Lana chocolate cake: We Think This Lana-Inspired Chocolate Fudge Cake Is As Good As The Original

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We Think This Lana-Inspired Chocolate Fudge Cake Is As Good As The Original

Back in the 1970s and ’80s, when shoulder pads were in and Michael Jackson was still black, the chocolate cake of choice for many Singaporeans comprised a rich, pillowy chocolate sponge cloaked in a pudding-like chocolate frosting. This was the cake our mums used to bake for our birthdays and on special occasions. Those without a good baker in the family turned to Mrs Violet Kwan, she of Lana Cake Shop fame, who made headlines when she announced her impending retirement. If anyone is interested in taking over, the shop is reportedly valued at $4 million. Without that kind of moolah, we set out to make our own version of a Lana cake, with old recipes from mum’s hand-written notes. We came up with this cake that’s moist, fluffy, light, yet satisfyingly rich. The main difference between this and regular chocolate cake is the inclusion of chocolate emulco (a flavour enhancer), Hong Kong flour and Optima sponge cake mix (for a finer texture), plus hun kwee (green bean flour) and gelatin powder. These ingredients popular in old-school Asian-Western cakes all meld to yield that beloved retro taste and wobbly, jelly-like fudge. This certainly isn’t Mrs Kwan’s recipe, but our rendition of the chocolate cake she made famous. Not bad for something you don’t have to cough up at least $42 (or $4 million) for. 

Makes a 10-inch square cake

Ingredients:

For the cake:

(A)

85g  Hong Kong flour

170g   Optima sponge cake flour mix

85g  cocoa powder

½ tsp  baking powder

¼ tsp  baking soda

½ tsp  fine sea salt

(B)

8  egg yolks

100g  caster sugar

150ml  corn or canola oil

150ml  water

2 tbsp  chocolate emulco

(C)

8  egg whites

½ tsp  cream of tartar

100g  caster sugar

For the fudge frosting:

3 cups  water

6 tbsp  hun kwee (green bean flour)

110g  caster sugar

130g  semi-sweet chocolate, roughly chopped

1½ tbsp  chocolate emulco

4 ½ tsp  gelatin powder

½ tsp  sea salt

Method:

1. Pre-heat oven to 160°C. Lightly grease and line only the bottom of a 10-inch square (or round) tin.

2. Sift the ingredients in (A) together into a medium bowl. Set aside.

3. Make mixture (B). Place egg yolks and sugar in the bowl of a standing electric mixer fitted with a paddle attachment. Beat on high speed till pale and thickened.

4. Add oil, water, chocolate emulco and beat briefly on low speed till well mixed.

5. Add mixture (A) to mixture (B) and beat on low speed till evenly mixed. About 45 seconds. Set aside.

6. For mixture (C), place egg whites in a clean, dry bowl of an electric mixer fitted with a whisk attachment, along with the cream of tartar. On medium-high speed, beat till frothy, then gradually add the sugar. Whisk till stiff peaks form, about 3 mins.

7. Transfer a third of mixture (C) to the chocolate batter and gently fold in with a spatula till almost incorporated.

8. Add the remaining mixture (C) and gently fold in till everything is evenly mixed together.

9. Pour batter into the prepared baking tin and bake for 30 to 45 mins, or until the centre of the cake springs back when lightly pressed.

10. Remove cake from the oven and cool in its tin for 10 mins, before carefully umoulding it. Allow to cool completely on a cooling rack.

11. To make fudge frosting, place water in a medium pot. Remove a ladle of water and transfer to a small bowl, along with the hun kwee.

12. Whisk the hun kwee mixture till it dissolves. Set aside.

13. Place the rest of the ingredients in the pot with the water over medium heat. Stir till it starts to come to a boil.

14. Add the hun kwee mixture to the pot and whisk till it all comes to a gentle boil and thickens.

15. Remove pot from the heat and set aside to cool to room temperature.

16. Once cake is cool, carefully slice it in half cross-wise with a serrated knife. Set one cake layer on a cooling rack above a tray or sheet of greaseproof paper.

17. Ladle the fudge frosting over one cake layer so that it covers the top and sides of the cake. Use a palate knife to smear the frosting around the cake evenly. Gently place the second cake layer on top and ladle remaining frosting over the top and sides of the cake, using a palate knife to smoothen it out. Swirl palate knife over the surface of the cake to create a gentle pattern.

18. Place in the refrigerator to set completely, for at least two hours. This cake will keep in the fridge covered in a container, for up to five days.

Lana’s Cakes and Tortes

Lana’s Cakes and Tortes

Chicago Wedding Cakes.Your search for Chicago wedding cakes stops here! Our wedding cakes are not only beautiful to the eye, they are also unbelievably pleasing to the palette. We encourage our brides to bring their imagination to us, and we promise to bring your ideas and creativity to life to produce the wedding cake of your dreams. Lana’s Dazzling Desserts combines art, taste, and love in each hand-crafted wedding cake. Among Chicago wedding cakes, our product delivers true elegance and memories to last a lifetime. Specialty Cakes Chicago. Our aim is to make your life’s most celebrated special occasions sweeter with every bite of our cakes. We can create custom specialty cakes according to color, shape or celebratory occasion. Whether your child’s favorite cartoon character is Nemo, or your husband’s favorite past-time is gambling, our specialty cakes will bring forth your unique celebratory needs. In addition to our specialty cakes , we also have beautifully decorated cakes available for the more spontaneous dessert lover.

Life is Too Short…Eat Dessert First!

312 E. Dundee Rd
Riverside Plaza
Wheeling, IL 90090
Phone: (847) 215-0303
Fax: (847) 215-6001
Email: [email protected]

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Bake for Happy Kids: Like Violet Kwan Lana Cake Chocolate Cake

If you are a Singaporean and love moist and fudgy chocolate cakes, you might have known Lana Cakes. Do you?

Located in 36 Greenwood Avenue in Singapore, Lana Cake Shop is an old school bakery famous for its ultra moist chocolate cakes which are also nicely frosted with thick, smooth, shiny, dark and fudgy chocolate frosting. Many chocolate cake lovers said that the Lana’s chocolate cakes are like the Awfully Chocolate chocolate cake. Hmmm… kind of but I can detect the slight difference in them. To me, Lana’s cake is fluffier in texture and lighter in taste and its chocolate fudge frosting is rather old school with a hint of jelly-like of texture. Whereas, AC’s is more modern with denser and more fudgy texture and also stronger chocolaty taste. You think?

Based on this article that was published in Feb 2016, Mrs Violet Kwan, the owner of Lana cake shop said that she is retiring. Since 1964, she has been selling about 100 cakes a day, mostly chocolate ones and she is looking for a successor. I sincerely hope that she can find someone that will cherish her shop and also famous recipe because I really wish that her legacy won’t vanish into nothing once she stopped baking!

Have I been eating Lana’s chocolate cakes? Yes and heaps!!! I was the fat kid who often requested my father to buy the Lana’s cakes for our birthdays or any celebrations and whenever I suggested Lana’s cakes, there was always no objection. Speaking of Lana’s cakes now, I feel like drooling again… Gosh!

You might ask… If Lana’s chocolate cake is so popular, there must be a copycat Lana chocolate cake recipe and you are absolutely right!!! If you search “lana cake recipe” at Google, you will find several different chocolate cake recipes and one of them is this popular steamed chocolate cake recipe by Cookie Fleur and this similar steamed chocolate cake recipe can be found at here and here.

True enough… this heavenly steamed chocolate cake is ultra moist, fudgy and delicious but is it similar to Lana’s chocolate cake?

Like Violet Kwan Lana Cake Chocolate Cake – The Steamed Version

Say that I’m fussy or critical because I would say that this moist chocolate cake is only 70% like Lana’s all because it is an ultra moist chocolate cake. Please don’t get me wrong… This cake is very delicious but I have to honestly say that it is not 100% Lana’s!!!

Why 70%? I will tell you…

Starting from 100%, I’m deducing 10% because this chocolate frosting is too runny. Even when the cake is fully chilled, the chocolate frosting is still pretty runny. I remember Lana’s chocolate frosting is dark, smooth, a little jelly-like and it should be firm enough to be piped into patterns and should be something like this chocolate frosting that I have made before but need to be darker and more jelly-like. This runny frosting? Not so Lana’s leh…

Next, I’m deducing 10% because this cake is way too dense and fudgy. I remember Lana’s cake is a little fluffier in its texture and I reckon this one is more like Awfully Chocolate’s.

Last, I’m deducing another 10% because this cake is way too rich in its taste. Remember that I have said that Lana’s cake is old school? Yeah because most old school cakes aren’t as rich like this kind of cake.

On second though, do think that Lana chocolate cake is better than this cake? You know what? Both can fight!!! … because both are good in their different ways.

Lana = nostalgic and this cake is not!
This cake = luscious and indulging and Lana is more humble and homely!

See the differences?

If you are one of chocolate lovers who think all chocolate cakes are the same or all chocolaty or fudge chocolate cakes are nice, I’m sorry to say that we don’t speak the same language here :p Different chocolate cakes are different!!! And we should appreciate and enjoy different chocolate cakes very differently 🙂

Whether this chocolate cake is more or less like Lana’s, I’m happy that I have made this heavenly moist cake. Plus I had learned something valuable here that I can’t help to suspect that the moist chocolate cake like Lana’s cake might be actually steamed!!!??? You think? No one except Mrs Violet Kwan knows… LOL!

Me no Mrs Violet Kwan and so this is how I steamed this cake… LOL!

Did I said that making this cake is easy? Yes I did and you will see that this cake is so easy to make in my one-minute video. Enjoy…

Sorry that I don’t have a picture showing a slice of this cake as I have made this for a birthday celebration. Having said that, I still have something to show you… and it is a picture of some delicious “waste” that I enjoyed after I assembled this cake.

I’m not wasting any part of this cake :p
This is a piece of the trimmed cake top that is served with some leftover glaze.
Not so glam but yet still so heavenly!


Want something more like Lana Cake?

It can be a new mission for me to pursue but I’m actually quite happy with this steamed chocolate cake recipe at this moment.

I have seen a few other steamed chocolate cake recipe at here, here and here with different combination of ingredients and / or a reduced amount of flour added and would love to see that they can make fluffier and lighter chocolate steamed cake in the future. Well, we’ll see…


Here’s the recipe that is mostly adapted from Cookie Fleur

Makes one 15 x 15 cm or one 16 cm round cake

For the cake:

3/4 cup (180ml) vegetable oil, preferably neutral tasting and smooth like rice bran oil or sunflower oil, plus extra to grease
3/4 cup (150g) raw caster sugar (or regular white caster sugar)
3/4 cup (180ml) regular evaporated milk (not fat reduced and 180ml is about half a can)
2 large eggs, about 70g each with shell and lightly beaten

3/4 tsp vanilla extract or paste

1 cup (150g) all purpose or plain flour

1/2 cup (50g) cocoa powder, preferably Dutch process (I used Valrhona)
1/2 tsp baking powder
1/2 tsp baking soda

1/4 tsp salt

For the gooey cocoa glaze:
1/4 cup (25g) cocoa powder, sifted and preferably Dutch process (I used Valrhona)

200g regular condensed milk (not fat reduced)
2 tbsp (30ml) vegetable oil, preferably neutral tasting and smooth like rice bran oil or sunflower oil
1/4 tsp salt
1/2 tsp vanilla extract or paste

To make the cake:

Grease the inside of your cake pan by brushing a coating of oil and line the bottom of the pan with a piece of baking paper. Set up a large steamer with boiling water.

Add oil, sugar and evaporated milk in a large saucepan. Place the saucepan over a low heat and use a hand whisk to whisk mixture while cooking until sugar is completely dissolved and mixture is smooth. Remove saucepan from the heat. Allow mixture to cool until it is nearly like room temperature or cool enough to touch.

