Veena Azmanov

Cake Artist and Food Enthusiast

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Features and Publications

Features and Publications – Cake Artist Veena Azmanov

Top 10 Eggless Baking Blogs

Selected Top 10 Eggless baking blogs by Feedspot – Read more here

Finalist – Top Three – Best Dessert Blogs 2017 – American Cake Decorating Magazine

Publications

  • Magazine Publication – Cake Masters Magazine – January 2017 – Indian Inspired Bridal Wedding Cake
  • Magazine Publication – DIY Digital Magazine – Feb 2017 – Indian Inspired Bridal Wedding Cake
  • Magazine Publication – Cake Masters Magazine  – May 2017 Jack and the Bean Stalk inspired Wedding
  • Magazine Publication – Wedding Cakes & Sugar Flowers -Zuhair Murad Collaboration for the Fashion Issue  of  Cake Craft and Decoration
  • Featured in the Israeli ICES Magazine cover photo- sponsored by Magic Colors -February 2015
  • Featured in Cake Masters Digital Magazine – April 2015
  • Cake Masters Magazine April Issue 2015
  • Our Contribution for the Diwali Festival of Light collaboration cake was featured in The Cake Geek Magazine
  • Veena’s New York Yankees Base Ball Cap was First Runner Up at the Cake of the week is Contest (image below)
  • Three of Veena’s Cakes were selected Editors Choice on the Cake Community website of Cakes Decor (image below in gallery)
  • A Collection of Veena’s cakes have made it to the Daily Top Three on the Cake Community website of Cake Decor (Gallery Below)

 

 

Top Ten Cake Artist in the world

Ever so often something unusual happens in life. Isn’t it? I mean so unusual that you really wanna pinch yourself and say – hey wake up! it’s just a dream.

I  was picked up as one of the Top Ten Cake Artist in the world? Yes! How crazy is that? This honor was by a website called Top Teny. And of course they have their own list of many top tens in the world. Such as cake artist, creative artist, painters, etc.

So this was the Top Ten Cake Artist in the world – if you do click on the link you will have to scroll right to the bottom because I am on number one.

Honestly, if I have to compare? I wouldn’t put myself in the top 50 cake artist of the world. I have so many cake idols that I feel I am at the absolute bottom but it was nice and truly an honor to feel so amazing today.

A big thank you to Top Teny for this honor

Interview with Conflating Visions

My interviews title – The inspiring story behind Veena Azmanov’s baking venture Veena’s Art of Cakes.  You can read the full article on their website here Veena Azmanov / Veena’s Art of Cakes 

The creators of this website Conflating Vision believe.  What makes a person different from a leader is their approach towards a particular problem. What a common man can see today a leader would visualize much ahead of time. This unique vision makes them the master of any trade; be it sports, business, creativity, politics, management or anything else. It is this unique quality that creates the whole difference.

This very idea of conglomerating all these ideas, visions, and giving them a common platform so that those journeys may ease someone’s path towards success is the idea behind creation of Conflating Visions.  The website believes a big move starts with small steps.

Conflating Visions interviews Veena Azmanov of Veenas Art of Cakes for their series Inspiring story baking adventure by Veena Azmanov

Interview with Theresa Happe of Cake Decorating Corner

Recently the lovely Terri aka Theresa Pesce Happe of the Cake Decorating Corner interviewed me for her website.

You can visit her website The Cake Decorating Corner for a lot of wonderful cake related stuff. Cake contest, tutorials as well as up and trendy happenings in the cake world and of course interviews with some of the most elite cake artist in the cake industry.

I do hope you like the interview. Thank you so much Terri for taking the time from your busy schedule to write such kind words about me.

Cake Decorating Corner

Interviewed by Smart Indian Women Magazine

It’s a magazine of women, by the women and for the women. You get to read success stories of many mostly Indian women not just in India but everywhere in the world.

It’s rather nice to read how a woman started off with her business, what inspired her and what helps her move forward. Believe it or not most women have similar inspirations, issues, challenges and yet very different outcomes. Mostly dependent on our vision, beliefs and circumstances.

If you would like to read the interview on the website here is the link – An interview with Veena – Fonder of Veena’s Art of Cakes 

If you would rather read it here or for those who are unable to open the link for some reason here is the interview.

Veena Azmanov

Sugar Artist Spotlight on The Baking Sheet

Yesterday I had the honor of being the Sugar Artist on Spotlight by Loren Ebert of The Baking Sheet. Loren is the face behind The Baking Sheet. She specializes in cookies but have now moved into cake decorating as well. I have had the honor and opportunity to call her my friend and to have worked with her in a few collaborations.

It was a true honor to be asked and featured as a Sugar Artist Spotlight by her. Here is my interview with Loren Ebert of The Baking Sheet.

Cake Featured – Stylized Fairy Tale Cakes

Featured by Pretty Witty Cakes –

Cake Featured – Jack and the Bean Stalk fairy Tale Collaboration

Cake Featured – Brides from Around the world Cake Collaboration

Cake Featured – Fit for the Queen (a cake for the queens birthday)

Cake Featured – Art for autism awareness.

