Loaf Pan On Fleek – Mini Rainbow Party Cakes

candy colourful party cakes - Coco Cake Land

mini tea party cakes tutorial / Coco Cake Land

I’ve never ever used that word before – on fleek. I remember seeing it for the first time a few years ago and being like what the fugoli does that even mean. Irritated at the teens who keep updating this foreign lexicon and even more irritated at the too-old people (like me) who tried to use it. However, I have been known to be proudly, extremely late to the game. Do you even know what a VHS tape is? Yeah. Held on to those for YEARS. I still have my copy of The Hunger, starring David Bowie and Catherine Deneuve, on VHS. No VCR vessel to play it on but… I don’t even know. All I know right now is Loaf Pan On Fleek. Mini rainbow party cakes CUTENESS!

mini tea party cakes tutorial / Coco Cake Land

mini tea party cakes tutorial / Coco Cake Land

mini tea party cakes tutorial / Coco Cake Land

How To Make These Mini Rainbow Party Cakes: 

1. Bake up your favourite cake recipe in something like this mini loaf pan. Let them cool in the pans for ten minutes, then remove and let cool completely on wire racks.

2. Whip up your favourite vanilla buttercream recipe, such as this perfectly delicious one from Style Sweet Ca; divide batch into two bowls, and colour using teal and electric pink gel colouring (or your favourite colours!)

3. Get your extra fixins’ ready – killer cute sprinkles, your favourite colourful candies and organic edible flowers, if you so wish!

4. Fill two piping bags with different piping tips, such as a French open star tip Wilton 4B or just the classic tried and true Wilton 1M tip.

5. Using a serrated bread knife, trim off the “raised loaf” portion of the mini loaf; turn over so the loaf is cut-side-down.

6. Pipe your drop stars or buttercream decorations on the top (which was initially the bottom!). Add candies, sprinkles and edible flowers for some seriously cute mini rainbow party cakes action.

rainbow mini party cakes - Coco Cake Land

rainbow mini party cakes - Coco Cake Land

rainbow mini party cakes - Coco Cake Land

Because everyone needs to see 1400 pictures of mini rainbow party cakes. 

rainbow mini party cakes - Coco Cake Land

Here they are without plates. No plates!! Can you even fathom! 

flower topped mini party cakes - Coco Cake Land

A FORK is moving in to eat one of these things!! 

flower topped mini party cakes - Coco Cake Land

I really do love these little babies. 

candy colourful party cakes - Coco Cake Land

Speaking of PARTIES – my favourite party-time vibes on the interweb right now:

Little animal-faced cookies jammed into dericious-looking cupcakes? These are so CUTE.

Steph’s camping posts are making me want to lite-party in the forest, quiet camping style. Hehe.

I love anything and everything that looks like a birthday cake. Even when it’s paper.

“Princess Bakery Emulsion” makes me think of Ursula from The Little Mermaid stealing Ariel’s voice – like this emulsion is some swirly, golden essence rising out of a voice box! I know, I’m weird. BUT THIS CAKE IS SO GOOD.

Tessa is the Martha Stewart of 2016 and beyond. HONESTLY. I’m like the Chinese frumptown Guy Fieri compared to Tessa’s clean, modern and precise style and skill. Her recipe and vid for vanilla swiss meringue buttercream, well it should be in every baker’s back pocket to whip up on a dime. So delicious!

That first picture. Just put me in a Duran Duran video circa 1985 in a one piece bathing suit and POUR THIS OVER TOP IN SLO-MO. Sheesh. Sexiest looking beverage of the year. And I hate describing anything as “sexy”!

This is such a colourful and fun (DUH!) post from Kelly – grocery store cake hacks! 

Homemade Pocky!! Love the flavours.

