Louis Vuitton Purse Cake

I love making purse cakes!  This particular client was obsessed with everything Louis Vuitton...so I thought, why not make a purse!  This cake serves 20-25, and retails for $250.00

J'Adore Cakes Co on the cover of Toronto Life Weddings 2012!

We are so excited to announce that J'Adore Cakes Co. has been chosen to be on the cover of Toronto Life Weddings 2012!  Pick up a copy on news stands now!

Guitar Cake

I love sculpted cakes!  It's so fun bringing cakes to life.  As I walked in to Wayne Gretzky's to deliver the cake, heads turned as I walked passed the tables.  One of the staff members thought it was a real guitar!  I love my job!

Dump Truck Cake

Dump truck cake-chocolate cake with cream cheese icing.  Make from cereal treats and modeling chocolate.

Leopard and Zebra print cake

This cake was very fun to make!  Sculpted in the mad hatter shape and hand painted with finer details- this cake particular cake is vanilla with strawberry buttercream and chocolate with raspberry buttercream and feeds 20-25 people.  More info on this cake-or to place an order please contact us at 416-691-4554

Giant Cupcake Cake

Cupcakes are dominating the sweet world!  Mini cupcakes, regular sized cupcakes and now giant cupcakes!

 This particular cupcake cake is chocolate with chocolate buttercream and serves 25-30 people.  For more details please contact the shop at 416-691-4554

J'Adore Cakes Co. Sneak Peek!

It's been a while since our last posting...but its for a good reason!  We are busy working on our new retail store!  J'Adore Cakes Co. is set to open on the Danforth in just a few weeks!  Here is a sneak peek:

Birdcage Inspired Cake

I really loved the simplicity of this cake--I designed it around the couple's invitation that featured a beautiful tree with lovebirds on one of the branches.  I also incorporated a cage--which were the couple's centerpieces.

Leslie and Jonathan Wedding

One of my favorite clients-Leslie Cote, who was an absolute delight to work with was looking for a little french inspired cake to stay true to her french canadian roots.  The wedding took place at the grand Langdon Hall in Cambridge.  The venue was stunning.  The room was naturally lit by the bright rays of the sun, the tables were adorned with beautiful centerpieces full of fresh flowers, hydrangeas, peonies....

Congratulations to Leslie and Jonathan!

Mortadella anyone?

This cake was so much fun to make...who was it for? You guessed it! A 65 year old Italian dad.  Who else would ask for a piece of mortadella?

Hand Painted Cake

I was lucky enough again to have that dream client who says--do what you want!  I was so inspired.  Following the upcoming 2012 wedding cake trends, I decided to hand paint the cake with gorgeous leaves and flowers.  As a bonus, I added butterflies and colorful and whimsical gumpaste flowers to make the design POP!

Lavender and Beige Communion Cake

'Tis the season for communions!  Years ago, parents would order very traditional and religious cakes in shapes of crosses, bibles..etc.  But the recent cake revolution has allowed us (cake designers) to create some very unique and tasteful communions cakes.  This particular cake was inspired by the invitations to the communion, as well as the little girls dress.  Very simple and pretty.

J'Adore's Exclusive Cupcake Bouquet!

I absolutely love making cupcake bouquets!  Not only are they beautiful, but they taste so good!  This particular design was created for Weddingbells Magazine.  It has gorgeous piped frosting flowers...but not just any flowers.  I decided to hand pipe my favorite flowers: Ranunculus, anemonies and carnations.  As fillers, I made lily of the valley, leaves and large buds to fill the bouquet.  These bouquets are absolutely stunning as centerpieces for any occasion!

**This particular design retails for $100.00

J'Adore la brioche parisienne!

What is a brioche?  The very thought of it makes my mouth water...for those of you who wish to have a more culinary  definition, here it is:
Brioche is a highly enriched French bread, whose high egg and butter content give it a scrumptious and tender crumb. It has a golden brown, and flaky crust from an egg wash applied just after baking. 

Brioche is considered a Viennoiserie.  Some terms even refer to it as Briocherie.  It is made the same way as a basic bread, but possesses the richer aspect of a pastry because of its addition of eggs, butter, milk, and a little sugar. Brioche, along with pain au lait and pain aux raisins — which are usually devoured at breakfast or as a snack — form a leavened subgroup of Viennoiserie. Brioche pastry is often paired with fruit or chocolate and served as a pastry or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.  Brioche can also be used in savory dishes, usually in meat dishes, usually stuffed with foie gras. 

Either way, it will surely make your mouth water...and transport you right back to the streets of Paris!  Leaving you wanting more and more....

J'Adore les croissants!

What is a croissant?  This infamous french pastry is a buttery flaky bread named for its distinctive crescent shape.  Croissants are made from a leavened puff pastry.  The yeast dough is layered with butter, and carefully folded several times creating the term "laminate."

