Home & Garden: Country Sweets
Thinking back on it, it was likely an Easter cake in the shape of a bunny made about 25 years ago that set Paula Marsilla on her current path as a baker. The cake’s wow factor had her friends and family encouraging her to share her talents and led her to go through the steps of certifying the kitchen of her New Lowell home, and launching Country Sweets two years ago.
Early inspiration came from her own two sons, nieces and nephews, for whom she would make elaborate cakes to go with their birthday party themes.
She said she has always loved to cook and began baking with her mother at a very young age.
Marsilla says there is a lot of creativity that goes into making custom cakes and cookies, from the detailed icing work to the mixing of flavours, creating her own versions of classics like carrot cake and red velvet – and fillings like salted caramel.
Marsilla rises to the challenge of just about any request she receives.
“There is very little I say no to,” she says with a chuckle.
Princess cakes, a highland cow, a “birchbark” wedding cake, she will figure out how to execute it.
She has also invested in a special printer that can reproduce images on paper made of wafer or sugar using food colouring to create photo transfers for cakes and cookies. She can apply any photo the client supplies.
When it comes to sugar cookies, if she doesn’t have the cookie cutter in her extensive stash, she will order it. In one case, an order was placed for cookies in the shape of rainbows and suns so, unable to source the right cutters, she cut them all out by hand.
It is perhaps her skill with royal icing that is most impressive.
“It can take a couple of days to finish a cookie,” she said, explaining that royal icing needs to be added in stages. Her royal icing has only three ingredients but requires craftsmanship to apply.
“The consistency has to be perfect,” says Marsilla.
She buys powdered sugar in 50-pound bags, and has come to rely on her go-to brands to ensure consistency.
With a reliable outcome, she can then apply her artistic skill to get a predictable result whether it’s sculpting fondant flowers, airbrushing, or detailed icing work.
Country Sweets cookies are for sale at the Creemore arena canteen during the hockey season and at the market in Angus. Marsilla’s regular menu includes cinnamon buns, loaves, cookies, cakes, seasonal treats, cupcakes, sponge toffee, chocolate-dipped treats, cake pucks and pops, including gluten-free options. Her newest item is macarons.
When it comes to custom orders, Marsilla said she is open to trying anything and welcomes requests.
To learn more, find Country Sweets on Facebook and Instagram, phone 705-817-1039, or email pdmarsilla@ gmail.com.
