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

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.




Campfire Fudge

Campfire Fudge - Candy Coated Culinista

Campfire Fudge – Candy Coated Culinista

I had all the ingredients to make fudge, and since I was on the love side of this love hate relationship I have with fudge today, I’m making some fudge.

Yield/Serving: 16 pieces (about a 1” square)
Prep Time: 10 min.
Cook Time: 5 min.
Fridge Time: 1 hour
Difficulty level is: Easy

• 16oz White Chocolate, chopped
• 1 can(340g) vanilla frosting
• 100g S’mores toppings

1. Lightly spray with cooking spray a 9” x 9” dish, and the place saran wrap into the dish and make sure it takes the form of the pan.
2. Now spray the saran wrap.
3. Using a sharp knife chop the white chocolate into pieces.
4. Place in a microwave safe bowl and melt. (Stop the microwave at 30 second intervals and stir as to not burn the chocolate). Feel free temper the chocolate (see my “How to Temper Chocolate” for full instructions)
5. Pour the frosting into the melted chocolate and stir.
6. Add in the S’mores topping at the last moment to not crush the topping too much.
7. Pour Fudge into dish and even out.
8. Place in fridge and let sit for 1 hour.
9. Once set remove from dish from fridge and remove saran wrap.
10. Cut into 16 pieces.

• President’s Choice makes a S’more’s topping for ice cream, but I thought fudge can work too and save me the work.

Please Enjoy

I didn’t ask Mr. C. for a review but he is snacking on it a bunch, so I think I did okay. He said smaller squares would be good as it is so rich.

Co-workers of Mr. C. said the piece was small enough to think they could finish it in one sitting, but once they took a few bites the richness hits, along with the sugar rush. They loved it but definitely had to savour it.

My thoughts
It’s sweet but it definitely tastes like s’mores to me. Next time I will try milk chocolate or bittersweet chocolate as they are less sweet than white chocolate. However, I was told by a few to keep the white chocolate even though it is sweeter, so I may half the white chocolate and substitute the other half with milk chocolate or bittersweet chocolate.

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