before others. When I go to a res-taurant, I have a usual default -or perhaps a normal professional de-fault- to observe the quality and brands of plates, cutlery ...

I love to cook, appreciate the uniqueness of each tool, set the ta-ble with all its details and ready to receive my guests.

DM: The new type of pastry has required the incorporation of many gadgets, whish is the one that has been more demanded?

Q: Yes, in recent years there have appeared unimaginable thousands of products for the kitchen and clearly the world of baking has su-ffered a rapid growth in our coun-try: first came silicone utensils and suddenly came the cupcakes boom. The most demanded things are cupcake capsules, all type of cutters and some peculiar flavor essences such as the chewing gum flavour.

DM: Does the demand of some products change depending on the season of the year?

Q: Of course, we all change our clothes and our wardrobe every season and so does our palate and our view, claiming freshest sum-mer, scents with citrus flavors and acids, utensils with vibrant colors, however in winter is totally diffe-rent, so Christmas is time to silver pearls, gold dust, and cake fillings

as a delicious red velvet or devil food.

DM: Do you follow any special Cake Designer?

Q: We do not follow any par-ticular cake designer. Obviously we think that the work of Peggy Porschen is poetic and romantic, the style of Patricia Arribalzagais delicate and the work of Tartar-te Juanita is soo fun and edgy. We love Facebook to discover new people with the most excitement with every thing that creates in Spain there is a very good level of bloggers and people dedicated to baking, just as you Irna and Xavier. Thank you for spreading and sha-ring your sweetest part, informing and educating ourselves.

DM: In the kitchen, do you prefer sweet things or salty ones?

Q: With the current wave of crea-tive pastry,sweet things are a safe bet. Besides, who does not like su-gar?

DM: What role do you think holds tradition in the current world of pastry?

Q: It is the basis, the most pri-mary origin. However I believe that products such as almond or yolk that are linked to the bakery “traditional” should remain key in-gredients in our country.

DM: What makes QOCOOK diffe-rent?

Q: The happiness with which we approach our work and our com-mitment to achieve our purpose, generating as many QOCOOK ex-periences as possible.

Many years ago in a small town in Valencia, our origins go back more than a century ago, five generations of artisans and traders, producers of pots, pans and cooking pots towards for village markets. It was later in the 60s when they decided to open its first store, over the years we have grown, expanding the range of products, the offer has growing too and the cooking world is increasingly evolving so we have put it all together in our physical store called VAELLO, due to our name has somehow been linked to the world of cooking. Now in the twenty-first cen-tury when the last generation of the family has decided that the tradition will continue with adapting it to the new tendencies and to the reality of the market, creating an online store called QOCOOK.com

IRINA BAUTISTA | ALICANTE


QOCOOK

Delia’s Magazine: What meant to you starting this project?

Qoocok: With the online world we faced serving our customers in a different way from the one we knew and with whom we he had to keep the same human quality with which we like to work: security and confidence to our customers. We strive to maintain transparen-cy and full satisfaction in each of the shopping, offering the highest quality in our wide range of pro-ducts and fast delivery, this is what we like to call “the QOCOOK ex-perience”. We knew our purpose and we do not forget about our love towards cooking pots and we needed to share with more people what we feel. Starting this project was a new challenge for us and we look forward to keep it real and im-proving ourselves everyday.

DM: Where does the name came from?

Q: Although apparently are only six letters, three vowels and three consonants that phonetica-lly sound equally the origin of the name is a story QOCOOK much longer to explain. Also, if you colla-te them together you can create an onomatopoeia that also sounds like a rooster, our logo.

DM: What direction will take over the next years your company?

Q: QOCOOK will offer so-mething different each year for its customers, we will create experien-ces and sharing what we love, we will expand our product offerings and shipments. Always offering the highest quality possible .

Facebook.com: qocook

Twitter.com/qocook

www.qocook.com


QOCOOK

DELIA’SMAGAZINe

invites youto a very

wedding


Coming in the next issue...

Facebook.com: Delia’s Bakery

Twitter: @deliasmagazine

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