Cinderella Cupcakes

In honor of the new Cinderella movie hitting theatres next week, here’s a quick look at a set of fondant cupcake toppers made for a Cinderella themed birthday party last year. Better late than never, right?

Cinderella Cupcakes

Cinderella was one of my favourite Disney cartoons growing up. I had quite a few sick days in my early years, and this flick was always the first to hit the VCR! (Until I got older and graduated to Ferris Bueller’s Day Off, of course!)Cinderella CupcakesI may not have had a Princess Party in my childhood, but if I did, I think young Megan would have enjoyed both the look and the taste of these cupcakes!



Pink Lemonade Cake

This cake was made for a 1 year-old’s pink lemonade themed birthday bash! The cake was an ombre strawberry-lemon cake, iced all over in lemon buttercream using the scalloping technique.Pink Lemonade CakeThe bunting was handmade using paper straws and card stock. Side note: I have an extensive paper straw collection, and I think this is the first time I actually used any 🙂IMG_2178Pink Lemonade CakePink Lemonade CakeThe cake was also accompanied by a matching smash cake for the birthday girl to have some fun with!

Pink Lemonade Smash CakeSince my posts are few and far between, feel free to check out my Instagram account for the most up to date cake projects!


Scalloped Lemon Cake

I don’t want to lead anyone on, so allow me to cut to the chase: I realize it is now March 14th, which means that St. Patrick’s Day is a mere 3 days away. I also realize that this is the perfect opportunity to post some sham-rockin’ green goodies, but the long and short of it is, I just don’t have enough time these days to bake the things that I would like to!

The good news is, I have been negligent (as always) with my posting, so I do have loads of recent projects that you may not have seen yet (unless you have started following me on Instagram), which I will try and publish in the next month or so!

Now that you aren’t expecting leprechaun cupcakes, you’re in luck because I am about to make you green with envy over this charming cake! It really is the pot of gold at the end of the rainbow! (sorry, it was all there, I just had to).Scalloped Lemon Cake

I just  celebrated my birthday last month (woohoo!), and I wanted to make something delicious and beautiful that wouldn’t take up a lot of my time. The result: this 4 layer lemon cake with lemon curd filling and vanilla buttercream scalloped around the exterior. Scalloped Lemon Cake

If you wish to create this technique but are not sure how, you can view my (brief) tutorial on one of last year’s posts here.

Scalloped Lemon Cake

That’s it! Have a wonderful St. Patrick’s Day weekend!

Disclaimer: Many lemons were harmed in the making of this cake


Yam Spice Cake with Cinnamon Buttercream

Happy Thanksgiving! 

Here’s hoping your Thanksgiving weekend was filled with friends, family and good food! 

My sister and I were on our own this year, so we had a simplified Thanksgiving dinner. CB tackled the entree, which was a delicious curried coconut turkey stew, and I was in charge of dessert. One of my favourite things about turkey dinners is YAMS! Seriously, it feels like you are eating dessert for dinner, which is exactly why I thought it would be a good idea to combine my two favourite things: cake and yams! Alas, the yam spice cake was born!

Yam Spice CakeAcorn cake




This cake is the perfect dessert: egg whites provide a light and delicate texture, and the spices enhance the natural deliciousness of the yam! All in all, it is the perfect combination, and a must-try for the fall!







The acorn shape was carved out of two 6 inch round cakes, and its “hat” was decorated using chopped pecans. 


Yam Spice Cake with Cinnamon Buttercream

Yam Spice Cake

Source: Cake for Thought


  • 6 Tbsp unsalted butter, softened (85 g)
  • 3/4 cup granulated sugar
  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice (optional) 
  • 2 large egg whites
  • 1/2 cup milk
  • 1/2 cup roasted and pureed yam (approx. 1 medium yam)


  1. Preheat the oven to 350 F. Prepare 2 6-inch round cake pans.
  2. In the bowl of an electric mixer, cream the butter, sugar high speed until blended and lightened in colour, about 2 minutes.
  3. In a small bowl, add the 
  4. dry ingredients and whisk until fully combined.
  5. Measure the milk and add the yam. Set aside
  6. Add both egg whites to butter mixture and beat on medium just until combined (about 15-20 seconds)
  7. Scrape down the sides of the bowl with a spatula. Add half of the flour mixture and beat on medium speed just until combined (about 15 seconds)
  8. Add the milk mixture and beat on medium speed just until combined (about 15 seconds)
  9. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Beat until fully combined (about 30-60 seconds), scraping down the sides of the bowl as necessary. The batter will be thick.
  10. Divide cake batter evenly between the two pans. Level off the top using a spatula.
  11. Bake for 30-32 minutes, or until cake tester comes out dry and cake springs back when touched. Cool completely before decorating.


Cinnamon Buttercream

Source: Cake for Thought


  • 1 cup unsalted butter, softened
  • 3 1/2 – 4 cups of icing sugar, sifted
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice (optional)
  • 2 Tbsp milk
  • Food colouring (optional)


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth
  2. Gradually add the sifted icing sugar, cinnamon and pumpkin pie spice.
  3. Add the milk, and food colouring if desired

Hydrangea Cupcakes

Can you believe it? I can’t either: summer has come and gone, and the first week of school has already ended! Where did the time go? The onset of fall not only brings many of us back to school and work, but it also takes the warm weather, daylight, and beautiful flowers with it!

I’ve seen many ideas for hydrangea cupcakes on Pinterest in the last few months and have wanted to make them all summer. Luckily, I found the time, just as the hydrangea bush in my backyard was starting to die. Phew!

For these cupcakes I used the Wilton 2D tip, and filled an icing bag half-and-half with blue and purple. I don’t like using too much food colouring becuase I find that even the pastes can change the texture of the icing (not to mention the copious amounts of chemicals!). I have also found that the icing colour darkens over time anyways (well, usually, but apparently not in this case). With that said, I wish I had added more food colouring this time; the colours look so muted in these pictures. Oh well, lesson learned!

I know my posts have been scarce lately, and now that school is back they will probably continue to be this way, but don’t forget about me! I’ll be back! 🙂