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 Normally I would have used fondant to cover a cake like this. My client didn’t want fondant though, so I had to stick to butter cream. I think it turned out quite well even though it isn’t that easy to get the pillow nice and smooth with butter cream. Many people don’t like fondant, but I have to say that there are some companies that are making fondant that tastes quite good. I use Satin Ice, it is a bit more expensive but it is much nicer to work with and it really tates quite nice

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Here at our commercial kitchen in Oakville we do cake decorating parties for children aged 7 and up. 

This pizza cake is one of the fun cakes that kids can make.

An experienced cake decorator demonstrates how to make their cake look like a real pizza.  using buttercream and gum paste decorations.

parents love this party idea as there is absolutely no work on their part. Cake, snack drink and party favours are included. Just come to Jeanette’s Cakes and have the best party ever!!

At Jeanette’s Cakes we supply a few local restaurants with delicous desserts made from scratch with top quality ingredients !!

Our Pecan tarts are available at Philthy Mc Nasty’s in Burlington.

We have a range of desserts and they are also available to the public when ordered in quanties of 2 dozen or more.

Please call us at 905 592 0002 or e mail us at jeanette@jeanettescakes.com

to see our custom cakes go to our web site www.jeanettescakes.com

Painting on cakes with royal icing is a technique that I really love. It looks great too.

I  made this cake for a birthday, but it could have been quite suitable as a wedding cake too.

The blue Cinderella slipper is made from gum paste. Gum paste is a sugar paste containing either Tylose (artificial gum) or Gum Arabic (a natural gum) to make the sugar paste dry hard.  gum paste is used in the same way as clay or play dough.

I use Satin ice fondant because it is so nice to work with. Much better than a lot of the other types of fondant. It tastes good too.

The cake is a vanilla sponge cake filled with coconut Italian meringue butter-cream and apricot preserve. One of my favourite combinations.

If you like this cake or are interrested in learning to decorate cakes please go to my web site www.jeanettescakes.com or email me at jeanette@jeanettescakes.com

At Jeanette’s Cakes the girls aren’t just having fun, they are also learning. The birthday girl loves the “Cake Boss” and her dream is to become the next Cake Boss. Since her party she is hooked on to this wonderful art form and wants to come back for a class with her mom.

It is my goal to inspire young people to experiment and get busy in the kitchen, whether it is with baking or cooking. It is truly rewarding and leads to a healthier life!!

A small wedding reception should have a beautiful wedding cake too. Even though the wedding couple were having a really small wedding reception I treated them to a tasting and took the time to listen to what they were hoping for in terms of their wedding cake.

The wedding reception was going to be held at Jonathan’s in Oakville and I advised them to go with something simple and elegant to match the event.

 If your reception is small pick a cake that fits the occasion, if you are having a large and grand reception your Wedding cake should be large and grand too, as it is one of the focal points at your wedding.

By listening attentively to my client I get a good feel for what it is that they want and what will suit their occasion best.

For more information on choosing the right cake for your event contact

jeanette@jeanettescakes.com or visit www.jeanettescakes.com

My greatest accomplishment to date.  A six tier cake, starting with a 16″ cake and ending with a 6″ cake. It is hard to say from the picture how big this cake really is. It could have easily fed 600 people

The bride and groom narrowed their cake choice down to 2 flavours. At the end of the day I made both. 3 Tiers were made from Vanilla cake, filled with coconut butter cream and apricot preserve which I made myself as well. The other 3 Tiers were made from Devilsfood chocolate cake and altenating layers of Belgian bitter-sweet chocolate ganache and lavender flavoured butter cream. Of course I used natural flavour extracts, real butter and the best chocolate.

After spending 8 hours piping the design on the cake with royal icing my hand was aching. My husband kept on saying only one more!! Well it was certainly worth it.

I started making the roses weeks before the wedding. They are made from gum-paste and every petal is cut out and shaped by hand. 

The bride and groom were such a pleasure to work with and I wanted to go the extra mile for such a magnificent couple. I hope it shows.

Thank you Mireille and Dany!! May your future be filled with happiness.

This was a graduation cake made for a client rescently. The cake is a chocolate mud cake, made with bittersweet Callebaut Belgian chocolate filled with layers of chocolate ganache. The cake is covered with chocolate fondant.  A cake for true chocolate lovers!!

It is very important when using a lot of chocolate to use good quality chocolate as it makes such a difference in the taste.

The benefit of making a cake that is filled and coated with chocolate is that it can remain unrefrigerated. This is especially important if you have a function when  the cake may have to left unrefrigerated for a long period of time or when it is hot and humid.

I always urge my clients to make sure that their cake is served at room temperature. Just as cold Pizza doesn’t taste great a cold cake also looses a lot of it’s taste and softness.

contact www.jeanettescakes.com for all your special cake needs