But enough scientific talk!  As a pastry chef, educated at Le Cordon Bleu, I have trained with world renowned french chefs who turned my passion into a fun and exciting career!  Lately, I feel that the art of being a pastry chef has slowly begun to fade in the city, as it is being taken over by the cakeworld.  With television shows such as "Cupcake Wars" and "Cake Boss", the obsession of having sculpted cakes, and mechanically engineered cakes have taken over!  The pastry chef in me is revolted at the thought of how much that sculpted cake has been handled, and even less enticed to eat it.

I have made it my mission to bring back the love of old world pastries.  Decadent croissants, pain au chocolat, chaussons aux pommes, pain au raisins, pâte a choux, religieuses, éclairs...and the list goes on and on as my mouth begins to water!  The main ingredients: flour, eggs, sugar, milk and most importantly...BUTTER!

This week in the J'Adore Kitchen, we have made it our mission to perfect the art of the croissant.  After two batches, we finally achieved success!  Follow that warm buttery smell right to J'Adore's doorstep, and taste our delicious croissants : Almond croissants, hazelnut croissanst and the original butter croissant!

Lambeth Piping Skills Class!

Join me on sunday May 1st at the Bonnie Gordon College in Toronto  from 10:00am to 4:00pm as I teach the lambeth piping skills!  This course is for those who have basic piping skills and eager to improve their skills. Learn the elegant decorative methods of Joseph Lambeth piping that define this intricate, Old World style. Learn the following piping techniques designed by master pastry chef, Joseph Lambeth:


Students will learn

- Intricate, dimensional overpiping of borders on a fondant-covered cake
- Fine drop scroll & side scroll piping, border construction and lattice piping

For more information, please contact the school at 416-440-0333, and sign up for the class today!

2012 Wedding Cake Trends!

Here we are only 3 months into the 2011 wedding season and I am already getting excited about the upcoming 2012 wedding season.  At The Wedding Co. Show in January, a lot of newly engaged couples were planning their upcoming nuptials for 2012.  Here are some predictions on cake trends for the approaching season:

Couture Cakes:

Couture cakes have quickly become a crowd favorite.  These particular cakes are designed based on fashion and haute couture, playing with fabrics, colors, textures and layers upon layers of fondant. 

In the 2012 season, the couture cake trend will slowly begin to fade, being replaced by the minimalist movement.  What is the minimalist movement?  Well, to sum it up less will be more.  Cakes will become blank canvases where cake artists, paintbrush in hand, will let their imagination take over!

Most inspirations will be taken from the beautiful patterns of the invitations, from fabrics, from textured and designed papers. 

The cakes will mostly be white, as all artists’ canvases are and will be adored with vibrant colors.  Elegance will be introduced with a touch of black, giving the cake a sleeker look. Hand painted accents and details will embellish the cakes.

Flowers:

Hydrangeas, roses, and calla lilies will be left behind in 2011 and will be replaced with sleeker, more modern looking flowers such as magnolias, tulips, ranunculus and peonies.  Whites, soft pinks, and vibrant colored flowers will beautifully adorn your cakes.

Taller is better:

Taller cakes will start to make their appearance in the 2012 wedding season.  But not just any tall cakes!  We will be seeing a lot of double tiers, taller tiers creating a very elevated cake. 

Flavors:

Red velvet was a very popular flavor amongst brides and groom in the 2011 wedding season.  You will see this trend slowly fade, being replaced by fresher and more exotic flavors.  Bursts of flavors such as pomegranate, passion fruit, wild blueberry and fig will tickle your palettes in the 2012 wedding season!  My mouth is watering already!

Couture Cake

This was such a fun cake make!  First of all, the clients where the ideal clients!  What are ideal clients?  Those who basically say : DO WHAT YOU WANT!  That is music to my ears...The only thing they asked for were the colors.

I created this cake inspired by fashion and couture.  I hand painted the details, and used modeling chocolate and gumpaste for the decorations.  The filling is a lemon cake with a wild blueberry buttercream.  A perfect filling to match the color of the cake.

Sneak Peek!

Here is a sneak peek of J'Adore's newest creation.  This inspiration comes from Magnolia Silver Jewelry.  Stayed tuned for the full cake in a few short weeks!

Wedding Cake Promotion!

Dear Brides and Grooms from far and wide!

With summer just around the corner, we will soon be approaching the much anticipated 2011 wedding season! Gorgeous couture inspired cakes, and flower adorned cakes will fill beautifully decorated venues. Guests will line up, as they wait to get a taste of your delicious wedding cake!

J'Adore Cakes Co. is offering a special promotion on all wedding cakes booked during the 2011 summer season from June to September 2011.

All wedding cakes booked within that time will receive a 15% discount.

Book your consultation and complimentary tasting today by calling 647-402-6099 or email us at info@jadorecakesco.com

**This promotion is for wedding cakes only and does not valid with any other promotion.**

***This promotion does not apply if you have already booked your wedding cake.***

Flavors available to order!

Hello Everyone!