Happy partying, cake pals! xo Lyndsay 

Matcha Cream Pie Recipe

matcha cream pie recipe / Coco Cake Land

matcha cream pie recipe / Coco Cake Land

Hands up way-high if you love cream pie. Wave ‘em in the air like you just don’t CARE if you love matcha green tea. This makes you a matcha cream pie friend o’ mine! This pie is extra easy thanks to a frozen Tenderflake pie shell. I’ve never used a frozen pie shell before but darn it, it made it so easy just to whip up a pie in barely any time. I love the earthy, distinctness of the matcha cream pie recipe filing mixed with the not-too-sweet whipped cream and juicy tang of fresh raspberries! You can find finely ground matcha green tea powder online – I bought mine locally here in Vancouver at the local Japanese supermarket – Asian grocery supplies are abundant in my city, but online might be your best source depending on where you live!

matcha green tea cream pie recipe - Coco Cake Land

slice of matcha green tea pie - coco cake land

tenderflake pie - coco cake land

matcha cream pie recipe - coco cake land

green tea cream pie recipe / Coco Cake Land

piping whipped cream - coco cake land


I went wild with the raspberries! I used three tablespoons of matcha green tea powder to produce a prominent matcha feel – but if you prefer a more subtle green tea flavour, you can reduce it to two tablespoons.



Matcha Cream Pie

8-10 slices

For The Matcha Filling

  • 3 cups whole milk
  • 2/3 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2-3 tablespoons of high quality finely ground matcha green tea powder

For The Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar

For The Garnish

  • 1 quart of fresh raspberries

Make The Pie

Recipe adapted from Martha Stewart’s Banana Cream Pie Recipe

  1. Remove the Tenderflake frozen pie shell from the freezer and let it come to room temperature, about ten to fifteen minutes.
  2. Using a fork, poke holes all over the pie shell.
  3. Bake at 400 degrees for 10-12 minutes, until golden brown. Remove from oven and let cool completely.
  4. In a medium bowl, lightly whisk the egg yolks to combine; set aside.
  5. In a medium saucepan, whisk together the whole milk, sugar, cornstarch, salt and matcha powder. Bring to a simmer (do not boil) and cook, whisking constantly, about 5 minutes.
  6. Whisk a quarter of the hot green tea milk mixture into the egg yolks to combine; then slowly whisk in the remaining milk mixture.
  7. Return mixture to the saucepan and cook over medium-high heat, whisking constantly, until custard thickens and bubbles appear in the center, 3-5 minutes.
  8. Transfer to a medium bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a “milk skin” from forming!
  9. Chill in the freezer until completely chilled – about 40-45 minutes. (You can make the filling a day in advance, stored in the refrigerator.)
  10. Pour the green tea pie filling into the cooled pie shell, using an offset spatula to spread it evenly.
  11. Set the pie in the fridge until ready to pipe with whipped cream.

Make The Whipped Cream

  1. In the bowl of a stand mixer, beat the heavy cream and confectioners’ sugar on high speed until thick billowy soft peaks form.
  2. Using a piping bag fitted with a large open star tip, pipe drop stars of whipped cream all over the green tea layer.
  3. Place a raspberry on top of each drop star, or in whichever pattern you like.
  4. To allow the pie to fully set up, refrigerate for 4-6 hours before serving.




Yum yum. I honestly couldn’t stop eating this pie – I turned into a little pie pig. I had to give the rest away almost immediately – ate through two slices while taking photos of it. But I am so stoked to make this again for a future summery gathering. What’s your favourite cream pie??

matcha cream pie with raspberries - coco cake land

This post was sponsored by Tenderflake! Thank you for supporting the brands that keep Coco Cake Land cruising!

