Dessert Diaries: Bake Shoppe| Wedding Cake Shoppe

Dessert Diaries: Bake Shoppe| Wedding Cake Shoppe

Dessert Diaries: Bake Shoppe| Wedding Cake Shoppe

Location: 859 College Street
Phone: 416-916-2253
Hours: Mon: Closed, Tues – Fri : 12-8, Sat: 11-8 Sun: 12-6
Website: www.bakeshoppeto.com
 

On my way out for a night on the town I found myself walking through a new neighbourhood of Toronto I haven’t found myself in before-Dufferin Grove. Now I have driven past here before; but walking around is a whole different story. Of course I managed to find a unique bakery and me being me I had to make a quick pit stop.

When I entered the Bake Shoppe it was quiet but beautiful and inviting. There was this amazing garden wedding cake wall of cakes that was beautiful and attention grabbing. I checked out the baked selections and asked associate what she would recommend. I already knew what caught my eye; but sometimes I just like to know what others like to enjoy. Tonight I chose the homemade pop tart – a buttery pastry filled with Kitten & Bear blackberry jam; that is also sold by the jar for around $12. I kept looking around and I saw Hip Hop Sugar Cookies – I saw Biggie, TuPac Snoop and then Drake. It was a hard choice; but I will always default to a fellow Canadian first so Drake it was. I couldn’t help but sing “Hotline Bling” while I selected by cookie and laugh to myself. Both items go for around $3.50 and were a packaged well; so I knew they would last the night and not get damaged. The homemade pop tart has been on my to make list for a while and this one tasted amazing; the sweet and seedy blackberry jam complimented the soft and flaky quality of the pop tart. The sugar cookie looked so coolI didn’t even want to eat; but it was perfect. Other items on hand were homemade passion flakies, pecan squares, bourbon smore squares – toasted to order, brownies, bars, cookies, marshmallows, cakes, cupcakes, milkshakes and other and other drinks. When I’m in the area again I will be back to try other menu items.

 

 

 

Cupcake Decorating: Practice #3

Cupcake Practice #3 - Candy Coated Culinista

Cupcake Practice #3 – Candy Coated Culinista

For the Easter weekend I made 48 cupcakes for our church brunch and here a small sampling of the cupcakes. I made 1 dozen French vanilla cupcakes, 1 dozen chocolate and the two dozen half French vanilla and half chocolate cupcakes. The frostings were: Chocolate frosting, white chocolate frosting and classic vanilla buttercream. As it the Easter season I bought a bunch of peeps to decorate. I tried three different piping tips and I must say this is the most cupcakes I have ever made. I never really thought I could make such a large batch of cupcakes; but I did and they were enjoyed by all. Not to sweet and so cute and themed.

Cupcake Practice #3 - Candy Coated Culinista

Cupcake Practice #3 – Candy Coated Culinista

Half Batch Valentine’s Day Cupcakes

Half Batch Valentine’s Day Cupcakes- Candy Coated Culinista

Half Batch Valentine’s Day Cupcakes- Candy Coated Culinista

An easy, special no fuss treats for Valentine’s Day for your household. You won’t even have to pull out the stand or hand mixer. Now that’s what I call a Happy Valentine’s day for you also.

Yield/Serving: 6
Prep Time: 5 min.
Cook Time: 10-14 min.
Difficulty level is: ¼ cup

Ingredients
Cupcakes
• ½ cup all purpose flour
• ¼ cup cocoa powder
• ½ teaspoon baking soda
• ½ cup sugar
• ¼ cup canola oil
• 1 egg
• 3 tablespoons cold coffee*
• 2 tablespoons milk
• 1 teaspoon vanilla
Nutella Frosting
• 2 tbsp unsalted butter, room temperature
• ¼ cup Nutella
• ¼ cup confectioners’ sugar
• ¼ tap vanilla extract
• 1 tsp milk
• Candy lip confections

