99552890, NICOSIA

What happens when someone is really passionate about what he does, when he goes a step (or two) further in order to be perfect and he actually does pay great attention in detail. The result is truly special sugar confections in both appearance and taste, with a very unique and minimal style.

Constatinos Pelavas Sugar Confections is my latest addiction. This guy definitely knows his cakes and brownies and every single tempting dessert he creates. Influenced by English and German cake style and flavours, these are not your average sugar confections. You can easily tell that from the very stylish pictures, but let me tell you about the taste. Oh my… What I really like about his cakes (and I’ve tried many of his original flavours), is the fact that they are not as sweet as conventional cakes.

A professional baker, upon finishing his studies, Constantinos started working from home and soon enough he became very popular for his signature sugar paste flowers. They look real yes, you can eat them yes, but why ruin this work of art? He makes them by hand, every single petal and leaf. Great additions and eye stoppers on his cakes.

 

I was tempted to go and review this guy, because I was following his Instagram feed and I saw all these very unusual flavours: vanilla chiffon, raspberry chiffon, lemon & basil, pistachio rosewater & masticha, dark chocolate cake and red velvet.

The last one believe me, you have to try it and compare it with “others” to know what I’m actually talking about. Very fresh, just enough butter and cream filling, fluffy and tasteful. Currently though I am in love with the lemon & basil cake, with that discreet lemon-y flavour and a touch of fresh basil.

Wherever he uses marmalades, he makes them himself with unusual combinations such as the plum & carrot marmalade with a touch of cinnamon, just a bit spicy.

Worth mentioning (and of course tasting) the chocolate chip brownies, cream cheese brownies, raspberry & white chocolate, salted caramel and the brownie tarts, a combination of biscuit and brownie mix. I would definitely suggest the raspberry & white choco ones, as they are the most unusual, fruity and very fulfilling.

He told me that he keeps changing and adding new flavours to his selections. He likes to experiment different combinations, adding seasonal ingredients and of course seasonal themed cakes, such as his very own recipe for Christmas cakes. Cannot wait for that one.

Constantinos got back from England just recently, where he worked at a professional cake production kitchen and he is now ready to open his own shop. Currently he takes orders for any special occasion such as weddings, christenings, birthdays and anything else you can think of as an excuse to take a Con cake home. If you want a taste, visit Ipanema Espresso in Athalassas, Nicosia, for his amazing brownies.

He makes two standard sizes in cakes: the 18cm ones start at €25 and the 25cm ones start at €50. Other sizes can be created upon order and his bespoke cakes vary in prices, according to the design, size and flavours.

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Anna Koumoushi

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