Cake Featured – Zuhair Murad Fashion Collaboration

Featured  – Pretty Witty Cake Magazine

Cake Featured – Carnival Cake Collaboration

Cake Featured  – Carnival Cake Collaboration

Cake of the Month competition

Cake Decor  – Daily Top Three and Editors Choice Awards

 

Reader Interactions

Comments

  1. Florencio

    Wow. you are so talented and this blog is truly inspiring. Love how you write your recipes and tutorials. SO nice to see someone who is so popular sharing so selfishly. Thanks

    Reply

    • Veena Azmanov

      Thank you so much Florencio

      Reply

  2. Sumathi Mahesh

    Hi,Veena,an ultimate chocolate cake recipe by tasty.com.The cake tastes great n moist, but it crumbles n cannot be cut to pieces.The recipe adks for stout instead I used coca cola,n it has mayonnaise, I tried the same recipe without mayonnaise n added 1/4 cup of boiling water to the recipe in the end,the cake is moist but crumbly,what could be wrong. I am looking for a really rich moist chocolate cake but firm too to be able to cover with fondant, please advice , looking for results.

    Reply

    • Veena Azmanov

      Sumathi – I cannot speak for recipes found on other websites. Please contact that website where you found the recipe and I’m sure they will be happy to help you trouble shoot. If you use any of my recipes and have a question please post the question below the recipe and I will be happy to reply as soon as I can. Thank you

      Reply

  3. Gladys

    I would like to decorate a ready made cake with Fondant for a one year old”s birthday. The theme is Mickey Mouse White with Pink Dots/ Pink with White Dots. Where to start and what tools are needed.

    I am in South Africa

    Reply

    • Veena Azmanov

      HI Gladys, I have lots of cake recipe and tutorials from basic to advanced on this blog. Please browse thru to see what works with your ability. Each post also has a tools section that shared the tools you need to do the project. Thanks

      Reply

  4. Doreen Priestley

    Hi Veena. Thank you so much for all of your tutorials. I just watch your tutorial on YouTube about making homemade lace. I would like to use the lace as a standup feature on my cakes. If I put the lace back in the oven after removing it from the mat will eat stiffen? Thank you in advance for your response 🙂

    Reply

    • Veena Azmanov

      Yes Doreen. You can stiffen the lace further. I would put it back in the oven for a few minutes. Not more than 5 to 7 as it will further dry. Good luck

      Reply

  5. Samantha

    Ms. Veena,
    I have no queries for you, just a really big thank you!
    Your recipies are always so easy to understand and so precise that nothing really ever goes wrong.
    Please do continue blogging!

    Reply

    • Veena Azmanov

      Thank you so much Samantha!! Appreciate your comment so much. So happy to hear that.. Thank you !

      Reply

  6. Connie

    I have found the edible lace to be such a beautiful think on a cake but horrible to try to cut with a cake knife. I drag if off the cake most of the time when I try to cut it. I have tired two brands with the same results. Any hints on a better way. I do not want to use it now since most of my weddings complain about it being difficult for their servers to serve it.

    Reply

    • Veena Azmanov

      Hi Connie – I know what you mean. It has a stretch. Usually I tell my customers ahead of time that the lace is stretchy so the best way is to just pick it off the cake. So when you cut and find it in your way – just pick it off and it pulls right away. In fact the last one I picked a corner and could literally just remove the whole lace

      Reply

  7. Odette Giordmaina

    Good afternoon

    I would like some help with macarons.

    I tried several times doing them but either they end up holding hands or stick to the silicone mat or no feet are seen. When I remove them from the mat they are empty on the inside.

    What am I doing wrong?

    Reply

    • Veena Azmanov

      Odetta, Macarons can drive you nuts at first sometimes – but once you get it – you’ve got it..! SO don’t give up. I suggest you use my recipe. They are tried and tested. Read the post carefully – I have not just progress pictures but tips and notes. Sometimes the smallest thing can matter.
      Don’t forget to read my post on 20 tips to successful macarons. I speak of every little things.
      I’m sure there is something there that you can pick on and say.. ah may it could be that… I need to try this or that..
      I hope my tips and tutorials help. Thanks

      Reply

  8. Poorna

    Hi ma’am..!! So so happy dat I found such a promising blog for my cake baking thirst… I’m in such a beginning stage dat Im confused with what sort of oven to buy for my baking journey… Kindly suggest me the type of oven to get to bake cakes cookies n pizza making as well… Thanks a lot in advance… 🙂 🙂

    Reply

    • Veena Azmanov

      Hi Poorna, Thank you so much for you kind word.. Happy to know my blog is helping you. I understand that beginning can be very confusing..
      An oven is indeed very important for a cake baker so make sure you buy one that comes highly recommended. If you are buying locally then go to a shop you can trust. Some sales reps are really nice and they will help you pick the best.
      For me I have been using this Bosch oven now for a long long time. I really love it. In fact this is my second Bosch in the last 12 years. I use my oven almost every day!! So it’s really is often used for hours. http://amzn.to/2iC7VWv – You can check this link and compare notes with the ones that you find close to you.. I hope this helps. All the best.