Assembly
Cupcakes
1. Preheat oven to 350°F.
2. In a medium sized bowl, whisk together flour, cocoa powder, baking soda, sugar.
3. In a large sized bowl, whisk together canola oil, egg, coffee, milk and vanilla.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Place six cupcake liners in cupcake pan and pour mixture into the liners.
6. Bake for 10-14 minutes or until a cake tester inserted comes out clean.
Nutella Frosting
7. In a medium-sized bowl, cream together the butter and nutella until smooth.
8. Add in the confectioners’ sugar until combined.
9. Stir in the vanilla and milk until the frosting consistency is achieved.
10. Pour into a piping bag and decorate once cupcakes have cooled.
11. Add valentines’ day themed confections and serve.

Tips
• Place the liners in the middle six spaces to allow for a more even bake.

Please Enjoy

My thoughts

I am so happy I finally have a half decent recipe that is half batch. Sometimes I really hate making a dozen cupcakes when all I really want is a half-dozen or less. I will never waste them, but sometimes the option for a small batch is appreciated; especially in a family of two. I found these cupcakes to be maybe a tad dry, but I baked them a little too long and have adjusted the recipe accordingly. I will try this again trying to find some more moisture rich ingredients for the recipe. The frosting came together very easily and in less than 30 minutes I had 6 cupcakes baked, decorated and ready for consumption. With them being that easy and not having to pull out the mixer I can make cupcakes whenever I want now and can’t really complain.

Cupcake Diaries: Yummy Stuff

Cupcake Diaries: Yummy Stuff Bakery - Candy Coated Culinista

Cupcake Diaries: Yummy Stuff Bakery – Candy Coated Culinista

Location: 1660 Queen Street West, Toronto, Ontario, 416-531-9732

When I can hit a few quest shops in one trip is always a good day for me. When I visited Gloryhole Doughnuts; half a block away was Yummy Stuff and I couldn’t have been happier to visit.

Since it was the week of my birthday I choose a few selections: Pecan Lace Cookies, Raspberry Cupcake with Raspberry Buttercream, Gingerbread Cookie and a Sugar Cookie that said “Happy Birthday” on it. The Pecan Lace Sandwhich Cookie was light and airy and didn’t taste like a dessert to me, even with the buttercream in the middle. The Gingerbread and Sugar cookies were quite tasty and my favourite items from the bakery. Mr. C. had the cupcake and he wasn’t really that impressed as the cupcake fell apart in his hands. It seems that the only thing keeping the cupcake together was the baking liner. As for the buttercream he felt the same way, it was just ok and nothing special. For these four items it came to about $20 with tax; which I found to be a tad pricy.

I went here specifically for the cupcakes, but that in my opinion isn’t the best thing on their menu. I visited based on an article of the Best Cupcakes in Toronto, but somehow I think some other bakeries and shops have come up in the meantime to eclipse these cupcakes, including my own on a good day. Go for the cookies, lemon bars, and brownies and other treats I say.

DC Cupcakes

I was going through some of my old posts pre-blogging and found this food entry of the time I met Katherine Kallinis and Sophie Kallinis LaMontagne.

Who: DC Cupcakes – Katherine Kallinis Berman and Sophie Kallinis LaMontagne (Airs on TLC)
Book: The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake

As I am a fan of DC cupcake, the moment I saw there was a book signing coming up I was in. I arrived early and realized this was a much more subdued book signing as there were more adults, fewer children and a smaller line. In the eyes of the public, they are new to the baking scene so only true fans would be going. I arrived at 5pm and was 3rd in line for a 7pm book signing. During their question and answer period I learned that they are from Hamilton, Ontario and would love to open a cupcake shop in Toronto someday! If they ever open a shop in the Greater Toronto Area I will make it a point to visit and even see if I could get a part-time job and learn all I can about running a business and baking for the public. These ladies have been through so much to get where they are today, and their knowledge; tips would be priceless to me.

