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Easy Delicious Desserts Biography

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Delicious Desserts wants your cake to be exactly how you have dreamed. Made with only the finest ingredients, our cakes are baked fresh from scratch and never frozen. Our goal is to make each cake a spectacular presentation and a delicious dessert, reflecting your unique taste and style.

Flavors
From our moist white cake with a creamy raspberry filling, our decadent, rich, dark chocolate cake paired with a chocolate ganache filling, to our house specialty carrot cake, the choices of flavors and combinations are endless. With our very own "whimsical" flavors, including chocolate chip cookie dough filling, cookies and cream, and peanut butter, you can create your personal "signature" combination.

Pricing
Our cakes start at $5.25 per serving, and vary depending upon complexity of design.

Consulting and Tasting
We encourage you to come in for a personal design consultation with our pastry chef and to taste our cakes. To schedule an appointment, please call 508-540-3352.

We hope to see you soon!
Our Pastry Chef
Our pastry chef, Lisa Raffael, a three-time “Food Network Cake Challenge” medalist, has earned scores of accolades and awards. Through her dedication to remaining on top of the industry trends, Lisa's work has been recognized nationally as well as locally with honors including Brides Magazine's 50 Most Beautiful Cakes, Pick of The Knot Weddings, Best of Boston and Best of Cape Cod multiple times.

Lisa's prestigious training and background include degrees and certificates from Boston University School of Management, the Cambridge School of Culinary Arts, The Culinary Institute of America in Hyde Park, New York, and the International School of Confectionary Arts. She has trained with the best, including Norman Love, world-renowned chocolatier and owner of Norman Love Confections and internationally acclaimed cake designer and best selling author, Colette Peters.

Currently teaching Professional Baking at the Cambridge School of Culinary Arts, Lisa also brings her unique combination of management, marketing, and culinary expertise to corporate clients through on-site staff training and consulting services.

While dedicated to her passion of cake decorating, Lisa is committed to helping others on many levels, with a portion of sales going to support The Special Olympics.

MAKE Valentine's Day delicious with these French recipes. Here our celebrity chef Aldo Zilli tells you how to bake cream cheese tart or a carrot and coconut cake using fresh ingredients.

Hello amici miei (my friends) and welcome to the first day of the shortest month of the year – and probably the most romantic one. Yes chaps, it is Valentine’s Day in 13 days, so book your table now, as every year people seem to forget this day and leave it until the last minute.

Let’s talk about this week’s book, My Little French Kitchen by Rachel Khoo. My experience in France at the beginning of my career was mostly related to quite complicated sauces, desserts and different types of cakes. This book, however, keeps it simple, with recipes such as the cream cheese tart and the carrot and coconut cake. I made both of them and they are not only simple to make but also delicious.

For the cream cheese tart I put in some of my DIVO ricotta cheese and it added quite a bit of flavour to it.
You can find my cheese at Ocado and Morrisons supermarkets. The DIVO range is all very tasty!
A great way to make cakes taste even better is to use fresh ingredients. In the carrot and coconut cake recipe, for example, try to use fresh cinnamon and cardamom. Make your way to an organic shop to get your batch of spices.
My job of writing about cookery books every week means that I do own a large number of them. My wife, Nikki, has taken them on board and will cook for me this Valentine’s Day so good luck to her! I hope you enjoy your special day too.

cm springform cake tin, greased and base-lined with baking paper. Wrap a double layer of foil around the outside and the base to make it watertight.

OOKING TIME: 1¼ HOURS
First, make the pastry. Using a wooden spoon, beat together the butter, icing sugar and salt until soft and creamy. Mix in the egg yolks to make a smooth paste, then add the flour. Use a pastry scraper or a fork to “chop up” the mixture until it has a sandy texture, making sure you incorporate all the flour into the butter. Squash into a ball with your hands, wrap in cling film and chill for at least an hour.

Remove from the fridge and squash the mix into a ball. Transfer this to the prepared cake tin and flatten it out to evenly cover the base of the tin. Prick pastry base with a fork and chill in the fridge for 30 minutes. Preheat the oven to 180?C/ 350?F/ Gas Mark 4.

Bake the pastry for 15 minutes then leave to cool. To prepare the filling, whisk the egg yolks with the lemon zest, vanilla and half of the icing sugar until thick and creamy. Beat in the cornflour and milk powder followed by the fromage blanc.

In a separate bowl begin to whisk the egg whites with a couple of tablespoons of the remaining icing sugar. When the whites are foamy, add the lemon juice and the rest of the icing sugar, and whisk until peaks form. Beat one-third of the egg whites into the fromage blanc until smooth. Fold in the rest of the egg whites.

Place the foil-wrapped cake tin in a large, deep roasting tray and pour in the mixture. Spread to create an even surface. Pour water into the tray to a depth of about 2cm. Carefully place in the oven and immediately lower the temperature to 120?C/248?F. Bake for an hour then leave to cool in the oven for another hour or so with the door open. Run a knife around the inside edges of the tin before removing the cheesecake.
160g soft butter, plus a little extra for greasing

200g golden demerara sugar
2 tsp ground cinnamon
1 tsp ground cardamom
Finely grated zest of 1 orange
1 tsp salt
4 eggs
120g plain yoghurt
400g carrots, peeled and roughly grated
400g wholemeal flour
4 tsp baking powder
You will also need:
250g crème fraîche
2 tbsp icing sugar
100g desiccated coconut or coconut shavings
An 18cm straight-sided sandwich tin greased with butter and base-lined.
SERVES: 12

PREPARATION: 30 MINUTES, PLUS 15 MINUTES COOLING
COOKING TIME: 1-1½ HOURS
Preheat the oven to 180?C/ 350?F/ Gas Mark 4. Beat together the butter, sugar, spices, orange zest and salt until fluffy. Beat in the eggs, one at a time, and then mix in the yoghurt and grated carrots. In a separate bowl mix together the flour and the baking powder.

Fold the dry ingredients into the mixture, then transfer it into the prepared tin. Smooth the top to create a roughly even surface. Bake for 1-1½ hours in the preheated oven, until a skewer, when inserted, comes out clean. Leave the cake to cool in the tin before turning out onto a wire rack. While the cake cools completely, make the icing.
Mix together the crème fraîche and icing sugar until smooth. When the cake is cool, spread the icing on the top and sides of the cake and sprinkle with coconut to serve.