Hello, I’m Elizabeth.
From the earliest memory of me I have existed in the kitchen. I cooked with my Mom. Then I took over and baked alone- wanting to do things myself.
I have always found solice in the kitchen. I love getting my hands into the dough; kneading, rolling, pressing, forming, dreaming and creating in edible format.
My life has taken me from the USA to Latvia where I now reside and continue to bake and create.
This blog is about my baking, recipes and photos of cakes I create which can also be ordered by those close enough to pick them up or have them delivered. I have also included a growing collection of bakeries, cafes and restaurants which I can whole heartedly recommend because I love find a gem of a place to relax with a friend.
My Baking Experience and History:
At the ripe old age (laugh) of 7 I baked my first loaves of cinnamon swirl bread for my grandfather. This was the time I forgot the eggs, and we kneaded them in later. That bread was heavenly.
Around the age of 12 I began baking cakes, decorating them and selling a few. So began my fascination with cake decorating.
When I was 15 our family lived in Europe for one year and because my Mom had serious back problems I was deemed “head cook” being the oldest child. It was then I learned how to cook- and when my brothers complained at my endeavors I told them they could cook for themselves.
The years after I was 12 I continued to grow in my cake decorating skills and had sold many cakes by the time I entered college.
Back in America and in college I was hired as baker in the college kitchen where I also baked my first wedding cake.
After graduation I began my own little bakery by joining forces with a local coffee shop. I learned a lot here about what I did and didn’t want to do in the realm of baking. #1 I didn’t want to rise with the birds baking cinnamon rolls for year after year. #2-Everyone has a fascination with cooking. #3- The way to a man’s heart really is NOT through his stomach.
After several more wedding cakes, working as an assistant cook in a Cajun restaurant, and a broken heart I headed back to Europe on my own.
In Latvia my baking was immediately put to work making wedding cakes and other items for friends. However, new obstacles now faced me and those were, #1 -the inability to get the quality of ingredients I was familiar with #2-Latvians did not like the American style cakes which tended to be too much cake and not enough filling.
Thus began my quest to make a new type of cake that would appeal to the Latvian palate and hold up to the rigors required in constructing large wedding cakes. It wasn’t long until I was receiving orders for American style wedding cakes and through trial and error and nearly every cake being different I have made my niche in my community of friends and acquaintances.
I also had the pleasure of working in a small, wonderful, local bakery which grew my skills in a new dimension and showed me what Latvians do and do not buy from the American kitchen. Time moves on and now I am on my own again- baking wedding cakes to order and even getting the chance to compete in some cake contests.
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Join your cultures, recipes and experiences and let the senses come alive in this bite of life.
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You may also notice that there are links and social addresses with the name Ritzy Silk. I am also a silk artist- hand painting silk neckties and scarves. So my art is multi-faceted and full of excitement.