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Recipes
Butterscotch O'Henry Squares
    Base
  • 26 Graham Crackers
  • 3/4 cup Butter
  • 2/3 cup Brown Sugar
  • 1/2 cup Milk
  • 1 tsp Vanilla
  • 1 1/4 cup Graham Cracker Crumbs
    Icing
  • 1 1/2 cups Icing Sugar
  • 3 tbsp Butter
  • 4 tsp Water
  • 1/2 tsp Vanilla
    DIRECTIONS
  • Line ungreased 9x9 pan with graham crackers (trim to fit)
  • Combine butter, brown sugar, milk and vanilla in large saucepan.
  • Bring to a boil and simmer for 5 minutes.
  • Remove from heat.
  • Stir in graham cracker crumbs.
  • Pour mixture over graham crackers in pan.
  • Cover with another layer of graham crackers (trim to fit).
  • Let cool
  • To make the icing, mix the 4 ingredients in a bowl.
  • Add water if icing seems stiff or more icing sugar if icing is too runny.
  • Spread icing mixture over top of graham crackers.
  • Cut and serve
Baked Lemon Tart
    Lemon Tart Filling
  • 9 Whole Eggs
  • 400g Sugar
  • 200ml Lemon Juice, Bottled Or Fresh
  • 250ml 35% Cream
    Sugar Dough Recipe
  • 125g Sugar
  • 285g Unsalted Butter, Softened
  • Pinch Of Salt
  • 2 Eggs
  • 460g All Purpose Flour
    DIRECTIONS
    (filling)
  • Combine sugar and eggs in a bowl
  • Add lemon juice and 35% cream
  • Strain and chill for up to 2 hours

  • (lemon tart)
  • Cream butter, ugar and salt until smooth
  • Add in egg 1 at a time
  • Mix in flour until smooth
  • Chill for 1 hour
  • Roll out dough 1/4" thick into 9" tart pan and chill 1/2 hour
  • Pour in lemon filling and bake in a preheated oven at 350 degree for 30 minutes or until shell is golden and filling is set.
  • Cover the tart with tin foil if the top is browning to fast.
  • Chill for 2 hours before serving
  • Top with whipped cream and fresh berries
Oatmeal Raisin Cookies
    Ingredients:
  • 3/4 cup Unsalted Butter (Softened)
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar (Packed)
  • 2 Lg Eggs
  • 1 tsp Vanilla
  • 1 1/4 cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 3 cups Oats
  • 1 1/2 cups Raisins
    DIRECTIONS
  • Heat oven to 375ºF
  • Beat Butter And Sugars Until Light And Fluffy
  • Add Eggs And Vanilla To Butter Mixture And Blend
  • Sift Together Flour, Baking Soda, Salt And Cinnamon And Gradually Add To Butter Mixture
  • Stir In Oats And Raisins And Mix Well
  • Roll Into Timbit Sized Balls And Place On An Ungreased Cookie Sheet Approx. 2" Apart
  • Bake 8-10 Min Or Until Golden
  • Let Cool For 1 Min And Then Move To A Wired Cooling Rack
Smore Brownies
    Base:
  • 56 Graham Crackers
  • 1-400g bag of Small Marshmallows (divided in to 2 equal portions)
  • 1 bag of Chocolate Chips (divided into 2 portions)
  • Brownies:
  • 200 g All Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt½ tsp Salt
  • 230g Unsalted Butter
  • 140g Cocoa Powder
  • 450g Sugar
  • 4 Eggs
  • 1 ½ tsp Vanilla
    DIRECTIONS
  • Preheat oven to 350ºF
  • Line 9x13 pan with parchment (on bottom and sides *allow 1” overhang on sides for easy removal*)

  • Brownie Directions
    • Melt butter and add cocoa powder
    • In medium bowl, mix eggs, sugar and vanilla
    • Add butter mixture to eggs
    • Add remaining dry ingredients and mix until just combined

  • Layer 28 graham crackers on the bottom of lined 9x13 pan (cut crackers of needed)
  • Pour ½ brownie batter on to crackers, spread evenly (try to make sure no crackers shift but also work fast as brownie batter will thicken
  • Add 1st portion of marshmallows on top of brownie mixture and then add 1st portion of chocolate chips
  • Layer remaining graham crackers over top of chocolate chips / marshmallows
  • Spread remaining brownie batter over crackers
  • Top with remaining marshmallows and chocolate chips
  • Bake for 35-40 minutes rotating pan every 15 min (or until marshmallows are golden)
  • Cool completely, then place in fridge for 30 minutes
  • Lift smore brownies out by using over hanging parchment and cut
Apple Strudel
    Ingredients:
  • Phyllo Pastry
    • 6 sheets of Phyllo Pastry
    • ¼ cup Butter melted
    • ½ cup Graham Crumbs

  • Apple Filling
    • 4 Gala Apples
    • 2 tbsp Corn Starch
    • ½ cup Brown Sugar
    • 1 tsp Cinnamon (ground)
    • ¼ tsp Nutmeg (ground)
    • ¼ tsp Cloves (ground)
    • ¼ cup Toffee Pieces
    • ½ cup Raisins
    DIRECTIONS
  • Preheat oven to 350º
  • Line baking tray with parchment paper

  • Apple Filling
    • Peel and slice apples into thin small pieces
    • Add remaining ingredients to apples and toss

  • Phyllo
    • Lay 1 piece of phyllo on table and brush with melted butter
    • Sprinkle some graham crumbs on top sparingly
    • Lay another piece of phyllo on top of the crumbs
    • Repeat untal all 6 sheets are layered w butter and crumbs (top sheet get butter only)

  • Place apple filling in a log formation along the base of the buttered phyllo (allow 2” at each end and 2” along the base)
  • Fold phyllo over apples and roll
  • Tuck in the ends approximately half way through rolling
  • Brush rolled log with butter and spring with cinnamon sugar
  • Bake 15-20 minutes or until golden brown