Fred’s 45th

Usually, people make a big deal out of milestone birthdays. I’m kept busy with cakes for 30th, 40th, 50th, 60th, etc., birthdays. I immediately knew I’d like these clients because they go against the grain. They celebrate big on the 5s (25, 35, 45, 55).

For Fred’s 45th, his wife wanted a bright, fun and whimsical cake that matched his personality and also wanted to incorporate some of his favourite things: the Beatles, The Big Apple (NYC), Italy, and Happy Socks (seriously, these socks rock: And a 45th birthday worked nicely for adding the 45 record at the top of the cake – which worked nicely with the Beatles theme. I love it when it all clicks.

Happy Birthday, Fred!



Announcing Cake Classes!

DSC_0028-002Come Cake with Me!

Feeling Frosty?

Let’s get together to make this adorable snowman cake! I will demonstrate how I level and fill my cakes. Then you will demonstrate your crazy cake skills! We’ll cake together, step by step through the process of making Frosty – covering the cake with fondant, different methods of adding texture and life to fondant pieces, and shading with dust. All supplies are provided and you will leave with your very own 8” round Frosty cake.

I’m offering two date options (class will run approx 3 hours)

Sunday, December 1, 2:00PM or Wednesday, December 4, 6PM

Price: $100 per participant

Classes are limited to 4 students, ages 14 and up.


Thank you! You will receive a confirmation email within 24 hours with further instructions on payment, class information, and location.

Now Available: Cake Push Pops!!

pushpopMove over cupcakes…  Cake Push-Pops – layers of our delicious cake and buttercream in an easy to eat, no-mess-kid-tested push-pop container are perfect for parties, school functions, favors & gifts. Each container comes with a snap on cap so they are super portable. Cake Push-Pops  are available for special order with advance notice.  The minimum order is one dozen (12) at $42/dozen in any one flavour (vanilla, chocolate, or red velvet).

How to Order:

Send an email to with the following information:

Quantity: (must be in multiples of 12)

Flavour: vanilla, chocolate, or red velvet (all with vanilla buttercream). Minimum  one dozen per flavour. We are not able to mix or split dozens.

Sprinkle color: multi, blue, pink, red, etc…

Date required: a minimum of 2 business days is required

Payment: send your payment via eTransfer (email Interac money transfer)

You will receive a confirmation email with information about pick up times and location within 24 hours of your request.

Another fantastic feature: Cake Push-Pops  are easily (and affordably) customizable to your event!

…tie a pretty ribbon around the stick.

…stick a personalized label on the front.

…arrange them in a bowl, vase, or glass – or make a push pop stand from styrofoam covered with wrapping paper or fabric.

These Cake Push-Pops  will keep for 3-4 days at room temperature. They can even be frozen or shipped (sorry, we cannot ship these for you at this time). *It is possible that some shifting of the buttercream and cake may occur if laid flat for an extended period of time.

Cake Push-Pops are currently only available for local pick-up

Art Deco Wedding Cake

Danielle and Richard decided to go with a white on white Art Deco style cake for their wedding. I now love white on white.


The vibe in the ballroom at the Lord Nelson made me want to rush home and change into my best 1920s outfit – which I don’t actually have but if I did would have looked something like this:

photo 2

The coolest part? They had a really (really) old, working typewriter where guests could leave best wishes. My 9 yr old daughter thought that was neat.

photo 1

If there was one era I’d love to be able to go back to, it would be the 1920s. And preferably in New York City.

Congratulations Danielle and Richard!


Just for fun… Red Velvet + cooked flour frosting

In my 4 years in business, I have never once changed a cake recipe. I’ve been making the same cakes the same way all this time. People seem to like them and they stack and carve beautifully – which is important for what I do – so why mess with a good thing?

Since Cafe Brea in Dartmouth has started selling my cupcakes, I’ve explored many different recipes. Tonight I played around with a few recipes for Red Velvet cupcakes. Although many love a cream cheese icing with the Red Velvet, apparently, it’s not the “traditional” icing for this lovely cake. The traditional icing is a cooked one that includes flour! Crazy, I say… until I almost ate the entire bowl with a spoon. Sadly, it won’t hold up well in my cakes, but here’s the recipe for those who are interested in giving this a whirl:

3 Tbsp flour
1 cup milk (I only had skim so I used 1/2 skim and 1/2 whipping cream)
1 cup granulated sugar
1 cup butter (somewhat cool, cut into 1″ cubes)
1 to 2 tsp vanilla (to taste)

In a pot, mix flour and 1/4c. milk to form a paste (yeah, like making gravy!), then slowly add the remainder of the milk. The original recipe tells you to beat the butter and the sugar but I don’t like grit in my frosting so I added the sugar to the pot, too. Heat on medium high and stir constantly with a whisk until it’s nice and thick (careful not to burn). Dump it into a bowl and let cool. Once it’s at room temp, add vanilla and beat for a few minutes then add your butter. Beat until light and fluffy.

Lick beaters.
Transfer frosting to piping bag.
Lick bowl.
Pipe frosting onto cupcakes.
Taste test!!
Recover from bellyache.

Crown Royal Cake – Behind the Scenes

Sometimes I get the chance to take a few shots of the cake process – here is how the Crown Royal cake came together:

It’s always nice to have an actual bottle on hand, but this is not my drink of choice, so an image will suffice. I think I used two 10″x10″ cakes, stacked and carved and then covered in a gold/yellow fondant.

I print a label out to size as a template – this is paper and will not stay on the cake. This is where an edible imaging system would be nice. Here I’m making the indents on the sides of the bottle. You have to do this while the fondant is still soft, otherwise you’ll get cracking. Not nice

Now I etch the diamond pattern lines at the top and bottom of the bottle.

The etched lines are used as a pattern to apply a thin rope of fondant.

Airbrush time! Use a base of yellow with a touch of brown.

First coat – it’s always better to go lighter because you can always go over it again to make it darker. If you go too dark at first, you’re f$%ked.

The darker coat is applied. I try to find the darker spots on the picture and then spray in those areas.

Now the label is cut from the same color fondant as the original bottle. First step is to airbrush the background. Then add the purple and red details. The wording is then hand painted using food color diluted with a bit of vodka to thin it out.

The details are piped in royal icing – this will be painted in gold, so I just used white.

The finished product after the detailing on the label and the cap have been painted in gold. A purple “fabric bag” and gold rope is added.


Just when you thought my blog had gone down the shitter…

The toilet cake made its second appearance back in January when we helped celebrate Steve’s big 40th. The entire party was a surprise, cleverly executed by his wife, Karen. I get such a kick out of personalizing cakes. During our consultation, Karen provided photos of some of Steve’s passions: electric guitars, motorcycles, and sport diving. We also made the “floor tiles” the same as the ones they have in their bathroom.

I took the images she sent and with the help of Photoshop, created some bathroom reading – these are his prized guitars:

I didn’t have an image of his actual bike, but he owns a Ducati… and for the diving magazine – you can’t see him but he’s in that water with the shark (crazy bugger!).


The cake created quite a buzz at the party:

“Shauna – The party was fantastic, he was totally surprised and had no idea that it was coming.  The cake was the star of the night and it was incredibly delicious.

I can’t thank you enough for the wonderful cake, it was the cherry on top of Steve’s big day and he is still glowing in it.”
I asked who was brave enough to eat the melted snickers bar (that’s the wonderful thing floating in the bowl!)… there were no incriminating pictures but it made its rounds!
And this is a first… the whole night was such a memorable and special event for Steve that Karen framed the toilet lid. 🙂
Love it!