Minnie Mouse Cookies

Posted in Cakes/Cupcakes/cookies on April 2nd, 2012 by Natacha – 2 Comments

Minnie Mouse cookies that I just made to give away as party favors.

Shortbread decorated with fondant

Those are definitely my favorites !

Next I tried a royal icing decoration on sugar cookie :

It’s definitely harder to get a “clean” look with the royal icing decorations.

Hoot Hoot !

Posted in Cakes/Cupcakes/cookies on March 5th, 2012 by Natacha – 3 Comments

Pictures from the last project I worked on, owl theme in lime, turquoise and hot pink.

I customized a cupcake stand, made cupcakes (vanilla and chocolate buttermilk cakes with swiss meringue frosting in vanilla/chocolate), also created a design for frosted sugar cookies (royal icing, eye candy and edible glitter !).


cupcakes on customized cupcake stand

frosted owl sugar cookies


I think it was a very original theme and the colors the client picked were great ! I definitely enjoy doing this more modern/elegant type of work !


Happy Valentine’s Day !!

Posted in Cakes/Cupcakes/cookies, Life on February 14th, 2012 by Natacha – Comments Off on Happy Valentine’s Day !!

Every day should be V-day when you are in love…

Valentine's day frosted sugar cookies

Crabby day

Posted in Cakes/Cupcakes/cookies on February 13th, 2012 by Natacha – Comments Off on Crabby day

I hurt my back and I’m going skiing in 4 days…it is a crabby day…Also the kids wanted their “own” crab cake…

Soooo :

simple crab cookie


Owl cookies

Posted in Cakes/Cupcakes/cookies on February 13th, 2012 by Natacha – Comments Off on Owl cookies

I have been working on a new project…owl cookies…(party colors : lime green, turquoise and hot pink)..I guess they’re funky owls… 🙂

Here’s the result :


New challenge : Make me a Crab Cake !

Posted in Cakes/Cupcakes/cookies, Life, Recipes, Techniques on February 11th, 2012 by Natacha – Comments Off on New challenge : Make me a Crab Cake !

I just finished a cake order that was pretty fun….I was obsessed with it for a few days…A CRAB cake for a little guy that likes to wear his mittens and pretends he’s a crab (i’m a sucker for those personal details)

The client wanted a chocolate mousse filling, but after i tested it i knew the mousse would not hold well in a 3D cake that I would have to carve (but still works well in multi layer traditional cakes). Instead I perfected a swiss meringue chocolate buttercream which was divine, and maybe even lighter than a traditionnal chocolate mousse filling.

Swiss meringue Chocolate Buttercream :

Ingredients :

  • 6 egg whites (organic)
  • 4 sticks of organic butter
  • 1 package of Ghirardelli semi sweet chocolate chips (i liked it better than with the bitersweet chocolate for this recipe)
  • 240g of organic sugar

1. Melt the chopped chocolate over a water bath. Set aside and let cool.
2. Place egg whites and sugar in a heatproof mixing bowl.
3. Set bowl over 1 inch of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C  (this step is to pasteurize the eggs)
4. Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).
5. Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.
6. Once desired, pipe-able consistency has been reached, fold in cooled chocolate until well incorporated.

Fondant has been laid

The crab is finished!

View from the side

To get a quote, email me your cake/cookie/cupcake/candy bar project at  :

Subway fondant for ice-cream cake

Posted in Cakes/Cupcakes/cookies, Life, Techniques on January 24th, 2012 by Natacha – 1 Comment

I have recently helped a local mother in need with decorations for her ice cream cake. The family really wanted a specific ice cream cake from Baskin Robbins and only gave me a 48 hour notice so i just helped providing handmade fondant  decorations for their cake (she had specific expectations for the cake topper).

Here’s the result:

Icre- cream cake topper + side decorations


For those who are not familiar with subway signs and metrocards, here are some examples :








The client applied the decorations herself and here’s her pic :

I am always looking for a good challenge ! Email me for quotes at

Four years ago…

Posted in Cakes/Cupcakes/cookies, Life on November 6th, 2011 by Natacha – 2 Comments

Four years ago I was watching a TV show with my husband, and my water broke. We rushed to the hospital  and about 6 hours later : Max was born eyes wide open…Ready to take over the world !

