Hi Beautiful Bakers

people holding hello baloons

Hello, brave bakers of Oh Sweet Disney!

I wanted to talk about something today and that’s anxiety.

Why am I talking about this on a baking blog? Well, because it’s real life. Yes this blog is about Disney and it’s super sweets but it’s also about you and me taking a moment out of our lives to hang out in the kitchen. Just two Disney friends spending some time together.

Does that sound corny? Sure but there was a point in my life when I felt very lonely. I didn’t feel like anyone wanted to be with me. That girl could have really used a friend and I’m here to say if you are that person now I’m here for you. Yes I know I might be someone on the other side of the computer screen but I honestly care how you feel. I’ve been there. You can have a million people around you and still feel alone. I get it.

I attend a support group for OCD and tonight was a meeting. It’s just a place for people to share how they are doing and help each other. There were two people tonight who struck me as just so sad. Not bummed but really truly sad. It made me wonder how many people out there don’t have people they can turn too. I hope this site can be that for them.

Come hang out with me and bake some delicious desserts. You are not alone. To the people who have a million people huge support, I’m super excited for you. To the people who are just like I was, knowing someone might care, anybody cared would have meant the world to me.

You are important, you matter and I see you.

Thank you and good night my baking friend


Moana Cupcake


Source: http://www.family.disney.com

Hi Happy Bakers,

I love love love the music of Moana. From the first line, I can’t help but sing along. I like to think I’m a fantastic singer, but the reality is… well no one needs to hear that noise I call singing. I hear people talk about these things called tone and pitch but I think they are just rumors.

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Parker House Rolls


Source: The Food Network show “Boy Meets Grill”. The episode is “All American” and the host was Bobby Flay

Good Morning Baking Friends!

How’s your Disney home lives going this week? Are you sleeping with your Minnie blankets? Eating with your Mickey dishes and wearing your favorite Donald shirts? Yay Disney Days!

When I was thinking about today’s Sundae lessons recipe I knew I wanted to make some kind of bread. One, because I love fresh bread, who does not love that smell in the house? Two, I really want these Sundae Lessons recipes to be stapled recipes for your recipe collection. Not something super fancy that you might make once. I want them to be recipes you will want to make over and over again.

When deciding what sort of bread to make the idea of dinner rolls came to mind. Everyone loves a good dinner roll. I can honestly eat so many of them on special occasions. I add a truckload of butter and consume it with a huge smile. Those calories don’t scare me.

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A Pintastic Channel

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Hi, my happy baking family,

Welcome to Friday, everyone! Do you have any fun plans for this weekend? Anyone say “screw it all” and decided in a week they are moving to Walt Disney World? It may sound crazy but I’ve done it. It was exciting and scary all at the same time. I should tell you guys that story one day. It’s basically like saying “I don’t want to adult anymore and I just want to have fun”, but then you get down there and realize now you have to super adult because Disney doesn’t just give away annual passes.

As you know, on Fridays I like to talk about different Disney blogs, vlogs, and podcasts that I think are awesome. Today is no exception, and we are taking a look at The Pintastic Girls.

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The Gray Stuff


When my Prince Charming and I were on our Honeymoon in Walt Disney World, Be Our Guest Restaurant had recently opened and you better believe it was the first ADR we booked! And for the 179 days after that, all I could think about was finally trying the Gray Stuff.

While not all Disney Fans agree on whether or not the version at Be Our Guest lives up to the hype, I love it and it will always remind me of our honeymoon. So I thought it would be fitting to whip some up for our 4th anniversary.

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Sorcerer Mickey Cupcakes



What is your favorite character greeting? Mine is definitely Mickey Mouse. I especially love visiting Sorcerer Mickey at Hollywood Studios. I just can’t get enough of his sorcerer hat!
What better way to honor the Mouse himself than with a deliciously decorated cupcake! These might become my new go-to sweet treat because they are so easy to whip up and look amazing every time.

Happy baking and creating!





Makes about 24 cupcakes



  • 1 standard Chocolate Fudge or Devil’s Food Cake Mix
  • 3 eggs
  • water
  • vegetable oil
  • cupcake liners
  • Fudge Dipped Oreo Thin Bites


Buttercream Icing:

  • 1 stick butter, softened to room temperature
  • 1 cup Crisco Vegetable Shortening
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • 2 – 4 tablespoons milk
  • Royal blue gel food coloring (I like this)
  • Star Sprinkles



1. Prepare cake batter according to package directions. Spoon batter into a paper-lined, cupcake or muffin pan. Bake according to package instructions or until a toothpick inserted in center comes out clean. Remove from oven and let cool at least 20 minutes.

2. To prepare Buttercream Icing: Place the softened butter, Crisco and vanilla extract in a large mixing bowl and beat until creamy. Add in the powdered sugar 1 cup at a time, mixing well after each. After all 4 cups have been blended well, add in 2 – 4 tablespoons milk one at a time. You may not need all 4 tbsp. Add blue icing color in small increments and beat until the desired color is reached. Beat again until the icing is a whipped, spreadable consistency.