Add eggs and vanilla into the oil mixture and whisk until combined.

In another bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Sift flour mixture into the oil mixture and whisk until all are just combined. Do not over mix. Please note that the cake batter will be runny.

Pour batter into the prepared pan and place the pan into the steamer. Cover pan with a large piece of baking paper so that the water vapour from the steam won’t wet the cake batter. Steam with medium low heat for 90 mins or until a skewer inserted comes out clean.

Remove the cake from the steamer and allow it to cool completely in the pan before removing it onto a wire rack. It is important to wait for the cake to cool completely before pouring the glaze on it.

To make the gooey cocoa glaze:

Place cocoa powder, condensed milk, oil and salt in a saucepan and place the saucepan over a low heat. Keep stirring or whisking while cooking the mixture until it is smooth and shiny. Important: Do not boil mixture!!! Once ready, remove saucepan from the heat. Stir in vanilla and allow mixture to cool to a stage when it is still gooey and not too stiff to coat the cake. If mixture is too stiff to use, warm it up a little until it reaches its ideal consistency.

To assemble:

Use a serrated knife to trim the dome top of the cake into a flat top.

Place cake on a wire rack with a lined tray placed at the bottom of the rack to collect any excessive glaze. Pour glaze to coat the cake and use a spatula to coat the glaze at the side of the cake. The cake is not coated enough? Collect the excessive glaze and reuse it by pouring onto the cake again until the cake is well coated with a good amount of glaze. If the glaze is too stiff to use, warm it up a little until it is smooth and gooey again.

Allow the glaze to set slightly onto the cake at room temperature for about 30 mins. Transfer cake onto a serving plate and chill the cake until the glaze is set enough. 

Slice and serve.

Store any uneaten in the fridge in airtight container for up to 5 days and you will surprise that it is still moist!!!

Happy Steaming 

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Lana-inspired Chocolate Fudge Cake – Food News

3/4 cup (180ml) regular evaporated milk (not fat reduced and 180ml is about half a can) 2 large eggs, about 70g each with shell and lightly beaten. 3/4 tsp vanilla extract or paste. 1 cup (150g) all purpose or plain flour. 1/2 cup (50g) cocoa powder, preferably Dutch process (I used Valrhona) 1/2 tsp baking powder.

Lana Bakes Home . Recipe Index. Cookies Butterscotch Chocolate Chip Cookies Brownie Batter Cookies Cake Batter Chocolate Chip Cookies Candy Corn and White Chocolate Softbatch Cookies … German Chocolate Cake Grapefruit Yogurt Cake with Citrus Frosting Lemon Loaf Cake with Lemon Frosting Plum Torte Pumpkin Cheesecake

Chocolate-Chocolate Cake from Never Enough Thyme

From 26 December 2021, Customers may start placing orders for Chocolate Cakes for Q1-2021 (inclusive of CNY festive season). For non-chocolate cakes, we will prepare the baking schedule for January and February and you may reserve the cakes directly with Lana Cakes when we resume business on Tuesday, 5th January 2021.

Violet Kwan, the founder of the legendary Lana Cake Shop, first learnt the now-famous recipe of the classic chocolate fudge cake from her sister-in-law Lani in 1964. Lana Cake Shop is famed its chocolate fudge cake, which has glossy chocolate ganache slathered on a chiffon-like chocolate cake.

Violet Kwan, the founder of the legendary Lana Cake Shop, first learnt the now-famous recipe of the classic chocolate fudge cake from her sister-in-law Lani in 1964. Lana Cake Shop is famed its chocolate fudge cake, which has glossy chocolate ganache slathered on a chiffon-like chocolate cake.

The Lana Choc Fudge Cake came in a white box tied with a peach-colored ribbon. Very minimalist and simple, nice. Many many thanks to L (and wife GP) who hand-carried a Lana Chocolate Fudge Cake all the way from Singapore for us. I’m told that Lana Cakes is a legendary Singaporean cake shop started by a Mrs Violet Kwan 4 or 5 decades ago.

1. Lana Cake Shop Violet Kwan, the founder of the legendary Lana Cake Shop, first learnt the now-famous recipe of the classic chocolate fudge cake from her sister-in-law Lani in 1964.Receiving nothing but praise for her fudge cake, Kwan initially sold the home-made cake from her Hillcrest Park home, but later decided to open up Lana Cake Shop in 1975 in the neighbouring Greenwood Avenue.

Like Violet Kwan Lana Cake Chocolate Cake

I’ve gotten many requests for a plain chocolate version and I decided to finally make them because (1) chocolate molten lava and (2) chocolate molten lava. I love that these chocolate lava cakes are single serving just like my chocolate cupcakes— and that they’re even more rich and chocolatey than my chocolate cake recipe.

Lana Cake Shop was named after Lani. Mrs Kwan initially baked three flavours: the orange chiffon cake, blueberry cake and chocolate fudge cake. Over the years she expanded the range to some 12 flavours which include the pineapple, mocha, date, coconut and carrot cake. The chocolate fudge has become the Lana signature and the most popular of all.

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting.This always gets rave reviews and makes for a stunning chocolate birthday cake. Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse!If you are a chocolate lover, this homemade chocolate cake is for you!

Lana’s Recipes – Easy Recipes | Microwave Recipes | Mug Cakes | I’m true food lover and recipe developer. I share super-easy and delicious recipes on my Youtube channel and on Pinterest.

Priced at $48 for a 1.15kg cake and $58 for a 1.45kg slab, their chocolate fudge cake is a ubiquitous staple for celebrations. Image credit: Lana Cakes. Besides chocolate cakes, they also sell other flavours such as mocha, blueberry, coconut, with even more nouveau options such as Walnut Torte.

Related

Lana Cakes Shop Will Not Be Closing Down As Son Perfects Her Chocolate Fudge Cake Recipe – EatBook.sg

Image credit: Lana Cakes’ Facebook page

Lana Cake Shop was initially slated for sale, when owner Mrs Violet Kwan decided to hang her apron back in 2016. Thankfully, her son Mr Jason Kwan decided to leave his banking career in Tokyo to take over the business.

Mr Kwan is all too familiar with the business, having helped at the cake shop every school holiday. But that did not come without difficulties. He took three months to truly perfect the nitty-gritty nuances of the famous Chocolate Fudge Cake recipe.

Image credit: @lovelanacakes

The chocolate fudge cake features a soft chiffon sponge with a decadent chocolate ganache coating. Although it’s light, you can taste the strong chocolate flavour in every bite. This is because of the chocolate they use. The cake has mellow bitter notes that cut through the sweetness of the cake. To top it off, a light salty finish gives it the sort of satisfaction you get from salted caramel.

Priced at $48 for a 1.15kg cake and $58 for a 1.45kg slab, their chocolate fudge cake is a ubiquitous staple for celebrations.

Image credit: Lana Cakes

Besides chocolate cakes, they also sell other flavours such as mocha, blueberry, coconut, with even more nouveau options such as Walnut Torte.

According to a Straits Times article, a staggering 400 to 500 cakes are sold every week. In fact, one has to pre-order to have a go at these cakes.

10 Best Chocolate Cakes In Singapore That Are Classically Fudgy And Dense

If you intend to relive your childhood memories, they now have a website where you can find information on how to place your orders.

They are found at 36 Greenwood Avenue, with the nearest MRT Station being Tan Kah Kee.

If you prefer something more hipster, you could try C Plus, a cafe selling cakes by the famous Masterchef finalist, Gen. They serve an uber aesthetic Wild Berry Lavender Pie ($7+) that looks like a scene from the Milky Way.

D9 Cakery: IG-Worthy Cakes From Hilton Singapore That Are Worth The Money

For something even more atas, D9 Cakery at Hilton Hotel has an impressive array of cakes spanning from their famous Hilton Cheesecake to The Royal Hazel ($10), a chocolate mousse sprayed onto a mat of chocolate.

Lana cake: LANA CAKES since 1964

Lana’s Dazzling Desserts | Chicago Wedding Cakes & Desserts

Lana’s Dazzling Desserts | Chicago Wedding Cakes & Desserts

Chicago Wedding Cakes.Your search for Chicago wedding cakes stops here! Our wedding cakes are not only beautiful to the eye, they are also unbelievably pleasing to the palette. We encourage our brides to bring their imagination to us, and we promise to bring your ideas and creativity to life to produce the wedding cake of your dreams. Lana’s Dazzling Desserts combines art, taste, and love in each hand-crafted wedding cake. Among Chicago wedding cakes, our product delivers true elegance and memories to last a lifetime. Specialty Cakes Chicago. Our aim is to make your life’s most celebrated special occasions sweeter with every bite of our cakes. We can create custom specialty cakes according to color, shape or celebratory occasion. Whether your child’s favorite cartoon character is Nemo, or your husband’s favorite past-time is gambling, our specialty cakes will bring forth your unique celebratory needs. In addition to our specialty cakes , we also have beautifully decorated cakes available for the more spontaneous dessert lover.

Life is Too Short…Eat Dessert First!

312 E. Dundee Rd
Riverside Plaza
Wheeling, IL 90090
Phone: (847) 215-0303
Fax: (847) 215-6001
Email: [email protected]

In this difficult time we are keeping our doors open for pick-up and delivery.

You can make your selection of desserts on our website and call to place your order: 847-215-0303

We have a daily selection of pastries, coffees, and teas available for pick-up.  You can call ahead or stop in.  (To maintain the recommended social distancing guidelines we are asking that only one customer come into the store at a time.)

We also have gift certificates available if you want a gift for someone to indulge themselves after the social distancing has relaxed and we can enjoy each other’s company.

The safety and health of our customers, employees, and community is at the top our minds.  We are continuing to follow stringent cleaning and hygiene procedures recommended by public health authorities.  We will continue to monitor and follow all of the best practices to keep everyone healthy!

Thank you for supporting local small businesses.  These are tough times, but we’ll get through them together.

Chicago´s European Bakery
Lana´s Dazzling Desserts is a bakery that serves the best in European style pastries and cakes. Our unsurpassed quality, unique visual appeal, and flavorful creations, makes us a gem within the European bakery community. While many European bakeries stick to the “same old” routine, Lana´s takes a bold step out of the box and offers the public a more delectably creative approach to desserts. We are excited to share with you our passion for European style desserts.

 

 

When You’re In Our Neighborhood, Enjoy a Fabulous European Pastry and Coffee

Dine Inside or Outside (Weather Permitting)

Lana’s Cakes and Tortes

Lana’s Cakes and Tortes

Chicago Wedding Cakes.Your search for Chicago wedding cakes stops here! Our wedding cakes are not only beautiful to the eye, they are also unbelievably pleasing to the palette. We encourage our brides to bring their imagination to us, and we promise to bring your ideas and creativity to life to produce the wedding cake of your dreams. Lana’s Dazzling Desserts combines art, taste, and love in each hand-crafted wedding cake. Among Chicago wedding cakes, our product delivers true elegance and memories to last a lifetime. Specialty Cakes Chicago. Our aim is to make your life’s most celebrated special occasions sweeter with every bite of our cakes. We can create custom specialty cakes according to color, shape or celebratory occasion. Whether your child’s favorite cartoon character is Nemo, or your husband’s favorite past-time is gambling, our specialty cakes will bring forth your unique celebratory needs. In addition to our specialty cakes , we also have beautifully decorated cakes available for the more spontaneous dessert lover.

Life is Too Short…Eat Dessert First!

312 E. Dundee Rd
Riverside Plaza
Wheeling, IL 90090
Phone: (847) 215-0303
Fax: (847) 215-6001
Email: [email protected]

Click on a thumbnail below to view a larger pastry.

