Handmade within 24 hours of delivery using high quality organic ingredients and decorated with Belgium chocolate, modelling chocolate, icing and/or photo icing.
We believe so strongly in making the best cakes for our customers that make our bespoke creations are made within 24 hours of delivery and we fill our cakes with the freshest fruit, purchased from London's main market at 3AM. Unlike most other cake makers, we simply refuse to take short-cut or use artificial flavours, additives or preservatives that impact the natural flavours.
In addition, we offer Chocolate Truffles and hands-on Chocolate Workshops, including truffle and macaroon making, and a Chocoholics Afternoon Tea from our bi-monthly high-floor residency at the The Penthouse in London's famous Leicester Square. The venue offers London's best panoramic skyline views from the City to Westminster.
We also offer a selection in baking supplies and ingredients through our Online Boutique, including David Leslie chocolate, modelling chocolate, lustre dusts & sprays, etc.. and at our bi-monthly pop-up shop at The Penthouse, 1 Leicester Square, WC2H 7NA.
Company Information - September 2013 (1536 KB)
David is a Le Cordon Bleu trained Pâtissier & Chocolatier with more than 20 years of industry experience.
Baking bespoke chocolate cakes for those heartfelt moments that we share in our lives inspired me to start my own venture.
We are a Chocolatier, Baker & Cake Artist (possibly the only one of our kind in London) and specialize in making bespoke and special occasion chocolate couture cakes and handmade chocolate truffles for those heartfelt moments that we share in our lives. Cakes take a minimum of 3 hours to prepare, if we have availability. We suggest ordering as soon as possible as we limit the number of orders per day.
Consultations are managed by Appointment basis. However, please feel free to contact us anytime by phone or email to discuss your requirements. Our collection location is near Waterloo Station and The Southbank, London. We offer free local delivery and delivery throughout the UK for an additional charge.
David Iliff, Chef and Owner of David Leslie Cakes, is a Le Cordon Bleu trained Pâtissier & Chocolatier with more than 20 years of industry experience. He specializes in making bespoke and special occasion chocolate couture cakes for those heartfelt moments in our lives. Baking bespoke chocolate cakes for relatives and friends for those heartfelt moments inspired me to start my own venture. David Leslie Cakes was established in 2009. I hope you will enjoy Sharing a cake with family and friends.
All cakes are made within 24 hours before delivery so that they are fresh for our customers. As a result, we don’t use any additive or preservatives. Each cake is handmade using high quality ingredients which are carefully blended together to produce a product that is rich, smooth and full of flavour for those who love to indulge and give in to temptation. In addition, our fresh fruit cakes are packed full with two layers of fresh fruit making them a stand-out from other cake makers.
The cakes are finished by hand tempering Belgian chocolate to decorate the cakes, which can be a classic finish or more tailored look to help in creating the theme of your event. In addition, we offer a royal icing alternative for those customers looking for a more traditional cake. We will always strive to create the perfect cake for your event.
Handmade within 24 hours of delivery using high quality organic ingredients and decorated with Belgium chocolate, modelling chocolate, icing and/or photo icing.
Le Cordon Blue trained with 20 years Experience
We have perfected the most amazing flavours, including our Signature Fresh Tahitian vanilla cream, chocolate ganache, Praline and fresh seasonal fruit.
We use high quality ingredients, freshest fruit and avoid using preservatives, additives and artificial flavours.
Complimentary delivery for orders over £100 and within five miles of the Southbank. Delivery and setup to other locations is available for a fee.
In addition to cakes, we offer a selection of hand-made chocolate truffles that can be used as treats for guests either as an after-dinner treat or a gift box of four truffles for each guest.
Our personal wedding service provides couples with ample time to meet and work with David to design the perfect wedding cake. Samples are provided to prospective customers when they meet with David so that they may experience our cakes. In addition, cake stands and bridal knifes are offered on a rental basis.
Welcome to this journey of discovering chocolate! Our first stop is South America where we learn a little about ‘chocolate’. We then navigate through some common terms related to chocolate as well as different kinds of chocolate.
Chocolate comes from the seeds of the cacao plant. The cocoa "beans" that form the basis of chocolate are actually seeds from the fruit of the Theobroma Cacao tree which is native to South America's tropical rain forest. The seeds grow inside a pod-like fruit and are covered with white pulp.
Around 3000 years ago, the Mesoamericans discovered how to process the beans to release the distinctive chocolate flavour, and drank it as a sacred beverage. Priests presented cocoa beans as offerings to the gods and served cocoa drinks during sacred ceremonies.
Today Chocolate has become one of the most popular food types and flavours in the world, and a variety of foodstuffs involving chocolate have been created. Gifts of chocolate moulded into different shapes have become traditional on certain holidays.
KINDS OF CHOCOLATE
There are three main kinds of chocolate:
TIPS ON CHOOSING CHOCOLATE
When buying chocolate, check the contents on the wrapper for the level of cocoa solids. The higher the percentage, the more bitter the taste will be. Also check the vegetable fat content as it is often used as a cheap substitute for cocoa solids. Some brands contain mixtures of fats which prevent the chocolate from setting.
