Pre-Order Thanksgiving Pecan Pies & Pecan Pie Tartlets

Nov 11th, 2013 by Michael

Thanksgiving is fast approaching, as is the hustle and bustle that comes with the holiday season. Why not relax and treat yourself and your clan this year to one of our seasonal offerings — a pecan pie, or a dozen pecan pie tartlets.

You’ll love our pecan pies made from my family recipe, with their flaky savory crust and the sweet rich filling topped with a generous portion of pecans. The tartlets are mini versions of our pie, and are just the right size for an individual portion… no knife or plate necessary!

Individual pies are $15 each, and 1 dozen tartlets are $18. Email info(at) for more details, or to place an order.

Pre-order before Monday, November 25th to reserve yours in time for Thanksgiving. Orders placed before Friday, November 22nd will be available for pickup at our stall at HOPE Farmer’s Market on Sunday, November 24th, otherwise we will be happy to make other arrangements.




Oct 13th, 2013 by Gemma

HOPE Farmers Market was cancelled due to the rain today and so we are left with some sweet treats in need of a good home, going for half price!

– Pecan Pralines $1
– Ribbon Cookies $2
– Scottish Shortbread $1.50
– GingerDead Men $0.50
– Currant Scones $1
– Candied Ginger Scones $1
– Welsh Cakes $2

All available to be picked up today!

Give us a call at 512-465-2879 or email us at


Halloween Cupcakes

Oct 9th, 2013 by Gemma

Now just because we don’t sell cupcakes at the market (out of respect to another vendor) doesn’t mean we can’t sell them at all.

So,  I’d like to present a trio of monsters we’ve been working on. Available just for the Halloween season we’ll be taking orders for these by the dozen up until the end of the month. Once Halloween has gone so will they be, until next year!

First up we have the Witch’s Cauldron. A chocolate cupcake with a wickedly red ganache filling (white chocolate) and a mint buttercream. Just because it’s the lightest of the three doesn’t make it any less wicked!

Next comes the Red Devil. A devil’s food cake base with a decadently dark chocolate ganache filling. The kicker is in the icing, a chocolate fudge with some cayenne hidden inside, the heat sneaks up on you!

Our final monster is Frakenstein’s Monster (always my favourite creature), a green velvet cake with a milk chocolate ganache filling. The buttercream, licorice and chocolate. I personally love the mix of milk chocolate with licorice so my favourite monster becomes my favourite cupcake!

Don’t miss out on these creations, order now before they go back into hiding for another year. And stop by the market to see what other seasonal goodies we have going!


Farmers Market Recap

Sep 10th, 2013 by Gemma

A big thank you to everyone who came out and supported us on our first day at Hope FM, we had an absolute blast!

We of course made far too much, but as the weeks progress we’ll find the balance there. Our best sellers were our pralines and our ribbon cookies, both family recipes of Michael’s, and the marshmallows came up a close third. We look forward to testing out new ideas and recipes as we continue.

Michael got a couple of nice comments on his table. He made it for us so it breaks down nicely to fit into the back of the car and be easy to put together and take apart while still being stable. He also made our chalk board out of some re-purposed windows we picked up at Habitat for Humanity.

We of course have a water bowl out for pups since our little girl can’t join us and the cookie jar on the corner of the table contains some treats for passing dogs.

We look forward to seeing you all next week!


Good News Everyone!

Sep 6th, 2013 by Gemma

We are very excited to announce that starting this Sunday (September 8th), you will be able to find us at Hope Farmers Market.

Situated on East 5th St, at the corner of Comal right behind the Plaza Saltillo Metro Rail Station this farmers market has a pavilion area and a beautiful courtyard. Live music every week and a wonderful array of vendors that we are honoured to be joining the ranks of.

We’re excited and nervous about our first week, we’re hoping to see some friendly faces. As we get comfortable we plan on adding a page here so you’ll be able to see in advance what we’re going to be bringing.

Until that happens, this week we are going to have –

  • Pecan English Toffee
  • New Orleans Style Pecan Pralines
  • Vanilla Bean Marshmallows
  • Mocha Marshmallows
  • Scottish Shortbread
  • Millionaire’s Shortbread
  • French Vanilla Ribbon Cookies
  • Decorated Lime Sugar Cookies
  • Traditional English Scones
  • Welsh Cakes

We’ll see you there!


Cookie Monster

Aug 13th, 2013 by Gemma

I was never really a fan of Sesame Street, at least, that I can remember. But cookie monster is my firm favourite, maybe because I share the love for cookies, though I’d like to think I’m tidier about eating them than he is.

The bottom tier of this cake is vanilla cake with vanilla buttercream, the top tier chocolate cake with chocolate buttercream. Mister Cookie Monster himself is made from rice crispy treats covered in fondant, he’s been very messy and left his cookies scattered all over the cake.

A 4″ smash cake was made to accompany the cake, chocolate cake with chocolate buttercream for Riley to devour.



Hot Air Balloon

Aug 12th, 2013 by Gemma

This is such an adorable design I grinned when I saw the request crop up in my email. I feel bad that the photos have been sat on my computer waiting for me to share them with you. Our vanilla butter cake makes up the balloon while the basket and little baby elephant there are made from fondant.

Happy First Birthday to Mateo!


Nut, Fruit and Seed Bar

Jun 24th, 2013 by Gemma

In the search for not-too-bad for us snacks I looked at making my own granola bars. I wanted something that would give us a nice boost during that mid-meal lull and keep us going, but that also wouldn’t be too bad calorie and nutritious content wise.

I searched and searched and ended up using this recipe as my base.

I tinkered a lot to make it precisely how I want it and feel confident that I have a good base bar now.

It contains almonds, walnuts and cashews but I’m looking forward to playing about with different nuts. I’m thinking an all peanut iteration will be nice to try.

This time round it just has raisins but I have plans for dried cranberries and also a version with mixed dried berries. As I’m writing this an apple cinnamon version comes into my head and sounds delicious too!

I’m thinking the flax and chia will remain in all versions for a healthy boost, along with using honey as the binder.

What other combinations sound good to you?


Red Cardinal

Jun 19th, 2013 by Gemma

Carrying on the nature theme from earlier this week we have this cardinal cake.

Created for a nature photographer we really wanted to make it look like a photograph on top. But partway through I wanted to go a bit further than just having a square of painted fondant, not quite 3D, but perhaps a layered effect.

I sponge painted the “photograph” backround with mottled greens as an out of focus backdrop then painted the cardinal on a separate piece of fondant, positioned so he looked like he was flying out of the photograph, then a branch in the foreground.