    C1-101 Caribbean

    Coconut dacquoise and flourless chocolate cake layered with chocolate mousse, coconut jelly, bananas sautéed with brown sugar and flambé with rum, and surrounded by chocolate Gioconda cake. Sprayed with chocolate and decorated with chocolate glaze and chocolate accent.

    C2-102 Blueberry Lavender Opera

    Layers of sponge Gioconda cake lightly soaked with lavender syrup, blueberry buttercream, dark chocolate
    ganache with lavender, blueberry mirror glaze. Decorated with golden blueberries and chocolate accents.

Surrounded by lady fingers, coconut cake layered with coconut mousse, chocolate mousse, and passion fruit cream with diced mango. Sprayed with white and dark chocolate and decorated with chocolate glaze and chocolate accents

C1-104 Chocolate Passion

Chocolate genoise cake gently soaked in passion fruit juice and rum. Layered with chocolate mousse and passion fruit cream, and surrounded by chocolate Gioconda cake. Sprayed with chocolate and decorated with chocolate glaze and chocolate accents.

C2-105 Marjolaine

Chocolate genoise cake gently soaked in brandy along with three layers of nut meringue filled with chocolate ganache, coffee praline buttercream, cream Parisian and Chantilly cream. Decorated with milk chocolate accents. .

Hazelnut dacquoise layered with hazelnut praline cream mousseline with crushed caramelized hazelnuts and covered with chocolate ganache glaze. Decorated with milk chocolate plates and chocolate ruffles.

C2-107 Honey Walnut

Six thin layers of honey walnut crust filled with chocolate cream with crushed walnuts and sour cream, and glazed with chocolate ganache. Decorated with chocolate plates and chocolate accents.

C2-108 Ispahan Mousse Torte

Two layers of French macaroons, white chocolate mousse flavored with rose, fresh raspberries and lychees, covered with a white chocolate mirror glaze. Decorated with Parisian macaroons, rose petals and fresh raspberries.

C2-109 Pine Cone

Soft almond cake layered with chocolate mousse, covered with chocolate ganache and dark chocolate scales, sprayed with chocolate and decorated with a Christmas ornament.

C2-110 White Chocolate Mouse with Citrus

Layers of almond Gioconda cake soaked in citrus syrup, white chocolate mousse with lemon, toasted  coconut crunch, blood orange cremeux. Finished with white chocolate velour and decorated with white chocolate accents.

Chocolate genoise cake gently soaked in cassis liqueur, layered with black currant mousse with fresh raspberries and blackberries, surrounded by raspberry roulade slices and finished with a black currant glaze. Decorated with fresh berries and orchids.

C1-112 Passion Fruit Mousse

Soft almond cake layered with passion fruit mousse, diced mango, lychees, and surrounded by colorful Gioconda cake, finished with a passion fruit glaze. Decorated with fresh blueberries and white chocolate accents.

C1-113 Chocolate Blackberry

Chocolate flourless cake layered with chocolate and blackberry mousse, blackberry tea crème brûlée with fresh blackberries, surrounded by Gioconda cake and finished with chocolate ganache. Decorated with fresh blackberries and chocolate ruffles.

C1-114 Chocolate Raspberry

Chocolate genoise cake gently soaked in raspberry brandy, layered with chocolate mousse with fresh raspberries, surrounded by Gioconda cake and sprayed with chocolate. Decorated with chocolate glaze and white chocolate accents.

C1-115 Chocolate Cherry

Chocolate genoise cake gently soaked in Kirsch, layered with chocolate mousse with tart cherries, surrounded by chocolate Gioconda cake and sprayed with chocolate. Decorated with a chocolate glaze and chocolate accents.

C2-116 Coffee Walnut

Layers of walnut cake with coffee-walnut buttercream. Decorated with a walnut half and chocolate accents.

C2-117 Pistachio Apricot Opera

Layers of pistachio sponge Gioconda cake lightly soaked in simple syrup. Pistachio flavored buttercream, and
apricot compote. Finished with a white chocolate mirror glaze and chocolate décor.

C1-118 Dulce De Leche

Coconut dacquoise layered with caramel mousse, diced mango and lychees, surrounded by Gioconda cake and finished with a caramel glaze. Decorated with chocolate accents.

C1-119 Pistachio Strawberry Torte

Two layers of almond cake, pistachio mousse, feuilletine crunch, layer of strawberry compote, covered with a white chocolate mirror glaze. Decorated with Parisian macaroons and chocolate ornaments.

C1-120 Mango Mousse

Coconut dacquoise layered with mango mousse, diced mango, lychees, and surrounded by colorful Gioconda cake. Finished with a passion fruit glaze and decorated with fresh berries and orchids.

C1-121 Bûche de Noël (Yule log)

Chocolate genoise cake soaked in brandy, layered with coffeepraline buttercream, and frosted with dark chocolate ganache. We make Bûche de Noël cakes in many different flavors and styles, from classic to modern.

C1-122 Caramel and Green Apple

Two layers of soft almond cake, caramel mousse with a hint of cinnamon, pecan crunch, and a layer of diced green apple compote. Finished with a white chocolate mirror glaze and Parisian macaroons.

Two layers of chocolate genoise cake or chocolate flourless cake (for gluten free version), one layer of each dark chocolate mousse, milk chocolate mousse and white chocolate mousse. Covered with chocolate ganache and decorated with chocolate accents.

C2-124 Opera Torte

Almond cake steeped in coffee syrup with brandy, layered with coffee buttercream and dark chocolate ganache. Decorated with music notes printed on chocolate.

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About Lana’s Dazzling Desserts | Chicago Bakery

About Lana’s Dazzling Desserts | Chicago Bakery

Chicago Wedding Cakes.Your search for Chicago wedding cakes stops here! Our wedding cakes are not only beautiful to the eye, they are also unbelievably pleasing to the palette. We encourage our brides to bring their imagination to us, and we promise to bring your ideas and creativity to life to produce the wedding cake of your dreams. Lana’s Dazzling Desserts combines art, taste, and love in each hand-crafted wedding cake. Among Chicago wedding cakes, our product delivers true elegance and memories to last a lifetime. Specialty Cakes Chicago. Our aim is to make your life’s most celebrated special occasions sweeter with every bite of our cakes. We can create custom specialty cakes according to color, shape or celebratory occasion. Whether your child’s favorite cartoon character is Nemo, or your husband’s favorite past-time is gambling, our specialty cakes will bring forth your unique celebratory needs. In addition to our specialty cakes , we also have beautifully decorated cakes available for the more spontaneous dessert lover.

Life is Too Short…Eat Dessert First!

312 E. Dundee Rd
Riverside Plaza
Wheeling, IL 90090
Phone: (847) 215-0303
Fax: (847) 215-6001
Email: [email protected]

Home » About Lana’s Dazzling Desserts

We are a European-style bakery, taking great pride in the quality of our desserts. Lana, the pastry chef and creative force of the bakery, has a passion for culinary arts that focuses particularly on sweets. She holds a strong belief that the flavor in desserts should not be masked by an over-abundance of sugar. Instead, Lana believes that the flavor in pastries should come from the natural ingredients. Every dessert that comes through our ovens is an extension of Lana’s commitment to unsurpassed flavor and visual appeal.

Although most of our products are French inspired, Lana has no limitations or constraints when it comes to desserts and has been known to create delectable pieces of edible art by taking inspirations from all over the world. Everything is made from scratch, utilizing the freshest, natural ingredients. If there is something that you do not see in our website or on our shelves, please call and ask us about your item of preference. We are more than happy to provide you with a custom order of your choice.

Specialty Cakes | Lana’s Dazzling Desserts

Specialty Cakes | Lana’s Dazzling Desserts

Chicago Wedding Cakes.Your search for Chicago wedding cakes stops here! Our wedding cakes are not only beautiful to the eye, they are also unbelievably pleasing to the palette. We encourage our brides to bring their imagination to us, and we promise to bring your ideas and creativity to life to produce the wedding cake of your dreams. Lana’s Dazzling Desserts combines art, taste, and love in each hand-crafted wedding cake. Among Chicago wedding cakes, our product delivers true elegance and memories to last a lifetime. Specialty Cakes Chicago. Our aim is to make your life’s most celebrated special occasions sweeter with every bite of our cakes. We can create custom specialty cakes according to color, shape or celebratory occasion. Whether your child’s favorite cartoon character is Nemo, or your husband’s favorite past-time is gambling, our specialty cakes will bring forth your unique celebratory needs. In addition to our specialty cakes , we also have beautifully decorated cakes available for the more spontaneous dessert lover.

Life is Too Short…Eat Dessert First!

312 E. Dundee Rd
Riverside Plaza
Wheeling, IL 90090
Phone: (847) 215-0303
Fax: (847) 215-6001
Email: [email protected]

Life is full of a variety of special moments, each of which can be paired with a custom cake to match. We specialize in a wide array of events such as, but not limited to, bridal and baby showers, birthday parties and
religious functions. We can customize an order by something as small as writing a message on the cake or as elaborate as creating a Fabergé egg. Whether that special person in your life is a poker player or a fan of
Star Wars, we can convey these interests on your cake of choice. For last minute orders, a wide selection of 6″ and 8″ cakes are always available to purchase at our café. However, we do recommend that custom cake orders are placed no less than one week in advance. Our business is to help make life’s celebrations sweeter with every bite!

How to Order a Cake

How to Order a Cake | Lana’s Dazzling Desserts

Chicago Wedding Cakes.Your search for Chicago wedding cakes stops here! Our wedding cakes are not only beautiful to the eye, they are also unbelievably pleasing to the palette. We encourage our brides to bring their imagination to us, and we promise to bring your ideas and creativity to life to produce the wedding cake of your dreams. Lana’s Dazzling Desserts combines art, taste, and love in each hand-crafted wedding cake. Among Chicago wedding cakes, our product delivers true elegance and memories to last a lifetime. Specialty Cakes Chicago. Our aim is to make your life’s most celebrated special occasions sweeter with every bite of our cakes. We can create custom specialty cakes according to color, shape or celebratory occasion. Whether your child’s favorite cartoon character is Nemo, or your husband’s favorite past-time is gambling, our specialty cakes will bring forth your unique celebratory needs. In addition to our specialty cakes , we also have beautifully decorated cakes available for the more spontaneous dessert lover.

Life is Too Short…Eat Dessert First!

312 E. Dundee Rd
Riverside Plaza
Wheeling, IL 90090
Phone: (847) 215-0303
Fax: (847) 215-6001
Email: [email protected]

Home » How to Order a Cake

Q. How far in advance should I order the cake?
A. For ideal circumstances, we ask for orders at least one week in advance. We can help you if the order is made within a short notice, but your choice of cake flavor and design could be limited.
   
Q. What is your payment policy?
A.

We require a 50% deposit to reserve your order. The deposit for a regular cake order is refundable if the cancelation is made 5 days before the due date.  Deposit  for wedding cakes may be refundable if the cancelation made is less than 60 days before the wedding.
Your order is not confirmed until we have received your deposit.

Payment can be made by cash, or credit card (Visa or Master card, and Discover).
Any order over $300.00 and/or that requires delivery must be paid for in full  at least 7 days in advance.

   
Q. What if I need to make changes to my order?
A. Any changes (date of the order, quantity of guests, flavor or decoration of the cake) must be made at least 7 days in advance.
   
Q. What size cake do I need for my party ?

Cake Size and Serving Suggestions

All our cakes are 3″ tall


SIZE (inch)

SERVINGS

 

Round

Heart

Square

6

6-8

6-8

9-10*

8

12-15

12-15

16-18

10

20

20

25

12

30-33

30-33

40

11 X 15

n/a

n/a

50

14

n/a

n/a

60-65

*Not all cakes available in any sizes and shapes.  Please contact our sells associate to confirm.

