Christmas Party Catering

18 Dec

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It’s that time of year again!

Last night I catered my parent’s Christmas bash with an assortment of festive desserts – and it was a hit! Lots of these I have already posted the recipe on the blog, so I’ll link these here.

Black and White Shortbread

Lemon Bars


Chocolate Ganache Cupcakes

Truffles (Coming soon!)

Happy Holidays Everyone!


Chocolate Ganache Cupcakes

10 Dec
(Hi all! Sorry it’s been so long since the last post! Here are my long awaited Chocolate Ganache Cupcakes, rivalling the Georgetown Cupcake classic. Enjoy!)

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Around the holiday season, you’re cookie cutters begin to get some wear and tear and you find yourself always going back to the store for some ginger, cinnamon and sprinkles. Quite frankly, it’s about time someone decided to switch it up. That’s why this December, I suggest you make something decadent, elegant and beautiful – like these Chocolate Ganache cupcakes. They’re easy enough to make whenever, but the immaculate blue flower gumpaste toppers take these cupcakes over the top. Gumpaste is a type of modelling sugar dough used in cake decorating (similar to Fondant). It’s very easy to dye and roll out. Simply cut out dough with small flower cutters (Found at Michael’s) and place a silver dragée (small, pearl-like sprinkles) in the center. Voilà! Easy and beautiful centrepieces to delicious cupcakes. These will surely be a new holiday baking tradition in every household!
(These cupcakes can be mini or regular sized, I’ve shown both in the slideshow above!)Ingredients:

24 cooled, chocolate cupcakes
2 cups semi-sweet chocolate chips
1 cup heavy whipping cream
Approx. ⅛ cup gumpaste
Icing Sugar (for dusting the surface)
Blue paste food colouring
24 silver dragées


1. Fill a saucepan with about an inch of water. Place a glass bowl on top of the pan and turn stovetop to a low-medium temperature.
2. Pour in chocolate chips and heavy cream. Continuously stir until there are no more lumps and it’s smooth and shiny. Turn off stove and remove bowl of ganache. Set aside.
3. Use a toothpick to dye the gumpaste blue. Using icing sugar to dust the surface, roll out gumpaste. Use a small, flower shaped cookie cutter and cut out, thing flowers. Press a silver dragée in the middle.
4. Dip tops of cooled cupcakes into ganache (you may need to reheat in the microwave). Dip and twist to get rid of excess. Place a flower in centre of cupcake. Store in airtight Tupperware.

(P.S. I’ve got tons of posts lined up right now… stay tuned!!)

DC Cupcakes!

26 Nov

There’s definitely an upside to frequently checking the Bonnie Gordon Confectionery College’s facebook page. That’s exactly how I found out about this event at Indigo Yorkdale.

Have you heard of Georgetown Cupcake, run by Sophie La Montagne and Katherine Kallinis, sisters and baking goddesses? Or maybe you’ve seen their television show, DC Cupcakes, broadcast on TLC. Either way – they are legendary in the baking world. And they’ve wrote a book.

I was so psyched to go see them! I’d been fans of the show for a while (You might remember me mentioning them in a post about cupcakes earlier ;)) and I couldn’t wait to snatch their new book off the shelves and get reading! I brought along my friend, a fellow DC Cupcakes fan, my camera and my admiration.

Yorkdale is sorta close to where I live. It was around an hour drive to get there – which wasn’t that bad. The event started at 7:00pm, and we got there at around 6:40. There was around 25 chairs in front of a stage, and when we got there, we were the start of the standing line behind all of the chairs. Luckily for us,  some one moved the standing line to the side of the chairs. So, being at the front of the standing line – we were right at the front and only a couple feet away from the stage!

It was so amazing to see them!

They did a brief introduction about themselves, and then dove right into the questions. (Heads up DC Cupcakes fans – a new holiday episode on December 2nd!) And then – they started going through the line for a meet and greet and to sign the books!

I admit – I was totally freaking out!! These two are like, my idols! They were really sweet and loved the cupcakes my friend (left) had made for them! A Chapters employee had taken my camera so he could take photos for our little meet and greet, which was really nice. It was such a great experience!

But of course – the cupcake sisters didn’t come empty handed…

They brought along cupcakes for everyone at the signing! I pretty much died at that 🙂 I snagged a delicious Toffee Crunch while my friend had the Cinnamon.


In other news – stay tuned for my replica of their signature cupcake, Chocolate Ganache!

Holiday Gingerbread

13 Nov

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For some people, the holidays smells like crisp air, apple cider and pine trees. For others, like myself,  the holidays smell like warm spices coming from the kitchen – usually when I make these gingerbread. Typical holiday gingerbread tends to be hard and crunchy. The absence of that extra flour in these cookies make these almost as chewy and soft as a chocolate chip cookie, which steps up these gingerbread. Usually gingerbread is made in the holiday season, but no one’s stopping you from making these with biscuit cutters in the middle of the summer.

I’ll face it – my cookie cutter collection is a bit of a mess. I have odd shaped cutters, to say the least. There’s one set of misshapen gingerbread men where they are missing a head, leg or arm. Imagine the conversations I have when I bring these to the party (Casual Party-goer: Umm… this one has a bite in it. Me: Actually it was meant that way. Enjoy!). I probably have more… interesting cookie cutters than festive holiday ones. My collection includes a pig, a rocketship, a pineapple, a hippo, a turtle, a dinosaur, a music note – you name it, I have it. I found all of them at my new place of employment, To Set  A Table. I was actually making these cookies for the holiday set-up night to bring to everyone (Mind you, that was a long time ago, I’ve only found time to write this up now).

