Sky Rose Cake


This weekend I had a cake order for a couple who were both turning 45. The wife thought it was a good idea to put 90 on the cake, for the combination of both ages. I loved it!

This is a 2-tiered lemon cake (8″ on the bottom, 6″ on the top) with raspberry filling and vanilla buttercream. I decorated it in ombre roses. It’s a very simple technique and quite easy to do. You need to make about 2 big batches of buttercream, and split them up into however many bowls of different colours you want. For this cake I split it up into five bowls. I started with dying the darkest colour first, and so on and so forth.




  • 1 cup (250 mL) unsalted butter, softened
  • 2 cups (500 mL) granulated sugar
  • 4 eggs
  • 1 tbsp (15 mL) grated lemon zest
  • 2 tsp (10 mL) vanilla
  • 3 cups (750 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1-2/3 cups (400 mL) milk
  • 2 tbsp (30 mL) lemon juice


  1. In a large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemon zest and vanilla.
  2. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  3. Gently fold in lemon juice to make curdled-looking batter.
  4. Divide between 2 greased and parchment paper–lined 9-inch (1.5 L) round cake pans.
  5. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes.
  6. Let cool in pans on rack for 10 minutes; transfer to rack and let cool completely.



  • 1 package (16oz) of frozen raspberries
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice


  1. Drain raspberries, reserving liquid.
  2. Add enough water to liquid to equal 1 1/4 cups.
  3. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well.
  4. Heat and stir until mixture boils and thickens. Cool completely.
  5. Stir thawed raspberries into cooled mixture.



  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk


  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.

If you want to follow exactly the way I made this cake, here are the steps listed below:

  1. I sliced my two cakes in half, leaving me with 4 layers.
  2. I placed my first cake layer on the cake board, and added a layer of my vanilla buttercream, followed with a thin layer of the raspberry filling (you don’t want to add a thick layer of the raspberry filling, because remember by the end you will have 3 layers of the raspberry filling, so you don’t want it to be over-powering because it is quite sweet tasting).
  3. Next, I added another cake layer and repeated the same steps, until I used up all my cake layers.
  4. Once all my cake layers were stacked, with the two fillings in-between, I added a crumb coat** of buttercream around the outside.
  5. I placed it in the freezer for 20 minutes to allow it to harden really well. Typically, I will set it in the freezer for 10 minutes (doesn’t need to be too long) but because there was raspberry filling coming out the sides when I did the crumb coat, I wanted to make sure the raspberry filling was locked in tight. You want to avoid any raspberry poking through your final layer of buttercream)

** A crumb coat is a thin layer of buttercream around the outside of the cake, to lock in any crumbs so they don’t get into your final layer of buttercream.




Minion Cake





I. love. Minions.


I could spend this whole blog post ranting on about how much I love Minions but to save you the boredom/the horror (because I know some people don’t like them… God know’s why…) I will just jump right into my cake.

I made this cake for an adorable little girl’s 7th birthday. She wanted a full on Minion (and some little Minions around it). I was so excited to do this, because even though I’ve made a little Minion rose cake in the past, I was very excited to make an actual Minion cake that was in the shape of an actual Minion!

I made two 8″ pans (one chocolate and one vanilla) and sliced them both in half so there were 4 layers. I buttercreamed in between each layer and stacked them on top of each other.

I crumb coated the outside, and placed that in the freezer while I made the yellow buttercream. Once I let it sit in the freezer for 15 minutes or so, I then coated the entire outside with yellow buttercream.

Working relatively quickly (so the buttercream doesn’t harden) I made all his little details (ex. the overalls, the legs, arms, etc).

I wrote “H” on the Minions front pockets (for the first initial of the birthday girl) as well as wrote a “7” on the big Minion’s front pocket (because that was how old she turned).

This cake was extremely fun to do, and I’d love to do it again sometime!







25th Anniversary Pink Ombre Cupcakes




For a 25th anniversary I was asked to make 40 cupcakes that were the colours of my pink ombre rose cake. 28 of them were to be used to make the number ’25’ but in a pink ombre form (light pink to dark pink. Image is down below!)

I thought that was very clever, and I’ve never done anything like that before! Very cool.

These cupcakes were just vanilla cupcakes with vanilla buttercream frosting (spilt up into 3 bowls for the 3 different shades of pink).

Hope you guys enjoy!









Fox Cupcakes




I made these adorable little fox cupcakes for a baby shower. I made 40 of these chocolate cupcakes, and made buttercream to decorate each one. I separated the buttercream into 3 bowls: one white, one copper coloured (I used Wilton’s Copper Food Colouring) and one black coloured.

I first piped on the copper icing for the base of the fox face. I used tip 5, to pipe white area around the face, and then used a spatula to smooth out the buttercream. I also used tip 5 to pipe the black icing for the nose and eyes. I then used tip 352 to pipe the copper icing for the pull-out leaf ears.

I also made a cake to match with these cupcakes, but I will post that tomorrow. Hope you guys enjoy!






