Jungle Cake

We celebrated my Godson’s 4th birthday over the weekend…I was honored to make his cake. I went back and forth for a while about what I wanted to make. I went between Mickey Mouse, Lego and an Animal theme cake. We ultimately decided on the animal theme, he’s going crazy for animals right now so we thought it would be perfect.

Aaden's cake(2)

I went with  a Jungle cake, my biggest mistake was not taking pics along the way AND forgetting to bring my camera to the party :(!

We were able to get a few good cellphone pics though!

Aaden's Cake

For the “grass” effect I used wilton piping tip #233, used two cupcakes as the mountains and piping gel for the “pond”.

Aaden's cake4



Belly Cake

I was commissioned to make a baby shower cake over the weekend. I wanted to do something different and special for the mom to be, I also wanted to try something that I’ve never done before.


I decided to do a belly cake, I’ve personally never seen one at a baby shower before and it was something different…not the general two tier cake you normally see.

What I used:

Small Pyrex bowl
Large Pyrex bowl
6-inch cake pan
10-inch cake pan

I baked four cakes, two in the Pyrex bowls and two in the cake pans. The ones in the cake pans were used to add some height and servings to the cake.

The cake is vanilla with buttercream frosting and red velvet with cream cheese frosting.

Here are some pics:


This is the cake with the crumb coat before the fondant goes on.


This is the bottom half of the dress.



Adding the top half



When I started the cake, I really wasn’t sure what design I was going to do. I knew what colours I was going to use but for the most part I just freestyled the design.



After cutting and cleaning up the corners, I did cut outs with the small blossom flower cutter. I was originally going to do a straight border but decided on this instead.


The end result!


For the flower I used heart-shaped cutters and them shaped them.


iPhone Cake

I usually make cupcakes on Friday but this Friday is different, it’s my nephew’s 15th birthday. I wanted to do something extra special for him, he wanted an iPhone but I just couldn’t justify spending that kind of money on a phone for a 15-year-old. So, I did the next best thing…I made him an iPhone cake!


This was my first time attempting to make a iPhone cake. It was certainly a learning process and time consuming. I don’t think I’ll be doing another one of these in the near future.

I started out making the apps two days before the cake was assembled. They took me about 7 – 9 hours to complete all of them, they were really time consuming because they required so much detail. I allowed them to dry overnight because I didn’t want them to smudge in the process of putting them on the cake.



I used a 9×13 rounded edge cake pan, it was the perfect shape and size for the cake. The cake itself was lemon with lemon curd filling, that’s what my nephew requested.

I covered the cake with white fondant.


Then went ahead and cleaned up the edges and tucking in the excess fondant.


I then measured the “background” of the phone to cover where the apps would be placed, mine measured 7 1/2 inches in width and 8 inches in length. I also cut the black strip at the top of the screen at this point, for that I measured 3/4 inch and wide enough for the width of the ‘screen”.



Then came the fun part…placing all the apps on…I just used water to stick the apps on the screen.



Once the apps were on, I used a piping tip to cut out the circle at the bottom, it was the perfect size and worked out great. I then went ahead and added some detail such as time, signal strength and battery life at the top.

I added the birthday message using fondant cut outs.



Overall, it turned out well for my first attempt at the iPhone cake, I learned so much from this process…the most important being giving myself lots and LOTS of time when doing a cake like this.

The look on my nephew’s face was absolutely PRICELESS…it was totally work the last two days of sleep deprivation. He didn’t want to cut the cake…which I kind of appreciated. After days and hours of hard work it’s nice to see other people really appreciate it!

IMG-20130517-02276 IMG-20130517-02278


Happy Birthday Lamar!

Feel Good Friday Cupcake: White Chocolate w/ Amaretto

Cheers to the weekend!


This week I decided to try out something with a little bit of liqueur.

I started out with a basic white cupcake recipe and basically dressed up the cupcake from there.

I started by melting the white chocolate in the microwave to fill the cupcakes, you can also use a double boiler for this step. After the chocolate was melted, I added a tablespoon of Amaretto to the melted chocolate and mixed it together.


To fill the cupcakes I used piping tip #12 to make the hole in the middle.

After filling the cupcakes, I put the tops back on.





I used a basic buttercream icing and added Amaretto to it as flavour. I piped on the buttercream with no particular style in mind, hence the fact that they’re all different. That’s the beauty of freestyle piping!

Have fun!

Rosette Cake

This weekend one of my girlfriends celebrated her birthday…and since I love all things birthday, I offered to bring the cake.


She wanted Vanilla so I just but together a basic vanilla cake with whipped icing mixed with buttercream in the middle. This was one of the easiest cakes I’ve done in a while.


I did a two-tone purple with chocolate letters and hearts on top of the cake.

*The cake smudged in transit and I was not pleased at ALL!



Frosting is made fresh whipped cream

She loved the cake…it was simple yet elegant at the same time!

Feel Good Friday Cupcake: Vanilla w/ Brown Sugar Swiss Meringue Buttercream


On my quest to find the perfect vanilla cupcake recipe, I’ve decided to try the Vanilla cupcake recipe from Joy of Baking: 

Although I normally love the cake recipes from JoyofBaking, I have to admit this vanilla cupcake recipe wasn’t my favourite. I’ll be tweaking this a bit to get some more moisture to make it a more fluffy. The flavour of this cupcake is great, and that’s always a plus!


I used the Swiss Meringue Buttercream recipe from Martha Stewart, I substituted the white sugar for brown sugar.


To pipe on the icing I used the Wilton’s 2D piping tip.