SLC First Year Anniversary

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I am super excited and honoured to be asked by my University to provide them with tasty treats for the SLC’s first year anniversary party (and for all you school friends, it’s today from 1pm-5pm!)

I made two large 12″ four layered chocolate and vanilla cakes. One was covered in vanilla white fondant, decorated with the SLC logo on top, along with the text “SLC First Year Anniversary” and “#RSLC”. Around the outside of the cake, I included the SLC frit pattern to resemble the actual building on campus. More pictures are down below! 😀

On the second cake, I decorated it with roses in the University colours. Alongside the two cakes, I baked 84 red velvet cupcakes with cream cheese frosting (in the colours of the University, to match the rose cake). Five of those cupcakes are decorated with the SLC’s stakeholders logos: SLC, RULA, Launch Zone, DME and Student Learning Support.

I had a long day of baking yesterday to prepare for today’s event, but I had a very fun time doing this. I am honoured to be apart of this event, and super excited they were willing to support my business. Thank you SLC! Enjoy your party!

If you would like to see all the recipes I used for my cakes, cupcakes and buttercreams – they are all listed down below.

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Chocolate Cake


  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable or canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Vanilla Cake


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup canola oil
  • 1 1/4 cup milk


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
  4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack.

Vanilla Buttercream


  • 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.

Red Velvet Cupcakes

(makes about 28 cupcakes)


  • 2 and 2/3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 8 teaspoons natural unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 1 cup canola or vegetable oil
  • 4 large eggs, room temperature and separated
  • 4 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • liquid or gel red food colouring
  • 1 cup (120ml) buttermilk, room temperature


  1. Preheat oven to 350F degrees. Line two 12-cup muffin pans with cupcake liners.
  2. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil. This is normal and ok.
  4. Add two egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food colouring– until you reach your desired colour. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
  5. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t over bake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Cream Cheese Buttercream


  • 2 packages of cream cheese, softened (8oz each)
  • 1 cup butter, softened
  • cups icing sugar
  • 1 tablespoon milk (if desired)


  1. In bowl, beat cream cheese with butter. Beat in sugar in 2 additions until smooth. Add milk if icing is too thick.

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!








Elmo Birthday Cake

One of my friends I went to high school with asked if I could make her brother a cake for his first birthday around this time last year. You can see the post here. 🙂 And very kindly of her, she asked me to make his second birthday cake, but instead of monkeys this time – Elmo themed!!!

I was so excited, because Elmo is so cute and I was just so excited in general.


She asked for a two-tiered cake – chocolate and vanilla with buttercream in between the layers. I made the bottom cake, 8″ round with 4 layers of chocolate and vanilla. I then buttercreamed the outside with red food colouring, and let that sit for around 30 minutes so the red could get much darker. I find when adding red food colouring to (white) vanilla buttercream, it always turns out pink. The trick is, the longer you let it sit – the darker it will get. Ideally if you can let it sit overnight, it will turn into a beautiful dark red – but I didn’t do that because who has time for that?! Not me!

I then did all the decorations using fondant. For the top layer of the cake, I made three, 6″ round chocolate cakes and stacked them with vanilla buttercream in between the layers. With that same icing, I buttercreamed the side of that cake and stuck him on top. Man, was that ever scary placing that other cake on top. I just didn’t see it ending well, but luckily it did! I used this awesome cake stacker, Cake Boss tool thing and it worked like a charm.

And again, I used fondant for all the extra little decorations 🙂

Hope you enjoy this cake (and to my friend’s brother/family! Hehe)










Minecraft Cake






I work with this adorable and kind lady at work, and she asked if I could make her son a cake for his 14th birthday cake – and I said of course!! She wanted the theme to be Minecraft… which I had no clue really what that was. I mean, I know it was some sort of a game, but I had no idea what you did or what it is about and I still don’t to be honest, haha! I think there’s a lot of “pixel” thingys and you build stuff, and there are random characters… not too sure.

Anyways, this is what I came up with! I made a 4 layered vanilla cake with vanilla buttercream in between the layers. I coated the cake in vanilla buttercream and dyed the icing green. I then rolled out brown, light brown and beige fondant. I cut the it all into equal sized squares, so it would represent the pixels for the ground. I then did the same thing except with the two shades of green fondant, and stuck them all one by one onto the cake… and man was that a tedious task or what!!

I made the little characters out of fondant as well, and placed them on top.

I hope this is somewhat of an accurate representation of the game… because I’m still not sure! 😛

Talk to you guys soon.

Social Media:

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50th Birthday Fondant Cake

This is such an old cake I did, and I never posted it for some reason – so here it is now!

An old friend of mine wanted me to make her mom a cake for her 50th birthday, and she told me all she wanted was the Labatt’s 50 Ale incorporated on it! So I added the logo on top and then I did my own thing around the bottom. The argyle print around the bottom half of the cake is to represent her love for golfing.

She’s also a teacher, so I created a little lady at the top reading a book!

Hope you guys enjoy!



Doggy (fondant) Cake!

For one of my really good friends (and coworker) she asked me to make a cake for her mom and dog’s birthday this weekend! Never have I made an “animal” themed cake before, so I was super excited to do it!

The little doggy turned out surprisingly well! Supposed to resemble her dog, but obviously still a bit “cartoonish” looking, because I am not professionally artist/sculpture, LOL! 🙂


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Betty Boop Fondant Cake!

My friend Emma wanted me to make her Grandma a cake… Betty Boop themed! I thought that was hilarious because how awesome is that. So obviously I said YES!

This cake is sort of resembling a present (with the bow and the gift tag) and I just stuck Betty right on the front! I kept it all black, red and white themed minus her yellow jewellery. And of course I had to add the hearts – a classic Betty Boop symbol.

Hope you guys enjoy this!

Take care!

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Lottery Ticket Birthday Cake!

Hey guys!

Sorry it’s been like 78 years since I uploaded anything on this blog. I’ve been quite busy with school, work and I got my wisdom teeth out a few days ago (which has been so fun: liquid diet……. *sarcasm*), so I apologize for being absent for a bit.

However, I made another fondant cake today! I made it for my friend’s boyfriend, who turned 18 today. Since you can buy lottery cards, etc. when you’re 18, I made him a cake that resembles one of those bingo cards!Image



Let me know what you guys think of this one.

Have a good weekend!