Giant Pink Rose Cake






I had an order to make a giant pink rose cake, that would feed 20+ people! My normal cakes are 12″ round, but for this cake I made a 14″ cake with 4 extra large layers… this cake was giant.

Like really big.

Really, really big.

But it turned out pretty, and I love the look of such beautiful shades of pink all thrown together – it reminds me of spring!

The inside was my regular fudge chocolate and french vanilla with vanilla buttercream in between each layer.

Hope you enjoy! xx




Milk Chocolate Milk Dud Cookies





I finished my first year of university last Friday and decided to celebrate by making cookies. It was seriously the best feeling running out of my last exam… and now I have no priorities and life is good. When I left my last exam on Friday, I was walking downtown Toronto and saw them filming the TV show SUITS. I saw Mike Ross, and just about had a heart attack. Here’s a photo I took! Anyone want to marry Harvy, like I do? Hehe!

Anywho, I made these cookies with the same recipe I used for my toffee brown butter cookies, but instead of toffee bits I substituted them with Milk Duds – and man what a good idea. I also created an 8-second video (which is down below) of my cookies baking in the oven which was is so silly hehehehe, but it was fun to do!

The Milk Duds are in the batter, but on some cookies I put a couple extra on top, so when they bake they ooze out onto the side and get all hard and chewy – like hard caramel. Uuuuuugh, it’s so tasty.

I hope everyone is having a good April so far, and expect 2 posts coming this Saturday night (one being a rose cake, and another being a Spiderman cake!) as well as a post coming next Wednesday with another rose cake.


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 Youtube milk dud timelapse video:


  • 1 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chunks or chocolate chips
  • 1 cup Milk Duds
  • Coarse sea salt, to sprinkle on top


1. Cut one stick (1/2 cup) of butter into tablespoons. Place in a medium pot. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will go from yellow-ish to brown-ish yellow, then a gross puke colour (haha) and eventually it will start to turn into a dark brown. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes (I stuck mine in the fridge because I’m impatient, so feel free to do that too!)

2. While the brown butter is cooling, in the bowl of a stand mixer, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.

3. Add the egg, egg yolk, and vanilla and mix until combined.

4. In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate chunks and Milk Duds.

5. Form the cookie dough into a large ball and wrap in plastic wrap. Chill for at least 30 minutes.

6. When ready to bake, preheat oven to 350 degrees F.Line two baking sheets with Silpat baking mats or parchment paper and set aside. Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.

7. Bake cookies for 10-12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Store cookies in an air-tight container for 2-3 days. You may also freeze these cookies as well.



Sesame Noodles



11015825_10152734472016149_2088822389_nYUM GUYS this is good. And I’m not talking about the noodles… I’m talking about how I’m starting to cook proper meals for myself! This is good! Good things are happening!!!

But yes, the noodles are also good! 😉

I’m home from school today and totally felt like cooking up something gooooood for lunch. I had pinned this recipe a few weeks ago, and remembered it this morning as I was trying to figure out what to make.

It’s such a simple yet delicious recipe, and calls for ingredients that you most likely have in your house. It’s really light, yet filling and has so many delicious flavours. It’s very onion-y and garlic-y so beware if you have a date planned the next day or that night! (Pop a couple extra mints in your mouth!!)

This recipe can be served warm or cold, and you can even add other ingredients like meat or more vegetables.



Serves 4-6 people:


  • 1 pound (16 oz.) linguine or spaghetti
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons grated fresh ginger (or 1/2 tsp. ground ginger)
  • 2 tablespoons rice vinegar (or red wine vinegar)
  • 1 tablespoon sesame oil
  • 1 teaspoon vegetable or canola oil
  • 1/2 teaspoon sriracha or hot chili oil
  • 1/2 cup thinly-sliced green onions
  • optional garnishes: extra thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper


  1. Cook pasta according to package instructions in a large pot of generously salted water.
  2. Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, vinegar, sesame oil, vegetable oil, and sriracha (or hot chili oil). Whisk until combined.
  3. When the pasta is ready, drain it. Then immediately toss with the dressing and 1/2 cup green onions until the pasta is evenly coated with the dressing.
  4. Serve immediately, topped with extra garnishes if desired.

Adapted from: Gimme Some Oven

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Blueberry Pie Coconut Overnight Oats

The other day I was looking on Top With Cinnamon (love her!!!) and came across these delicious overnight oats. I’ve been really loving coconut recently… I invested in some delicious coconut shower gel which makes me smell like a coconut… and I also bought some coconut yogurt a couple weeks ago – so once I saw this recipe, I knew I had to try it.

Also, majority of my mornings here at home I am either rushing to catch a train or rushing to go to work which leaves me A) angry and flustered and hot because I’m running around and B) no time to make a proper breakfast. (What mom??? Cinnamon toast crunch cereal doesn’t count as a proper breakfast???? what???? Pleaseeeeee?)

I’m also in the middle of exams and battling this awful stupid cold, so a hearty, healthy breakfast will give me just the right amount of fuel and energy to get me going.

Well, kind of.