3. Scoop the buttercream icing into a pastry bag (or a gallon-size freezer bag and cut off the tip). Pipe the icing in a spiral on top of each cupcake until completely covered, ending in a peak at the center. Think sorcerer hat!


4. Place 2 Oreo Thins into the icing, 1 on each side, to be Mickey’s ears. Mini Oreos will also do in a pinch!

5. Sprinkle a few star-shaped sprinkles on each cupcake.

6. Serve and enjoy!


Inspiration: Sorcerer Mickey Character Greeting  in Disney’s Hollywood Studios

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Pumkpin Cheesecake Goodness!


Heeeelllllooo happy bakers!

This weekend is Canadian Thanksgiving or as I like to call it; Thanksgiving number one. Since I’m Canadian and my husband is American, we celebrate twice a year. That means at least twice a year I eat to the point I feel like my stomach is going to explode… and then I eat some more. I know I’m not alone on this. Why do we do it to ourselves? Every year I tell myself I’m going to eat a responsible amount and BAM I turn into a bear trying to get enough energy for hibernation.

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Pie Dough


Source: Algonquin College and “ Professional Baking” by Wayne Gisslen

Hello, fellow Disney food lovers!

Today we are making one of my favorite things to eat; Pie! How amazing is pie? Great, right?!

I was trying to think of a recipe that everyone should have in their recipe collection. A recipe that you can build on and make a million different Disney ways. It came to me that everyone needs a great basic pie crust. Something that you only need a few ingredients and doesn’t take 85 steps to make.

I learned this basic pie dough in an Intro to Baking and Pastry class in culinary school. The chef adapted it from a recipe in the book “ Professional Baking” by Wayne Gisslen. On a side note, if you are looking for a book filled with information about the baking world, this is a fantastic resource. I’m not going to lie, this book isn’t cheap because it’s mainly used as an academic textbook. It is worth every penny though.

The difference between a flaky pie dough and meaty pie dough is the amount of fat in the dough. We discuss a couple thing more during the recipe.



  • 500g Pastry Flour (sifted)

  • 350g Shortening

  • ____

  • 150g Water (Cold from the tap)

  • 10g Salt

  • 25g Sugar


1. Weigh and prepare all your ingredients before you begin. This will make your life so much easier because this recipe can get messy.

2. Grab your COLD water and add the salt and sugar. The water needs to be very cold. Some people will chill water in the freezer, but if you just run the tap a little that will be perfectly fine.

3. In a very large bowl, combine the sifted flour and shortening together. Here you can “cut” or “rub” the shortening into the flour.

Rub the shortening means using your hands to break down the shortening.

Cut the shortening means using a tool or two knives to decrease the shortening size.

For a flaky dough, the fat chunks should be about the size of hazelnuts.

For a meaty dough, the mixture should look more like cornmeal.

You would use a more meaty dough for the bottom of a liquid fruity pie.

4. Add the water mixture to the flour mixture.

Do not over mix the dough or it will become tough. The dough will also be more likely to be overworked if you use a machine. That’s why we always do it by hand.

5. Wrap the dough in plastic wrap and let rest in the fridge for at least 30 minutes. Ideally for as long as possible.

6. Remove the dough out from the fridge and weight out 180g balls. Each ball will be enough dough for the bottom of one 8’inch pie pan.

7. Flour your table lightly. This will stop the batter from sticking to the table. Using a roller, roll out your dough to 3mm thick.

The easiest way is to roll up and down twice on the dough, turn the dough, roll, turn, roll etc. The will keep the dough round and the width consistently the same.

To know if the size is right, flip the pie pan upside down over the dough. There should be at least hard an inch on all edges.

Once the size is right, fold the dough lightly in half, slide over half of the pie and unfold.


8. Gently press the dough to the sides. You do not want to press too hard but also do not want air between the pan and dough.

9. Using a fork, puncture numerous dots into the bottom of the pan.

10. Use a knife to cut off edges of the pie.

Now you have the base of your pie. Depending on what kind of pie you are making you will  fill the pie and cover the top with another piece of dough. Or you can leave it without a top like a Key Lime Pie. I showed two examples of what you can do with some cookie cutters. Disney Parks cookie cutters of course!

Happy Baking Friends!

Check out these Limited-Time Rainbow Snacks!


Hello beautiful bakers!

LOOK AT THESE BEAUTIES! I was just skimming through facebook minding my own business and BAM these babies came into my life. Look how cute they are! I need to find out more.

Disney Parks Blog released the cutest new treats coming to Disneyland Park for Gay Days. Of course, the Disney Parks Blog will never say that’s what it’s for but new rainbow food that just happens to be released October 5-7th (Unofficial Gay Days in the park) seems pretty coincidental.

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