   
Q. Do you have anything sugar free?
A. The amount of sugar we use in our desserts is done in good taste; however, we do not use sugar substitutes.
   
Q. Do you make custom shaped cakes?
A. Yes, we can recreate almost any shape and size. For custom shaped cakes, we ask that you stop by our shop and speak to Lana or another sales associate so we can walk you through the process.
   
Q.  Can I customize my cake with a message, and what cost?
A. Yes, messages are available with all cakes at no cost.
   
Q. Do you deliver?
A. Yes, we deliver 7 day a week. Minimum delivery charge is $15.00. If the destination is more than 7 miles, we will charge $2.00 per mile.
   
Q. Do you ship your desserts?
A. Due to the delicacy and freshness of our cakes, they cannot be shipped.
   
Q. How do I go about ordering a wedding cake?
A. Please call or e-mail us to make an appointment with Lana. Bring any pictures, ideas and color samples with you. We will provide you with a free tasting and consultation to assure you that your wedding cake or sweet table is just as you had imagined.
   
Q. How are your cakes priced?
A. Our cake prices vary on the size of the cake, not the fillings. Our standard cakes are beautiful as is, but if you would like to have custom décor, we can accompany those needs for an additional cost. As prices may vary, please call or stop in to our shop and we will be glad to discuss it with you.
   
Q. What is the smallest two tier cake that you can make?
A. The smallest two tier cake will serve 35 people.
   
Q. What is the smallest three tier cake that you can make?
A. The smallest three tier cake will serve 50 people.

Lana-inspired Chocolate Fudge Cake

Back in the 1970s and ’80s, when shoulder pads were in and Michael Jackson was still black, the chocolate cake of choice for many Singaporeans comprised a rich, pillowy chocolate sponge cloaked in a pudding-like chocolate frosting. This was the cake our mums used to bake for our birthdays and on special occasions. Those without a good baker in the family turned to Mrs Violet Kwan, she of Lana Cake Shop fame, who made headlines when she announced her impending retirement. If anyone is interested in taking over, the shop is reportedly valued at $4 million. Without that kind of moolah, we set out to make our own version of a Lana cake, with old recipes from mum’s hand-written notes. We came up with this cake that’s moist, fluffy, light, yet satisfyingly rich. The main difference between this and regular chocolate cake is the inclusion of chocolate emulco (a flavour enhancer), Hong Kong flour and Optima sponge cake mix (for a finer texture), plus hun kwee (green bean flour) and gelatin powder. These ingredients popular in old-school Asian-Western cakes all meld to yield that beloved retro taste and wobbly, jelly-like fudge. This certainly isn’t Mrs Kwan’s recipe, but our rendition of the chocolate cake she made famous. Not bad for something you don’t have to cough up at least $42 (or $4 million) for. 

Makes a 10-inch square cake

Ingredients:

For the cake:

(A)

85g  Hong Kong flour

170g   Optima sponge cake flour mix

85g  cocoa powder

½ tsp  baking powder

¼ tsp  baking soda

½ tsp  fine sea salt

(B)

8  egg yolks

100g  caster sugar

150ml  corn or canola oil

150ml  water

2 tbsp  chocolate emulco

(C)

8  egg whites

½ tsp  cream of tartar

100g  caster sugar

For the fudge frosting:

3 cups  water

6 tbsp  hun kwee (green bean flour)

110g  caster sugar

130g  semi-sweet chocolate, roughly chopped

1½ tbsp  chocolate emulco

4 ½ tsp  gelatin powder

½ tsp  sea salt

Method:

1. Pre-heat oven to 160°C. Lightly grease and line only the bottom of a 10-inch square (or round) tin.

2. Sift the ingredients in (A) together into a medium bowl. Set aside.

3. Make mixture (B). Place egg yolks and sugar in the bowl of a standing electric mixer fitted with a paddle attachment. Beat on high speed till pale and thickened.

4. Add oil, water, chocolate emulco and beat briefly on low speed till well mixed.

5. Add mixture (A) to mixture (B) and beat on low speed till evenly mixed. About 45 seconds. Set aside.

6. For mixture (C), place egg whites in a clean, dry bowl of an electric mixer fitted with a whisk attachment, along with the cream of tartar. On medium-high speed, beat till frothy, then gradually add the sugar. Whisk till stiff peaks form, about 3 mins.

7. Transfer a third of mixture (C) to the chocolate batter and gently fold in with a spatula till almost incorporated.

8. Add the remaining mixture (C) and gently fold in till everything is evenly mixed together.

9. Pour batter into the prepared baking tin and bake for 30 to 45 mins, or until the centre of the cake springs back when lightly pressed.

10. Remove cake from the oven and cool in its tin for 10 mins, before carefully umoulding it. Allow to cool completely on a cooling rack.

11. To make fudge frosting, place water in a medium pot. Remove a ladle of water and transfer to a small bowl, along with the hun kwee.

12. Whisk the hun kwee mixture till it dissolves. Set aside.

13. Place the rest of the ingredients in the pot with the water over medium heat. Stir till it starts to come to a boil.

14. Add the hun kwee mixture to the pot and whisk till it all comes to a gentle boil and thickens.

15. Remove pot from the heat and set aside to cool to room temperature.

16. Once cake is cool, carefully slice it in half cross-wise with a serrated knife. Set one cake layer on a cooling rack above a tray or sheet of greaseproof paper.

17. Ladle the fudge frosting over one cake layer so that it covers the top and sides of the cake. Use a palate knife to smear the frosting around the cake evenly. Gently place the second cake layer on top and ladle remaining frosting over the top and sides of the cake, using a palate knife to smoothen it out. Swirl palate knife over the surface of the cake to create a gentle pattern.

18. Place in the refrigerator to set completely, for at least two hours. This cake will keep in the fridge covered in a container, for up to five days.

Lana Cake Shop stays in the family

When Mrs Violet Kwan put up the storied Lana Cake Shop for sale in 2016, she was adamant about finding “the right person” to take over the business.

That person has turned out to be her son Jason Kwan, 53, who gave up his job as a banker in Tokyo to move back to Singapore. It has been 18 months and he said he is finally ready to talk about why he decided to continue his mother’s business in Greenwood Avenue.

He said: “If I had come out and said I’d taken over, the only question people would ask is whether the cake is as good. It was never about me taking over.

“I wanted customers to see that there was a seamless transition. I’ve talked to customers who are happy that I’ve taken over. The encouragement, feedback and goodwill have been amazing.”

It all started when Mrs Kwan, now 91, wanted to look for someone to continue Lana Cake, which she started in 1964.

That news sent a ripple through Singapore. Many people have grown up having her Chocolate Fudge Cake for birthdays and other milestones. The price she was asking also made people sit up – the shop space was worth a cool $4 million and she refused to say in public what she wanted for the recipes.

Apart from a surge in demand for her cakes, there was a lot of interest from potential buyers.

Mrs Kwan told The Straits Times that she worried the buyers would not have enough manpower to cope. Some wanted a longer training time too.

Mr Kwan said his mother had never asked him or his older sister Jennifer to take over the business.

He said of a trip to Singapore in March 2017: “I spent time with her and I could see that she didn’t have the heart to sell the shop. I was also sad that my mum, who had this wonderful business, something that had kept her going, would have to sell.

“She asked if I would consider taking over the business.”

He discussed it with his wife Sora.

He had been in banking for 28 years, working in Singapore, Zurich, London and Tokyo, where he was the chief risk officer in a bank. He said he loved banking and had to think hard about making a career switch.

“We both agreed that if I were to change careers, it would have been then or never,” he said. “Our older son was going to serve NS (national service) and the original plan was for him to stay with my mum, and my wife and I would visit.”

That plan changed and he came back in July 2017 – for good.

“You jump straight in and it was daunting,” he said.

He was not a complete newbie, however. He was born a year after Mrs Kwan started the business and grew up in the shop, helping out during school holidays.

“I sort of knew I could do it,” he said. “Nothing was unfamiliar. But this is my mum’s legacy. I wanted to make sure I got it right.”

Mrs Kwan said her son took three months to master the recipes and learn the ropes. She knew he was ready when she took a cake to her doctor and asked what he thought of it. “He told me it was marvellous. I said, ‘Really? My son Jason made it,’” she said.

Since taking over, Mr Kwan has made improvements to the shop and the cakes. The best-selling Chocolate Fudge Cake has a more intense chocolate flavour.

He said: “It is essentially the same cake, but the chiffon is a little lighter. It needed to be the perfect balance of saltiness, sweetness and bitterness, with an airy, moist chiffon. It should be easy to eat, almost too easy to eat.”

That cake can now be ordered online and there is islandwide delivery. Healthy orders have been rolling in since the service started two weeks ago.

Other improvements include changes to the workflow in the kitchen to make it more efficient. Instead of cup measurements, the nine staff in the kitchen now weigh out the ingredients. The 40-year-old cake pans have also been replaced. This means the fudge cakes are now larger. A 1.15kg cake costs $48 and a 1.45kg cake is $58.

There is a menu of cakes now, each with a description, for customers to discover other Lana treasures. These include Orange Velvet, one of the original cakes Mrs Kwan sold and which was initially more popular than the chocolate fudge; Coconut Cream cake, made with fresh coconut milk; and California Date Cake, studded with chocolate chips.

Since December, Lana has had a website (www.lanacakes-since 1964.com) and a Facebook page (www.facebook.com/LANACAKES since1964). There is a new logo, a new lilac ribbon for the boxes and a new look for the shop, which was renovated in January.

Mrs Kwan visits the shop three times a week to chat with customers and sometimes to work a little in the kitchen.

The kitchen can produce more cakes now – it sells 400 to 500 cakes a week – and lucky customers might be able to walk in and buy a cake without pre-ordering, although Mr Kwan said calling ahead is usually a safer bet.

Asked if he plans to expand the business, he said: “I have aspirations and thoughts about where I want to go. But it’s too early to plan that out.

“The changes we’ve made have brought us on a par with the marketplace. I want to keep the quality as good as it can be. I am confident of our increased capacity, but I don’t want to go towards having a central kitchen.”

• www.facebook.com/tanhsuehyun

• Lana Cake Shop, 36 Greenwood Avenue, tel: 6466-5315, open: 10am to 6pm (Tuesdays to Fridays), 10am to 5pm (Saturdays), closed on Sundays and Mondays

Lana Kaznovskaya and her “Piece of Happiness” – Press about the confectionery “Piece of Happiness”

About what is more expensive than stability, as well as why men cry with happiness and children squeal with delight.

– Lana, where did you get your interest in sweets?

– I’ve always loved sweet things. But I never did or cook it myself. I don’t like to cook at all. And then, after the birth of my youngest daughter, something jumped in my head and I wanted to pamper my relatives with delicious.I had “whole” 1.5 months of “maternity leave” when I worked at home. I started looking for interesting recipes on various culinary sites and so I came across cakes decorated with sugar paste, or mastic, as they say. They struck me to the core, and I really wanted to learn how to do such. I began to study.

The desire to cook soon left me, as it never existed, but the cakes are still with me. And this seems to be for a long time.

– How did you decide to interrupt a promising career in a successful company?

– When I started making these cakes, there was no question of any change in work activity, of course.Just a hobby. But since my family couldn’t eat a lot of sweets (they ate only two cakes a week), I “went to the people” and suggested that neighbors in the district make cakes for them in a regional topic on a large forum. And I saw word of mouth in action. The fame about unusual and delicious homemade cakes spread quickly. Without any advertising at all. There were more and more orders. As a result, I worked in the office day and then another full-fledged working evening-night at home.