Fancy Candy Drippy Cake!

drippy modern candy cake - Coco Cake Land

Have you ever finished decorating a cake and you step back and you SQUEAL LIKE A TEENAGED GIRL AT A SLUMBER PARTY because you’ve fallen deep in love with your own creation?? But then you CRY INSIDE when you have to give it up even though you wish you could shellac it, mount it on the wall, snuggle it like a favourite stuffie. Take it for a walk and feed it. Anyhoo. This cutie beauty drippy cake is certainly one of my new favourites, made for my sweet pal Phanie’s son Moses. I love her post about his party, and his birthday, and about him. I love the emphasis on simplicity, doing just what the kid wants.

teal drippy fancy candy cake - Coco Cake Land

teal drippy fancy candy cake - Coco Cake Land

I’ve always been a fan of vibrant colour – I sure love how the bright hue of that teal buttercream, and how the shiny crispy fancy candy shines on top of the cake!

drippy chocolate ganache party cake - coco cake land

drippy chocolate ganache party cake - coco cake land

I’ve been doing trades with Phanie for years now – cakes for photos. It’s my favourite kind of bartering. She did my recent set of photos and she also wrote this about me on her own blog – sheesh. What a lady.

modern candy cake - coco cake land

Make a drippy cake – here’s some of my drip drop tips! 

drippy modern candy cake - Coco Cake Land

fancy candy cake - Coco Cake Land

Happiness is a drippy cake. And this:

birthday party kids - Coco Cake Land

Look at this sweetness – photos taken by Phanie. Sunny Spring day, green grass, fresh air and a gaggle of close friends, smiles and laughter. It is pure magic how a cake suddenly elevates anything into a celebration to remember.

cutting into cake - Coco Cake Land

Happy 7th birthday, Momo! And thank you Phanie for your friendship! I am lucky to know such a caring, hilarious and thoughtful soul.  xo Lyndsay 

Fun and Easy Birthday Cakes: Playful Animals – Gettin’ Craftsy!

animal birthday cakes craftsy class

I’m very excited to announce that today my Craftsy class, Fun and Easy Birthday Cakes: Playful Animals, went LIVE! YIKES! I love my little animal cakes so much (honestly, I’d hug them and sleep on them like a pillow if I could) and I’m pretty stoked to share my techniques for these modern and whimsical cakes. The class was created with the beginner cake decorator in mind – I’ll show you how to level, crumb coat and frost your cakes, then turn them into INSANELY CUTE LITTLE PARTY ANIMAL BUDDIES LIKE THESE GUYS BELOW!

curly haired pup cake - coco cake land

buttercream rosettes - coco cake land

rainbow bunny cake - coco cake land

Filming a class with Craftsy ranks right up there as the most nerve-wracking, hilarious and exciting learning experiences I’ve had so far in the cake world. I was in Denver, Colorado for one week – where the Craftsy offices and studios are located – and each night I just collapsed onto the hotel room bed with barely enough energy to dial room service and flip on a movie. I couldn’t sleep very well due to anxiety (VIDEO CAMERA! PERFORMING! FEAR OF FORGETTING MY LINES!) but by the time it was over and I got to reflect on my experience – it was pretty amazing. I felt exhausted, excited, exhilarated… and just proud of myself. Mid-week I had a pretty big meltdown – lack of sleep, stress, homesickness and anxiety collided with me realizing that one year ago, I was lying in bed, weak with a kidney infection and sick post-chemo, no hair, unrecognizable covered in horrible hives and unable to move due to debilitating arm and chest pain from my medication. It was the lowest point in my cancer treatment. And then almost exactly a year later here I was, feeling healthy and fit, working on a pretty incredible project that I had worked hard on preparing for. All I could think was TAKE THAT, CANCER.

Craftsy class Lyndsay Sung

Just me and allll my buddies! My favourite pic from the Craftsy shoot! I gotta say, the Craftsy team are a super great bunch – professional, kind, hard working, funny and creative. Thank you to my new friends Azara, Kristin, Jared, Miwha, Rob, Gabe, Molly, Danica, Tommy, Hannah and all the other wonderful people I met! Click here for a 50% off link for my class Fun and Easy Birthday Cakes: Playful Animals (a special link which provides me with a lil extra cashish if you go ahead and buy the class) – 6 lessons and 5 different animal cake designs! I hope you’ll love it! xo Lyndsay 

