• Apple Pie Caramel Apples


    The season where everyone starts to wear their cute coats and boots. Meeting up with friends on a crisp morning for a pumpkin spice latte. Feeling that cheer to start making and baking delicious things to eat. Well at least I certainly feel that way!! 

    I wanted to share this recipe on some caramel apples. Who doesn't LOVE caramel apples?! Hope you find it easy and delicious as I DID.

    What you will need is:

    Parchment or wax paper Lollipop sticks (or popsicle sticks)

12 tart, green apples, I used Granny Smith’s

    Peter’s Caramel (about a 1/3 to 1/2 of a block- see bottom post) or 2 (11 oz.) bag Kraft Caramel Bits (or caramels)

    Vanilla Candy Melts

Cinnamon-sugar, for sprinkling. Mix together cinnamon with some sugar to your liking. Make sure you don’t go too heavy on the cinnamon though.  It really shows up brown on the white chocolate.

    Pie crust crumbs or finely grated graham crackers


    Working with cold apples is best as the caramel will stick and not slide off the apples. Wash and dry your apples really well. Make sure that there is no remaining water on them.  Remove stems OR leave them your preference, then insert lollipop or popsicle sticks. Place apples on parchment or wax paper. In a deep microwave safe bowl, cut some caramel off of your block and place in your bowl.  Microwave until your caramel is melted.  Every microwave has different cooking temperatures so just watch closely while melting.  I use Peter’s Caramel because it so easy and it can be found in kitchen stores or bought on Plus you don’t have to unwrap a bajillion wrappers!

    Here is what it looks like:

    When your caramel is ready, dip your apple into the caramel and then turn to coat.

    Here is a great tip!  When the dripping has stopped, take a knife and scrape the caramel from off the bottom of the apple.  This will cut down on the “pooling” of caramel at the bottom when you set your apple down.

    If you need more caramel, then just melt some more. It’s hard to determine exactly how much stays on each apple and how much you will need. Let your apples cool in the fridge. In separate deep microwave safe bowl, melt two cups of your Vanilla Candy Melts.

    Dip your caramel coated apples into the melted vanilla melts making sure you don’t dip all the way to the top of where the caramel is. It looks nice to see a little apple, then caramel and then the white candy melts. Let as much as possible drip back into your bowl and then with a clean knife, scrap the excess chocolate off the bottom of the apple and set back on your parchment paper. And just like the caramel, if you need to melt some more vanilla melts, then just melt some more to cover all of your apples. While the vanilla coating is still wet, sprinkle some of your cinnamon sugar and crust crumbs mixture all over the vanilla coating. Let the apples cool and then dig in! It is also nice to take a knife and slice them up for easier eating.  And I promise, these really do taste like an Apple Pie! It might just become YOUR new favorite treat. ENJOY & HAPPY FALL!!

  • Fresh, Tart & Sweet

    Fresh, Tart & Sweet

    • Today, I went for a Costco run and in the "produce" freezer I found these delicious BLACKBERRIES! I thought of a great cake to put together. I wanted to create something light and fresh but also sweet and tart. So I put together something I thought would be delectable and very easy to make so that this delicious dessert cake could be shared with family and friends :)


    What you need?

    • Blackberry & Almond Buttercream
    • Chantilly Cream
    • Vanilla Sponge Cake
    • Fresh Blackberries
    • White Chocolate shavings for garnish

    How to make!!

    The first thing you have to do is make your cake. You can make this the night before or early morning but just make sure it's completely cooled, you don't want your buttercream to melt! I provided the recipe for the Victoria Sponge cake, which has an airy and light texture perfect for those summer backyard BBQ'S.

    Victoria Sponge Cake

    (Makes one 8" round)


    • 7 Tablespoons of unsalted butter
    • 7/8 cup of self-rising flour, sifted
    • 1/2 cup of superfine sugar
    • 2 Large eggs, lightly beaten
    • 1 Teaspoon of baking powder

    Preheat the oven to 350F. Lightly grease an  8" round cake pan. Using an electric mixer, beat the butter and sugar until light and fluffy.

    In a medium bowl, combine the flour and baking powder. In alternate batches, gradually add the beaten eggs and the flour mixture to the butter and sugar mixture, beating well after each addition.

    Pour the batter into the prepared pan with parchment paper and bake for 20 min., or until a toothpick inserted into  the center of the cake comes out clean. Let the cake stand in the pan for 10 min., then turn out and transfer to a wire rack to cool completely.

    Blackberry & Almond Buttercream


    • 3/4 cup (12 Tablespoons) unsalted butter, room temperature
    • 2 1/4 cup powdered sugar, sifted
    • 1/2 cup cream cheese, softened
    • 1 Tablespoon plus 1 teaspoon milk
    • 1/2 Teaspoon of almond extract
    • 1 Teaspoon of vanilla bean paste or extract
    • 1/4 cup blackberry purée (1 cup of blackberries, puréed and strained)

    Using an electric mixer, beat all the ingredients together for 3-5 min. or until light and fluffy. You will use this to fill in between your layers.

    Chantilly Cream


    • 2 Cups of heavy whipping cream
    • 2-3 Tablespoons powdered sugar, sifted
    • 1 Teaspoon vanilla bean paste or extract

    Using an electric mixer, beat the cream, sugar, and vanilla high speed until soft peaks form. This can be added in between layer and top of cake.

    Putting ALL together!

    Cut your cake in two or three layers and start with the cake then buttercream, some fresh blackberries then the Chantilly cream. Continue layering your cake all in a Trifle Bowl cake stand and lastly don't forget our white chocolate shavings on top for garnish and ta-dah! Your all set!!!


  • Summertime MADNESS!!

    Summertime MADNESS!!

    It's SUMMERTIME! For a baker that means CAKES, CAKES AND MORE CAKES! Birthdays, weddings, showers, baby reveals, backyard BBQs and every other celebration...As a home baker I encounter many complications and stressful situations. Summertime heat waves that the cakes and I are NOT a fan of can become quite the conundrum, encountering a #fridgesituation filled with desserts and no room for food.  At the end of the day when I receive feedback, the calls, texts and emails with pictures of smiling beaming faces feels empowering and  rewarding! The up all night 3AM voice in my head completely vanishes and I am reminded of why I do what I do. PASSION, the word that at moments I may think to myself "is this mine?!" but the word it self desbribes a powerful or compelling emotion or feeling, as love or hate. Like everything else it's about perception, analytical angle or simply how you wanna look at situations. Feelings of giving up or the thought of changing career goals are common place when in search for ones true passion, but when you LOVE something it comes natural even though it may be tough to accomplish. At the end of the day keep doing the things you have passion and love for because no one can take that away. Isn't that the reason for our existence?