IN BLOOM

Have you noticed the gorgeous hydrangeas in bloom all over the city? I love picking them out in front yards as I drive along… the variety of colours is amazing and absolutely gorgeous.

Tiff asked for another cake, this time celebrating her mom’s birthday. The cupcake bouquets are super popular with moms, so I put together a hydrangea version instead of my usual rose cupcakes. I used Glorious Treats’ technique with the two-toned icing with the Wilton 2D tip.

Click here for my tutorial on how to make your own cupcake bouquet. Except for this hydrangea version, I placed the cupcakes on naked (without frosting) and packed them together as tight as possible, then crumpled in the green tissue paper, before piping on the icing. 

ARE YOU WATCHING TODAY?

It’s the final of the World Cup 2014 and while I’m not watching or really cheering for a team (not really big on watching sports…) this cake I made recently was perfect for this weekend! Tiff asked me to make a birthday cake for her coworker, and asked for cinnamon flavour and soccer themed.

I made the most delicious cinnamon cake ever - I had so much trouble not tearing into it myself! Definitely will make again and post the recipe. The cake was two 8” layers, which I covered in green buttercream and piped with the Wilton grass tip. I mixed up some cake pop “batter” (chocolate cake with icing) and pressed it into a bowl, so that I could get the shape of the ball. This video here was really helpful for the decoration portion. I covered the ball in white fondant first, then cut out hexagons and pentagons. I didn’t have a template of the shapes and I knew if i didn’t use a template it would look messy, I set about with my ruler and protractor to draw out a perfect hexagon and pentagon. I did everything in white first, and then went back with the stitching tool for the edges and black gel food dye.

Thanks for the order, Tiff!

OMBRE ROSE

The rosette cake and ombre are two styles that continue to be classy and elegant. Here’s a purple one for a lucky bachelorette - all chocolate inside covered with vanilla buttercream roses. Credit for the ever-popular design goes to I Am Baker.

The nameplate is made from homemade gumpaste, all hand painted. Thanks for the order, Carly!

COOKIE SANDWICHES

These dessert sandwiches are definitely one of my favourite things to make, and I always love coming up with new combinations to mash together. They definitely don’t LOOK as pretty as cupcakes and cakes usually do - they’re like the casual dessert that doesn’t get dressed up haha. 

Both of these are actually for Sarah’s parents, one each for Mother’s Day and Father’s Day… I just never got around to posting the Mother’s Day one. Sarah and her mom love lemon, so I made ginger-lemon sandwiches (first photo) - soft, chewy ginger cookies with lemon buttercream AND lemon curd. These were amazing, and I don’t even like ginger!

Her dad loves apple pie and since I don’t really make pie, I made these Brown Butter Spiced Apple Pie Cookie Sandwiches with cream cheese frosting in between. The “cookies” (which were more like cake) had oats, toasted walnuts, and shredded apple to really make it a hearty sandwich. Surprisingly, they taste even better frozen!

BABY STEPS
I’ve come full circle with Colleen and her family, and I couldn’t be more thankful for being invited into their most precious moments - engagement, bridal, wedding, and now baby shower.
Congratulations to Erin and Ryan! I made red velvet cupcakes with cream cheese frosting and homemade fondant toppers (yes, I hand shaped 50+ little feet and toes!)

BABY STEPS

I’ve come full circle with Colleen and her family, and I couldn’t be more thankful for being invited into their most precious moments - engagement, bridal, wedding, and now baby shower.

Congratulations to Erin and Ryan! I made red velvet cupcakes with cream cheese frosting and homemade fondant toppers (yes, I hand shaped 50+ little feet and toes!)

A SUPERHERO SET

Arina asked me to make 31 different superhero cakes for Winston’s 31st birthday and I gladly took on the challenge. She gave me a complete list of exactly which heroes she wanted (and in what style) so that eased my planning by a lot. I made everything out of homemade gumpaste/fondant, combining 3D techniques as well as hand painting. I mostly cut and painted everything freehand, opting to save time from making a paper stencil. I made chocolate cupcakes with vanilla buttercream.

More photos in the post below! Tumblr only allows a maximum of 10 photos per post.

A SUPERHERO SET, CONT’D

I didn’t take a close up of EACH cupcake but you get the idea. 31 superheroes for a 31st birthday! Winston got a special Superman mini cake, all to himself.

MOUSTACHES GALORE

Massimo celebrated his first birthday over the weekend and his mom put together this amazing ‘Little Man’ themed party. I made moustache everything - cake pops, cookies, and a centrepiece cake. Vanilla cake with chocolate buttercream, vanilla cake pops, and sugar cookies decorated with marshmallow fondant/royal icing. What a fun set!

THE BOY WHO FORGOT HIS BACKPACK

I know I’ve been MIA online a bit but the baking hasn’t stopped around here! I’ve been busy with a few smaller orders of cupcakes and cookies. and this weekend had a whole flurry of baking going on. 

Fiona came back to town for her brother’s graduation and I was happy to make a cake for the celebration. She just asked for a monkey, graduation cap, and the phrase “To the boy who forgot his backpack” and let me come up with the rest. I absolutely love how it turned out - so cute and fun. I made a chocolate cake with chocolate buttercream, covered in marshmallow fondant.

Thanks for the order, Fiona!

