Monday, 19 de February de 2018

Torta búlgara deliciosa


Sorry, this entry is only available in Brazilian Portuguese.

  1. Gilson Daniel
    19 de February de 2018 - 15:56

    Búlgara? Não dá. Faz-me pensar na Dilma Rousseff e não quero nada que a lembre. RSRSRS

    • 19 de February de 2018 - 17:24

      O que que búlgara tem a ver com Dilma? hahahaha Acho que você vai se privar de uma delícia por uma bobagem ;)

  2. Tathy Menezes
    19 de February de 2018 - 18:37

    Outro doce q tem nome importado é a palha italiana, que na verdade foi criada no sul do Brasil.
    Adorei essa torta e vou fazê lá logo mais.

  3. Ruth
    20 de February de 2018 - 23:08

    Hum! Não sabia que essa torta era daqui de Salvador e desconhecida em outros lugares. Pra mim era uma receita internacionalmente conhecida.rsrsrs
    Ju! Como é o seu forno? Qd faço as receitas, o tempo de assar é sempre muito maior do que o descrito.

    • 29 de March de 2018 - 21:27

      Ruth, meu forno é um pouco mais alto do que a temperatura que ele diz que está, por isso sei que tenho que colocar um pontinho a menos para assar na temperatura certa. Mas isso varia, você tem que virar brother do seu forno hahaha

  4. Ana
    18 de September de 2018 - 16:25

    Ju essa sugestão de nome de “Bolo Baiano”, já existe (pelo menos na minha família e amigos rsrs), é uma receita que minha avó pegou de uma amiga, eu peguei delas, e é sucesso. É um bolo mesclado de chocolate, canela e queijo ralado. Delicia!!!

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.


All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

Creative Commons License
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.


What if your question has already been answered on the FAQ? Read it just to make sure!

Send your questions or doubts through here.
I answer to each and every e-mail sent to me. Make sure you’ll get my e-mail by adding to your safe contacts, or my answer might just flip into your spam box.