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!










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






Strawberries and Cream Cake




My friend at work requested this strawberries and cream cake for his mom, which I was super excited to do because I love making cakes with strawberries on top. I think it’s the most beautiful little touch (especially when you cover them in chocolate!) But for this cake, no chocolate was involved.

I made four layers of vanilla cake, and in between each layer is a layer of strawberry jam, a layer of sliced strawberries and a layer of whipped cream filling.

So I placed one layer of vanilla cake on the bottom, a layer of strawberry jam (I used Smuckers!), a layer of thinly sliced strawberries (1/4 inch or so) and then a layer of whipped cream filling (recipe down below). Then I placed the second layer of cake on top, and repeated the layers until all four layers of cake were stacked.

For decoration, I just made vanilla buttercream and dyed it pink. I piped dollops on top and placed strawberries on each dollop. I then trimmed the top and the bottom with little dots of buttercream.




Whipped Cream Filling


  1. 1/4 cup granulated sugar
  2. 1 tablespoon cornstarch
  3. 2 cups heavy cream, divided
  4. 1/2 teaspoon vanilla extract


  1. Whisk the sugar and cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat for 2 to 3 minutes, whisking constantly, until the mixture thickens.
  2. Transfer the mixture to a bowl and let it cool to room temperature, about 30 minutes.
  3. In a large bowl, whip the remaining 1 1/2 cups cream and the vanilla extract together with an electric mixer on low speed until frothy, about 30 seconds. Increase the speed to medium and continue to whip the cream until it looks thickened, about 30 seconds. Slowly add the cooled cornstarch mixture and continue to whip until the cream forms soft peaks, about 2-3 minutes.
  4. Cakes filled with this cream must be refrigerated.



Mother’s Day Cakes: #1

Happy Mother’s Day everyone!!!

This was the first Mother’s Day cake I did – 4 layered vanilla and chocolate cake, with Nutella buttercream in between the layers (recipe below) and pink ombre vanilla buttercream roses on the outside.






Nutella Buttercream Recipe


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3½ – 4 cups confectioner’s sugar, sifted
  • ½ cup Nutella
  • 1 tablespoon vanilla extract
  • 2 tablespoons half-and-half, heavy cream or whole milk


  1. Cream together butter and shortening at the same time. Add the icing sugar one cup at a time.
  2. Add the Nutella.
  3. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Whip on high for another 30 seconds.
  4. Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.

I also made another one of these for another one of my friends, so in total I made two of the pink ombre cakes.

Tomorrow I will post my other Mother’s Day Cake I made, which is a purple and blue rose cake 🙂

Hope everyone had a lovely Mother’s Day, and talk to you soon.


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




Pink and Yellow Confetti Cake






My cousin’s wife celebrated her birthday this week, so I made her a cake! She wanted something that was a surprise, and I really wanted to experiment more with meringues and colour so I made this cake!

It’s four layers of cake – 2 chocolate and 2 vanilla with buttercream in-between the layers. Around the outside I coated it with more buttercream, and then melted yellow candy melts over a double boiler and poured them on top to give it that “melting effect”. This was my first time doing that, and it wasn’t as hard as I thought however it hardened SO fast. I started out going really slow, and then in a matter of a minute it was rock hard. So for anyone looking to do this, I recommend you work fast!

I then made my meringues and placed them all on top. The recipe to the meringues can be found in my green ombre cake post 🙂 Super easy to make, and really tasty!

I hope you guys enjoy this, and let me know if any of you have done the melting candy melt effect before! I’d love to know!

Have a great week!





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Pink Ombre Rose Cake





Here’s my other cake I made yesterday – a pink rose ombre cake. If you haven’t seen my blue ombre cake I also made, feel free to check it out!

This was another really simple cake to make – 4 layers of red velvet on the bottom, with 2 layers of red velvet on the top. Decorated with buttercream, and then gold and pink sprinkles on the top with a cross/dove made out of fondant.


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Pink Ombre Macaron Cake

My family and I celebrated my mom and Uncle John’s birthday this weekend. They both share a  birthday in January, so we always combine the two and celebrate both at the same time!

John’s favourite cake is lemon, and my mom’s is chocolate so I combined those and made a 4 layer cake, both lemon and chocolate. John also loves raspberry, so I made a raspberry filling (recipe down below) and put that in-between the layers along with a layer of my buttercream.

To create the look of the cake, all I did was make a double batch of buttercream and divided it into 4 bowls. I put a small drop of Wilton’s Red Food Colouring into the first bowl, and increased my amount each time.

Then I piped with Wilton’s 126 piping tip, starting at the bottom of the cake with the darkest layer and worked my way up!

Hope you guys had a lovely weekend!




10952120_10152657526631149_874978936_o Here’s what the inside looked like!!



  • 2 12 ounce packages of frozen raspberries (with no syrup)
  • 1 1/3 cups water
  • 1 1/2-2 cups granulated sugar (I used 1 1/2 and it was very sweet, so keep that in mind!)
  • 2 tablespoons of lemon juice (optional)
  • 5-6 tablespoons of cornstarch dissolved in 1/2 cup of water


  1. In a saucepan combine the raspberries, water, sugar, and lemon juice.
  2. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.
  3. Remove the mixture from the heat and strain with a fine mesh sieve. Return the strained mixture to the heat.
  4. Dissolve the cornstarch in 1/2 cup of water.
  5. Whisk the mixture into the raspberry mixture.
  6. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
  7. Remove from heat and cool completely, stirring every once in a while (I transferred my sauce into another bowl and stuck it in the fridge to help speed the cooling process).
  8. It will begin to thicken like a jelly, so make sure you keep an eye on it and stir it often for easier spread on the cake.




Pink Macaron Ombre Cake!


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Last night I made this ombre cake for my friend Emma’s 18th birthday. I added raspberry and vanilla macarons on top, because she loves them! And an ‘E’ on the top three macarons for her name Emma.

On the inside is chocolate and vanilla alternating, with buttercream between each layer.

My next cake, I want to make the actual cake itself ombre, with maybe a purple colour and then purple buttercream ombre roses on the outside!

Anyways, hope you guys enjoyed this!

Have a good weekend!