The interviews of Sugarmania // Laura de Col - Ava's Cake

Today I am happy to be able to present an artist, which I respect a lot. Laura de Col in Art Ava's Cake, for all Aunt AVA, UNa Cake Designer of great talent, a fun and witty person. A girl with a truly exceptional writing gift.

His is not only posts, but real stories about social media that make his fans glue to the screen and don't even lose a word of his!

Today I'll find out something more about Laura. Even if we don't just reveal everything, because ... Laura and we have a great surprise for you at the end of the interview!

Here is the great Laura de Coli for you

1 //Laura, tell us something about you and how your passion for pastry and cake design was born?

A diploma at the art school, a degree in communication, a former work from Graphic Designer, a girlfriend of a musician, a mother of the little Nicolò and finally, owner of the small artisan lab of creative pastry ava's cake. Here, this is me: Aunt AVA!

The passion for this sweet world was born as everything else in my life: by pure caseUntil 2013 the only relationship I had with the desserts consisted of a single act: strafogarmy. Then one dayfor a friend's birthday, I was preparing a simple short-hearted short-hearted cookies, I worked thereso much and I realized how much love you can put in preparing food for someone else, here ... it isit was that feeling of well-being that made me approach that world.

Before realizing the first sugar paste cake, however, he spent a year still, and was the cake for lunchchristmas in the family: my sister advanced a dough of sugar paste and I made the cake moreimportant (and ugly) of my life.

2 // Now we are all curious about your first creations, who have given life to Ava's Cake. I hope, that you have a photo I remember your first cookies and your first cake with sugar paste!

Here is my first job of Cake Design here.

I can't find your cake at all to be the first. Although it is true that from the first cake you did a lot of road, your creations today are very different from these that you proposed a few years ago.

3 // tell us what happened after your first sugar paste cake? How did your passion evolve?

To answer this question I'm scrolling the Facebook business register, you need to know that, unfortunately, they are pathologically free of your memory, but fortunately being always a lot of social Facebook helps me. After my Christmas experiment, in January 2014 I accompanied a friend of mine at the Rimini Sigep.

There I discovered the magic that could be done with sugar paste thanks to an entire dedicated area and so I have unknown world of cake design.

Taken from the enthusiasm (and excessive trust) I bought my first 5kg sugar paste bucket. In the next months you bought lots of pastry books and began to experiment (and eat) a lot. I took it to the wide starting from the cake-pops, biscuits and cupcakes I distributed among my office colleagues, the neighborhood and friends. At each dessert followed a post on facebook and slowly the voice began to turn in the province. After a couple of months I was called from a gastronomy store to collaborate with them by creating their small pastry shop and slowly to this request that of two laboratories are joined.

4 // Let's say that you immediately knocked in this sweet adventure. How did you reconcile your work with this new passion for pastry and cake design?

Here comes to me Piero Angela ... I succeeded sleeping how the giraffes sleep: 1 hour and a half per day!

I had a job that kept me away from home 12 hours and the remaining 12 I spent in the kitchen. Obviously it was a gradual thing, I went from having a weekend cake at 7-8 current, so I actually didn't even realize that I was slowly giving up one of the most enjoyable things in the world, that is to sleep.

5 // I believe that many of us cannot even imagine such a sacrifice. Surely it is not a rhythm of life to be kept for a prolonged period. How did you solve the double job problem and very little time to sleep?

I believe that most of the Cake Designers have an intense nightlife, a bit because with fresh foods you cannot prepare times and a little because most do it like it, in fact, according to work. I resisted three years with my double life: the day office and the laboratory at night.

After winning the Cake Festival the orders tripled and began the "hot" period that coincided with my motherhood. In those 9 months I had the opportunity to savor "cakes like unique work" and I liked a lot. I lasted another two years with my double-life-no-sleep until one day I decided to give up the fixed place.

I imagined, which was not a pace of sustainable life for a long time and I imagine that even the decision to leave a fixed place was an easy decision.

6 // Laura I know, that at the Cake Design Italian Festival you have even won twice. Do you want to tell you about your experience?

The first was in 2014, I had begun very little to do cakes and my boyfriend enrolled my knowledge. I was completely foreign to this world and honestly I didn't even know that cake design in Italy was already so developed. I participated in Music Competition because music is a fundamental ingredient of my private life. When I asked my name from the stage a few minutes to understand that I was just the winner. The cake was really ugly but meaning.

