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.

CUPCAKE CUTENESS

Colleen ordered these for a friend’s baby shower. It was a yellow and grey theme, so we went with these adorable white and yellow designs (design credit goes to Nibble & Scoff Cakes). I made lemon cake with lemon buttercream, and the toppers out of marshmallow fondant/gumpaste. They were really intricate (I felt like a sculptor of mini things..) but they turned out so cute and perfect!

Thanks again for the order, Colleen & Erin!

HAPPY BIRTHDAY CHLOE!
Little Chloe turned eight last week, and Brittany asked me to whip up a few cake pops for the party. The theme was pink and Hello Kitty, so these worked out great. Thanks for the order, Britt!

HAPPY BIRTHDAY CHLOE!

Little Chloe turned eight last week, and Brittany asked me to whip up a few cake pops for the party. The theme was pink and Hello Kitty, so these worked out great. Thanks for the order, Britt!

IT’S THAT TIME OF YEAR AGAIN
Valentine’s Day is tomorrow and one of the sales reps wanted to sweeten her clients’ days with some cute heart cake pops. I made chocolate and vanilla, decorated simply with a red and pink drizzle. Thanks for the order, Lori!

IT’S THAT TIME OF YEAR AGAIN

Valentine’s Day is tomorrow and one of the sales reps wanted to sweeten her clients’ days with some cute heart cake pops. I made chocolate and vanilla, decorated simply with a red and pink drizzle. Thanks for the order, Lori!

A DECADENT BIRTHDAY
This might be a surprise but this was my first “traditional” style cake - no fondant, no crazy shapes, no fuss… ! It was a nice change for sure. It looks unassuming but boy was it decadent and rich. I made a very moist chocolate cake filled with a very thick layer of whipped chocolate ganache, frosted in chocolate buttercream and simple whipped cream. I used this recipe here for the fudge filling and inspiration. So delicious!
Happy birthday to Aerance, Gilbert, and Jonny!

A DECADENT BIRTHDAY

This might be a surprise but this was my first “traditional” style cake - no fondant, no crazy shapes, no fuss… ! It was a nice change for sure. It looks unassuming but boy was it decadent and rich. I made a very moist chocolate cake filled with a very thick layer of whipped chocolate ganache, frosted in chocolate buttercream and simple whipped cream. I used this recipe here for the fudge filling and inspiration. So delicious!

Happy birthday to Aerance, Gilbert, and Jonny!

ARIELLA TURNS 1!

That first birthday is always so special, and Ariella was no exception. Lisa ordered a set of cake pops and cookies, in four different versions - simple cake pops, Minnie Mouse cake pops, “1” cookies, and Minnie Mouse cookies. She sent me a couple photos to work off of for the designs.

The cake pops are both red velvet to match the “Pretty in Pink” theme. The bows are made of marshmallow fondant, and the cookies are decorated with royal icing and sanding sugar.

Thanks for the order, LIsa! And happy birthday to little Ariella :)

RACECAR CAKE

Phew! It’s been a while since I’ve been back at work - baking work that is. I took a nice long break for the holidays (though, I did make cookie pie for my hosts while I visited Orlando) so it’s great to be back working with my beloved sweets. I’ve had a flurry of requests recently, and what a fitting one to start 2014 off with - vroom vroom!

Eva ever so thoughtfully planned an elaborate racecar themed party for her fiance Sheldon. I made her a 4-layer vanilla cake filled with homemade caramel and caramel buttercream. I couldn’t stop eating it, it was deadly! It’s covered in marshmallow fondant.

The racecar is made of gumpaste and other than the toothpick axels and a couple structural straws, the entire thing is made of food material. I don’t get to sculpt often and it’s always fun! My favourite part was handpainting the Ferrari logo. Eva specifically asked for the Shell logos to be included since it’s for you know, Shel-don. Hah!

Thanks for the order, Eva. Hope you had a great party!

MACARON ADVENT CALENDAR

My best friend (since grade 3!) is a toughie to buy for, so this Christmas I thought I’d put together a macaron advent calendar for her! She posted the idea on her blog a couple years ago but I never got a chance to make it until this year.

Since macarons are highly perishable, I made it for only 8 days (which is already a stretch.. they probably last 7 days at most). I haven’t succeeded with macarons yet so I left it to the experts at Bel Cafe. I pre-made all the packaging beforehand so I could purchase the macarons as late as possible. I bought bags from Daiso and used some of my old art paper to trace and draw letters (Sahara Bodoni for you type nerds out there!) A little creativity and a lot of double sided tape later, I had eight cute packages for her to enjoy over the next week until Christmas. With flavours like dark chocolate, passionfruit (my absolute favourite), peppermint, key lime, cookies and cream, and carrot cake… it was really hard not to pop one in my mouth for myself!

This is a pretty cute idea since you can make an advent calendar out of practically anything. I saw a lot of wine and beer ones featured this year. Next year - cookies? cupcakes? 

