Vegan Chocolate Cake

Every year for the last five years I´ve been making a cake for a fantastic group of people who created an association and a shelter for dogs and cats name UPPA.

For some of those years, some members of this group were vegans and it was my challenge to find a good, great-tasting recipe with great consistency to hold the fondant decorations and totally vegan. And I found it, and have used it for the last five years with great feedback from the client and using a variety of filling for flavor twists.

I want to share this recipe with you today, and I have a picture to show you how this cake rises and how fluffy and moist it is.



  • 3 cups of flour
  • 1 cup and a half of sugar
  • 1/2 cup of good quality dark cocoa powder
  • 3/4 cup of sunflower oil
  • 2 cups of water
  • 1 teaspoon of salt
  • 2 teaspoons of vinegar
  • 2 teaspoons of cinnamon
  • 2 teaspoons of sodium bicarbonate


The great thing about this recipe is that you can mix it all by hand or in a blender, just add all the wet ingredients first and then the dry ones. In order to make the cake rise, I mix in a separate cup the vinegar and the bicarbonate until it stops bubbling, then add it to the cake mix at the end.

I use many kinds of fillings but to keep it to the vegan vibe, add a good homemade fruit jam and it will be delicious.

And to finish, I leave you with the cake I made this year for UPPA and the link to their page.

Hope you like it.



UPPA webpage:

Facebook page:


Pumpkin Cake Recipe

Hi everyone and


I personally have a lot to be thankful for, but today for me I´ll celebrate thanksgiving by GIVING!

I am giving you all my Pumpkin Cake recipe, the one everyone comes back to, my signature recipe that everybody loves.Gelatinas (4)

It is quite easy to make, over the year my only addition to it has been the way I beat the eggs to make them fluffy and if you feel adventurous to use spices in order to make it a ” spice pumpkin cake”


4 eggs

2 cups of sugar

2 cups of flour

1 cup of pumpkin puree

1 cup of oil

1 tablespoon of cinnamon

1 teaspoon of baking soda

1 teaspoon of salt

The first thing is to sift together the flour, cinnamon, baking soda, and salt.

Beat the eggs ( white an yolks) for a minute until light and fluffy, then add the sugar little by little.

After achieving a creamy texture, add the oil alternated with the flour mixture. Only at the end add the pumpkin puree, it must be at room temperature and with the least amount of water possible.

Bake it in the oven for about 35 minutes at 180º Celcius ( could be more time depending on the oven)Gelatinas (5)

The cake is very light and I love to fill it with either chocolate ganache, swiss meringue buttercream or cream cheese frosting.

Have a great holiday and be thankful!

Happy Thanksgiving



Santa Claus Pictorial ( EN)

Hi everyone, I wish to share with you this simple pictorial I made on ” How to model a Santa Claus figure”

This one is made out of polymer clay and not sugar paste or fondant, but the principle is the same and can be applied to both.

Hope you like it!


1.) Model the face of Santa using white, skin color, pink and black and a round cutter. Pai Natal (1)






2.)Usingtheredpolymerclay, model the body. Twist together some white and green for the bottom of the dress and sleeves.Pai Natal(2)






3.) Make some buttons and a scarf, and finally model the hat. Don´t forget the shoes!

Pai Natal (3)








It looks very cute!Pai Natal (4)


Happy Halloween!(EN)

Why do I like Halloween so much?.

In ancient pagan traditions, Halloween, ” All Hallows Eve” or as it is known in the Wiccan religion ” Samhain” is the day all the veils between worlds are lifted and the beyond, the other side is closer to us.

It is the day to celebrate those who are no longer between us, the ones that departed to the afterlife and we miss so much and to be in contact with higher spirits. This is the main reason why I love this celebration. Besides, there is the fact of the costumes that I absolutely love.

The spooky part was our human way to cope with the beyond or the unknow.

I will not get into religious arguments, but I have to confess to being fun of the goth, dark, and unknown, not the scary movies field with blood.

So, to celebrate this Halloween week, I wish to share with you some of my latest and previous work. Spooky, sweet and fun.

Have fun this Halloween, eat lots of sweets, and be whoever you want to be!

Have a  spooky and sweet week.





Halloween Cake Topper-Black Flower Eye Video

How to model a cake topper for your Halloween Cakes? here you have this simple but spooky option.

Check out my latest video for my YouTube channel, ” Black Flower Eye” and learn to model this topper using sugar paste!

Hope you like it!

Please comment, like, share and subscribe!



Chocolate Ganache (PT/EN)

Chocolate Ganache is a simple chocolate cream made out of heavy cream and chocolate, it can be used for filling and covering a cake. Depending on the ratio of the ingredients it can be good for piping aswell.

O Ganache de chocolate é uma simples crema elaborada com natas e chocolate , pode ser usado como recheio ou para cobrir um bolo. Tendo em conta a proporção dos ingredientes pode ficar mais liquido.

Here is my simple but always a good recipe for chocolate ganache. I use it mainly for covering a cake to achieve great sharp edges but also for mixing it with Swiss Meringue or American Buttercream to get a very tasty dark chocolate buttercream.

Esta é a minha simples receita para o Ganache de chocolate, eu uso o Ganache sobretudo para cobrir os bolos e obter um resultado muito liso e com arestas perfeitas, mas também gosto de o misturar com Buttercream de Merengue Suíço para um delicioso creme de manteiga de chocolate preto.