For the best results, use the professionals’ choice - couverture. This is a special type of chocolate used in patisserie and confectionary. Couverture means “to cover” or “to coat” and is available in easy-to-use buttons. It is a fine quality pure chocolate with a high percentage of cocoa butter which makes the finished product glossy and delicious. Couverture is now stocked in most leading supermarkets and can be bought online as well.
CHOOSING YOUR MOULD
‘Easy-to-use’ moulds are made from a high quality food grade plastic or silicone and can be reused. Manufacturer’s recommend washing moulds with warm soapy water and drying completely. It is preferable to use paper towels to dry your moulds as these absorb moisture easily. If moulds are not thoroughly dried before use, the moisture will affect the finish on your chocolate. It is not necessary to wash moulds after each use. However, you may want to wash moulds if:
Try not to touch the inside of your moulds as the grease from your fingers will prevent the chocolates from going shiny
Tip: For real shiny chocolates, polish the inside of your moulds with dry cotton wool.
Tempering is the process of gently heating and cooling chocolate to stabilise the emulsification of cocoa solids and butterfat. Tempering ensures that the cocoa butter in chocolate hardens in a uniform crystal structure. Tempered chocolate has an attractive smooth, glossy shine and can be kept at room temperature for weeks without losing its crispiness and shiny appearance.
You do not need to temper chocolate if you are going to bake a chocolate cake or make chocolate ice cream.
The best way to melt chocolate is the ‘bain marie’ or double saucepan method. You can use a heatproof bowl (glass or stainless steel) over a saucepan over hot (not boiling) water.
Two key points to remember:
You will need:
NB: ONE DROP OF WATER IN THE MELTED CHOCOLATE WILL CAUSE IT TO SEIZE AND RUIN IT COMPLETELY
If the temperature of the chocolate drops too low, just SLOWLY reheat it over the bain-marie until it reaches the proper temperature. In principal, tempering entails heating to a certain temperature, cooling down and then reheating. Here under are the temperatures for the different kinds of chocolate:
Initially heat to: Cool down to: Reheat to:
Dark chocolate 48°C 28°C 31°C
Milk chocolate 45°C 26°C 29°C
White chocolate 45°C 25°C 29°C
Your chocolate is now ready to use!
David Leslie, London, launch the Discover Chocolate Experiences with a venue in Leicester Square with views over London. The Discover Chocolate Experiences are unique, hands on, designed for everyone. Read more
April 27-29 Excel London. We are located at Y30 and will be doing several chocolate demonstrations every day. We are giving away several pairs of tickets in a drawing on 20 April 2012. To be included in the drawing, please join our mailing list here or like us on Facebook. Thank you Claire at ICHF for making this possible.
See you there.
Article In www.idealbridemagazine.co.uk.... Are you the bride one step ahead of the crowd, with sophisticated taste and style? From antique chic, classic and traditional to incredibly modern and contemporary, David Leslie Cakes specializes in creating beautiful handmade chocolate couture cakes that are customised for each individual customer incorporating various trends and personal design aesthetics.
David Leslie Cakes was featured in the March 2012 Edition of Ideal Bride Magazine UK. We would like to say thank you to the team at Ideal Bride Magazine for the kind words and the appearance in their amazing magazine. If you have not seen the fantastic Ideal Bride website, please take a moment to visit http:/www.idealbridemagazine.co.uk. Read more
February 24-26 Olympia London. Demonstration & Exhibiting At We are located at B21. We have several great new displays for the show. See you there. Read more
This morning Richard Benyon, Minister for the Natural Environment and Fisheries, has been facing an audience of sea-life champions, who have asked him some searching questions about the Government's plans to protect our precious marine environment. It was streamed live on www.rspb.org.uk/marine, but if you missed it, check back next week to see a short film of the highlights.
The whole event was rounded off with probably the most impressive cake I will ever see – and the yummiest! A basking shark of the lightest sponge, fresh cream and fresh raspberries, encased in white chocolate painted silver, floating on a blue sea. It was a true masterpiece. My worst moment of the day was having to cut it at all.... Many thanks to David of David Leslie Cakes for all his hard work on this utterly fabulous creation. Check out his website to see more of his amazing work.
Look at the detail in the shark's mouth!Read more
"Arrangements are progressing well for our 'Question Time' style event that will take place next Tuesday, with Richard Benyon, Minister for the Natural Environment and Fisheries. After putting the Minister on the spot with some challenging questions about the Government's plans to protect our fabulous but fragile sea-life, we will sweeten him up with a cake to celebrate the second anniversary of the Marine Act becoming law. And you can't have an anniversary celebration without a cake........."
"I have just had a sneak preview of the design for the cake that David Leslie is creating for this event. David (shown below, with the first wedding cake he ever made) is a Cordon Bleu trained Pâtissier and Chocolatier of significantly greater renown, talent and generosity than I initially realised when I started my search for cake makers close to the venue. I am absolutely amazed by the design he has created - but I'm not giving anything away here, I don't want to spoil the surprise! You will be able to watch live from approximately 11.10am on Tuesday 29 November at www.rspb.org.uk/marine. We will also share updates and photographs of the day on this blog. Many thanks to David and his team for helping mark the occasion in such style. Please see his website for more details and to see more of the glorious scrummy cakes he has created for other lucky people."
Thank you Heather for the very kind words. We will be there to support the RSPB anytime you need us. Read more
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