Materials used: Macarons - Bel Cafe; vase - Winners; garland - Ikea; ornaments - Superstore; bags - Daiso; ribbon & paper - scrap; typeface - Sahara Bodoni.

CHRISTMAS WREATH

There’s no denying it, the holidays are here. I received a request for this festive arrangement of cupcakes in the shape of a wreath, decorating nearly 50 mini cupcakes with gold fondant pieces. Nothing like a platter of eggnog cupcakes to brighten up an office lunch! See my previous post for the recipe for these amazing treats.

EGGNOG DIVINE

I normally don’t care for eggnog but these cupcakes… ! They’re so incredibly moist and full of flavour, and the best part is they’re super easy to make. The frosting is creamy and smooth, and I added a drizzle of caramel for a finishing touch. 

I found the recipe on Annie’s Eats, a wonderful blog of all things delicious. Here’s my take on the recipe:

EGGNOG CUPCAKES

2 2/3 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 tsp ground nutmeg
1 1/2 tsp rum extract
2 cups eggnog
1/2 cup vegetable oil
2 tbsp apple cider vinegar
2 tsp vanilla extract
2 cups sugar

Preheat your oven to 350 F. Line your cupcake pans with 24 regular liners or 48 mini liners. In a medium bowl, sift together flour, baking soda, baking powder, salt, and nutmeg. Set aside.

Add eggnog, oil, rum extract, vinegar and sugar in a large bowl. Use an electric mixer to beat on medium speed until well combined. Slowly add in the dry ingredients (usually I do it in three additions) and mix on low speed. Do not over mix - only until dry ingredients become wet.

Fill cupcake liners to 2/3 full and bake for 20-22 minutes (for minis, bake for 16-18 minutes). Cupcakes are done when an inserted toothpick comes out clean. Transfer cupcakes from pans after a few minutes onto a cooling rack.

EGGNOG FROSTING

1 cup salted butter (2 sticks)
4 cups icing sugar
1/2 tsp ground nutmeg
3-4 tbsp eggnog
1 tsp rum extract (optional)

Whip butter with an electric mixer until smooth and light, usually about 5 minutes. Add icing sugar - slowly incorporate and beat on medium-high speed for another 2 minutes. I add in two cups at a time as to not end up with a sugar snowstorm. Add in nutmeg, 2 tbsp of eggnog and the rum extract; beat until well combined. If you’d like a creamier or stronger eggnog flavour, slowly add in more eggnog 1 tbsp at a time, until the frosting reaches its desired consistency. 

Fill a large piping bag fitted with a star or french tip and pipe the frosting onto the cupcakes. I decorated mine with gold pearls and gold sugar sprinkles. Enjoy!

SHARE DDB

I had the pleasure of being one of the sponsors at ShareDDB this year, an annual charity art auction hosted by DDB, one of the biggest international ad agencies. My friend Christina, who works for their sister company, asked if I’d be interested in donating some treats and I was happy to jump at the chance!

I made 300 mini cupcakes in five different flavours: coffee caramel, eggnog, peppermint chocolate, lemon, and chocolate. The eggnog one turned out amazingly, and that coffee buttercream - to die for!

The event itself was a success, bringing in tens of thousands of dollars for the James Lee foundation and Music Helps. Fantastic job all around!

It’s been a long time coming, but I’m super excited to finally announce the launch of &sweets, my baking company!  I started this blog over a year ago just as a way to compile my adventures for my personal use, but it’s grown into a side business now and it’s high time my little hobby deserved a proper name and website. Be sure to check out the site (www.andsweets.ca) for easier navigation of all my past projects. I’ll still be updating this as my blog so nothing’s changing on that front.The good news doesn’t end there - tomorrow night I will be at ShareDDB, a charity art auction hosted by DDB Canada, as one of their sponsors. It’s been a busy week but it’s only the beginning…

It’s been a long time coming, but I’m super excited to finally announce the launch of &sweets, my baking company!

I started this blog over a year ago just as a way to compile my adventures for my personal use, but it’s grown into a side business now and it’s high time my little hobby deserved a proper name and website. Be sure to check out the site (www.andsweets.ca) for easier navigation of all my past projects. I’ll still be updating this as my blog so nothing’s changing on that front.

The good news doesn’t end there - tomorrow night I will be at ShareDDB, a charity art auction hosted by DDB Canada, as one of their sponsors. It’s been a busy week but it’s only the beginning…

MOUSTACHIO!

I’ve been saying that all night long - I couldn’t help myself. I bought a moustache cutter earlier this year and finally figured I ought to use it to celebrate Movember! Well, moustaches are cool regardless, especially if they’re on a stick :) Definitely a hit at the parties!

Basic sugar cookies (I use Glorious Treats’ recipe) with black royal icing. And yes, it kind of turns your mouth black haha.