As a result, everything came to the conclusion that I had to choose either an office and stability (and I was a highly paid financial specialist, 15 years of a successful career), or cakes and a complete lack of knowledge of my business.Add in there a mortgage, two children and a husband, a freelance programmer.

Seems like an obvious choice? But no.

Do you often see people around you rejoicing? How do grown men cry with happiness? And this happiness brought them the cake you made. What about children! They squeal with delight. Anyone who knows what it means to see joy on the faces of people understands that it is worth working for this.

After all, no one ever said to me: “Oh my God! Lana, what a wonderful VAT report you did !!! This is extraordinary! You are a sorceress! ”

– How did your colleagues and family react to your leaving the company?

– Colleagues twisted their fingers at their temples.Although my deputy and friend Lena Vokhmina eventually also “broke free.” She gave up her career and stability. She is now quite a successful photographer.

And my family is exceptional. Especially the husband. This is the only man in my life who supported me in all my endeavors, never tried to pressure me, did not complex that my wife was making a career, did not interfere. Do you think it is easy to live with a person who has an awl in one famous place? If not for him, nothing would have happened. He is not only my moral support in everything and an eternal vest, but also an excellent programmer and designer.Our site is his job. All our printing and advertising materials too. He also constantly helps with the delivery and procurement of raw materials.

In general, when I decided that I was leaving, he said: “Okay, we can handle it.”

– How did the “Piece of Happiness” begin? How did you look for confectioners? Have you recruited staff? Did you make an assortment? How many cakes did you have to try before deciding what exactly to offer to customers?

– It all started in my kitchen. There I worked until there were so many orders that I could not cope on my own, then I called my sister for help, again we cannot cope.At this stage, I decided to open my own small production – to rent a corner in a dining room with a stove, for example. I started looking for a corner for rent, came across an advertisement for the sale of a bankrupt confectionery in my area (Primorsky). Of course, I had no money, but there was a man – one of my former bosses who wanted to work with me on some interesting project. I called and offered to buy this pastry shop. He said that he didn’t understand anything about it, he wouldn’t do anything, but he believed in me, so he would give me money.It was perfect!

We bought a confectionery. We got the old production staff. And here I was once again lucky, and they turned out to be wonderful specialists and people. I didn’t fire anyone, we all still work together. As the volume of work grew, I recruited new people. Not everyone could stand it, but those who stayed, I hope, will work with us for a long time.

This probably sounds terribly pretentious, but I figured out exactly how I can make this life better. I can make people happier.

Then, by the way, the name “Piece of Happiness” was born. I invented it myself.

Everything was simple with the assortment. I tried what was already done in the pastry shop, left some of the most delicious positions, and replaced the rest with my own homemade recipes.

And how many have been tried … It is incalculable, and this process continues and will continue forever. Every day we try what we do, both new and old. I will immediately answer a dumb question – no, we are still passing through the door.I have my own theory why we don’t get fat on sweets and starchy foods – we have everything natural. No additives or chemicals whatsoever. I don’t think you get fat from good, right foods.

– What does your pastry shop currently offer?

– Like any pastry shop – cakes, pies, pies, cheesecakes, strudels, etc. We also bake delicious bread with the right crust.

But our most important feature is our custom-made cakes. This is a must see! Cakes in the shape of a Mercedes, a suitcase of money, a Christmas tree, with all sorts of figures – we can and do all this.

– How does your pastry shop differ from those already existing in our city? What is your uniqueness?

– Everyone is talking about the naturalness of the products, so I won’t say anything. But such a service and such an attitude towards customers and guests, most likely, is not available anywhere else.

We are actually ready to fulfill any whim. Delivery to any place and any time (both at 12 am and at 5 am it happened to carry cakes), the most unusual fantasies of the client, we try to help fit into the budget, offer some inexpensive solutions, here you can try fillings and choose (we we treat).We call our regular customers who have asked for this, and let us know when their favorite bread will be ready. Yes, a lot! We really love our clients.

Also, we are not hiding anything. I personally run a blog on LiveJournal, where I talk about our life in detail.

And, most importantly, only we have such a thing – our decorating workshop, where the cakes are decorated – behind glass. Sitting in a cafe, you can observe the entire process of creating beauty from start to finish. It is very interesting. Especially when several people are working on the same cake.Firstly, this is a sea of ​​positives, we are all very cheerful and charming, and secondly, a masterpiece is born right before our eyes, fascinates!

Well, let’s not forget the popular wisdom – there are three things that can be watched endlessly: water, fire, and how another person works)))

All of our pastry shops will have such decorative workshops behind glass. Now we are opening the second one in the Moscow region. The first thing we do indoors is put this glass wall.

What is the most important thing in cake preparation, what should you pay special attention to?

Products! If the products are good, 80% of the cake is ready.Next, you need a proven recipe and so that your hands grow from where you need to.

– Tell us a little about the technology for producing such an unusual “happiness”. How does this become possible?

– The complexity of our cakes is in their decoration. Sometimes it is problematic to make the desired shape from a delicate impregnated biscuit. You have to tinker. The mastic decor is never laid directly on the biscuit. The cake mold needs to be “leveled” with cream. The smoother the cream, the better the sugar paste will be.In the case of an inexperienced decorator, like a film, it emphasizes the minimal unevenness of the cake. After leveling, the cake is cooled, covered with a paste and the paste is polished with special spatulas. So, we got only the base. The decor starts with sculpting figures and flowers. Depending on the complexity, modeling a flower can take from a couple of minutes to several hours. The cake is decorated with fresh flowers, ribbons, beads, painted with food paints, you can add applications with photographs made on sugar paper.It all depends on the wishes of the customer and the creative potential of the pastry chef. Sometimes orders are confused. It is necessary to combine the birthday man’s hobbies for the game “Godzilla”, programming, fishing, and perhaps also sculpt his portrait and everything on a cake with a diameter of 20 cm. Of course, high-quality materials and tools play an important role. This is expensive sugar paste and special paints, and all kinds of tweezers, sticks, rolling pins, silicone rugs. But a masterpiece is obtained only in skillful and experienced hands, which are guided by a bright head and a kind heart.

– Your most unusual order / occasion for which you ordered a cake?

– There were so many interesting things that it is difficult to single out one thing. But I’ll try …

Oh! I remembered! Cake on my dump when leaving office work in the form of a wastepaper basket with a phone, a calculator and a bunch of accounting reports

And we are often ordered cakes “to make dreams come true.” I have noticed for a long time that our “pieces of happiness” are able to fulfill desires. I’m in all seriousness! We even started collecting stories about such dreams come true from our cakes.And so they often order us birthday cakes in the form of a dream car or a wallet with money. They say it helps

– How many pieces of “happiness” can a woman eat every month?

– Happiness is never too much. Personally, I eat this happiness with a full spoon throughout the day, with a lunch break. I’m not complaining about my health.

– What do you think of “chocolate therapy” especially practiced among women?

– In my opinion, this is very correct.You need to pamper yourself. Necessarily! And do not expect favors from nature, in the form of those who want to pamper. They themselves will run up at the sight of a contented and happy beauty.

Only if you pamper, so pamper. So that without any remorse that I am eating a chocolate bar, but the weight is growing! In my personal opinion, the weight grows from such thoughts.

I will take myself as an example: when I got a pastry shop, I said to myself, “Lana, you yourself understand that the thin owner of the pastry shop is suspicious.” And I began to eat for my own pleasure.8 months have passed, I weigh 5 kg less.

– What will you offer to sweet lovers for the New Year?

– Oooh, we have so many things prepared for this holiday! And gingerbread cookies in the form of Christmas trees, animals, snowmen and a bunch of everything else on the Christmas tree, and gingerbread houses, and mini-cakes in the form of Christmas balls, and the unusual Croquembush cake (made of custard balls with different creams, folded into a high cone, glued with chocolate , entwined with caramel threads and decorated like a herringbone with garlands and a star), and, of course, our extraordinary cakes in the form of Christmas trees, dragons, suitcases with money (do not forget about “dreams come true”!).

We also have special master classes on decorating gingerbread houses and New Year’s cakes.

Oh, I didn’t tell you. Behind our glass wall, every weekend there are master classes for children and adults, where we teach how to decorate cakes. Parents give us their children for an hour and a half and can safely drink tea in a cafe, watching their children through the glass.

Our students take away from lessons a delicious cake made by our pastry chefs and decorated by them on their own.

I really love these master classes and teach most of them myself. It’s so cool and interesting!

– Will you cook something sweet yourself at home?

– Nooo. From the 25th, I practically move to live in a pastry shop until the evening of the 31st. Orders are completely unrealistic. We are going to work practically day and night with the whole team. I thought this would never happen, but we no longer accept orders for New Year’s week. It’s terribly difficult to refuse, but you have to.

So, if something remains in the pastry shop at the close of the 31st, I will take it home, but I will not do anything on purpose.

I had a whole year of cakes, I will survive one day)

Although I strongly advise others not to do so!

Although we have stopped accepting orders for New Year’s cakes, we always have a unique offer (indeed, only we have this) – our “quarters”. Four different cakes are baked, cut into four pieces, disassembled and reassembled so that there are four different quarters in the cake.You choose their taste. 4 favorite flavors in one cake at once is the best way to please yourself for the New Year. Recommend!

I promise that when making cakes for the New Year, we will think only of good things, as we usually do, so that all your wishes come true and the year becomes unusually happy!

I was looking for my piece of happiness: Anna Nadezhdina

About the confectionery “Piece of happiness”

  1. Buy a cake in St. Petersburg
  2. About us

Good day!

My name is Lana Kaznovskaya, I am the owner of the Slice of Happiness confectionery.

Once this business started with my hobby – in 2009 I got carried away with the creation of unusual cakes: with figures, in the form of something that does not look like cakes at all. She made them at home in the evenings and nights, and during the day she worked as a chief accountant.

Thanks to word of mouth, there were more and more customers. And I decided that since people like my cakes so much, I should take it seriously, and in 2011 left my job in the jungle of my own business.

It was difficult and difficult, but it looks like we have succeeded.My hobby has grown into a confectionery industry with a great reputation and extraordinary cakes.

During production, we have a cafe where you can drop in to drink tea with cakes, for a free tasting of our cake fillings or to place an order.

We participate in a huge number of city events. We work with many companies, we have a large customer base and real fans of our work.

We create unusual desserts that attract attention not only with their appearance, but also with such homemade taste.This is a real “Piece of Happiness” for me and my employees, and for our customers and guests of pastry shops.

Our craftsmen create real masterpieces. For example, a sweet panorama of the center of St. Petersburg, measuring 2 by 3 meters, which claims to be in the Guinness Book of Records. I am very proud to have gathered such a wonderful team around me. Together we are capable of a lot!

In 2014, we took first place in the national competition “Business Success” in the category “Goods and Services”.This video was filmed specifically for the presentation of “Piece” at the final of the competition in Moscow. I really like the ending, do you?

If you want to know more about us, you can read what the media write about us. And subscribe to our accounts on social networks VKontakte, Facebook and Instagram (I manage it personally).

And even better – order a cake from us. And come to our pastry shop!

Cake Tres leches – Hello Kitchenette! Step by step recipes with photos

For biscuit:
400 g flour
450 g sugar
1 cup milk,
5 eggs,
100 g unsalted butter,
10 g baking powder
salt
,

for impregnation:
400 ml of condensed milk,
350 ml of concentrated milk,
250 g of heavy cream,
vanilla pod.

The origin of the Tres leches “Three Milk” cake is still controversial. Most historians believe that the cake originated in Nicaragua. Others believe that his homeland is Mexico. But almost all historians are inclined to believe that Tres leches unambiguously appeared in Latin America. Tres leches are especially popular in Nicaragua, Mexico, Cuba, Puerto Rico and Guatemala. The Dominican Republic is no exception. In the Dominican version of the recipe, condensed milk is sometimes substituted for coconut milk.And in some parts of Central America, the cake is soaked in a mixture of water, rum or brandy and sugar to create a Pastel borracho, which means Drunk Cake.