Thinking of ordering J'Adore Cakes Co.'s delicious macarons? Here are the flavors in production this week:

Strawberry Balsamic
Red Velvet
Luscious Lemon
Sea Salt Caramel
Mint Madness
Coconut Dulce de Leche
Praline Crunch
Cappuccino

Place your order today!

Email!

Hello Everyone!

We have just been informed that our email link on our website is not working! If you wish to place an order please email us directly at info@jadorecakesco.com or call us at 647-402-6099.

Sweet Regards,
J'Adore Cakes Co.

Macarons Sold Out!

Attention all macaron lovers!  J'Adore Cakes Co.'s parisian macarons are sold out for Valentine's Day.  We apologies for any inconvenience.  Production resumes on Tuesday Feb 15th! 

Thank you,
J'Adore Cakes Co.

Macarons St-Valentin!

This just in: J'Adore Cakes Co.'s macaron collection just in time for Valentine's Day!  Order a box of sweet, delicious macarons for your loved ones today!

Call us at 647-402-6099 or email us at info@jadorecakesco.com and place your order today!

Make your own modeling chocolate!

I love love love making 3 dimensional structured cakes!  It was all made with modeling chocolate...the best thing since sliced bread!  So forgiving, so workable! Doesn't crack, or dry our like fondant.  And it tastes so good!  I would never use fondant ever again!  Interested in making your own modeling chocolate?  Follow this recipe:

1 lbs       white compound chocolate
1/3 cup  white corn syrup

Method:

Melt the chocolate in microwave.  Be sure to melt in a low setting or you will risk burning your chocolate.
Warm up the corn syrup slightly and pour onto melted chocolate.
Be sure to stir quickly as it will firm up quickly, making sure that all the chocolate is stirred in properly.
Wrap in plastic and let cool down.
Knead and work away!

The Macaron Saga Continues....

So you would think that after an entire weekend of macarooning and mingling with potential clients I'd be macarooned out!  And yes, I did indeed say MACAROONING and MACAROONED...they are my new words...it's official I am coocoo for macaroons!

And in light of my new found coocoo-ness, I have decided to create a variety of flavors for all to enjoy!  And the best part is...the voters will decide which new flavors are the best!!  

I've been thinking and thinking!  Hmmmm, what outrageous flavor can I come up with it???  Which flavor combos do I absolutely love??? And I came up with a few which I think will be delicious, melt in your mouth, fantastic!!

Be sure to visit our latest poll to vote for your new favorite J'Adore Macaron Flavor!

J'Adore Macarons : "sex in my mouth!"

J'Adore Cakes Co. survived their first wedding show, but not just any wedding show...The Wedding Co. Show.  The best wedding show in Toronto.

Our Macaron Collection received amazing reviews, with guests even going as saying...." they are like sex in my mouth...can I say that?"  Sure you can!

We also introduced our new Miniature Macaron Wedding Cake!  Three tiers of soft chewy almond meringue, with a creamy ganache center!  Just delightful!

Hope to see everyone again next year, with more treats and new delicious macaron flavors!

The Red Velvet Macaron: The Lamborghini of Macarons!

What a night...What a successful night!

We found ourselves surrounded by cake displays and soon-to-be husband and wives but most importantly we found ourselves attending our first ever Wedding Co. Show.  Not as guests, this time it was for real, we had our own display.

"J'Adore Cakes Co. had its own display at the Wedding Co. Show."  I don't think I'll get tired of hearing myself say that.

We successfully breezed through it's first night at the Wedding Co. Show, held at the prestigious Carlu in Toronto.  The crowd marveled at J'Adore's unique color palette, with its twist on vintage parisian flair.

We kept it simple, black and white with a touch of vintage pink, and gold...for a little sparkle! 

As guests savoured J'Adore's Macarons Collection, they were fabulous, they were decadent, and they also got the occasional  moans and groans, revealing an orgasmic experience!  Some guests who had traveled to Paris reminisced as they indulged in every bite of J'Adore's Macarons.

The crowd favorite...the Lamborghini of Macarons, according to a groom to be...The Red Velvet Macaron!  A delicious light cocoa red shell, with a creamy cream cheese frosting stole the show and disappeared within the first hour of the show!  Looks like we'll have to bring a triple batch in tomorrow and Sunday!  Tune in tomorrow for the continuing saga of the Wedding Co. Show!!!

The Wedding Co. Show

The weekend is fast approaching and J'Adore Cakes Co. is set to launch their new line of macarons!  Some of the newest flavors we will be featuring at the show are:

Lavender Maple
Cashew Honey
Strawberry Balsamic
Sea Salt Caramel

And last but not least...the winner of the macaron poll...RED VELVET!

Be sure to stop by the The Wedding Co. Show this weekend from January 14-16 and visit the J'Adore Cakes Co. booth in the Concert Hall!

The wedding show is held at the prestigious Carlu located in downtown Toronto at 444 Yonge St.

See you there!