To this day this remains one of the most beautiful experience i have shared with my husband…

Max requested a baby stegosaurus cake for his birthday. Here’s the result :

Happy 4th Birthday Max !



Halloween Cake Pops, Ghost Cookies and Snowstorm…

Posted in Cakes/Cupcakes/cookies, Life, Recipes on October 31st, 2011 by Natacha – 3 Comments

First snowstorm of the season !

Saturday we had our first snow storm of the season ! It was quite a surprise and since the temperatures dropped considerably, I used my time wisely and prepared some last minute goodies for Halloween in anticipation of the trick-or-treating action this Monday.

I started by some basic sugar cookies, sloppy royal icing and chocolate eyes and mouth…

Booooooo !

Then my imagination wandered and I started to want to try to make “cake pops”…

I have never been a big fan because the technique calls for store bought cake and icing (processed ingredients…yuck…yuck…yuck) but every once in a while I have to bend my rules for the sake of my children and husband. The cover was made out of white chocolate and various types of candy (a great one to work with : chocolate covered sunflower seeds).


My favorite ones to start :

Where's our mummy ?

And a little collage of all the fun I had while making them…I made Jack-O-lanterns, eyeballs (least favorite), aliens, ghosts….

Trick-or-Treat !

I think we’re ready for Halloween…Treats are done and costumes (dragon and ladybug) are ready to be worn !

Have a spooky Halloween !


Stay tuned for Max’s birthday cake : I will attempt to make his wish come true… His request : ” A 4 year old Stegosaurus – just like ME”.

I always love a good challenge, email yours to

Happy Saint Patrick’s Day !

Posted in Cakes/Cupcakes/cookies, Life, Recipes on March 17th, 2011 by Natacha – 5 Comments

My husband recently blew my mind with all the nice things he did for me on my birthday (March 6th – mark it for next year…LOL).I wanted to thank him so I sent him off  to work with two dozens of “car bombs” cupcakes.

A car bomb is a drink he used to have with his friends at the local bar, it consists of dunking a shot of Bailey’s into a pint of Guinness. To recreate the effect i made Guinness Chocolate cupcakes with Bailey’s buttercream. I decorated them with some clovers made out of green dyed white chocolate piped onto a saran wrap film (easy to peel off once dry).

It was almost “easy” to make that many cupcakes thanks to my stand mixer who did all of the hard work !

The surprising thing i learnt was that Guinness really enhances the chocolate flavor in an amazing yet subtle way….

Happy Saint Patrick's day !

Chocolate Guinness Cupcakes with Bailey’s Buttercream
Adapted from Smitten Kitchen
Makes 24 cupcakes


1 Cup Guinness Beer
1 Cup Unsalted Butter
¾ Cup Quality Unsweetened Cocoa Powder
2 Cups All Purpose Flour
2 Cups Granulated Sugar
1½  Teaspoons Baking Soda
¾ Teaspoon Salt
2 Large Eggs
⅔ Cup Sour Cream

Bailey’s Buttercream:
4 to 5 Cups Confections Sugar
2 Cups Unsalted butter, at room temperature
4 to 5 Tablespoons Bailey’s

Preheat oven to 350°F. Line cupcake cups with paper liners.

Prepare the cupcakes: Put the butter with the stout beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Cool slightly.

In a large bowl, whisk the flour, sugar, baking soda and salt. In a mixer bowl, beat the eggs and the sour cream together. Add the beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Using a rubber spatula, fold the batter until completely combined, making sure to incorporate little pockets of flour on the bottom so that the batter is of equal consistency everywhere.

Fill the cupcake liners about 2/3 of the way if you want flatter cupcakes and 3/4 if you want domed. Bake for about 17 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely to room temperature.

Prepare the frosting: In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add about half of the powdered sugar a few spoonfuls at a time until incorporated. Slowly drizzle the Irish Cream and whip until combined. Add the rest of the powdered sugar until your desired consistency has been achieved.

Assemble: Fill a pastry bag and pipe buttercream on top of cooled cupcakes. Garnish with sprinkles or other adornments.

Yummy !