My Little Minion

10 Mar

Last weekend as I was bringing in the sweets I made for a birthday party I was approached by one of my daughter’s friends father to make a cake for his wife’s birthday. What I wasn’t expecting is for him to ask for a Minion cake. I thought that was just the cutest thing! They were going to have only about 10 people so the cake didn’t need to be big. So it was a cute little minion coming up….


Just because he was getting it for his wife I needed to slip a heart somewhere on the cake…


Hope you like my minion. Thank god he got picked up. I was very close to squeezing his cheeks!!


Wizard of Oz Party

7 Mar

Last weekend we went to a Wizard of Oz birthday party. The theme was fun and my friend Jennifer did a great job for her daughter Sarah’s bday. I was asked to make two different cookies for the occasion which would be added to the loot bag. I made a ruby slipper cookie and a Toto cookie. Here are a couple of pics of the final product.


I couldn’t just stop there. I decided to do all the characters from the Wizard of Oz. Here are my cookies..


Dorothy and her ruby slippers.


Witch and the Lion.


The Tin Man and Glenda the good witch.


Delicious Chicken Soup

20 Feb

I love to cook just about as much as I love to bake…which is a lot. I like making a lot of soups because it’s a way of getting veggies in my kids bellies without them knowing it. I like the face that it is really endless on what you are able to add to a soup and it’s good for days. You can make big batches and freeze it for another day or portion it and have it for dinner or lunches during the week.
Now this is the type of soup that you would like to have on a cold wintery day….or any other day of the year. It’s thick and full of flavor. When I made chicken soup I tend to stick with the same cast of characters. Carrots, celery, onion…. and so on. Here’s the recipe.

Start by heating up your pot with about 3 tablespoons of oil.
Chop up your onion….

And your garlic…

your carrot…


your celery….


Add all your chopped veggies to the pot and let them sweat for about 5 minutes.


Add your stock to the pot. This is why I like to make my stock cool in the fridge after I make it and get it to room temp. This is the stock out of the fridge..


See all the white stuff floating on top. That is the fat from the wing. There isn’t much but I like to take it off anyway. I just used a spoon to take it off.


That’s better.

Now add your chopped up turkey or chicken that your cooked with your stock (I will add the recipe to my stock at the end). You could also buy a rotisserie chicken or do one yourself and shred up the meat and add it in. I used a large turkey wing (it was huge) for this soup. I had about 2 1/2 cups of shredded meat.


I let that go for about 45 minutes. Now in a separate pot I cook my pasta. You don’t need to add any but it just makes this soup a complete meal in my opinion.
This is the pasta that I like to use..


Before I add my pasta to the soup I add a couple more ingredients…


Turmeric. You might not be too familiar with this spice but I am telling you that you really can’t taste it in the soup. It just brings a warmth to this dish.






Coconut Milk. And finally your pasta. Let your soup cook for 1/2 more and it’s ready to serve. Taste to see if it needs more salt or pepper.



1 red onion chopped
3 cloves of garlic chopped
1 carrot chopped
2 celery ribs chopped
2-3 litres of chicken/veggie stock
2-3 cups of shredded chicken or turkey
1 1/2 tsp of turmeric
2 tsp of salt
1 tsp of pepper
1 can of coconut milk
2 cups of cooked pasta


4-5 litres of water
3 large carrots (unpeeled but washed)
2 celery ribs
1 large onion quartered
1/2 head of garlic
2-3 tbsp. of oil
a couple of sprigs of thyme
a handful of fresh Italian parsley

I take all my veggie with my onion and garlic coat it with about 2-3 tbsp. of oil and I put it in a roasting pan and put it in a 400 oven for about 25 min. This will release a lot of flavor in the veggies. Once your pot of stock has come to a boil then add all your roasted veggies to the pot. Let the pot boil for about 1 1/2 hours. Once cooled strain the pot and portion it out in food safe containers. Put it in the fridge overnight and remove the fat that collects on top. This will last about 1 week in the fridge. If you know that you will not use all the stock in a week then just put it in the freezer.

Hello Kitty Cookies

9 Feb

Today I went to a beautiful little girl’s 7th birthday party. The theme was Hello kitty and her mother, my good friend Mary asked me to make some Hello Kitty and heart cookies for the loot bags. This was very exciting since I never made Hello Kitty cookies before. Here was the process that I followed..

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I baked the cookies 24 hours in advance. I bought the Hello Kitty cookie cutter set made by Wilton. It comes with the Hello Kitty head and a full body. Mary wanted just the face. Then I used 20-second royal icing tinted with Americolor soft pink. Since the cutter shows the outlining of the bow I decided to start there. I thought about doing a bow on parchment and then adhering it with royal icing on an already iced cookie but I wanted the bow to be flat with all the other icing. I let that dry for about 45min to an hour.

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Here is a close up of the middle of the bow. You can see on either side of the cookie the outlining of the bow I tried to put my circle in the middle.

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Now on either side of the circle I filled in the bow. This part was pretty easy since I just followed half the outline of the cookie.


Then I forgot to keep taking pictures and remembered when I was all done. After 3 hours of letting the bow dry I filled in the remainder of the cookie with white royal icing. I used flood consistency since there was a large area to fill in. I let the cookies dry for 2 hours. At this point the cookies are far from bring dry but since it was only the eyes and nose that I was adding I didn’t need to worry about the white icing cracking with the weight.

I just added the eyes and nose by hand. If you need some help then you can always print a copy of Hello Kitty that is the approximate size of the cookie and measure where the eyes and nose go then with an edible marker or a needle to mark the cookie before adding the black for the eyes and yellow for the nose.


I don’t know if you can see in the pic but I added hot pink shimmer dust to the bow just to make the color pop. With the hearts I just filled them with the same pink that I used for the bow. I let all the cookies dry overnight so that there was no chance of the icing cracking when packaging them.


Baby Cooper’s Cookies

23 Jan

So my cousin Michael and his beautiful wife Krista has another child and it was a beautiful baby boy!  When I heard the news do you know what the first thing I thought was?  Cookies!  No that is not weird….well not for me.  I was going to do the typical boy colour of blue but then I decided to mix some yellow and green also.  Here are some of the designs I chose..












Thomas 2nd Birthday Cake

23 Jan

Here is a Thomas cake that I made the adorable Andrew on his 2nd birthday.  When I was first asked to do this cake I knew immediately that there would be a working toy train that would be involved.  Since the only track that I could find was in a circle I decided that the “cake” part would be the scenery for the cake.  Here is what I came up with.



I cleaned up the posts but of course I didn’t take a pic of that!



Those “rocks” are chocolate covered pebbles and the trees are ice cream cones covered in green buttercream.


Las Vegas Birthday Cake

23 Jan

Here is a birthday cake I made a couple of weeks ago for a 40th birthday.  I was asked to make a cake with dice and some cards.  Gambling/Las Vegas theme that included all the symbols of playing cards. (hearts, diamonds, spades and clubs)

Here are some pics…



The cake is covered in fondant and the dice and chips are made with colored fondant.  I mixed gum paste to the fondant for the cards so that they would harden and would be able to stand up on the cake.