I’m still pretty slow and flustered with the daily struggle of finding my winter gear to prepare myself for the weather outside my front door. (-18 degrees…NOPE)





With the added benefit of yogurt, it gives this oatmeal a real creaminess to it. There are just so many yummy ingredients added into this recipe that makes for a tasty, delicious breakfast. This recipe serves 4 people – so perfect for making it for your family the night before!

Serves 4

For the “pie crust” topping:

  • 2 tablespoons old-fashioned rolled oats
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon coconut oil, softened to room temperature (but not liquid)
  • 1/4 teaspoon ground cinnamon

For the overnight oats:

  • 2 cups old-fashioned rolled oats
  • 2 teaspoons chia seeds (optional)
  • 6 tablespoons dried blueberries (or 1/3 cup fresh or frozen blueberries)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups almond milk or regular milk
  • 1 cup coconut yogurt (I used Liberte’s Coconut Yogurt)


Pie crust topping:

  1. Preheat the oven to 350°F. Place all of the pie crust topping ingredients into a small bowl.
  2. Rub the coconut oil into the other ingredients using your fingertips.
  3. Pour the mixture onto a cookie tray lined with baking paper and bake for 5 minutes. Stir the mixture, then return to the oven for another 2 minutes.
  4. Leave to cool before transferring to an airtight container.

Overnight oats:

  1. Split the oats, chia seeds, dried blueberries, vanilla, almond milk, and coconut yogurt between 4 jars or other containers with lids.
  2. Screw on the lids and shake well until combined.
  3. Chill overnight in the fridge or for up to 4 days.

In the morning, stir the oats, then add in any extra toppings, if desired (like blueberry jam…more blueberries or more yogurt!) Sprinkle the pie crust topping over top just before eating. Eat while still cold!


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Adapted from: Top With Cinnamon

Spicy Vegetable Fettuccine with Bruschetta

So this is a thing I made for myself!

An actual meal!

That wasn’t Kraft Dinner…or like soup or something.

Now mind you, every night I have the privilege of being fed whatever my mom makes, so it’s not like I’m some starving student who can’t afford anything or doesn’t know how to make a decent meal.

Well I am a student who can’t afford much, and isn’t that skilled when it comes to cooking actual meals (not baked goods) but that’s besides the point.




I wanted to make something out of this Gordon Ramsey cookbook I bought my mom for Christmas, but half of the ingredients I couldn’t find at the grocery store and the other half were way to expensive. Like who’s going to pay $15 for a small thing of sausage. Nope.

So I decided to improvise and just create my own cheap dish. The only thing I would change to this recipe is to add a tomato sauce. I knew my mom told me she bought a tomato sauce but I was honestly too stupid to find it in the cupboard so I had to opt out of using tomato sauce. But it was still tasty in the end, so up to you!




Ingredients: (makes enough for 2 people)


  • 2 tbsp of extra virgin olive oil
  • 1/2 a small onion, peeled and finely diced
  • 1 garlic clove, peeled and chopped
  • 1 jalapeno, chopped
  • 1/2 yellow pepper, chopped
  • 10 cherry tomatoes, halved
  • 1/2 box of your favourite fettuccine pasta
  • Dash of salt and pepper


  • 8 slices of a baguette
  • Extra virgin olive oil
  • 1/2 large garlic clove, peeled
  • 8 cherry tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 2 ounces shaved parmigiano cheese



  1. Heat a large frying pan and add some olive oil. Cook the onions for 3 minutes and add the garlic for another 2 minutes, until the onions have softened.
  2. Start cooking the pasta as per the packet instructions.
  3. Add the chopped jalapeno, chopped pepper and halved tomatoes and a little seasoning to the pan and continue to cook over a medium heat for 5 minutes until the vegetables begin to soften.
  4. Drain the pasta and add the drained pasta directly to the pan with the sauce. Season with salt and pepper to your liking. Serve hot with freshly grated Parmesan cheese.


  1. Heat a grill pan until hot. Brush the baguette slices lightly with olive oil and toast for 1 to 2 minutes on each side until golden brown.
  2. Remove the bread and, while warm, rub it lightly with the cut side of the garlic clove.
  3. Just before serving, rub two of the cherry tomato halves, cut side down, into each slice of baguette, pushing the flesh against the bread to squash it into the surface.
  4. Season the bruschetta with salt and pepper. Top with the remaining tomatoes, then scatter the parmigiano over the top.

Valentine’s Day Cupcakes





I decided to make Valentine’s Day cupcakes for Valentines (even though it’s a week away), but that’s okay! I’m also going to be making fleur-de-sel brownies and Valentine’s sugar cookies, but that post will be coming tomorrow night, so stay tuned!

For these cupcakes I just used a chocolate batter mix, and buttercream. I divded the batter in half and dyed one half pink. I used a variety of wilton tips:

  • Tip 104 for the flower looking cupcake… it was my first attempt at making a flower cupcake, it’s definitely needs some work but I thought I’d include it!
  • Tip 22 for the white cupcakes
  • and tip 1-B for the other pink cupcakes (that look like proper flowers)

Hope you guys enjoy these, and have a lovely Valentine’s day if you’re spending it either with your loved one… friends… or by yourself!

Talk to you soon!



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