Katherine and Sophie talked about their favourite recipes, how they come up with flavours and how they fell into making a show. (They were selling cupcakes like every average day, and one of the customers worked for TLC, and the rest is history). They told us about all the hard work, what it takes to get a business started and the very long hours that goes into this business, but that it’s much more rewarding then there previous 9 to 5 jobs.

When all was said and done we were treated to some cupcakes, yummy! As I have an idea of which cupcakes are what flavour from the show, I picked the red velvet with the cream cheese icing and it tasted great! They were very moist considering that they made them back at their Flagship store in Georgetown Washington D.C., and sent them here a little ahead of their arrival. This was a very thoughtful and sweet gesture to show some appreciation to the fans. The frosting wasn’t too cream cheesy; which is the way I prefer my red velvet cupcakes, and this was the first time I had seen the cloud piping on a cupcake. The whole atmosphere was more relaxed and we were allowed more personal candid shots, and in my eyes this was an afternoon and evening very well spent.

If I’m ever in the U.S.A. and near one of their shops I will line up and indulged in a beautiful delicious cupcakes, wait who am I kidding probably a few.

Zombie Infected Minion Cupcake Decorating Practice #3

Zombie Infected Minion Cupcakes - Candy Coated Culinista

Zombie Infected Minion Cupcakes – Candy Coated Culinista

“He’s so fluffy, I’m gonna die!” “Silas Ramsbottom …. Bottom.” “ Bee Doo Bee Doo Bee Doo.” Believe it or not these have become a part of my vocabulary and I’m an adult … well sort of an adult. Since the first moment I saw Despicable Me I have fallen in love with these movies and I even have a plushie Agnes, Unicorn and Minions. As usual for Halloween I like to make a kid-friendly treat for the kids at church, but let’s face it the adults love them as much as the kids and sometimes even more. I wanted to make some Zombie Infected Minion Cupcakes with cupcakes from scratch; but of course when I don’t want my cupcakes to rise, they rise the highest they ever have and also look a little anemic and lacked flavour. I think I shouldn’t have batched down a larger cupcake recipe of mine. Oh well this gives me time to practice on my decorating skills.

Yield/Serving: 24 cupcakes

Ingredients
• 1 pack of Halloween themed Wilton baking cups (cupcake liners)
• 1 box of Duncan Hines Moist Deluxe White Cake
• 3 extra large egg whites (per Duncan Hines box)
• 1 1/3 cup water (per Duncan Hines box)
• 2 tbsp canola oil (per Duncan Hines box)
• 1 box of Twinkies
• 99g Wilton Sparkle Gel, black
• Wilton Candy Eyeballs
• 1 – 450g Creamy Home-Style Vanilla frosting
• 1 Vial (teardrop) of blue food colouring
• 1A piping tip
• Piping bag
• Handful of brown jimmies, for hair

Assembly
1. Bake the cupcakes per the box instructions and fill 24 cupcake liners.
2. Once baked, immediately remove from baking pans and move to wire racks to cool completely.
3. Unwrap the Twinkies and cut in half.
4. Using the black sparkle gel, draw on a line for the goggles and a bigger dot in the middle and adhere a candy eyeball in the top portion of the Twinkie half.
5. Draw on the mouths using sparkle gel and set aside.
6. Slowly pour and mix blue food colouring into the vanilla frosting.
7. Prepare the piping bag and pour in the frosting.
8. Pipe frosting onto cupcakes and top with your minions.
9. Add jimmies to the tops of some Twinkies to make hair.
10. There will be some cupcakes without Twinkies, just add an eyeball and some jimmies to the frosting.

Tips
• Ensure you don’t pipe right to the edges, as the frosting will spread when the Twinkies are pushed down into the frosting the frosting will spread to the edges.

Please Enjoy

Reviews
The reviews from the adults were thumbs up and these are so cute and creative. The kids just ate them without any thanks as that’s how kids are lol; but their blue teeth, noses and cheeks said they were good.