      Reply

      • Poorna

        Wowww so nice of u.. Such a quick response wid much useful link… Thanks a lot… Sooo inspiring u r … Have a vry grt baking life ma’am…??

        Reply

        • Veena Azmanov

          You are very welcome Poorna. Glad I could help

          Reply

  9. Cassie

    Hi Veena,

    I am super excited to try your cake recipes! I have tried several times to make a purchase but am not having any luck;( I would like to purchase both your I & II collections as well as your white wedding cake and chocolate espresso cake recipes. I click the blue button at the bottom of each page and then just below it it says added to cart. When I go to my cart I get this message “cart is empty”.

    Any suggestions of what I might be doing wrong?

    Thank you for your time!

    Reply

    • Veena Azmanov

      Hi Cassie.

      That’s weird..! Sorry! I will get the web guys to check it out.
      Thanks for bringing it up.
      XX

      Reply

    • Veena Azmanov

      Hi Cassie – Thank you so much for letting me know I have fixed the cart issue. Thanks

      Reply

      • Cassie Schlegel

        Hi Veena,

        Yes, the cart issue is fixed but now I am having problems with payment. I hit the blue “accept & Pay” button and the screen does a quick flash but nothing else happens. Payment isn’t being accepted. I have tried three times in the last 2 weeks to make a purchase.

        Thank you for your help! I am determined to get my hands on your delicious recipes;)

        Reply

    • Cassie Schlegel

      Hi Veena,

      The shopping cart issue was fixed but now when I go to pay and hit the accept&pay blue button the screen does a quick flash and then nothing else happens. This is the third time I have tried paying in the last two weeks and nothing happens as far as my payment being accepted and getting the downloads.

      Thanks for your help! I am determined to get my hands on these delicious looking recipes:)

      Reply

      • Veena Azmanov

        Sorry Cassie. Seems like you the only one with the problem. Sorry!! Let me try and see if I can recreate the issue at my end. In the mean time I will send you an email at the above address. Is there a recipe you need from the shop urgently? Thanks

        Reply

  10. Thanusha

    Hi Veena, thank you so much sharing your recipes. I tried Swiss meringue it didn’t come out well. Meringue was nice firm peaks then I added butter cubes suddenly it became a curdled like scrambled eggs ? I thought it’s normal kept on beating for abt 30 mins it didn’t change it was watery with scrambled butter I gave up and put it in the fridge do u think I can rescue it? Or what have I done wrong pls help me thanx a lot
    Thanusha

    Reply

    • Veena Azmanov

      Yes!! You can rescue it.. you put the butter while it was warm.That’s why it curdled.
      Now that it is cold. whip it again with a paddle attachment – I should come back to a nice buttercream consistency <3

      Reply

  11. Meena Gupta

    Hi Veena…Inspired by your blog and your journey!! Would be an honour to learn from you in person. Do you currently train aspiring cake artists in a one-one or group workshops please? I live in Mississauga, Canada. Please let me know.

    Reply

    • Veena Azmanov

      Hi Meena. would be my pleasure to teach you and I do take private one on one classes but I am based far away from you darling.
      I’m in Israel not in Canada. <3 Hugs <3

      Reply

  12. Anonymous

    I have been asked to do a engagement cake for a family, i would love to add native austrlian flowers, pink ice protea, banksia wattle and loceudendrum, i have searched the net and cannot find if these are poisonous or not. Could you point me in the right direction as to where i could find this information???? thanks, Tanya.

    Reply

    • Veena Azmanov

      I’m sure if you searched on google we may find these answers but I suggest you go meet a local florist and discuss this with them. They usually are the best people who will know not just about the flowers but also where to find them, what are the best practice in terms of using them, as well as how much they will cost. Often they will help source these out for you too. XX

      Reply

  13. sherry bishop

    I found your wonderful recipe for fondant on pinterest and what caught my eye when I was browsing was it said it was a butter fondant which is what I tried one time making my own and it was ok but still not stretching like your recipe. I was looking for a recipe for sugar lace to be used withe mats I have tried sugar veil and one recipe on you tube and another called sugar lace from Italy all a little expensive except one on you tube .the trouble was sugar veil was to brittle and just didn’t work for me ,the one on you tube didn’t have a good taste at all and the one from Italy was a little expensive and not reliable all the time I think maybe humidity might be some of the problem .just don’t know for sure but since your fondant worked out beautiful , do you have a recipe for the lace mats? I figured as well as your fondant is if you had arecipe for the other .it would have to be great. looking forward to your answer and I appreciate the tuturial on your fondant .thank you again,sherry

    Reply

    • Veena Azmanov

      I use the homemade sugarveil lace recipe that can be found on Cake Central. If you scroll down on my Facebook page you will get a lot of into that I shared recently, Thanks

      Reply

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