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!










Rust/Teal/Grey Rose Cake





To match the 40 fox cupcakes I made for a baby shower, I created this rose cake with the colours rust (or copper orange), teal and grey. I love the colour combination in this cake. I’ve never used any of these colours (especially not the rust and grey) and I most certainly have never used such distinct and random colours all together on a cake before. Usually I’ll stick with one colour, or I’ll do an ombre cake – never a random coloured cake like this before!

The colours on this cake remind me a lot of fall, which I LOVE and am SO excited for. Best season EVER. Hehe.

So this cake is 4 layers of chocolate cake, with vanilla buttercream in-between each layer. I then made 3 batches of buttercream for the roses, and split them up into 3 different bowls for the 3 different colours.

Hope you enjoy!






90th Birthday Flower Cake!




One of my best friend’s Grandma’s just turned 90, and for her celebration they wanted me to make a cake that would involve flowers! So this is what I came up with.

This cake is very simple, just a 2 layer vanilla (gluten free!) cake with vanilla buttercream, garnished with buttercream flowers and leaves.

This weekend I have a baby shower order to complete (40 cupcakes + a cake) which I am SUPER excited about! And I also have a 50th anniversary cake I have to do for Friday. So stay tuned! xx






Minion Rose Cake





One of my old friends asked me to make her a birthday cake for her birthday, and all that she requested was she wanted pink ombre CAKE (like the actual layers of cake to be dyed a pink ombre), roses on top and MINIONS.

Okay, I LOVE MINIONS!!!!! POOPAYE!!! (that’s goodbye in Minion language… if you didn’t already know that…). They are just the cutest things you’d ever see in your life.

Anyways, so this is what I made. 😀 It is four layers of pink ombre cake (sorry you can’t see it), with vanilla buttercream in between the layers as well as on the outside. And on the top, I just piped roses with different shades of pink vanilla buttercream and I made Minions out of fondant.

It was definitely a fun cake to make!








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.


Social Media:

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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.



Chocolate Covered Strawberry Cake with White Chocolate Raspberry Bark!

So recently, I had a cake order for my friend’s mom who wanted chocolate covered strawberries. I figured we’d go a little extra further and add white chocolate raspberry bark, raspberries, sugar roses, white edible pearls and glitter!

On the inside is chocolate and vanilla layered cake with buttercream in between the layers and on the outside.

The cake turned out pretty good, and looked super yummy!

Hope you enjoy!

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