Cindy Coelho is an amazing baker at the Wedding Cake Shoppe located at 859 College St. in Toronto. The shoppe is owned by Cindy and her sister Sarah. They specialize in a range of wedding cakes from traditional to ultra modern. Before the shoppe Cindy has worked for some of the city’s most respected baking authorities including Dufflet and Bonnie Gordon. The Acts of Sweetness team first met Cindy when she and Sarah won Toronto Harbourfront’s Fantasy Strawberry Shortcake Competition earlier in the summer, and now we want you to meet her too! Tune in on October 26th at 8:00 pm for a live broadcast of the AOS team speaking with Cindy to answer all your baking questions and give away prizes too!
When did you start baking, and why?
I started baking at the age of 13, one of the reasons I started was mainly due to my sweet tooth and my mothers lack of interest in dessert. We had 5 girls in the house so just getting everyone to eat dinner was enough of a chore for her.
What is your favourite baked treat?
My favourite baked treat would have to be a really, really good Macaron. Which is pretty hard to find.
What is your baking specialty?
My baking speciality is obviously cakes! I love adding fresh seasonal ingredients into the cakes to make the flavours pop! No mixes or artificial flavours allowed in the shoppe.
Where are you practicing your craft now?
Today I practice my art of baking at my beautiful shoppe in little Italy. My sweet company is going to be 8 years old and I am so proud of all the work it took to get to this point. Seeing how happy you can make people with something sweet is so dear to my heart.
Can you share with us a recipe for a fall treat?
I would love to share a recipe I love for a quick pecan shortbread squares.
CRUST
1 cup (250mL) of room temp unsalted butter
3/4 cup (175mL) of Redpath Golden Yellow sugar (packed)
1 teaspoon (5mL) of salt
3 cups (750mL) of all purpose flour
Mix butter with sugar in mixer with paddle attachment on med speed for about 5 mins add vanilla. On the slowest speed add flour and salt until the dough is coming away from bowl. Press dough into a greased and parchment lined 9 x 13″ pan and dock it with a fork. Bake at 375 F (19o C) for 15 to 20 mins. Just until crust is golden brown. Set aside to cool while you make the filling.
FILLING
1/4 cup (50mL) of unsalted butter
7 Tablespoons (105mL) of honey
2 Tablespoons (30mL) of pure maple syrup
1 cup of Redpath Light Brown sugar (packed)
3 Tablespoons (45mL) of heavy cream
1/4 Teaspoon (2mL) of salt
1 Teaspoon (5mL) of Vanilla
2 and a half cups (625mL) of pecan halves
Combine all ingredients except vanilla and nuts in a med saucepan. On medium heat bring mixture to a boil and hold the boil for 1 min to thicken mixture. Take off heat and add nuts and vanilla. Pour onto a cooled crust. Bake at 325 (163 C) for 15 minutes. Let set and cool before cutting into bars!