Born and raised in Costa Rica, my cake adventure started as a result of my interest and working in cold porcelain figurines. While searching the internet one day for porcelain ideas, I stumbled across a website showing “gumpaste” figurines. I was really amazed at what beautiful creations could be made out of sugar. This was the beginning of my 10 years of cake making. It started as a hobby at first and has since then developed into a passion of cake designing.
I am married to a Texan, and while living in Austin my husband discovered an annual cake show called “That Takes The Cake”. He persuaded me to enter the competition with one of my cake creations. This was my first public exposure and to my amazement, I won “Best of Division – Adult Advanced 2012” (picture enclosed).
We have retired and are now living full time back in my home country of Costa Rica. I am continuing to advance my cake business and still learning as much as I can about sugar art creations, which is why I continue my membership with SugarEd Productions. I look forward to all of the new innovations and products that you share.
MOIST AND DELICIOUS CARROT CAKE RECIPE
3 cups sugar
1 Tbsp vanilla
1 1/3 canola oil
1/2 cup apple sauce
5 cups of shredded carrot
3 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup raisins
2 cups chopped walnuts
Preheat the oven to 350. In the mixer, blend the first 5 ingredients. Separately, mix together all the other ingredients and then add it slowly to the mixer containing the first 5 blended ingredients until completely mixed together and smooth.
Using two greased and floured round 9" cake pans, pour mixture evenly into both pans. Place on middle rack in the oven for 30-35 minutes.
Let cake cool completely, and use your favorite cream cheese icing.
Thank you, Diana, for sharing your recipe and photos with us!
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