IMPORTANT: always use good quality chocolate, at least 55 %, and heavy cream, light whipping cream won´t have the same result

MUITO IMPORTANTE: usar sempre uma boa qualidade de chocolate preto, pelo menos 55% de cacau e nata com alto percentagem de gordura,  as natas light não vão ter o mesmo resultado.


200 ml of heavy cream

200 grms of chocolate cut into pieces


200 ml. de natas para culinária

200 gramas de chocolate cortado aos bocados20190919_112211


Cut the pieces os chocolate and place them on a glass bowl

Cortar os pedaços de chocolate dentro de um pyrex de vidro


Heat the cream without letting  it boil

Aquecer as natas ( sem deixar ferver)

Once the cream is hot, pour the heated cream into the chocolate

Deitar as natas quentes no recipiente com o chocolate em pedaços.

Cover the bowl and let it rest for 2-4 minutes before mixing it.

Cobrir o pyrex e deixar repousar por uns 2-4 minutos antes de misturar.

Stir together the cream and the chocolate, at the beginning it will look like the ingredients are not mixing well, but keep going until the final result is a glossy chocolate cream

Misturar os ingredientes, no principio vai parecer que não esta a ficar bem misturado, mas ao insistir vão obter um creme suave e brilhante de chocolate.

A good chocolate Ganache can be the base for a lot of recipes and a great looking cake, once you learn how to do it it will be a before and after of your baking skills.

Um bom Ganache de chocolate pode se a base de muitas receitas e a diferencia entre um bolo e um bolo fantástico, aprender a fazer o Ganache é um antes e um depois na cozinha.

Hope you like it and have found this post interesting, if so, please comment, share, like and subscribe!

Espero tenham gostado deste post e não se esqueçam de comentar, partilhar, gostar e subscrever!

Love/ Beijinhos



Novo Video!…How to model a hand using sugar paste. (PT/EN)

Aqui esta mais um vídeo no meu canal de YouTube, como modelar um mãozinha usando pasta de açúcar. Espero que gostem!

Hi everyone!

Here is a new video for my YouTube channel where I show you how to model a little hand using sugar paste. I made this video for the modeling of the little angle of my Godson´s Christening Cake.

How to model a hand using sugar paste.

Hope you like it!

Remember to comment, like, share and subscribe!




How to make a Lady Bug´s Mask Cake Topper.

I present to you a new free video tutorial on my YouTube channel.

I had the chance to make a LadyBug cake last month and the client wanted to have LadyBug´s mask so I decided to make it from scratch in order to fit the cake and it came out so good, that it became a video tutorial.

Here it is, specially made for you!

Hope you like it.

and remember to comment, like, share and subscribe!



So, What is it that you do?



Don´t know how many times people have asked me this.

Immediately after you meet them or even if they have known you for a while. Even family that asks you with that face of not having a  clue and say:  What is it that you really do?

Has this happened to you?

And, of course, you want to network and spread the word about your job, but for me especially it is a dreaded question.

I can´t say: ” I am a lawyer” or ” I am a doctor“, or “ I am an accountant”, you know, jobs that everyone knows what they are and will be happy with a simple answer to their question, but nop….because I am so many things at the same time.

Wait, I don´t want to sound like an almighty feminist ” women power” advocate, or as an ” I can do everything at the same time ” type of person, NO!

Yes, I am a cake designer ( I have said before I don´t like to use this title), a gelatine artist, I model figures and cake toppers with sugar paste, I am a teacher…

It is really because I DO SO MUCH AT THE SAME TIME and all my jobs are equally important to me.

Do you do a lot as well? Can you relate to this?


Facebook asked me the other day to present my team of all the people who make this online school possible, you know, to promote my new page with posts for my audience.

I just laughed!

Because it is just me! I AM ALL MY TEAM!

Funny, maybe I am a little OCD, or maybe very independent, or maybe it is because is MY DREAM, MY BABY and as a proud Mom, I like to be part of all the process. I can be very stubborn, and control freak but I have to confess that I enjoy it.

I only wish that a day had more hours, that is all!

So, here is the thing, my Online School might not be the most technologically advanced online school, but everything is made by ME!
From the curriculum and planning of the courses, making the cakes, gelatines, and cupcakes, to recording and editing videos, adding sound and music to videos, to uploading everything into the platform, follow up with my students and working on a social media marketing strategy, everything is ME!

So here I am, the “TEAM” behind everything in ” The Art Cake Experience School”. Making sure everything is done with LOVE, and for YOU!

So I can only ask you to join me, yes ME!, not just my online school, but share this path with me.

I by any chance you would like to know more about me…


 in any of my online courses and for sure you´ll become more than a student for me,

you ´ll become my friend.

Have a great day and an excellent week!

Please comment, like, share and subscribe!

Angel Wings Cake Pops

This year I had the opportunity to be appointed the Godmother of a very special boy. The son of our dear friends, our little David is officially our Godson. ( me and my husband´s)

And, surely, being the Godmother I had to make beautiful and delicious treats for the sweet table. The theme was ” Angles” so I did a cake, gelatin, cake pops, and cookies. Everything was delicious and beautiful. 


So, here I share with you some pics of the sweet table and the link to the video from my Youtube channel, where you can see all the process on how to make these little cake pops.

Watch the video here: How To Make Angel Wings Cake Pops

I hope you like it, and don´t forget:

Like, comment, share and subscribe!