Connie loves cake

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Bonstetten
Connie loves cake

Homemade Rustic Cakes baked by Connie in Bonstetten, Canton of Zurich. Closed for business

15/04/2026

Hi all, I hope you’re doing well.

Some of you reached out over the past few years asking if I’d bake again, so I wanted to share that Connie Loves Cake is back after a 3-year break, with a simpler and more focused menu.
I’ll now be working with a fixed menu, offering a selection of my most popular cupcake flavours, made fresh to order
https://www.connielovescake.com/
This keeps things consistent and focused, with limited availability each week.
I won’t be taking bespoke or custom orders.
Pickup will be in Bonstetten on Fridays and Saturdays (pickup only).
The minimum order is 12 cupcakes, with one flavour per order.

Thank you so much to everyone who reached out over the past few years. It really means a lot, and I’m looking forward to baking for you again.

06/09/2025

New flavour alert. Experimenting with Tirimasu. And I found have out that I have a milk protein intolerance. Instead of going fully plant based immediately I'm making tweaks to my recipes

This cupcake base is vanilla with a surprise mascapone dark chocolate and masala filling, sponge is soaked in coffee syrup, coffee frosting made of oat cream and German Buttercream, dusted with dark chocolate powder, topped with chocolate shavings and coffee and masala pippet.

I'm happy with contribution flavour of the oat cream in the frosting. Oat cream’s natural nuttiness + slight sweetness works with coffee bitterness. It also adds a smoother, lighter frosting which softens the richness of German buttercream, making it feel more like the airy mascarpone layer in classic tiramisu.

I hope I did my favourite dessert proud.

27/08/2025

I havent posted on a long time because I was studying for my MA which I have now finished. I'm only baking for fun these days. Here's a photo dump of some of the bakes. Matcha cream cheese with Red bean filling, lemon meringue cake, lemon Courgette cupcakes, oreo crunch, carrot cake, fig and chocolate salted caramel, pumpkin and cream cheese and triple chocolate. Phew.

08/08/2024

Baking as a Journey of Kaizen

Since my last post on August 23rd, I’ve indulged in a spot of baking here and there. These days, baking is purely for pleasure, a monthly ritual that’s become essential to my well-being. It’s a time to disconnect, find my flow, and quiet the inner critic. While the final product still holds importance, the process truly drives me.

Kaizen, the Japanese concept of continuous improvement, perfectly encapsulates my baking philosophy. Over a decade of baking has been filled with countless mistakes– from premature oven openings and lumpy buttercream to soggy bottoms and volcanic cakes and dropping the cake as I took it out of the oven. Each mishap has been a valuable lesson, shaping my skills and knowledge.

People often seek quick tips, but there are no shortcuts. Baking is a labour of love that requires patience and practice. Embrace the process, learn from your mistakes, and enjoy the journey.

05/08/2023

I haven't baked for a while so to celebrate Swiss National Day here's fudgy chocolate and raspberry cake for a Baking club picnic meetup.

20/06/2023

To all my customers

I just wanted to say I am now officially closed. Thank you for all your support, orders, recommendations and kind words. Its been a wild ride. I have learned a lot and enjoyed the journey.

Stay sweet.

Love
Connie

07/06/2023

I baked my own birthday cake (last month) I didn't tell anyone apart from my husband about my ambitious plans for my party as I wanted my guests to be surprised.
This is tallest and heaviest cake I have ever baked. I didn't even do this for my wedding day.
This is a two tiered cake with 4 layers of sponge each and roughly 23cm tall and total height of 46cm. I had to get on a step to blow out the candles.

The bottom layer is lemon and raspberry and a lemon swiss meringue buttercream and the top layer is coconut with coconut frosting.

This feeds well over 100 people and I have 17 guests. It was completely overkill but still it was for the fun of it.
The leaves are made from rice paper and the orchids are also edible from Farmy.ch

This took a lot of planning, (I started planning in February), quite a few baking sessions as well additional construction time - dowel measuring and cutting.
It was nerve racking puncturing the second cake with the dowel.

In addition to the other desserts were homemade white chocolate and nut cookies, cake balls, vegan vanilla cupcakes, vegan chocolate cupcakes as well as lemon blueberry cupcakes and carrot cupcakes. This was a real labour of love. I also understand why wedding cakes are so expensive.
I'm so glad I went all out on the desserts (and got the savoury food catered)

I am baked out.

17/05/2023

The last custom order this year - Gender reveal cupcakes. The sponge was vanilla with pink frosting /pink sprinkles in the middle.

02/05/2023

Baked our anniversary cake - a 6 inch cake with two layers of Lemon and courgette sponge, lemon swiss meringue buttercream and some fancy dried flowers which have floral tape wrapped around them.

01/05/2023

The last birthay cake order for this year. A very simple chocolate cake with dark chocolate german frosting.

12/04/2023

The biscuit collection! Oreos, lotus biscoff, and regular chocolate cupcakes with chocolate flake. These were a little tricky.

This was for dessert when my friends came over for dinner. I found out the optimal way to serve these are really as late as possible.

I prepped these in the morning (8am) and left them under a glass dome, at room temp. I had them over for dinner and dessert was around 9pm. So really it was out way to long. The biscuits became soft and lost their crunch.
Putting them in the fridge will make the biscuits stale so that was also a no go.

The next time I prepared them at 6pm, left them at room temp and ate them at 8.30pm and they were still crunchy. I wonder if I had put them in an airtight container that was big enough, even early in the morning, maybe they would still be crunchy. I have not tested this, but definitely making them as late as possible worked too.

Adresse

Hohli Gass
Bonstetten
8906

Webseite

https://www.connielovescake.com/

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