David Leslie

Just had an amazing day with Marks & Spencer's making Belgian chocolate truffles & cocktails.
A huge thank you to Tina Benson @ Team Tactics for making this happen and also to Anamari @ The Heeltap for the amazing cocktails.
An absolute pleasure working with all the participants from Marks & Spencer's they made the day really special.

Whose ready for chocolate this Easter... Only 1 week to go!

Timeline Photos

Dark Raspberry & Vanilla ripple...

David Leslie

Buy your tickets for Chocolate Truffle & Cocktail Making Workshop on OutSavvy

outsavvy.com Chocolate Truffle & Cocktail Making Workshop tickets for multiple dates. Buy your tickets instantly via the OutSavvy app for Chocolate Truffle & Cocktail Making Workshop

Had a great day with my sister on Sunday at Cake International held in Birmingham at the NEC...

Cake International | The Sugarcraft, Cake Decorating & Baking Show

Just under 2 weeks to go before we set up our first retail outlet at Cake International commencing on the 8, 9, 10 November at the NEC Birmingham where we will be the only retailer selling products from Beau that are Amazing!
Also I will be unveiling a chocolate masterpiece on the stand called "Medusa"
The chocolate truffle workshops will be running twice a day and if you have not yet purchased any tickets please do as the placements are selling quickly at a bargain price of £50 purchased at http://www.cakeinternational.co.uk/birmingham/2013/chocolate-workshops.
The make and take this year will be featuring our chocoroons... we will make them for you to take them!!
We look forward to seeing you in Birmingham...

cakeinternational.co.uk A must visit show for all cake enthusiasts, combining all the latest ideas, supplies, live competitions and demonstrations from the world of sugarcraft, cake decoration and baking.

Here is a recipe for anyone who would like to have a go at making Macarons!! would love to see everyone's photo's of these delicate creations which would be so kind to share?...

200g castor or granulated sugar
2 Egg whites
tsp cream of tartar
125g Ground almonds
100g Icing sugar

Pre-heat oven to 125 degrees. Place the sugar in a sauce pan and use enough water to cover the sugar, place on high heat and stir until the sugar dissolves then leave to boil until soft ball stage.
Place the egg whites in a mixing bowl and turn the mixer to full speed, slowly pour your sugar into the bowl and add cream of tartar whisk till cold. Divide the Italian meringue into two bowls and divide in half the dry ingredients then add colourings and fold all together. Place the paste into piping bags and pipe small disc’s with each paste. Leave to form a film which takes about 15 mins. You should be able to touch the macaroons without them sticking to your fingers. The macaroons should Bake in the oven for approximately 15-20 minutes and then set aside to cool still leaving the macaroons on the silicon mats.
Do not attempt to remove the macaroons while still hot. Yield 50 macaroons.

Happy 1st Anniversary Warren & Theodora...

Chocolate macaroon workshop where you will find different handmade macaroons which are placed together with Belgian chocolate ganache that has been infused with different flavors from fresh berries to scented lavender and my favorite crushed violets!!!

Here is a little sneaky peek at the chocolate Macaroons and the new truffles!!

belgian chocolate truffles

Here is a recipe for a Orange cake which is one of my favorites...

2 x Oranges medium in size
9 eggs
12oz (340g) caster sugar
12oz (340g) ground almonds
4oz (113g) soft plain flour
1/2 tsp baking powder

Preset the oven to 165 degrees and line a 8 inch baking ring with silicon paper(do not use parchment or greaseproof paper as the cake is very moist and will be difficult to remove)make sure the silicon paper is cut 2inches higher than the baking ring to avoid burning the top of the cake. Place the oranges in a sauce-pan and cover with water. Heat and boil then simmer the oranges for 2 hrs.
Place in a mixing bowl the eggs and sugar and whisk on high speed till the mixture has doubled in size and turned almost white in color.
Once the oranges have been cooked for 2 hrs split them in half over a bowl and remove any seeds. Place the oranges in a robo-coupe/blender and blitz to a puree. Pass the orange puree through a chinois/sieve then set aside.
Sieve the flour and baking powder together then add the ground almonds.
Remove the mixture from the mixing machine and gently fold in the orange puree then gently fold in the dry ingredients. Pour the mixture into the baking ring and place in the middle of the oven and bake for 30 minutes (do not open the oven door to check if the cake is cooked until 30 minutes has passed) then check to see if the cake is cooked.
Remove from the oven and set aside to cool.

