Hold onto your hats and loosen your belts a notch Vancouver! Geek Sweets is now available for custom orders in the greater Vancouver area.

Starting June 2012, Geek Sweets will be working together with Carole's Country Kitchen at the Vancouver Farmer's Markets, and as Geek Sweets at the Baker's Market. We'll also be popping up around the city at various fairs and festivals, so check the Geek Sweets Event Calendar for upcoming market dates and event details!

Coming Soon!

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 Join the Vancouver Farmer's Market for a night of seasonal food and drink - and support local food while you're at it! Click the image above for ticket into.


Specializing in tasty treats for the more geekily inclined, Geek Sweets is a home-based bakery making specialty cakes, cupcakes, cookies and other yummy baked goods. Everything is made from scratch with the freshest Vancouver ingredients, just like grandma used to make. If grandma made cookies shaped like weighted companion cubes and Battlestar Galacticakes.

From a specialty Simpsons wedding cake to a dozen halloween brain cupcakes, no order is too big or too small for Geek Sweets.

Drop me a line at  jenny@geeksweets.net, or call 778-991-4335 in the Vancouver area and let's talk nerdy.

Entries in cupcakes (11)


Movie Night Cupcakes

Ok. I'll admit it. I'm an absentee blogger. 

Before you go blaming yourself, head over to the Cupcake Menu and check out all the exciting new additions! You see? Mommy's just been in the kitchen whipping up some new flavours - it's not your fault, little one!

OR IS IT?  ಠ_ಠ

Maybe if you subscribed to my RSS feed, or cleaned your room, or spent less time alone in the bathroom, Mommy and her blog would still love each other.

But the blog and I are going to give it another go. In fact, here's a fun cupcake tutorial just in time for the Oscars way late for the Oscars!

It may look like a hamster-sized tub of popcorn, but it's actually a cupcake, covered in frosting, marshmallows and wearing a print-out-able sleeve. And here's how to make them:

Bake yourself a batch of cupcakes, in any baking cup you like. Maybe try my Burnt Butter Brown Sugar Cupcakes whynot? Any flavour will do, but it's better if it's a light coloured cupcake so that the attached popcorn will all blend in, colour-wise.

While your cupcakes are baking, start on the grueling process that is prepping the marshmallows. This step is best performed accompanied by an episode or two of Firefly, and a helpful pair of hands, like those of a Mr. B. The 'popcorn marshmallows' take a good amount of time, but can be made in advance and stored in a ziplock bag until you need them.

Start with a single MINI marshmallow:

With a pair of scissors, cut halfway down the marshmallow, from the top:

Rotate the marshmallow, and cut halfway down the marshmallow again, creating an X-shaped cut in the top:

Now flip your marshmallow, and on a piece of waxed paper, (or clean surface,) smoosh that little bugger down with your finger. I smoosh down and wiggle it in little circles for about five seconds:

When flipped back over, it'll give your marshmallow the look of a piece of popcorn! You can mix it up a bit, cutting some marshmallows only once instead of twice, or into three sections in order to make the popcorn look varied.

To give your popcorn that 'buttered' look, you can brush it with some powdered food dye that can be purchased online. In a pinch, yellow Kool-Aid can also be used, but is not quite as vibrant. You can also brush on liquid food dye, but allow it to dry before eating, as nobody likes a soggy 'shmallow.

The buttering step is actually better done when the cupcakes are assembled, but I took the photograph at this point for some crazy reason. Just to confuse you I suppose.

Now that you've got all your marshmallows smooshed and your cupcakes baked, it's time to print out the cupcake wrappers. Download this PDF Printable, print them out onto some cardstock paper, then cut them out:

It's best to use a glossy paper, because the frosted cupcakes will touch the liner, and a non-glossy paper may develop grease stains from the buttercream.

Take one of your cupcakes and wrap the cupcake wrapper around it to see how big it should be. Stick the edge of the wrapper to itself using two-sided or regular clear tape. Use this one as a template for sizing the rest.

Pop your cupcakes into the wrappers. They should be nice and tight at the top so they don't shift around in the wrapper when picked up. You may need to press the cupcake down into the wrapper a bit with the palm of your hand. (The bottom of your cupcake and the bottom of the liner don't need to line up, so don't squish down too far.)