My thoughts
I had so much fun making these. I even had to buy a new set of bigger piping tips and I’m so happy that I can finally make cloud frosting even if the set was expensive I will use these tips alot. I thoroughly enjoyed it every step of the way and it really didn’t take too long. My biggest issue was getting the cupcakes into the container (the Twinkies wouldn’t let me close the container for transporting). For $20 I have some pretty crafty and awesome cupcakes for the kids at church.

Despicable Me Plushies - Candy Coated Culinista

Despicable Me Plushies – Candy Coated Culinista

Zombie Infected Minion Cupcakes - Candy Coated Culinista

Zombie Infected Minion Cupcakes – Candy Coated Culinista

Zombie Infected Minion Cupcakes - Candy Coated Culinista

Zombie Infected Minion Cupcakes – Candy Coated Culinista

Cupcake Diaries – Desmond & Beatrice

Cupcake Diaries: Desmond & Beatrice - Candy Coated Culinista

Cupcake Diaries: Desmond & Beatrice – Candy Coated Culinista

Desmond & Beatrice is on my Cupcakes quest list and I finally had a chance to visit this shop.

Place: Desmond & Beatrice
Location: 750 Queen Street East, Toronto, ON, M4M 1H4 (647)-352-2257
Hours: Monday – Sunday 10am – 7pm
Website: https://desmondandbeatrice.com/
Prices: $2.75 each. $6.22 for two with tax.

Review
This was a very dense cupcake with an inch of swirled buttercream frosting. I loved the density of the cupcakes, because then I feel that one is enough. The frosting was rich and sweet. I am not a frosting fan so I only ate enough to taste test. Mr. C. had the strawberry cupcake and enjoyed every bite. He also noticed the density also. I also heard “yum” as he ate it.

100th Post – Candy Confetti Cupcakes

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

Wow 100 posts! To celebrate my 100th post I decided to make cupcakes from scratch. I have been apprehensive making cupcakes as mine never seem to get enough rise or lift and it’s quite vexing to me. I have been working on my cupcake decorating and piping techniques and I’m quite pleased with how my skills are growing. When I started I was using and offset spatula to decorate and now I have graduated to a proper piping bag and everything. So cheers to my first 100 posts and too many, many, many more to come.

Yield/Serving: 24
Prep Time: 25 min.
Cook Time: 15-18 min., cupcakes
Difficulty level is: Medium

Ingredients
Cupcakes
• 1 cup 2% milk, at room temperature
• 4 large egg whites, at room temperature
• 1 whole egg, at room temperature
• 2 tsp pure vanilla extract
• 3 cups cake flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• ¾ cup unsalted butter, softened and cut into cubes
• ½ cup sprinkles, or quinns
Maple Buttercream Frosting
• 1 cup unsalted butter, softened and cut into cubes
• 1 cup pure maple Canadian maple syrup
• 3 cups confectioners’ sugar
• 1 tbsp pure vanilla extract
• Food colouring
• Non-pareils Sprinkles, coloured sugar, candy pearls, for decorating the top

Assembly
Cupcakes
1. Pre-heat oven to 350°F.
2. Prepare two muffin pans and line with cupcake liners and set aside.
3. In a large bowl combine egg whites, egg, vanilla extract and ¼ cup of milk and whisk.
4. Using an electric mixer using the paddle attachment, combine the flour, sugar, baking powder, baking soda on a low speed for half a minute or so.
5. Add in the butter and blend for another half minute then add the remaining milk and mix until just moistened.
6. Now increase the speed and continue to mix for one and a half minutes.
7. Slowly start adding the egg mixture stopping between ever so often to allow the flour to absorb the egg mixture.
8. Once all of the egg mixture has been added fold in the sprinkles by hand until just combined.
9. Pour mixture into cupcake liners about ¾ of the way add bake for 15-18 minutes or until a cake tester comes out clean when inserted.
10. Remove from baking pans immediately and let cool completely on a wire rack.
Frosting
1. Using an electric stand mixer with the whisk attachment cream butter on high until light and fluffy.
2. Add vanilla extract and beat until combined.
3. Add confectioners’ sugar one cup at a time until well combined.
4. Slowly add in the maple syrup and the food colouring until desired colour is achieved
5. Transfer frosting to a piping bag, and pipe along the top of the cake.
6. Serve immediately or store in an airtight container for up to 3 days.