The three main ingredients of Tres leches are three types of milk (hence the name): condensed milk, concentrated milk and cream. They are blended to make a milk sauce that permeates the biscuit well, giving it a moist but dense texture. All milk lovers will love this wonderful cake!

Ingredients:

1.So, we are preparing a biscuit. Preheat the oven to 180 degrees. Sift flour, baking powder and salt into a bowl. We put it aside.

2. Heat milk and butter over low heat in a saucepan, we just need the butter to melt.

3. In a deeper saucepan, beat the eggs and sugar until smooth, until the mixture brightens a little, about 5 minutes.

4. Then gradually and one by one we begin to add flour and milk.A spoonful of flour.

5. Gradually pour in the entire oil mixture, 1/3 cup at a time.

6. Beat everything together until smooth. Lubricate the removable form with oil and sprinkle lightly with flour. Form 22 cm in diameter, 6 cm in height. Pour the dough into it and remove the oven for 40-50 minutes. It took me 55 minutes exactly.

7. The finished biscuit should be rosy and firm. Let it cool down a little.

8.In the meantime, we are doing the impregnation.

9. Mix three milk together. Take out the seeds from the vanilla pod with a sharp knife and add them to the milk. A vanilla pod can be safely replaced with vanilla essence or vanillin.

10. Take the biscuit out of the mold. And we transfer it to a deep container, such as a saucepan, which is slightly wider in diameter. We pierce the biscuit deeply over the entire surface with a sharp knife. Slowly fill it with impregnation. And we leave it to soak, covering it with a lid, for 5 hours, and best of all overnight, so it will be soaked much better.The texture of the biscuit, like a sponge, during this time should absorb all the impregnation.

11. Take the cake out of the pan so that the cake is upside down. Cover the cake with topping. In the original recipe, this is always whipped cream, but since I don’t really like them, I covered the cake with boiled condensed milk, which is also quite suitable here.

12. That’s it! The famous Latin American dessert is ready! This cake looks pretty ordinary, dense and moist topped with a cloud of whipped cream or condensed milk.But! After trying the first bite, I was impressed. This cake is surprisingly light, very moist and sweet, but not over the top. Sure enough, it’s high in calories, but with the right portion size, it’s the most enjoyable way to round off a light lunch or afternoon snack with a good cup of coffee mmmmmm!

Bon Appetit!

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Liver cake – Egoza’s Women’s Diary


A dog is also a man! And she has a birthday.

For many, four-legged friends have long become family members. So in our family, each creature has a pair, the hero of the occasion is Alabayka Lana, the dog Fantik, the cat Tugrik and the cat Nikoshka. February 29 is the oldest birthday. Every four years. Well, how not to mention. It was decided to bake a cake so that it would be to the taste of both people and animals.
I came up with the cake myself. Flying with a bang!

RECIPE.
Dough:
700-900 g pork or beef liver (I had pork)
1 large onion
1 egg
Half a medium zucchini
Flour
1 teaspoon of salt

Cream:
2-3 carrots
2 cloves of garlic
450 g sour cream

Finely grind the onion and liver in a mixer.Salt. Add the egg and mix everything well. Three zucchini on a fine grater, if it is fresh and very juicy, then it is better to drain the excess juice. Add the zucchini to the resulting liver mass. The turn of flour has come, it is important to find a middle ground here, I cannot say exactly how much you will need it, since it all depends on the juiciness of the zucchini. Add flour, in small portions, kneading well. We try to make the mass not liquid, but not too thick, it should slowly drain from the spoon, and not flop in a lump.

Preheat the oven to 180 degrees. In a teflon dish, lightly oiled, pour the dough about 1.5 cm high and set to bake for 15-20 minutes. As usual, we check the readiness of the cake by piercing it with a match. The finished cake has a browned top and the match comes out dry.
So in turn we bake and cool all the cakes. There should be at least four of them, it depends on the diameter of your shape.
While the cakes are baking, prepare the cream. Everything is simple here. On a fine grater, three carrots and garlic, combine with sour cream, leave a little sour cream to decorate the cake.Salt to taste. You can add finely chopped greens. I deliberately did not use seasonings, as you know, they are harmful to animals, salt is a little less than usual. But garlic just does not hurt, just do not overdo it, a very pungent smell is useless.
We coat the cooled cakes with cream. I decorated the cake with the remaining sour cream, just put it in a small bag, cut off a corner and drew a free drawing, quickly. You can use a pastry syringe. It all depends on your imagination.
Everything, the cake is ready, the tailed beasts are impatient, you can celebrate!

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Cakes to order in St. Petersburg from the SweetMarin confectionery

We are glad to welcome you on our website, we would like to briefly tell you about us and our work.SweetMarin confectionery was opened in 2010, during which time we have gained vast experience in making cakes to order in St. Petersburg. For 10 years we have made 76 894 cakes. Our experts are always ready to help with choosing a cake that will make your event unforgettable 8 (931) 217-07-06
In order to order a cake with home delivery, you just need to select the cake you like from the catalog on the website and leave a request, then our manager will contact you to discuss the details.

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90,000 What happened to the first fashion bloggers: Bryanboy, Tavi Gevinson, Amy Song, Leandra Medin, Chiara Ferragni, Sonya Esman, Sofia Eliseeva, Maria Kolosova?

The era of fashion blogging began 18 years ago. The pioneers managed to survive incredible ups, quarreled with gloss editors, make a huge contribution to the industry, beat the path for new influencers and burn out. Here’s how it happened.

In 1999, three blog hosting companies emerged almost simultaneously – Xanga, Blogger and LiveJournal. Xanga was originally conceived as a book and album review site, while Blogger and LiveJournal were designed as platforms for personal diaries. In 2003, Blogger was acquired by Google, adding the ability to post photos and removing paid services. Approximately from this moment, it is customary to count the era of fashion blogging.

Who started it all?

One of the first fashion blogs is considered to be Patricia Handschigel’s StyleDiary diary. She does not say which platform she chose for her site in 2004, but does mention that the site’s design looked “ugly.” However, this did not stop Patricia from publishing her purchases and outfits, attracting new subscribers.

Three years later, in 2007, Handschigel sold her website to a Pinterest-like site, StyleHive.The deal price was not disclosed, but after that Patricia stopped blogging and plunged headlong into the world of startups – for example, she created a multifunctional company “9”, which deals with everything at once: produces “different things for media, entertainment, Internet and retail”, and also launched Condiment, a website that brings print magazines to the Internet. This is the last thing that is known about Patricia – since 2015 there is practically no mention of her on the Internet .

Initially, only those who were somehow connected with this world dared to illuminate the world of fashion in a new way: freelance illustrator Louis Vuitton Garanz Dore, who launched her blog Garance Dore in 2007; set designer Gary Card, who actively described the ins and outs of the fashion world, who later had the honor to paint Lady Gaga’s guitar and receive orders from glossy magazines on an ongoing basis; ex-owner of a showroom in New York, Scott Schuman, who later became a popular street style photographer and author of The Sartorialist; Columnist of Cosmopolitan and Glamor Joanna Goddard, who gained popularity thanks to the colorful description of her everyday life (and what she spends them in) and launched her media after a while.

Bloggers like stars

Soon, enthusiasts joined the people from the industry, who just wanted to dilute everyday life with a passion for fashion.

Could Brian Yambao, a website developer in Manila, have thought that one day one of the Marc Jacobs bags would be named after him and that he would occasionally be tweeted from Stefano Gabbana?

This all happened in four years of blogging by Bryanboy.Brian’s signature gesture – a feigned wave of a hand holding a branded bag – became as iconic for the late 2000s as McQueen’s bumpers were for the mid-90s.

Left Brian, right Fendi F / W advertising campaign 2006

In his blog, Brian not only showed off outfits, discussed the latest shows, shared intimate things (for example, he told how he fell in love with a guy at the age of 12, and also published his negative HIV test result), but also approved a new blogging genre – share purchases and comment on them as if you are trying to sell things to the viewer.He also set the bar below which brands wanting to make friends with a blogger could not go down: international flights, payment for appearing at an event, expensive gifts and much more, which is usually listed in a celebrity rider. In 2011, Brian signed with CAA, an agency that still hosts popular bloggers and stars around the world.

Bryanboy at Marc Jacobs Fall 2009

© Billy Farrell / Patrick McMullan via Getty Images

In 2010, Vogue magazine named Brian one of nine bloggers who can get the “global industry to sit down and take notice.”And when he admitted to New York that made $ 100,000 in 2010 in the year , there was a scandal. Publications one after another put this figure in the headline, provoking readers to bewildered – how does a person who was considered nobody yesterday earns more today than a fashionable gloss editor? Meanwhile, it was this news that gave birth to a second generation of authors who treat blogging no longer as entertainment, but as a real source of wealth. But more on that later.

Now all links leading to Brian’s blog are redirected to his instagram – there he publishes not only footage from his life, but also cuts from tiktok, where he already has more than a million subscribers.BoF even wrote an article, “How the First Wave Influencer Became the Favorite of Z’s Worship.” Brian still uses old tricks for his content: he comes up with an image, a new catchphrase – now it’s “This day was the worst”, and lashes out at brands for copying his corporate tiktok style.

Tavi Gevinson

11-year-old Tavi Gevinson, who, despite her age, was no worse than Suzy Menkes, made a big splash.Her blog Style Rookie was gaining more and more followers every month: minimalistically designed posts, photographs either shot on a polaroid or processed on third-party sites (then only a few people used similar techniques), links to sources – it seemed as if Tavi had a well-prepared professional sense of an adult. However, no matter how much they talk about the presence of a mentor, Tavi’s only assistant was her father, who helped the girl move between shows and communicate with brands.

Style Rookie brought a lot of benefits to the young blogger: at the age of 13 she wrote columns in Harper’s Bazaar, Style.com, POP, then she became Rodarte’s muse, at 14 The New Yorker devoted a whole material to her, and at 15 she launched her own publication Rookie. Teamed up with renowned journalist Jane Pratt, they discussed teenage issues, politics, fashion, pop culture; sometimes stars such as Charli XCX, Grimes, Solange, Ariana Grande and many others were involved in writing articles. In 2018, the magazine was closed due to financial problems.

In parallel with her blogging career, Tavi was building an acting career. Since 2010, she has appeared in six TV series and five films – the most famous project can be called “Scream Queens”. Now the ex-blogger is filming the relaunched “Gossip Girl”.

Tavi Gevinson

The period from 2007 to 2010 was truly a landmark for fashion blogging.It was at this time that Jenny Jacob, the creator of the blog The Coveted, founded the Independent Fashion Bloggers community of fashion bloggers – a kind of “trade union” that by 2015 had 30,000 active users. The resource helped bloggers get to know the industry better, ask questions of interest, and also negotiate collaborations with each other . The site is still up and running and is a mixture of lifestyle publication and educational content for creating a fashion blog.

At the same time, the blogs Song of Style by Amy Song, Jask & Jil by street-style prodigy Tommy Ton, and Fashion Toast by Rumi Neely appeared.Among all , only Amy retained the same vector – even in 2020 she continues to blog, share ideas for images and talk about her carefree life. Suzanne Lau, who was only a year ahead of the trio, started Style Bubble in 2006, and in 2008 she was listed as the web editor of Dazed Digital. The girl left this position in 2010, because, due to 12-hour work, she had to give up profitable advertising projects. However, Suzie’s articles soon began to reappear on Dazed and in other authoritative publications – for example, recently The Guardian published Suzanne’s article about the impact of Covid-19 on the fashion industry.