Cake photos by Dylan Osborne. Cake group photo by Rob Whitfield 

Casual Times One Bowl Chocolate Cupcake Recipe




This is kind of the set-it-and-forget-it of the chocolate cupcake recipe world. It’s the recipe I’ve been using for years, tweaked over time. It’s rich, dark, chocolate-y. Tender, not-too-sweet (Asian style!) and the secret ingredient is: full-fat coconut milk! Which keeps it…oh Gawd what’s another word for moist? It does give the cupcakes the slightest coconut-flavour but I barely notice it. It’s frosted with the easiest chocolate buttercream using only four ingredients. Sprinkle to your heart’s content and you have the perfect birthday party cupcake. Snap. I made these cuties for my sweet nephew Tanner’s 6th birthday – he is wild about lizards so I hand-drew the lizard cupcake topper!

One Bowl Chocolate Cupcakes

1 dozen cupcakes

For The Cupcakes

  • 1 1/4 cup unbleached all purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 cup granulated white sugar
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 1/2 cups full fat high quality coconut milk
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract

For The Chocolate Buttercream

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 1/2 cups icing sugar
  • 1/2 cup dutch process cocoa powder
  • 1 teaspoon pure vanilla extract

Make The Cupcakes

Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners of your choice.

  1. In a large bowl (or bowl of a stand mixer) fitted with the paddle attachment, combine the dry ingredients on low speed until incorporated, about 1 minute.
  2. Add the eggs, coconut milk, vegetable oil and vanilla
  3. Beat on low speed until fully incorporated, about two minutes.
  4. Using a spring-loaded ice cream scoop or a large spoon, evenly distribute the batter into your lined cupcake pan.
  5. Bake on the centre rack for 14-18 minutes, turning pan halfway through. Insert a wooden toothpick into the centre of a cupcake to check doneness; do not over bake.
  6. Let cool in pans for 5 minutes, then let cupcakes cool completely on a wire rack.

Make The Buttercream

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until light and fluffy, about two minutes.
  2. Turn the mixer off. Scrape down the sides of the bowl using a spatula. Add the icing sugar, cocoa powder and vanilla extract.
  3. Turn the mixer back on at very low speed to slowly incorporate – once the icing sugar and cocoa powder has been absorbed (i.e., isn’t a dust storm!) turn the mixer on HIGH and beat until light and fluffy – about 2 minutes.
  4. Fill a piping bag fitted with a 1M tip with the chocolate buttercream; apply chocolate buttercream swirls to your cupcakes and adorn with sprinkles.

Cupcakes will keep in the fridge, tightly sealed, for up to 4 days – bring back to room temperature before enjoying!


chocolate cupcake sprinkles - coco cake land

These babies can easily be “vegan-ized” as well, which I’ve done countless times. Simply use egg replacer, such as Celimix, instead of eggs. Frost with a dark chocolate ganache made with dark chocolate and coconut milk. Happy baking, sweet pals! xo Lyndsay 

Fuck Cancer Cake

cancer cake - coco cake land

On Monday I had my final herceptin IV treatment at the cancer agency. I had been counting down from 17 and it was finally the last one. For months prior, in my head I imagined what the day might be like – happy, jubilant, free. I had wanted to throw a huge backyard party loaded with balloons, flowers and cake. I had an idea for this “Fuck Cancer Cake” post, a companion piece to my breast cancer cakes. But then, when Monday rolled around, I felt altogether different. I was sitting in the chemo chair, trying to feel brave as the nurse counted to three before poking the needle into the port bump on my chest, my bionic body part. I kept looking at my husband for reassurance of some kind. The medicine began flowing in and my mouth filled with the taste of it – the last time I would taste that?? My last IV. But there was no feeling of joy or freedom that I had imagined. Instead I found myself feeling… numb. Then just… petrified all over again. A dam broke, and the tears came pouring out. It didn’t help that the two women also receiving chemo across from me were both in for recurrences. I held onto Rich’s hand and sobbed.