PEANUT BUTTER AND JELLY

So it looks like I missed National Peanut Butter & Jelly day on April 2nd, but no matter. These still tasted delicious.

I’ve been enjoying a 10-class pass to Bikram’s yoga for the past little while and my mind tends to wander during these too-long sessions. I think about what I’m going to bake next, and little confections start assembling themselves in my head as I lie in savasna. I had this amazing peanut butter cookie recipe from Leanne Bakes I was dying to make again, and seeing as I hadn’t made cookie sandwiches in a while, this only made sense. 

They’re peanut butter cookies (sans chocolate) sandwiched with vanilla buttercream and a dollop of strawberry jam in the centre. Rich, decadent, and everything delicious.

MONSTER-IFFIC

It was a Monsters-obsessed little boy’s birthday and I had the honour of creating these cute little cupcakes! I made all chocolate cake with vanilla buttercream, piped in a variety of ways.

Each monster was made with a different tip. Mr. Blue Spikes used Wilton Tip #18; Mr. Yellow Tentacles was with Wilton Tip #21; Mr. Purple Fuzzies with Wilton #233; and Mr. Red Squiggles used Wilton Tip #2. The cupcakes were inspired by this set.

To make Mr. Squiggles: bake an extra set of mini cupcakes, unwrap (very important step!), and secure with icing upside down on top of the big cupcake before piping the decorative squiggles. For all of these, I’d suggest making your icing medium consistency. I made thick icing by default, and my hands were close to seizing from the amount of pressure I needed.

The eyes are Wilton’s Large Candy Eyeballs (24 ct). You could probably paint black dots on white candy melts too. The yellow mouth dots were these candy buttons my best friend brought back from Dylan’s Candy Bar in New York.

Thanks for the order, Renee!

EGGS & BUNNIES

Happy Easter weekend! It was another opportunity to make some cute and colourful cake pops. The sales reps at work ordered a batch of little easter egg and bunny pops for their clients.

I made all chocolate pops, and rolled them into egg shapes (I made the bunny shapes slightly larger). For the eggs, I dipped them in regular white chocolate melts and used a flat-tipped paintbrush to paint thick lines of corn syrup on, using as little syrup as possible. I painted the top and bottom lines first, covered those in one colour, and then painted on the middle line. I used a variety of sanding sugars available at most grocery stores or Michael’s.

For the bunnies, I pre-made batches of ears and face pieces from marshmallow fondant and let them dry for a couple days. Next time, I’ll definitely make the ears MUCH thinner! I was worried about them breaking in the bag so I made them thick - that backfired and ended up being too heavy on some of the heads and cracking. I dipped the heads in Wilton’s bright white candy melts (which melt very thickly and I found difficult to use!) to match the white fondant ears. I used a heart shaped sprinkle for the nose and used a black food dye marker for the eyes. 

Happy Easter!

HAPPY 100 DAYS MARQUIS!

Emily asked me to make a cake celebrating her son’s 100 day celebration, and I gladly obliged. She sent me a photo to replicate, a cake complete with a cute bear and baby icons. I made a lemon cake filled with vanilla buttercream, covered in marshmallow fondant. Colour-coordinated mini cupcakes also accompanied the cake to fill out the table!

Thanks for the order, Emily!

HYDRANGEA BOUQUET

Sarah always lets me choose what to make for her mom’s birthday, and I love getting the chance to try something new. Here’s a fluffy hydrangea bouquet, taken straight from the pages of I Am Baker! Her photos look a lot better haha but I think I did the cake justice! I even made the same cake, lemon with lemon curd for some serious intense flavour.

I used the Wilton #104 tip to pipe the buttercream hydrangeas and it took me a little while to get the hang of it. I should’ve made a tutorial, but I forgot so the best tips I have are:

- pipe with the small side facing out
- angle the tip so it’s about 30-45 degrees (fat side down touching the cake, slim side up in the air)
- pipe four petals together to make the flower by rotating your position or the cake for each petal
- there was a lot of kneeling down and standing up to get the right position, but it’s necessary!
- pipe the flowers around the base first (it’s really awkward against the edge) so that you can overlap the other flowers

The technique is forgiving in the sense that it’s really an overall effect and not an individual flower focus, but I always tried to get each flower as perfect as possible.

Thanks for the order, Sarah!

HAPPY ST. PATRICK’S DAY!
Here’s a set of cake pops to celebrate the green holiday. I made mint chocolate cake pops in a green and white chocolate theme, decorated with gold sparkles and a marshmallow fondant shamrock.
The pots o’ gold are in regular milk chocolate and a mix of gold sprinkles. They’re so easy to make - instead of standing the cake pop upright to dry, stand the pop upside-down on wax paper. That’ll leave you with a flat top to add some sprinkles, which I glued on by dipping only the flat surface again in chocolate.

HAPPY ST. PATRICK’S DAY!

Here’s a set of cake pops to celebrate the green holiday. I made mint chocolate cake pops in a green and white chocolate theme, decorated with gold sparkles and a marshmallow fondant shamrock.

The pots o’ gold are in regular milk chocolate and a mix of gold sprinkles. They’re so easy to make - instead of standing the cake pop upright to dry, stand the pop upside-down on wax paper. That’ll leave you with a flat top to add some sprinkles, which I glued on by dipping only the flat surface again in chocolate.