The Rose and The Butterfly

Last weekend, I had the pleasure and good fortune of attending a sugarpaste modelling class at a local cake company here in Luxembourg. Sweet Lily, situated right on Avenue X Septembre, regularly hosts cake decorating classes, both for children and adults.

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This time, Emi, from Cake Atelier, led a sugarpasteĀ modelling class and taught us how to create a beautiful and realistic looking rose, and a butterfly. We learned how to use a variety of tools to obtain the desired effect, how to use floral wire to hold the whole thing together, and how to paint each individual flower with powdered food colouring.

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We also learned how to effectively level, ice, and cover a cake with fondant. Personally, I discovered that Satin Ice fondant is easier to work with and less likely to tear, than Renshaw, which I’ve always used so far (which isn’t to say that Renshaw is of poorer quality; just a different feel to it).

I’m very excited to start applying these methods to my future cakes!


Sneak peek: Holiday season

I’m pretty sure this is the first time I’ve ever made holiday season cookies so early (we’re not even out of November yet?!)

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Stay tuned, as I have lots of baking to come in the next month or so, and I’m excited to share it all with you!

Jo x

Happy Graduirthday!

Hi! Hi there! Do you remember me? I know it’s been a while since I’ve posted anything new. Life caught up and got in the way, and basically summer was far too interesting to get back to blogging. And then school started again and that kept me busy. Oh and I got engaged! So between extreme excitement, wedding planning, and general life (I also moved apartments and helped my dear friends move too), blogging, and baking, got pushed to the side.


You know how sometimes you fall out of a certain habit and it’s really hard to get back on the wagon? Blogging has kind of been like that. I got really down at low views, and felt like it was just my family and close friends looking at this. Now that I (accidentally) took a little over a year’s break from it – completely, I didn’t even log on to WordPress! – I feel like I can look at it with fresh eyes. And guess what! Somehow in between all of that, views have picked up!

Definitely an ego-booster.


This was a sweet cake for a double celebration – achieving a Masters degree and turning 25. And little did the party in attendance know, she was also nurturing life. But it was far too early to have included that in the cake. So we kept to the other big news.

Looking ahead-

I’m hoping to catch up on posts from the last year or so, and start blogging about my baking adventures more regularly. I may even invest in a proper camera and backdrop!

Until then- enjoy the new postings.

Here I am…

I have always liked helping in the kitchen. I have fond memories as a child, sitting on the counter, helping Mom to bake chocolate chip cookies. This went on to being the first recipe she let me bake entirely on my own (by the age of 10), closely followed by cupcakes. When I went to university, I found myself with a lot of free time, and started exploring my baking hobby to a greater depth. With some help along the way, I discovered icing techniques, countless recipes, and started browsing cake decorating tutorials and Facebook pages for inspiration.

A friend suggested I start a blog to keep a record of my baking adventures, and as a sort of portfolio, should I ever decide to do this professionally. At the moment, baking is for me a sort of de-stress mechanism. Baking helps relieve day-to-day tensions I build up. This past year, I agreed to bake the cakes for the team I work with at school, for our birthday lunches. Even though these were approximately once a month, once or twice I found myself stressing about the cakes, and spending entirely too much time perfecting them. So for now, I am not taking commissions or orders; I just want to share my experiences with you.

As this is the first blog Iā€™ve ever kept, I welcome constructive criticism on presentation and content. Things that seem obvious to me might not be to you, and I will gladly answer any questions you have. I will always reference my recipes or techniques to the websites/tutorials where I found them.

Thank you, and I hope you enjoy reading through my blog.