I just want this all to be over. I don’t ever want to come back here.” 

cancer cake - coco cake land

My IV bag emptied into the hole in my chest, the nurse pulled the needle out and I got a band-aid to cover it up. We got out of the cancer agency and I came home to beautiful white hydrangeas from Rich and carrot cake with cream cheese frosting, my request. When we pulled into the driveway, Teddy was waiting for us with his nanny Cor and his smile was huge – I scooped him up and told him mommy just had her last “special medication appointment!” and I tried to feel happy. We ordered dinner from our favourite pizza place and did a small toast between the three of us. My mom came by with pink peonies and my sister dropped off a bouquet and treat.

fuck cancer cake - Coco Cake Land

fuck cancer cake - Coco Cake Land

rainbow cake slice - Coco Cake Land

fuck cancer cake - Coco Cake Land

buttercream rainbow cake - Coco Cake Land

We put Teddy to bed at dusk. I laid in Rich’s arms while he allowed me to sob into his chest. I couldn’t stop crying. I think I had been keeping it together and feeling strong and good for a few months now. But now with the final treatment I could finally let go. I cried for those who weren’t finished treatment and might never be finished. I cried out of worry, fear. I felt so overwhelmed and inarticulate. I cried out of relief that I was finished but still uncertain of whether or not all of this treatment has worked. I cried thinking about how much I love my husband and son and how I never want to leave them. And then I just decided to let those feelings be. Sometimes I can’t wrap my feelings up into a succinct idea or thought or expression. I don’t know when I will feel whole again. So instead, for now, on a teensy minuscule piece of the internet… a Fuck Cancer cake. xo Lyndsay 

Cakes + Hair + Photos

drippy cake with flowers - Coco Cake Land

Lyndsay of Coco Cake Land with cakes

I got new photos taken. Mostly because I felt like I was living a hair lie with the long and flowing locks in my old pics. And then also because I’ve been feeling like a fresh little daisy of life. Like perhaps I’ve been born anew lately. Things feel like they’re looking up as I veer along towards my final IV treatment for breast cancer. I filmed my first ever online cake class for Craftsy (a post on that coming soon!). I’ve been feeling healthy and fit with my once-a-day(ish) gym regime. I’ve been getting more fun little work projects which involve my favourite things – baking, styling and photographing. Life with Rich and Teddy feels loving and good. One final needle poke into my chest, where my ugly bump of a port is, while they pump in medicine that is hopefully tracking down and murdering any stray cancer cells. Please God let it be over. Please Goddess let it be done.

But no more talk of that, because look: I’m sprinkling lil sprinklies onto a cake!! 

pink drippy ganache cake - Coco Cake Land

I’m so happy with these photos. My beautiful pal Stephanie of The Pauhaus took them. She is a breath of fresh air, a starburst of talent and creativity. Plus she is an incredible mom to three little turds (she calls them the shitstains) and I’m in awe of that. She wears and writes her heart deeply raw on her sleeve and that’s been inspiring to me – the insane ups and deep downs of motherhood, family and relationships. Like I wish I had the balls to splay it out there as openly and honestly as she does. The photos were taken in my home kitchen where I work and create all of my cakes.

adding sprinkles to cake - Coco Cake Land


piping buttercream onto cake - Coco Cake Land

WHY SO SERIOUS!?? WHY BE NORMAL!?? (you gotta love that Why Be Normal bumper sticker.)

drippy cake with flowers - Coco Cake Land

BECAUSE I LIFT WEIGHTS I could do this photo. This is not for the weakling-armed. This is some Chinese Lady Popeye spinach-munching business.

Serious portrait - photo by The Pauhaus

I’m a serious baker. I’m a serious person. I am actually the opposite of both of those things. But I’m wearing my favourite apron, that is the truth.

