Katia bakes

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

🩶this is how I find my way🤍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 way🤍

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 love💜

New addition for the Calgary coffee shop ✔️✨Chocolate Fudge Cake With Strawberry Salsa And Candied Flowers (served with ...
01/25/2026

New addition for the Calgary coffee shop ✔️

✨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!) 🙏🏻 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 🤍

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!🤍

Thank you 2025 ❤️
01/01/2026

Thank you 2025 ❤️

🤍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

🤍
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.🤍

❤️

It’s finally (but suddenly already)Christmas season, which means it is time for the best part of Winter - Holiday Cookie...
11/25/2025

It’s finally (but suddenly already)
Christmas season, which means it is time for the best part of Winter - Holiday Cookie Boxes!

As I’ve promised to my regular customers, today I am announcing holiday cookie boxes flavors, prices and options for packing ( 250/500/1000 grams)

Flavours:
* chocolate crinkle cookies
* spicy cookies with raspberry jam
* gingerbread cookies with sprinkles
* meringue kisses
* Mexican wedding cookies
* chocolate peppermint sandwich cookies

Boxes 250-300 grams
Boxes 500 grams
Boxes 1000 grams

You can chose your own flavours and amount.
Bigger boxes will have a surprise from me ( gift +1 box with something special)

All Holiday Cookie Boxes will have a stunning winter decoration ❄️

Random… September&October photos 1-2. Crème Brûlée, Poached Rhubarb andPistachio French Toast. Tasting for the brunch me...
10/09/2025

Random… September&October photos

1-2. Crème BrÝlÊe, Poached Rhubarb and
Pistachio French Toast. Tasting for the brunch menu for the golf club.
3-4. Something new for the new haircut.
5. Sunflowers from my special person for our New Home.
7. Wabi-sabi Plated Dessert
This plated dessert is composed by Miso Microwave Sponge (no siphon), Shiso CrĂŠmeux, Vanilla ice cream, Bubu arare (puffed rice), fresh Japanese cherries, to finish Shiso flowers (special dessert for the board members at the golf club).

🤍To be adored without asking for anything, yet receiving everything, is something I’ve been feeling a lot lately…🤍

No one prepares you for the in-between.For the space between who you were and who you’re becoming. For the silence that ...
08/26/2025

No one prepares you for the in-between.

For the space between who you were and who you’re becoming. For the silence that lingers after the excitement fades. For the moments when you wonder if you’ll ever truly belong, or if home is now just a memory scattered across places you can’t stay.

They don’t tell you that growth often feels like loss.

That even happiness can carry the weight of homesickness. That success feels quieter when no one from your past is there to see it.
But they also don’t tell you how resilience sneaks up on you.

How one day, the streets won’t feel foreign. The language won’t feel heavy. And the life you were once unsure of will become the life you can’t imagine leaving.

Random June/July 2025 A life full of adventures, love and creating unforgettable moments🩷
07/22/2025

Random June/July 2025

A life full of adventures, love and creating unforgettable moments🩷

🖤Love is not just a feeling, it is a choice.            Sometimes this choice seems scary because it requires honesty wi...
05/22/2025

🖤

Love is not just a feeling, it is a choice.
Sometimes this choice seems scary because it requires honesty with yourself. And also - a risk. Not only in letting another person into your life, but also in seeing who you yourself become in this relationship.

Love is when you choose not to defend yourself. Not to turn a relationship into a trade: “you give me love, I give you care”, or “I gave you everything, now you owe me”. It is when you do not cover up your anxiety and fear of disappointment with insults or depreciation.

Love is not a prison and not a sacrifice.
It is freedom, but not only for you, but also for another person. The freedom to be yourself, even if “being yourself” is not always comfortable. The freedom to say: “I am hurting right now”, or “I need time”. It is about a space where you can be honest without fear of being rejected.

We often confuse love with attempts to “save” someone. But love does not cure those who do not want to change. It does not “force” you to become better. It only gives you the opportunity to become yourself - to those who are ready. And this is its greatest strength.

Being in a relationship is about taking risks. Risking not being understood. Risking being wrong. Risking losing. But risk does not mean jumping into the abyss. It is more about not running from fear, but looking it in the eye.

Each of us is afraid of losing ourselves in love. We grab hold of our “self” as a lifeline, but as a result we often drown ourselves. Instead, it is important to learn to trust: yourself, your partner, the relationship. And trust does not mean that everything will be smooth, it means that you remain open even when it is scary.

Love as a choice
True love is not about “holding on” to someone. It is about staying close, even when it would be easier to run away. It’s about being willing to choose someone else over and over again, but without the fear of losing yourself.

And if you ask if such love exists, I’ll say yes.

But only for those who are willing to take risks, trust, and be themselves.

❤️

Mother’s Day Edition in 📍Calgary Pretty pink 🩷Almond Sablé with Raspberry whipped white chocolate ganache, Lychee sphere...
05/08/2025

Mother’s Day Edition in 📍Calgary
Pretty pink 🩷

Almond Sablé with Raspberry whipped white chocolate ganache, Lychee spheres with infused Rose Liqueur whipped cream 🌹

As for decoration: rose white chocolate waves and dehydrated raspberry 🩷

Could not be more excited and proud about this flavour combinations. Kinda like proud Mama, every time when I do something new as a Pastry Chef ☺️

Address

Edmonton, AB

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