Tommy Ton, a photographer who has filled Style.com over the years, suddenly became a designer. Judging by the fact that both Amy Song and Rumi Neely launched their clothing lines, he went on the beaten track of the first wave of influencers.

Blogging is no longer a hobby, but a serious job

After the world was finally convinced that bloggers are not only an integral part of the information field, but also a rather attractive source of income, not just authors, but real media managers began to appear in the blogosphere.Leandra Medin and Chiara Ferragni are the brightest representatives of bloggers of the early 10s. Leandra, then a student and a resident of Manhattan, on her page combined everything you need to quickly grow subscribers: extraordinary style, distinctive self-irony and access to luxury clothing. After just three years, she repurposed the blog into a real media outlet with employees and interns – Man Repeller. In parallel with this, the blogger attended fashion shows, starred for magazines, wrote a book and shared her personal life on Instagram.

By the way, the presence of Instagram is another difference from bloggers who started before 2010. The new generation had such a phenomenon as cross-platform, which they used successfully. And the blogging platform Blogger itself has changed significantly: the design of the blog, post, comments, uploading photos and much more has been simplified.

The only thing that has not changed is the condescending and in some places downright contemptuous attitude of the major publications . As soon as the feeling of novelty subsided, magazines began to allow themselves caustic comments towards bloggers, and authoritative media did not skimp on columns about the decline of the era of influencers.For example, Vogue, represented by Sally Singer and Sarah Mover, called bloggers posing for street style photographers “pathetic”, “sad” and advised them to “change jobs,” and The New York Times article “Fashion Circus” by Susie Menkes went into the annals. Analyzing every movement of bloggers during fashion week, she left no stone unturned from them. Of course, such an opus could not remain without reaction – Leandra Medine devoted an entire article on Man Repeller, explaining that there is nothing wrong with being a blogger. It is now impossible to read her answer – after several attempts to whitewash the reputation of the site, which was accused of lack of inclusivity, it closed.

Chiara and Valentina Ferragni during Paris Fashion Week, September 2018

© Matthew Sperzel / Getty Images

In July 2012, Medine told Business of Fashion, “ I may be better monetizing than my site.” There should be no doubt about this, because the numbers speak for themselves: in 2012, Medine’s earnings consisted mostly of funds from participation in collaborations.She has designed tops for Superga, slippers for Del Toro and jewelery for Dannijo.

Italian blogger Chiara Ferragni in just three years of existence of the blog The Blonde Salad managed to reach 12 million views per month, release a book and launch her own clothing brand. In 2013, she launched her own clothing brand, which is now sold on virtually every major online marketplace, including Farfetch. In 2015, the Spanish Vogue put the blogger on the cover, and in 2017 Forbes gave her first place in the “Top Influencer” nomination. Chiara initially aimed at the luxury segment, even when no one believed that bloggers could sell more than make-up masterclasses.

In 2018, the Evian brand launched a collaboration with a blogger, and a wave of criticism hit Chiara: people wondered how water could cost 8 euros when every 10th person in the world does not have access to it. However, when the brand launched similar campaigns with Jean-Paul Gaultier, Alexander Van, Elie Saab and other fashion figures, no one paid attention to this fact.

It is naive to say that Chiara’s success came to her only due to her ability to dress. From the very beginning, she was helped by her now ex-boyfriend, marketer Riccardo Pozzoli. “Back then, bloggers were considered ordinary enthusiasts who had nothing to do with the fashion world, and I began to build connections. I wrote to fashion houses, their marketers and as a result of communication I realized that they did not have enough people who would attend events, post photos and share their experiences in a more personal way than journalists did.So I started hiring people and building a team that led clients like an agency – getting a brief, creating an editorial plan, producing content, and blogging it all. We did everything very professionally from the very beginning, ”Pozzoli said in an interview with CEO Today. He outlined a whole strategy for entering the luxury segment: the blogger and her agent deliberately refused money projects that did not correspond to Chiara’s image, and sometimes worked for free with large advertisers in order to have a presentable portfolio in the future.

By the way, Ferragni succeeded: the Dior wedding dress, in which Chiara married the rapper Fedez in 2018, overtook Meghan Markle’s wedding dress in terms of media involvement. According to analysts, this wedding helped Dior save about $ 5.2 million in online advertising.

What happened in Russia?

Sonya Esman started her Youtube channel in 2009, and at first it was an English-language blog – there she told how to become an actor.The girl switched to Russian in 2011, her first videos were devoted to makeup lessons. Few people know that before the video blog, Sonya started a printed one – Class is Internal, where she talked about life and shared looks, which she also posted on the then popular LookBook.com platform.

According to Alina Muravyova, administrator of the official fan page on the VKontakte social network, Sonya attracted her subscribers due to her “worldview, content and the fact that she is a Russian Canadian.”At some point Esman occupied three niches in demand in the Russian advertising segment at once – fashion, beauty and lifestyle. Her portfolio includes a contract with Dior, cooperation with Victoria’s Secret, I Am Studios, Pinko, Furla and many other brands, she walked the catwalk at the Zadig & Voltaire show, tried herself in films – for example, she can be seen in one of the episodes TV series “Force Majeure” and in the background in the movie “Cruel Intentions” (2011), and also starred in Hayley Kiyoko’s music video for the song “Cliffs Edge”, but her main passion has always been modeling. Unlike her foreign colleagues, Sonya never launched her own clothing brand or published a single book. Now Sonya has almost completely switched to the English-speaking audience – the exception is her Russian-speaking Youtube, where she still exposes videos in the genre of a lifestyle blog; the girl continues to work as a model and do advertising integrations on her instagram. Now the fan group, as Muravyova says, is practically not conducted: “There is no such asset as a year or two ago.”

At the end of May 2020, the video “Dream Profession – Influencer” will be released on the Nadezhda Strelets channel. The guests are popular fashion bloggers who talk about style and fashion on Instagram and YouTube. Among those invited is one of the old-timers of this sphere – Sofia Eliseeva. Starting in December 2010, she kept a Sophie’s Avenue diary in the spirit of modern telegram channels: she published not only images, but also industry news, analyzed new collections and collaborations.

Daria Kunilovskaya, Evgeniya Appleboom and Sophie Eliseeva at the runway show at Vogue Fashion Dubai, Fall 2014

© Luca Teuchmann / Getty Images for Vogue & The Dubai Mall

The video raises a topic that we have already discussed above – the confrontation between fashion bloggers and editors.Sophie states that, despite the fact that it has been a long time, nothing has changed in the industry. Editors still look down on bloggers. Maria Kolosova, better known as the author of the blog @kyklamasha, agrees with her. “I could write a book about the confrontation between fashion bloggers and editors. When my blog was at the peak of popularity, I was just moving from SNC to Harper’s Bazaar (Maria worked as a fashion editor. – Approx. Ed. ), blogging was considered a kind of conceit, sticking out myself.There was a lot of ridicule, irony, some even turned away during Fashion Weeks in Milan and Paris. I experienced this cold bullying for a long time, but in the end I did the right thing by betting on myself. ”

Maria, according to her, was one of the first who started a fashion blog in Russia. “Sixth or seventh for sure,” she comments. Gary Pepper’s blog Nicole Warne is the inspiration for her blog and photography format. Her ex-boyfriend, photographer Stas Alekseev helped her to meet the high level.“I told him: let’s make such a blog so that photos could appear in any editorial, in any language of the world. I think we did it. ”

However, the very first fashion blog in Russia was started by Daria Kunilovskaya. Now she is writing a book, working on her own film project, working as a stylist and image maker, including for male politicians and businessmen. Her Fashion-Daily appeared in early 2009 on the LiveJournal platform. Many wrote that she is the only blogger who really understands fashion.According to Kunilovskaya, her knowledge was formed from a large number of books and American and British magazines read, paid subscription to WWD and courses at the Marangoni Institute of Design and Art; later she managed to get to know the industry representatives themselves, and she took news directly from insiders. Kunilovskaya still considers herself a blogger, but now she is not ready to concentrate only on this activity. “Again, I will start writing a lot and thoughtfully a little later, when the wave of demand for longreads, which has long appeared in the West, reaches our market,” she stressed.

Almost none of the above heroes have blogs.

Maria Kolosova, who has completely switched to Instagram, says: “I realized that blogging in the format that the majority wants to consume, I got bored, so I chose something more compact and comfortable.” Those who have found the strength to continue to lead a public lifestyle are trying new formats and social networks, but most are relieved to explore other aspects of life that are far from blogging .

Topic details

Tired of beige bows? These bloggers will show you how to wear colorful clothes

Tired of beige bows? These bloggers will show you how to wear colorful clothes.

90,000 Potatoes with mushrooms in cream – Delicious at home! ❤ – Simple recipes

Potatoes with mushrooms in cream

Ingredients:

About 8 medium sized potatoes,
400 gr of mushrooms (champignons),
4 cloves of garlic
a small bunch of parsley
4-5 tablespoons of vegetable or olive oil
salt and ground black pepper,
300 ml heavy cream.Preparation:

1. Preheat the oven to 200 degrees. We clean and wash the potatoes, then cut them into thin slices (2-3 mm). We wash the potatoes well from starch and leave to drain.
2. Meanwhile, chop the mushrooms.
3. Heat the oil in a heavy-bottomed skillet over medium heat. Lay out the potatoes, stir with a wooden spoon, so that all the slices are covered with oil, add salt and pepper.
4. Continue stirring until you see how the potato slices become sticky.because potatoes begin to secrete starch. At the same time we heat the pan for mushrooms, add 1 tbsp. olive oil, spread the mushrooms, salt
5. As soon as the potato slices become sticky, add the garlic and pour in the cream, just enough to completely cover the potato slices, but not more, just the taste will be less greasy, but still rich and creamy.
6. Reduce heat and cook potatoes for about five minutes, until the cream thickens a little. Remove the ready-made mushrooms from the heat.
7.Chop the parsley finely. We remove the pan with potatoes from the heat and check the taste of the spices. At this point, you can add salt or pepper if the amount seems insufficient. Stir in mushrooms and parsley into the dish.
8. Move everything together into a baking dish. Bake in the oven for 20-30 minutes. Everything! The dish is ready!