Serious portrait - photo by The Pauhaus

K. You’ve looked the other way for a bit. Look THIS way now. Yes, look!

wildflower face - Coco Cake Land

Because you went to art school, hold up this vase in front of your face. ART!!! (I love these gorgeous wild and wonderful flowers by Our Little Flower Company!) But seriously I love a good flower face pic.

cake collection - Coco Cake Land

Moody cakey times.

Lyndsay of Coco Cake Land

If your face resembles a Chinese Pumpkin, you may as well laugh about it. FLAUNT THE PUMPKIN. Thank you so much Phanie for snapping these pics for me! You are a magical unicorn and I truly admire you! xo Lyndsay

Coconut Mini Cakes + Creamcheese Frosting

coconut mini cakes recipe - Coco Cake Land

MINI CAKES ARE CUTE. People freak out over teensy things – like TINY DONUTS! (The only thing that would make that video BETTER is if a teeny tiny mouse on hind legs took a nibble out of it!) While these coconut mini cakes with cream cheese frosting would probably kill a small mouse (death by gluttony, unstoppable goldfish appetite style) they are a perfect size for us humans! Plus they might just make people squeal with CUTE-AND-MINI-OBSESSED delight.

coconut mini cakes recipe - Coco Cake Land

coconut mini cakes - Coco Cake Land

So much fun for a birthday party or potluck – fluffy coconut cake topped with vanilla cream cheese frosting, sprinkles and hot pink edible carnation petals. You can also adorn with large curls of unsweetened coconut!

coconut mini loaf cakes - Coco Cake Land

Coconut Mini Cakes With Creamcheese Frosting

8 mini cakes

For The Cake

  • ½ cup unsalted butter at room temperature
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups cake flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup of unsweetened shredded white coconut
  • 1 cup of coconut milk (not low-fat)

For The Frosting

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup cream cheese at room temperature
  • 1½ cups icing sugar, sifted
  • 1 teaspoon pure vanilla extract
  • dash of pink gel food colouring

Make The Cake

Preheat the oven to 350 degrees. Butter and flour (or spritz with vegetable oil) a mini loaf pan. 

  1. In a medium bowl, sift together the flour, baking powder and salt. Stir in the shredded coconut and set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar on big speed until light and fluffy, about two minutes.
  3. With the mixer on low speed, add the eggs and pure vanilla extract to combine.
  4. With the mixer on low speed, add the dry mixture in three batches, alternating with the coconut milk and ending with the dry mixture until combined, about 45 seconds. Do not over mix!
  5. Evenly distribute cake batter into the mini loaf pan cavities, filling about 3/4 full.
  6. Bake for 15-20 minutes, checking after 15, until a toothpick inserted in the centre of the cakes comes out clean.
  7. Let cool in pans for 10 minutes before removing onto wire racks.
  8. Once cooled, use a serrated bread knife to level the domed cake tops; flip the cakes over (cut side down) and lay them flat on wire racks.


Make The Frosting

  1. In the bowl of a stand mixer, beat the butter and cream cheese on high speed until light and fluffy, about two minutes.
  2. Scrape down the sides of the bowl; with the mixer on low speed, add the icing sugar one half cup at a time and add the pure vanilla extract.
  3. Once the icing sugar is incorporated, (you can also add a drop of pink gel colour at this point!) beat the frosting on high speed until fluffy.
  4. Fit a piping bag with an open circle tip. Fill the piping bag with the frosting and pipe “blobettes” along the tops of the mini cakes.
  5. Adorn with sprinkles, edible flowers and/or coconut curls!

Cakes will keep for up to 3 days in a sealed airtight container in the fridge. Remove from fridge before serving and let the frosting come back to room temperature before eating.

a bite out of cake - Coco Cake Land

More for coconut lovers (like meeeeee!) : 

My coconut haupia cake recipe… gulp!

These tangy delicious blackberry coconut milk yogurt popsicles!

Coconut donuts with coconut milk glazeeeee

Haupia chocolate cream pie recipe…!

A vegan chocolate ganache pie using coconut milk!

Happy baking and coconutty-eating, my friends! xo Lyndsay