Happy Sunday!

Happy Sunday! We hope everyone had a wonderful week, we were pretty busy in the kitchen and wanted to share some of the cakes that we created. Enjoy! 

First birthdays are always extra special especially for first time parents. It's a big milestone in a child's life as well as the parents. Having two girls myself I can tell you it's the hardest but most rewarding time. We get many first birthday cake requests and I can't help but feel little giddy every time. This week we had the pleasure of creating some gorgeous first birthday cakes for baby Gabriela and Evangelo. 

With the extreme freezing weather in Toronto -30'C for the pass few months, we were so happy to create this white and gold wedding cake. It gives us a little hope that spring is coming soon (keeping out fingers crossed) and warmer weather is near. 


Sweet regards, 


Mrs. Posh 

Carrot Cake

It's a little hard to believe but I have to admit I rarely eat my own cakes. I get my friends and family to be my little tasters whenever I have extra or if I'm experimenting with different flavours. Whenever I do crave for cake, I almost always make my special carrot cake. I think because it has carrots, pineapples, and pecans it's a healthier option (probably not) but I would love to think so. 

My family loves this cake so it doesn't last long at my house, make sure you save a piece for yourself if you decide to make this. 

This was originally a Hummingbird cake recipe but I replaced the bananas with carrots and added some more ingredients to make it my own special carrot cake.  Enjoy!

Sweet Regards, 

Mrs. Posh 


Carrot Cake

Ingredients for the carrot cake

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cups sugar
  • 2 teaspoon cinnamon
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  • 1/2 cup of crushed pineapple drain liquids
  • 1 cup shredded carrots
  • 1 cups pecans, chopped and toasted


  • 1 package of cream cheese
  • 1 cup butter
  • 2 teaspoons vanilla
  • 1 1/2 cup confectioner's sugar
  • 1 cup chopped pecans 


    1. To make the cake: Preheat oven to 350 degrees and grease and flour 3 9-inch cake pans.
    2. Prepare toasted pecans. Chop pecans in small pieces and place on a parchment covered baking sheet. Bake for 5 minutes and keeping your eye on them so they don't burn. Set aside and let cool.
    3. Whisk together flour, baking soda, salt, sugar and brown sugar and cinnamon in a large bowl.
    4. Add the eggs, oil, vanilla and buttermilk to the dry ingredients and stir until combined.
    5. Add crushed pineapple and shredded carrots and stir until combined. Finally stir in 1 cup of chopped toasted pecans. Reserve the rest to sprinkle on top of the cake if desired.
    6. Spread batter evenly among cake pans and bake for 22-25 minutes or until a toothpick inserted comes out clean. Remove and let cool
    7. For the frosting: In a mixer, beat butter and cream cheese until smooth and creamy. Add vanilla and beat until incorporated. With the mixer on low, slowly add confectioner's sugar a little at a time until incorporated. Scrape down the sides of the mixer bowl often.
    8. To assemble: Gently level cakes using a large serrated knife to remove any mounded tops. Place first layer cut side down and spread frosting on top with an offset spatula. Continue with the remaining two layers and then frost the sides. Store in fridge.