Next, frost your cupcakes with your choice of frosting. Anything lightly coloured is fine - a tub of store bought vanilla frosting would work great. I made a buttercream that I flavoured with Wilton Butter Flavour to really give them that 'popcorn' taste. You don't need too much frosting per cupcake, just about a 1/4 inch layer on top to adhere the marshmallows. 

Press your prepared marshmallows into the frosting. They should be tight together so you barely see the frosting underneath. After completely covering the top in marshmallows, I smooshed them down with my palm so they made a nice, even mound on top of the cupcake.

Lastly, now is when you want to add the 'butter' by brushing on some yellow dye with a large, soft paintbrush. Heavy in some areas, none in others, just like real movie theatre popcorn.

And there you have 'em! Movie Night Cupcakes. Great for that Marvel Movie Marathon you're planning before going to see The Avengers this May. 

Now, let's never fight again.


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Rocktober Tutorial: Standup Spiderwebs

How in love am I with this month? The trees start dropping their beautiful fall-hued leaves, the weather hits perfect sweater temperature, and Starbucks gets to have all my laundry money in exchange for an unending supply of Pumpkin Spice Lattes.

Halloween has always been my favourite holiday, much to the chagrin of my family and friends who think Christmas is where it's at. Blame my mother for sending me to school in 6th grade with a backpack full of Stephen King novels and getting me hooked on the macabre at an early age. You try explaining to your teacher why Superfudge just isn't doin' it for you anymore. Then apologizing for scaring the other children by describing how "hobbling" is performed.

Halloween parties have been a long standing tradition for my husband and I. A proud tradition of severed head drinking fountains and giant syringes full of blood red jello shots.

You know, the kind of traditions you pass down to your children.

And since I've become a professional baker, cupcakes have become a part of those Halloween traditions. Partygoers take off their claws and lift up their masks to jam a cupcake in their face and it always makes me happy, as well as giving everyone a little something to stop the Jell-o shooters from hitting them like a ton of bricks.

This week, I'd like to share some of those Halloween cupcakes with all of you. To use in your own HELLiday traditions. To jam in YOUR faces.

First up are these simple but snazzy Standup Spiderweb cupcakes. They're easy to achieve and look great on a Halloween goodie table.

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Dietus Forgeticus!

You know what makes it difficult to stick to your new diet?

Baking cupcakes for a living.

Especially fiddling with new flavours. Takes a lot of experimenting, many batches of tasty cupcakes that have to be taste tested. Taste tested for breakfast. Taste tested for lunch. Y'know. For science.

When I was forwarded the recipe from Amy Bites for Butterbeer cupcakes, I knew I had to try making them. And I wanted to modify one of my favorite cupcake recipes to fit the flavour profile, which of course meant some bakesperimenting. Cue the baggy yoga pants!

Butterbeer is, of course, the famed frothy concoction sold at fine establishments such as the Three Broomsticks in the Harry Potter books. It's now available for us Muggles at The Wizarding World of Harry Potter in Orlando Florida, and has been described as a sickly sweet butterscotch cream soda - a flavour which sounds just about perfect for a cupcake, yes? So let's get to it.

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In Celebration of St. Kissy-Face

It's almost upon us.

Another holiday that gives us a glorious excuse to chow down on tasty sweets, to shove fistful after fistful of cinnamon candy hearts into our mouths until our tongues glow with red dye #2.

That's right folks - I'm talkin' 'bout Kissy Face Day:

Have you bought some sweets for your sweetie yet? Some sugar for your... uh, Sugar Daddy? Sugar Daddies love cupcakes. It's a fact.

If not, take a look at our selection of noms for Valentines Day 2011!

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Moustaches and Cupcakes

It's that magical, hairy time of year again. Movember, when moustaches begin to creep up on on men's faces in order to raise awareness of Men's Cancers. 

And what's manlier than Irish Whisky? I'll tell yah what is - Irish Whisky baked into a cupcake, dressed like a Whisky Sour.

The traditional vintage Whisky Sour is made up of whisky, lemon juice, an egg white, and sugar syrup. In honour of manly men everywhere and to help raise awareness for the Movember cause, I created a companion cupcake that'll put just as much hair on your chest.

A lemon cupcake with a tart whisky lemon curd filling, topped with a light, airy meringue frosting and dressed like the namesake drink - rimmed with sugar, topped with a homemade candied orange slice and a maraschino cherry. No doilies under this cupcake, baby.

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