Writer: McCale Ashenbrener
In the city of trees, Fall is an event. Leaves stroll the runway in their finest fading hues, then twirl to the ground in a dramatic bow. It is nature’s final high kick as the cold and dark of winter descend. I love nothing more than some hot tea, snugged into a cozy blanket on the couch, watching some jolly Brits politely battle it out on the British Baking Show. Jammied up with scone crumbs on my lap, I learned from Paul Hollywood and Prue Leith, that baking is an art. Sure, there is science behind it, knowing just how much yeast, baking powder or baking soda will affect the chemical reaction and rise of your creation. Yet it is the interplay of flavor, with the sweet design of delicately draped fondant and swiss meringue buttercream, that makes the cake the most delectable artform.
Mihaela LeCedre of Dulcerella Custom Cakes and gourmet desserts is an artist indeed. From stunning tiered cakes with meticulously handcrafted fondant succulents, to gorgeous macarons towers, Dulcerella is the Treasure Valley’s lead cake boutique for a reason. In 2020, one of Dulcerella’s original designed cakes was featured in Rocky Mountain Bride Idaho magazine.
Mihaela came to the United States eighteen years ago from Romania. “When I started my cake business, I wanted to bring with me a little part of my Romanian background,” recalls Mihaela. ‘“Dulce” in Romanian, very similar with the Spanish, means “Sweet”, so that’s how I came up with the name.” A foodie from birth, Mihaela had a culinary blog where she posted over 200 recipes. “That’s how I tested many dessert recipes and I decided that I want to make beautiful cakes. I started learning how to decorate, and I can say it is a continuous process. I always like to learn new techniques and designs.”
This holiday season Mihaela is using some Romanian inspiration in her Christmas ornament filled with macarons. “It makes the perfect gift for anyone from your teacher to your boss or grandma. I thought that old world flavors of chocolate and candied orange peel would fit perfectly for this,” explains Mihaela. For every ornament she sells, she will donate two dollars to Eagle food bank, along with Christmas cookies in the week before Christmas. The ornaments will be available by pre order at http://dulcerellacakes.com/ starting on November 30th.
One of Mihaela favorite cakes was one she made this Spring with delicately draped rose fondant and a bright pop of dried flowers. The flowers were supposed to be on the first wedding cake of the season. That wedding, among many others, was cancelled due to the mildly disruptive global Coronavirus pandemic. “I saved and dried the flowers and made that display cake as a tribute to all the couples that had to change, cancel or postpone what was supposed to be one of the most important days in their life.” Mihaela loves the art of baking, but also the opportunity to be part of people’s joyous celebrations. “I am not only in the business of making delicious cakes, I’m also in the business of making memories.”