Katia bakes

Katia bakes Custom designed cakes. Pastry catering. Only high quality ingredients.

🩶this is how I find my wayšŸ¤My 2025 year notes…I learned that grief and gratitude can coexist.That I can feel my heart cr...
02/05/2026

🩶this is how I find my wayšŸ¤

My 2025 year notes…
I learned that grief and gratitude can coexist.

That I can feel my heart crack down the middle and be thankful for the pain because it means that I’ve lived fully and loved deeply-that I didn’t hide from life but instead chose to pour my whole self into the act of beautiful, hard, messy living.

I learned that I can love the life I have now while still taking time to grieve the paths I didn’t walk. The lives I didn’t get to live. The people who are no longer traveling this path beside me. The visions of a future I once had that can no longer be.

I learned that so many times in life, we don’t know that the last time we do something is going to be the last.

That it often sneaks up on us unexpectedly. And that while we can’t prevent the lasts, we can love what we have now while it’s still here just a little bit more.

My 2025…I learned that my heart can handle so much more than I ever gave it credit for.

That it’s soft but mighty.
That it’s far stronger than I ever realized-stronger than I even know now.

And while I sometimes wish it didn’t have to be so strong, I’m grateful for this beating heart for always reminding me that I’m still here.

Still breathing.

I’m grateful for its gentle wisdom and soft nudges. And most of all, I’m grateful that in the joy and the pain, the hope and the heartache—it knows lovešŸ’œ

New addition for the Calgary coffee shop āœ”ļøāœØChocolate Fudge Cake With Strawberry Salsa And Candied Flowers (served with ...
01/25/2026

New addition for the Calgary coffee shop āœ”ļø

✨Chocolate Fudge Cake With Strawberry Salsa And Candied Flowers (served with house-made lavender ice cream)
✨Dark Chocolate, Plum Cake (served with dark chocolate whipped ganache and edible flowers).

New Year - New Collaboration/Cooperation

I’m trying to take less private pastry collaborations, due to my new project (tsssss.. still not ready to announce!) šŸ™šŸ» takes me more time than I thought 😩

Soooonnnn ✨wish me luck 🄳

I’m finally back to share this fairly simple but fancy way Raspberry Pavlova Dessert!!! I recommend assembling it at the...
01/04/2026

I’m finally back to share this fairly simple but fancy way Raspberry Pavlova Dessert!!!

I recommend assembling it at the last minute to prevent the raspberry jam from making the meringue too soggy. You can, of course, replace the raspberries with other fruits depending on the season.

I hope you enjoy this recipe šŸ¤

TO MAKE 6 RASPBERRY PAVLOVA YOU WILL NEED:
✨The meringues:
• 2 egg whites (approximately 6g)
• 6g of sugar
• 6g of icing sugar

✨The vanilla mascarpone whipped cream:
• 200g of very cold heavy cream (30% fat)
• 100g of mascarpone cheese
• 20g of sifted icing sugar
• 1 vanilla bean

✨Raspberry confit:
• 150g raspberries
• 20g sugar
• Juice of 1/2 lemon
• 2g pectin + 10g sugar
• 250g fresh raspberries

✨Meringues
Preheat your oven to 90 degrees C (195 degrees F). Whisk the egg whites until stiff peaks form, adding the sugar in three additions. You should obtain a firm meringue. Using a spatula, gently fold in the sifted icing sugar. Place the meringue in a piping bag fitted with a 12mm round nozzle and pipe it onto the outside of a half-sphere mold. (See the photo above). Bake for 25 minutes.

✨Raspberry Confit
In a saucepan, place your raspberries, 20g of sugar, and lemon juice. Heat to 30 degrees Celsius, then add the remaining 10g of sugar mixed with the pectin and bring to a boil for one minute. Transfer the confit to a bowl and cover with plastic wrap. Refrigerate until ready to assemble.

✨Vanilla Mascarpone Whipped Cream
Place the mascarpone in the bowl of your stand mixer and whisk to soften it. Then add the very cold heavy cream and the seeds from a vanilla bean, and whisk everything together at medium speed. When the mixture begins to thicken, add the sifted powdered sugar and whisk again until you obtain a smooth texture. Transfer your whipped cream to a piping bag fitted with a 12mm plain tip and refrigerate until ready to assemble.

✨Assembly
Take your meringue shells and fill them with raspberry confit. Pipe small mounds of vanilla mascarpone whipped cream on top. Cut your raspberries in half lengthwise and arrange them attractively to completely cover the cream.

Your Raspberry Pavlova is ready! Enjoy!šŸ¤

Thank you 2025 ā¤ļø
01/01/2026

Thank you 2025 ā¤ļø

šŸ¤Just in case no one has told you this today... I’m so proud of you and everything you have endured and achieved. I hope...
11/26/2025

šŸ¤
Just in case no one has told you this today...

I’m so proud of you and everything you have endured and achieved. I hope you know how worthy you are and just how much you bring to the world.šŸ¤

ā¤ļø

Address

Edmonton, AB

Alerts

Be the first to know and let us send you an email when Katia bakes posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Katia bakes:

Shortcuts

Share

Category