Now, time for the recipe!

Littlemissbakeaholic’s Holiday Gingerbread


2 1/4 cup all purpose flour (You will need a lot more to coat the dough balls and dust your surface though)

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup butter, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

Extra sugar for sprinkling


1. Preheat the oven to 350 degrees

2. Sift together the flour, ginger, baking soda, cloves and set in a small mixing bowl. You can set that aside for now.

3. In mixing bowl, cream together the butter and white sugar until it’s light and fluffy. Beat in the egg, then stir in the water and molasses (Trust me, you will need a spatula to get the molasses out).

4. Gradually add in the flour mixture and combine. The dough won’t seem as though it has enough flour in it, but please resist the temptation to add more! You can compensate by heavily flouring your surface later.

5. Now, it’s time to roll out the dough onto your heavily floured surface and cut out the dough with cutters. It’s best to form a large ball (a bit larger than an orange) and coat it in flour before rolling, as the dough is very sticky. Your laborious scraping cookies off of the counter will be rewarded when you bite into these chewy cookies!! Place the cookies on an ungreased baking sheet and sprinkle sugar on top for an added sweetness.

6. Bake in the oven for 8-10 minutes. Let cool on baking sheets and enjoy!


[Edit: I am liking this new theme! It has seasonal options, so currently I’m in fall mode but it won’t be long until winter 🙂 Also, apologies for such a long wait for the next post. I’ve been very busy with my new job (!) and all the clubs/activities/midterms/life and haven’t found the time for a nice photography session with my little bits of baked goodness. Hopefully I will get some more holiday treats up this year, but I wouldn’t count on the post-a-week sort of regime we used to have]

Cobweb Brownies

31 Oct

Hi everyone!

Today my Cobweb brownies recipe was printed in Oakville Trafalgar High School’s newspaper, The Devil’s Word. There was a little mix up in the ingredients list, where it was supposed to be the amount of semi-sweet chocolate chips to be melted, there was a blank box where a symbol was supposed to be. So, for any of you who went to the blog to check, it’s 1/3 of a cup.

Happy Halloween!

Card Shark Cupcakes

7 Oct

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I think this was the first time I’d ever made Red Velvet cupcakes. I mean, I’ve made Red Velvet Cakes dozens of times before, but oddly enough, not Red Velvet cupcakes.  The good part, was that they were delicious. The cake was alright, kind of crumby but the frosting was probably my most successful and delicious frosting ever. Ever.

I started off making ‘DC Cupcakes’ cream cheese frosting, but stupidly added 1/2 cup butter instead of the 1/4 cup butter. The outcome? Extremely creamy and delicious. It easily frosted 22 cupcakes (with a bit left in the bowl) and could definitely pipe 24. So? Here’s the recipe.

– 1/2 cup butter

–  6 ounces cream cheese

– 4 cups icing sugar

– 1/4 teaspoon vanilla extract

(Usually frosting is very straight forward, but just incase here’s some instructions)

1. Beat butter and cream cheese.

2. Add in icing sugar a cup at a time and beat on high, scraping down sides.

3. Add vanilla extract and mix till combined.

4. Frost or pipe on


Very, very easy.


Anyways, these cupcakes are cards themed thanks to these little gumpaste cutters I got over the summer. My sister made the gumpaste card suits again (see her work with the Cute Pink Pig Cupcakes!) and they turned out pretty good 😉 I thought the lone heart on the cake would make a really sweet Valentines one – mental note! You can top them with all for or just one, it’s up to you! Either way, it makes some really sweet looking cupcakes.

Modern Shortbread

30 Sep

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When I was walking through the deli/bakery section of Whole Foods, I caught my eye on these meticulously dipped in chocolate shortbread cookies – and they looked gorgeous. It may be a Christmas thing, but I absolutely looove shortbread. Probably my favorite cookie. So why haven’t I made shortbread before? I honestly have no idea. So, thank you Whole Foods bakery staff for creating these modern shortbread to spark my creativity and attention.

After I saw the cookies, I became obsessed. I didn’t buy one at the store because I was in a rush, so of course, when I got home I needed to make them. Unfortunately, I didn’t have enough time that night, so I went to school the next day with this idea of creating a Black and White shortbread. When I got home and googled a recipe, it turned out that these fantasy black and white cookies didn’t exist. Black and White cookies have cake-like texture with icing on both sides. Not the shortbread I had dreamed of. So, since it didn’t exist on the internet, I decided to do a little improv baking. I googled a recipe for basic shortbread and rolled out small circles with my biscuit cookie cutters. Then, I used about 1 1/2 cups of chocolate chips to dip the cooled shortbread. I was thinking that it would be extremely difficult to do because the chocolate would diminish to the point where I couldn’t dip it anymore. Luckily, I had a rubber spatula on hand. So, I scraped up all the chocolate and pushed it to a side and dipped the cookie on an angle. And? It worked perfectly! It’s a shame there was a lot of excess chocolate, I had to delicately scrape it off. Shaking it off didn’t work so well because of accidently hit the side of the bowl, shattering the cookie. So, I picked up the bigger crumbs and then mixed in the smaller crumbs into the chocolate and prayed it wouldn’t make a difference. After dipping, I placed the cookies on plates lined with wax paper to let the chocolate harden for a couple of hours. The result? Absolute shortbread perfection 🙂