Recipe author – Lana Roux

Potatoes with mushrooms in cream

Ingredients:

About 8 medium sized potatoes,
400 gr of mushrooms (champignons),
4 cloves of garlic
a small bunch of parsley
4-5 tablespoons of vegetable or olive oil
salt and ground black pepper,
thirty…

Potatoes with mushrooms in cream

Ingredients:

About 8 medium sized potatoes,
400 gr of mushrooms (champignons),
4 cloves of garlic
a small bunch of parsley
4-5 tablespoons of vegetable or olive oil
salt and ground black pepper,
30 …

Potatoes with mushrooms in cream

Ingredients:

About 8 medium sized potatoes,
400 gr of mushrooms (champignons),
4 cloves of garlic
a small bunch of parsley
4-5 tablespoons of vegetable or olive oil
salt and ground black pepper,
thirty…

Potatoes with mushrooms in cream

Ingredients:

About 8 medium sized potatoes,
400 gr of mushrooms (champignons),
4 cloves of garlic
a small bunch of parsley
4-5 tablespoons of vegetable or olive oil
salt and ground black pepper,
30 …

Potatoes with mushrooms in cream

Ingredients:

About 8 medium sized potatoes,
400 gr of mushrooms (champignons),
4 cloves of garlic
a small bunch of parsley
4-5 tablespoons of vegetable or olive oil
salt and ground black pepper,
thirty…

Potatoes with mushrooms in cream

Ingredients:

About 8 medium sized potatoes,
400 gr of mushrooms (champignons),
4 cloves of garlic
a small bunch of parsley
4-5 tablespoons of vegetable or olive oil
salt and ground black pepper,
30 …

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Lana-style Chocolate Cake | Spice Dad

https://www.copymethat.com/r/eucwlDivB/lana-style-chocolate-cake/

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eucwlDivB

Lana-style Chocolate Cake




  • 350 ml canola oil



  • 1 1/2 cups raw sugar



  • 1 can of evaporated milk



  • 4 large eggs, lightly beaten



  • 2 cups plain flour



  • 1 cup cocoa powder



  • 1 teaspoon baking powder



  • 1 teaspoon bicarbonate soda



  • 1 1/2 teaspoon of vanilla essence







  • 1 can of sweetened condensed milk



  • 1 teaspoon vanilla essence



  • 1/2 cup canola oil



  • 1/2 cup cocoa powder, sifted



  • 1/2 teaspoon salt



Directions at cookiefleur.wordpress.com

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90,000 Recipe for one, two, three chocolate cake

One, two, three chocolate cake is the tastiest and easiest cake you have ever seen. It is called “At one, two, three” because to prepare it you need to do only three things: mix dry ingredients, then add liquid ingredients to them, pour everything into a mold and send to bake. I found this recipe on the Internet a long time ago, but I forgot to share everything. But it so happened that with this cake I won one culinary competition.Suddenly, the recipe made a splash. I am sure that you will also like the amazing taste of this cake. After baking, the cake can be served immediately, or you can cut it into cakes, soak, grease with any cream, layer the cakes with fruit, and so on. The biscuit itself is very moist and does not require impregnation. But I, while preparing this cake, always soak it with different impregnation options – not for juiciness, but, rather, for an additional play of taste. I really like the orange juice impregnation, because orange and chocolate are a very successful combination.I use a cream based on condensed milk and butter. You can make sour cream or custard, either way, the result will be great.

Ingredients

To make the “One, two, three” chocolate cake we need:

300 g sugar;

280 g milk;

250 g flour;

60 g of vegetable oil;

60 g butter;

55 g cocoa;

2 eggs;

1 st. l. vinegar 9%;

1 h.l. (no slide) salt;

1.5 tsp soda;

10 g vanilla sugar.

Cooking steps

Everything is done very simply. Combine all dry ingredients in a bowl: sugar, flour, cocoa, salt, soda and vanilla sugar, mix slightly.

Add vegetable oil, milk, eggs, melted cooled butter to the dry ingredients. Mix the whole mass with a spoon or a whisk. We do not interfere for long – they brought it to homogeneity and left.

At the very end, when our oven is heated to 180 degrees, add vinegar to the dough and mix quickly.We immediately pour the dough into a greased mold (I have a mold with a diameter of 22 cm) and send it to the oven. If the form is larger or smaller than mine, then the cake will be lower or higher, respectively, then the baking time in the oven must be increased or decreased. My cake was baked for 40 minutes. Do not forget that the cake can “grow” two or even three times.

We take out the finished biscuit and cool it. Then we serve to the table or show imagination and soak, grease with cream, sandwich with fruit, and so on.Chocolate cake “On one, two, three” turns out to be unusually tasty. Try it!

Bon appetit!

Read “And the taste of darkness on the lips” – Yezhova Lana – Page 1

Chapter 1

Chocolate stranger

– B-witch! – stammering, the owner of the hotel “Slava Latoria” accused and let go of my hands to shake off the pieces of chocolate cake from his head.

I immediately jumped off the table and pulled up my skirt.

The crumbling dessert hit me too, but I didn’t worry – I’d rather be dirty because of the chocolate cream than from the touch of an overripe ladies’ man.

– You’re fired, Viola! – Mr. Chister hissed, dazedly examining the mess, which turned into a five-tiered cake, prepared, among other things, for his tomorrow’s wedding. – Fired and you won’t find a job in Quarten! I’ll take care!

“Take better care to keep your hands to yourself,” I said sarcastically.

As if by chance she took a crystal jug from the table, arming herself. Someone else’s passion fell under the pressure of sand cakes and air cream, but you never know …

Previously, Chistar allowed himself only oily glances on the sly, but on the night before the wedding he broke off, frightened by the marriage collar and the inability to even look at the girls – the bride was reputed to be extremely jealous and irascible.

– Get out of my hotel, Viola! And get out of the city!

“I wanted to leave anyway,” I said calmly. – And I’ll stay in the capital – “Quarten’s Lights” have been invited for a long time.

– They will stop when they find out that you are a thief! – Chistar gritted his teeth when he heard that I was enticed by competitors.

– I will have to answer for slander, and I will not be silent about harassment.

– Who will believe you? Who am I and who are you? – the employer, now the former, jumped up.

Wrinkling his nose with disgust, he tried to clean pistachio trousers and camisole with household charms.

And I could not resist the dirty trick: I vindictively whispered a short prank spell designed to fix the greasy spots. Now even an expert won’t save a smart suit. Petty, I know, but how nice!

– I am a young successful culinary magician, you … – I gave the red-cheeked, overweight man a condescending glance. – You are a bankrupt loser forced to marry an older wallet.

– You … Yes, you … fat woman! “Reddening even more, Chister tried to insult my attractively curvy forms.- Nobody will believe you!

I smiled recklessly:

– Shall we check? Let’s start with the future Mrs Chistar and see how long she stays in this status!

The man’s eyes were bloodshot.

– Get out, Viola! Or I am not responsible for myself!

– My salary for two weeks – and I’m leaving.

“It will cover your hotel stay and your destroyed cake,” Chister grinned, in which greed overcame caution. – Take your things before I change my mind and get out!

Not listening to my angry objections, he flew out of the kitchen like a cork from a bottle of sparkling wine.

My knees buckled, I plopped down on the nearest stool. The jug that had served as my weapon sank to the floor.

That’s all. The hard-to-build career collapsed. And all my kindness! Had I not let the helpers go home today, Chistar would not have pounced on the demand to become his mistress. But no, I sent people away, deciding to finish the chocolate patterns myself. Gradually finished … a real sweet masterpiece on the floor.

So, stop grieving, there is no time for that. I pack my things and leave with my head held high.

Two years ago, getting a job as a culinary magician in a hotel, I was glad that there was no need to rent an apartment – I was given a small room on the first floor. Now I regretted it very much: having lost my job, I have to look for housing. And all this in the summer season, when the capital is overflowing with guests who come to the royal wedding.

Eh, this night I will definitely have to be pushed around …

They say that everyday people, the weakest in the hierarchy of magicians, are deprived of the grace of the gods. They are wrong! On the contrary, we were blessed: we quietly do what we love and never risk our lives.And we also know how to get together in five minutes, which is much cooler than some energy balls!

Things themselves fit into a bottomless red suitcase, I could only manage them silently.

Making sure I hadn’t forgotten anything, I pulled out a second black suitcase from under the bed and went to the kitchen. If Chistar thinks I’ll run away crying, not seeing the way, he’s wrong. I will leave, but I will not leave anything of my own here.

The first to go down to the bottom of the suitcase was the certificate of honor of the best Quartet pastry chef of the year – Viola June, which fell from the wall.

A snap of your fingers – and the cooking set storage drawers opened with a jolly jingle. Knives and strainers, mortars and hammers, measuring glasses and ultra-precise scales, pastry bags and nozzles, molds and spatulas, brushes and spatulas, spices and edible dyes – everything deftly jumped into place in a huge suitcase. The tools for creating sweet masterpieces belonged to me, and I will not leave them here.

Closing the suitcase, she habitually touched the pendant on her chest. A miniature rolling pin made of platinum with rubies on the handles reminded me that I had forgotten to pick up her large product.

But this is a song, not a rolling pin! Enchanted for everlasting use. Doesn’t it happen? Oh, how it happens if it was not the master artifactor who made it, but his students. My sister told me about her, and she had a chance to participate in the creation of such a grandiose thing. According to her, none of the “creators” ever remembered what and how they did, but a piece of ordinary beech suddenly found the fortress of steel and began to reflect hostile spells like a shield. They did not have time to explore it – the master took it to the organizers of the competition “The best pastry chef of the Quarten.”

To return the rolling pin for research, my sister forced me to apply for participation. And I won the competition, grabbing not only a symbolic prize, but also an impressive amount. And she also gained fame in certain circles and an offer to work in “Slava Latoria”. Chistar seemed to me a sweet, good-natured gentleman at an age when they no longer look at girlish charms. It should have been so wrong!

It is sad and bitter to say goodbye to the spacious, light kitchen – two wonderful and calm years, I have spent here and could have worked further if it were not for the fools: one preoccupied, the other too kind.

Okay, what grieve over spilled milk! One door has slammed, it’s time to look for the next one, which will open more hospitable.

And I left, leaving a small present for the employer.

As always, the hotel security released me without any problem. Rolling out two lungs through the front door thanks to the magic of the suitcase, I breathed in the hot summer air. So, now I will reach the end of the street and catch a cab, in which I will go to my sister. The younger one will not leave the older one in trouble, the main thing is that she herself is not there now, she is still that target for jokes of fate.

Fur! .. Tickling its black and yellow wings on my cheek, a honey hawk swept past. A moment later, a furkane was heard from the right. Oh yes they are following me!

I quickened my pace, hoping to break away from the insects that had mistaken me for ripe sweet fruit.

Wait a minute … and I am sweet as a fruit!

Having thrown off the cook’s uniform, I remained in the blouse and skirt that were under it. And also hair! I didn’t wash them.

Having touched the hair gathered in a tight, neat bun, I groaned as I felt the dried chocolate cream crumbling.

I swear on the winning rolling pin, for a long time I have not been in a situation more stupid than this one! Gathered in a few minutes, took revenge on the former employer, but forgot to tidy up? Oh yeah, that doesn’t happen to me sometimes.

Stopping in the middle of an empty street filled with the golden light of the magfons, I laughed softly. The tension eased, the world around him regained its colors. Even if you have lost your job, a roof over your head and are all covered in a sticky cake, life is wonderful. Beautiful, if only because you are alive, healthy and free.

Soon the furry pursuers reminded of themselves, and, running away, I turned to a lonely bench to put myself in order there.

It took a lot of effort to smelt two hundred patterns of white and dark chocolate, and then quickly collect and revenge. It remained in reserve on the bottom, in case of an emergency, so you will have to refuse from magical cleansing.

Neschata, koito mislim for Bulgarian, but not sa! Ayryant, chalgata and more

How patriotic from tov da hapnesh edna topla banichka with ayryan? Ami, somehow it turns out to be enough.Much from your love or typical “Bulgarian” phenomena have in fact entered a foreign land. This nyakoi from tyah:

Banichkata s Ayryan

Nai-emblematicchnoto balgarsko duo (trail of Andrea and Cobrat) – banichkata with Ayryans, all two from … Close Iztok. It is difficult even where the banitsata has been exactly congregated, but the “Rodnina” is byurekt, but the fat has been reported when the Ottoman Empire is being flooded.

Vision osche: Hello navitsi, koito do not harm! Spray gi vednaga!

Chalgata

Chalgata is a true multi-Balkan phenomenon: rhythmite is (obviously) sa-oriental, but nay-close ѝ a relative of the srbskiyat turbo folk, came to Yugoslavia for a time.In tozi ed on misli: inspired by “Aideee!”

Zheltyte paveta

Blossom in protection the streets are emblematic for the center on Sofia, but little chorus know the truth behind their occurrence. There are many legends on the story of the paveta predizvikva – kato tazi, why didn’t get married from Vien, I didn’t look for it, I didn’t look for it, there’s only one thing that’s confirmed with a signature, that’s made in Ungaria.

“Bansky on the laleta”

Kultuvata childish melody in essence on a song on Brian Hyland from the 70s – “Itsy Bitsy Teeme Meeme”.

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