Please Enjoy

Reviews
“You can tell your wife, I don’t like maple (but yes of course I still took a cupcake, I’m not stupid) and that she used the perfect amount of maple because it wasn’t overpowering…just a hint so it was yummy.”

Surprisingly there are many people, who don’t like maple syrup, and you call yourselves Canadians, it’s almost sacrilegious. They still enjoyed my cupcakes though as it wasn’t heavy on the maple syrup. It probably helped that the maple syrup I used is from one of my dad’s students as their parents own a maple syrup farm. You can really taste the difference when you have true & pure maple syrup versus the artificial brands.

My thoughts
I was pleasantly surprised with this one. I was putting a lot on this one recipe as it’s for my 100th post, but it came out great. Every time I looked through the oven window the cupcakes were doing its thing and looking great. The sprinkles in the batter added a lovely color to the cupcake and I made the icing it one of my favourite colours. Next time I will try to see if I can make the batter moister somehow. It wasn’t dry, but I just want to see if I can make is moister like the ones I get from the bakeries. I liked how it wasn’t too dense, as I prefer my cupcakes to be more light and airy versus dense. I think I have my scratch cupcakes recipe, now to start tweaking it.

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista


C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

Cupcake Decorating: Practice #2

Cupcake Decorating: Practice #2 - Candy Coated Culinista

Cupcake Decorating: Practice #2 – Candy Coated Culinista

My second attempt at cupcake decorating. These are for my youngest God-Daughter who is turning 2 this week, and she already has a massive sweet tooth just like me. This time I wanted to introduce two colours to piping. My technique is improving with every try.

Cupcake Decorating Practice #1

Cupcake Decorating Practice #1 - Candy Coated Culinista

Cupcake Decorating Practice #1 – Candy Coated Culinista

I planned on making homemade cupcakes for my birthday post, but like usual I got too busy and too many things preoccupied my time surrounding my birthday. One of my closest friends from childhood and also one of my bridesmaids is a January baby also; just 6 days after me. I made sure that over the weekend I was going to makes cupcakes, whether homemade or box and just jazzed up. I ended up making a box cupcake and added sprinkles and flavoured extracts, and premade frosting. My goal here was to practice icing a cupcake with a decorating bag/piping bag. For my first attempt I used one of my Christmas presents from 2012 a Dessert Decorator (a cylinder tube with a plunger top) along with the Star Tip. I found this to be so easy that after my first try it came out pretty well. I made cotton candy flavored blue frosting as this is her favourite colour.

Supplies:
• Dessert Decorator/ Decorating Bag/ Piping Bag
• Decorating Tips
• Cupcakes
• Frosting
• Food Colouring
• Star Quinns

Tips
• I tried both decorating piping the cupcakes with no stream (tail) and with and I found that with a tail seemed to work easier. I would suggest just don’t give it too much of a lead until you’re proficient in decorating.

Assembly
1. Arrange cupcakes.
2. Prepare frosting and add flavourings or colouring as desired.
3. Fill the decorator.
4. Pipe frosting onto cupcakes.
5. Decorate with star quinns

Please Enjoy

My thoughts
I had a blast decorating these cupcakes and my friend was so excited when she saw them. She also loved that I remembered her favourite colour. I also gave a bunch to another friend (also a bridesmaid) and my second mom’s family. Mr. C said “great job hun” and of course I set aside some house cupcakes.

Cupcake Decorating Practice #1 - Candy Coated Culinista

Cupcake Decorating Practice #1 – Candy Coated Culinista

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