I love having this cake layered with white Belgian chocolate & orange ganache and Tahitian vanilla cream.

CakeInternational

http://www.youtube.com/user/CakeInternational
We will be Exhibiting at Cake International Birmingham later this year. We will also have our Discover Chocolate hands on workshop and tickets are already being sold...

youtube.com Cake International -- The Sugarcraft, Cake Decorating & Baking Show is the largest show of its kind in the world, with over 70,000 people expected to attend ...

David Leslie

David Leslie Discover Chocolate & Macaroon workshop

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David Leslie

These little miniature cakes were made and decorated of sugar paste from a company called Beau Products. Their are so many different flavors and colors available. Not only do they taste amazing they smell amazing too plus the vibrant colors do not stain your hands... I love the chocolate paste too, sooooo easy to use and mould flower petals that are really thin and don't melt in your hands...

These little miniature cakes were made and decorated of sugar paste from a company called Beau Products. Their are so many different flavors and colors available. Not only do they taste amazing they smell amazing too plus the vibrant colors do not stain your hands... I love the chocolate paste too, sooooo easy to use and mould flower petals that are really thin and don't melt in your hands...

Cake International | The Sugarcraft, Cake Decorating & Baking Show

Cake International London at The Excel on the 12-14 April.
To book tickets for the hands on Belgian chocolate truffle workshops click on the following link.
http://www.cakeinternational.co.uk/london/2013/a-chocolate-experience
Look forward to seeing you at the show...

cakeinternational.co.uk A must visit show for all cake enthusiasts, combining all the latest ideas, supplies, live competitions and demonstrations from the world of sugarcraft, cake decoration and baking.

Happy Birthday Charlotje we hope you enjoyed your Chocolate Truffle Workshop...

White Chocolate Castle Cake....

1 week to go before we start the chocolate work shops!!!

well it has come to that moment in time that i can no longer hold in the suspense it's been killing me waiting for the green light these past few weeks... i feel like i'm going to burst!! Ever since opting to do a chocolate workshop for cake international 2012 We at David Leslie have been working on and organizing a truffle making chocolate workshop to be held at one of London's iconic venues with views of the heart of London's west end and the houses of Parliament we would like you to come and enjoy an Experience with chocolate at The Penthouse 1 Leicester Square. The hands on chocolate workshops will run through the next few months where you can learn to temper chocolate, make and decorate your own truffles and have a free glass of champagne on arrival. Book your tickets they are selling fast.....

I hope that everyone had a great Christmas and saw the new year in with style, Wishing you all the very best for 2013 # # #

A Bespoke Handmade 14" Pink Chocolate Rose cake...

David Leslie's cover photo

Congratulations Ricardo & Joanna wish you both the very best sharing your journey of life together...
xx

David Leslie cakes would like to let you know that we are on the move from David Leslie cakes.com to davidleslie.com
the new website is still in transformation as we speak... Have a look and let us know what you think?!!!

Belgian White Chocolate ruffled rose creation is being donated to a luxury raffle at a very special Christmas Carol Concert held at St Johns Church near Hyde park Corner raising funds for Ovarian cancer on the 6th December to purchase tickets to the event please contact :-
Leila Hermansson at Ovarian Cancer Action,
8-12 Camden High St, London, NW1 0JH.
Tel 0300 456 4700
Registered Charity No. 1109743