The Brightest, Happiest of Decorated Sugar Cookies & Sweets – A Photo Spotlight of Summertime at Le Dolci!

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I have never seen Le Dolci’s studio look this bright and vibrant and happy!  Tropical colours and hanging paper flowers, adorable pink-and-white gingham, new pink-and-white dessert themed window decals, and LOTS of new sweets waiting to be devoured in their retail section!  I got the chance to make a return visit to Icing Sugar Towers (well, since Le Dolci is no longer at their old Portland St. condo, maybe we’ll just call it Icing Sugar Headquarters instead) on Tuesday and I had myself a field day getting new photos of the studio and catching up with Lisa and the gang.

They have a lot going on right now:

  • a gorgeous array of decorated sugar cookies for all sorts of occasions and themes including birthdays, Father’s Day, end-of-the-school-year-teacher thank yous, Pride Toronto, summer fun and fashionista couture
  • new sweets gracing their dessert counter such as tropical macaron flavours for their summer menu, gluten-free muffins and cookies, salted caramel chocolate tarts, brownies, and melty butter tarts
  • a culinary summer camp for kids that runs from July 15 to July 26!  Kids will have the chance to try their hands at cookie baking, styrofoam cake decorating, cake, cupcake and pie baking and decorating, and pizza-making and T-shirt decorating.  Click HERE for more information on class descriptions and pricing.
  • TWO amazing foodie trips in 2013 to San Francisco and Napa Valley, California and Paris, France!
  • having their desserts and sweets showcased at other venues.  Le Dolci has created adorable princess and knight-in-shining armour decorated sugar cookies for Casa Loma and pie-in-a-jar desserts for The Happy Hooker down the street!
  • and last, but certainly not least, a special Canaday Day cupcake decorating class on Saturday, June 29 from 10am-12pm and a Royal Baby cupcake decorating class on Saturday, July 13 from 10am-12pm to honour the lovely Kate Middleton and Prince William and their first born!

Check out their class schedule HERE for all the goods on their macaron, cupcake decorating, cake pop, croissant, pastry, cake, and pie-making classes and their Foodie Trips page HERE for the scoop on culinary jet-setting!

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Le Dolci’s studio and retail shop is located at 1006 Dundas Street West, right at the corner of Dundas West and Montrose Ave. The studio is across the street from Trinity Bellwoods Park and is open for business 6 days a week.  Operating hours are from 10am-6pm from Tuesday to Saturday and 12pm-5pm on Sundays.

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Sweet Holiday Baking and Decorating Projects at Le Dolci – A Spotlight on Christmas Cake Pops

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I know this is after the fact, but I finally got around to editing some photos and I’m so excited to show you all my beloved group of Christmas cake pops from Le Dolci’s class!  Even though I’m at the studio on a regular basis, I don’t attend all the cupcake and dessert decorating classes that take place on Fridays, Saturdays, and Sundays most of the time.  Ideally that would be amazing, but it’s better to leave a spot vacant for an eager customer and student.  Not to mention attending oodles of classes on top of being at the studio is just asking for multiple sugar comas.  Like I don’t like the frosting off the spatula enough as it is! 

This class was such a treat (literally!) and I came away with a fabulous batch of sweet and decadent, super moist cake pops that I surprised my family with.  I was so busy snapping photos of everything that was going on during the class though that I didn’t get any good shots of my own little holiday superstars!  With the exception of the 2nd photo in the giant, two-part cake pop tutorial post last week, none of my own cake pops were featured and I didn’t get a chance to show you all the batch of cake pops I ended up with.  So here they are in all their glory!  I’m a big fan of sprinkles and I’m also a big fan of the drizzle method. 

My favourite one out of the bunch is the white chocolate one in the very middle with the red and green ball sprinkles and the dainty white snowflakes.  As soon as our wonderful cake pop teacher dished out those snowflake sprinkles, I was all over them like mud on a pig.  I dove for them and went snowflake sprinkling happy – kind of like real snowflakes!  Getting these cake pops to stand up and stay in place was no easy task though.  You are in fact looking at Christmas cake pops standing up in a mug filled with white chocolate chips on my kitchen table.  Anything for a few good shots, right? 

If any of you are interested in learning how to make cake balls and cake pops, just check out the tutorial post I have here and follow along with the photos and my step-by-step low-down on cake pop creation bliss.  It takes practice but the process is a lot of fun and I’m itching like crazy to experiment now that I’ve been bitten by the cake ball bug.  If anyone wants to take part in any of the classes (cupcake decorating, macaron making, and cake pops among others) take a look at the class schedule here and see if there’s anything that strikes your fancy.  We’re doing a ton of fun holiday decorating projects in the studio and I’m so looking forward to sharing more projects with you all as Christmas gets closer!  Happy baking and decorating, everyone! 

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Le Dolci is a private studio located at 75 Portland St., just east of Bathurst near King St. West.  The studio hosts cupcake decorating classes and handles catering for both corporate and personal events.  For more information on classes, schedules, rates, and more, visit their official website here and their Facebook page here.

Rockin’ Around the Cake Pop Tree, Have a Happy Holiday… – Christmas Cake Pops at Le Dolci, Part II

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Even though making cake pops from scratch from start to finish is a time-consuming, messy, and sometimes frustrating, process, my first afternoon of official cake pop making and decorating was one of the most fun and creative experiences I’ve ever had.  After taking part in yesterday’s Christmas cake pops class at our Le Dolci studio, I was bouncing off the walls with excitement and a newfound creative vigor toward sweets and design and decorating.  I knew it would be fun, but I had no idea I would have THIS much fun.  Those cake pops at the bottom left on the photo right below are mine!  I was completely taken aback in the best way possible and I’m happy that my curiousity and eagerness to learn got the best of me because it gave me a memorable experience to take away.

Although I love cake, I’ll be honest, I’ve been resisting the cake pop movement.  I’m a cupcake and cookies girl through and through and cake pops didn’t whip my cream the way those two did.  I was extremely defensive and resentful over any statement proclaiming that cupcakes were out and cake pops were in (as if!).  I hated any type of discussion that involved the contrived perception of food as trendy and even though I still do, I’ve been able to put aside and ignore those superficial ideas and embrace cake pops for what they really are: baking artistry.  I started flipping through beautiful cake pop books and fall asleeping at night with ideas for cake pop colour schemes and cake flavours dancing in my head.  Nothing could replace or erase the love of cupcakes and cookies, but cake pops were making its entrance into my realm of creativity and I was happy to let it share the same space as my beloved cupcakes and cookies.

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