A Global Culinary Remix Series

Featuring—Baker, Artist & Author:

Suzy Gazzellone, Suzy’s Cake Angels

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Meet Suzy — founder, baker, cake artist, and the sweet soul behind Suzy’s Cake Angels. With a whisk in one hand and creativity in the other, Suzy transforms everyday ingredients into edible works of art that not only look beautiful but taste like pure joy.

What began as a heartfelt weekend hobby—treating family and friends to delicious bakes—quickly rose into a thriving business built on passion, purpose, and a whole lot of love. Now a published author of Secrets from a Baker, Suzy is on a mission to help others feel confident in the kitchen, one recipe at a time.

Suzy’s artistry is rooted in her belief that baking is about more than just ingredients—it’s about emotion, memory, and connection. Whether she’s designing a whimsical birthday cake, a romantic wedding centerpiece, or a batch of nostalgic cookies, Suzy brings her whole heart into every step of the process. She finds beauty in the details, from the gentle curve of a fondant petal to the perfect balance of flavor in a sponge.

Her creative process is deeply intuitive. Inspired by everything from nature to fashion to childhood memories, Suzy uses her natural talents and design sense to turn confectionary dreams into delicious realities. Her clients are not just customers—they’re collaborators in a journey to bring joyful, meaningful moments to life through cake.

For Suzy, baking isn’t just a profession—it’s a lifelong love letter to creativity, connection, and celebration. She’s devoted to not only feeling and seeing the love in her work but most importantly, tasting the love in every bite. And when you taste one of her creations, you’ll understand why Suzy’s Cake Angels has become a cherished name in her community—and beyond.

This is more than cake. It’s Suzy’s dream come true, baked from the heart and shared with the world—one sweet slice at a time.

Suzy Gazzellone

Baker, Artist & Author, Suzy’s Cake Angels
Ontario, Canada

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Prepared By:

Suzy Gazzellone, Baker, Artist & Author

An Italian holiday classic, reimagined with caramel dreams.

This Remix takes traditional Italian panettone and transforms it into a rich, custardy dessert that’s anything but ordinary. Suzy Gazzellone, baker and author of Secrets from a Baker, gives leftover holiday bread new life with a silky condensed milk custard, warm spices, and generous swirls of dulce de leche.

The result? A golden, caramel-laced panettone pudding that’s soft in the center, crisp on top, and perfect for sharing. Whether served warm after Sunday dinner or as a cozy winter treat, this remix is pure indulgence — with that unmistakable Italian touch.

Prep Time: 15 mins

Cook Time: 40-45 mins

Serves: 16

Dolce Di Panettone

Recipe Contributor: Suzy Gazzellone, Suzy’s Cake Angels

Ingredients:

  • 5-6 cups panettone chunks
  • 1 can (300 ml) condensed milk, sweetened
  • 2 cups milk
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • pinch of salt
  • ½ cup dulce de leche

For Cooking:

  • Cooking oil (for grilling or pan-frying)

Directions:

  1. Preheat oven to 350°F (175°C). Spray an 8×8 square baking dish with non-stick baking spray.
  2. Whisk together condensed milk, milk, eggs, vanilla extract, cinnamon and salt until smooth, in a large bowl.
  3. Add the panettone chunks into the bowl, stirring gently to soak every piece.
  4. Let it sit for 10-15 minutes so that the panettone fully absorbs the custard.
  5. Layer the panettone chunks into the prepared dish and add half of the dulce de leche (1/4 cup) in small dollops.
  6. Swirl the top with the remaining dulce de leche.
  7. Bake for 40-45 minutes or until the top is golden and the center is set but slightly wobbly.
  8. Serve warm.

Bakers Suggestions:

For the perfect balance of soft and golden, make sure to let the panettone soak up the custard for at least 15 minutes before baking. This ensures a rich, pudding-like center with a lightly crisp, caramelized top.

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