In 2016 instead I participated with three other friends, the CLADs, to the competition of Sweet-Table. In reality, none of us understood that that was a race and only participated in full enthusiasm. We worked in symbiosis but at a distance because they spread for half Italy. Our Airbaloon was decreed the most beautiful and "eating" among the participating tables.

7 // Let's go back to the fundamental part of the cakes ... the taste. Do you have your favorite cakes and creams? Or do you choose tastes and combinations to your customers?

To my clients I send a long list of cakes to choose their favorite. They all have a strange name, a base and a combined filling. I add a new one every 2-3 months, based on how many I can test and what inspires me (the most popular is the ava's cake ", but then there is also the" chocolate ", the" I love america ", the" yo soy raffaello "etc)

I unfasten the last born this summer and that has been huge success: chocolateIt is a double chocolate cake with creamy raspberries, fresh raspberries and white chocolate flakesHe has a crazy balance: the bitter bitterness, the cake of the creamy and the harsh raspberries.

8 // The chocolate must be really exquisite. The filling has a magnificent and very inviting aspect! We now talk about cake decorations. Do you have your favorite method to decorate your cakes? Do your customers tell you how they want to decorate the cake showing you examples or leave you the white card?

I have to say that compared to many my colleagues, the customers of this area are really people to praise: they never asked me a discount, sent a picture to copy and they never challenged me a price. I'm really very very lucky, 90% of my customers always pronounce the famous phrase that we all dream "do you, I trust myself blindly" and often they don't even give me a theme to inspire me.

In 2018 my cakes have undergone a very important change: after months of tests and studies I managed to formulate my perfect recipe to cover the cakes of cream single, completely eliminating the sugar paste. It was a fundamental step for me because by the questionnaires I sent to my customers, many reported me that they left it in the dish.
Since I completely eliminated the cakes they have an even more genuine taste and home made.

It must be really very stimulating to have customers so. In this way you can trigger your extract and make the most of your imagination.

9 // you want to share 5 cakes with us, which remained in your heart and tell us why?

It is very difficult to choose from more than 500 cakes. I will then show you the 5 cakes that represented a turning point in my work for me.

The first is definitely this. Although technically imperfect has great affective value because it is the cake for my child's first birthday. This cake also represents my first "artistic" turning point because from here I have expanded and developed the whole part of the Sweet Table that I love to do.

This cake instead represents the other two mine passions: personalization and experimentation. I had recently started to do cakes and realized that to really have a unique cake there was a need that he represented the celebrated 360 '. So it was that my luminous cake was born for a little girl named light.

This is the cake for the chapling of the Clio Make-up little girl. I am very proud of this cake because I was chosen by Clio not for a marketing operation but for the famous "they told me you're good." It also represents all the work done in recent months in obtaining "clean" cakes even without sugar paste.

This was my first drip-cake. I call them trip-cakes because they are a kind of cakes that I love to do and that for a period they have made me enter a mental trip for which I continually proposed to my customers. I love them because I find them the most fun and the children go crazy in hunting sweets.

And finally there are 3D cakes, another type I like very much. I have always worshiped the idea of being able to eat a handbag, a character or, as in this case, a piano. Here the turning point is represented by the study study (I spent a day to stop the movie to capture all the details of the piano) and from the composition of the cake. For Americans it is very simple to create large sculptures, they have very dry bases and very little filling. For us Italians instead the work becomes more complicated because we work with very different consistences.

Your cakes are one more beautiful than the other! You are really very good and you can stand out with your originality and work cleaning.

The taste will be so magnificent (just look at your chocolate filling) and I hope to be able to taste before or then I too one of your cakes.

Our interview with Laura ends here ... We didn't reveal everything about her, but we have a reason not to do it.

Those who know Laura Sa of his gift of writing, loves to read his posts on Facebook and there is not even a story of his adventures and misadventures. I offered Laura to have a part of his blog on our site -a small column - Where to be able to express yourself as you wish.

And beware! Laura accepted!

You are tuned to our blog to avoid even an Ava's Cake article.

Meanwhile visit theprofile of laura where you can admire your creations and read your posts all in one breath.

I thank Laura with all Heart for his availability and spirit and the desire to start this new adventure, waiting for her. At Laura's next article ...