Loretta's Sweet Creations

Loretta's Sweet Creations Custom made desserts using the highest quality ingredients! Specializing in macarons and cheesecakes.

🎂 And that’s a wrap on my final cake order before heading off to Europe! ✈️🇪🇺What a way to finish an incredibly busy sum...
08/22/2026

🎂 And that’s a wrap on my final cake order before heading off to Europe! ✈️🇪🇺

What a way to finish an incredibly busy summer! I want to say a huge THANK YOU to all of my wonderful customers who trusted me to be a small part of your birthdays, weddings, showers and special celebrations. Your continued support of my little business truly means more than you know. 🤍

Now it’s time to put away the piping bags, turn off the ovens and trade the apron for a suitcase! 🧳✈️

I hope everyone enjoys these last couple of weeks of summer before the kids head back to school. Soak up the sunshine, make some memories and enjoy every last bit of it! ☀️

I’ll see you all when I’m back and refreshed… and in the meantime, stay tuned because there may be a few vacation pics coming your way! 🇪🇺🍷☀️😜

Thank you for an amazing summer! 🤍

08/16/2026

🍋🫐 Lemon Blueberry Cheesecake Dessert Cups

These individual dessert cups are layered with a classic graham cracker crust, creamy no-bake lemon cheesecake filling, homemade lemon curd and fresh blueberries, then finished with a buttery brown sugar crumble, more blueberries, more lemon curd and a little lemon zest.
Perfect for summer BBQs, showers, parties or anytime you want an easy individual dessert that looks just as good as it tastes!

CHEESECAKE FILLING
• 4 blocks of cream cheese, softened
• 275 g icing sugar
• 500 mL (2 cups) 35% whipping cream, cold
• 2 tsp vanilla
• 1½ tbsp fresh lemon juice
• Pinch of salt
Beat the cream cheese until smooth. Add the icing sugar, vanilla, lemon juice and salt. In a separate bowl, whip the cream to firm peaks, then gently fold into the cream cheese mixture.

BUTTERY CRUMBLE
• 145 g all-purpose flour
• 70 g rolled oats
• 105 g brown sugar
• ¼ tsp salt
• 130 g unsalted butter, melted
• ¾ tsp vanilla
Mix until crumbly and bake at 350°F (175°C) for 12–16 minutes, gently stirring once during baking. Cool completely before assembling.

FOR ASSEMBLY
Homemade lemon curd 🍋
Fresh blueberries 🫐
Fresh lemon zest
Layer, chill and enjoy! 💛

08/12/2026

🥜Classic Peanut Butter Cookie with a Chocolate Twist 🍫

These classic peanut butter cookies are soft, tender and melt-in-your-mouth, with that perfect combination of sweet and salty peanut butter flavour and, of course, the signature criss-cross tops.

But we couldn’t just leave a classic alone each cookie gets its bottom dipped in rich chocolate, adding that little extra indulgence and giving you the perfect peanut butter-and-chocolate combination in every bite. 🍫🥜

Recipe adapted from Preppy Kitchen.

08/10/2026

Carrot cake may normally get its moment in the fall, but really is there ever a wrong time for carrot cake? 🥕🤍

These soft, moist carrot cupcakes are warmly spiced with cinnamon, ginger & nutmeg, filled with creamy cream cheese frosting, and topped with a swirl of vanilla buttercream and topped with the sweetest little hand-piped buttercream carrots. 🥕

A fall favourite that deserves to be enjoyed all year long because carrot cake in any form is always a fan favourite. 🧁🤍

08/07/2026

HOMEMADE LEMON CURD:
300 g sugar
Zest of 3 lemons
1/3 C lemon juice
2 eggs
3 egg yolks
120 g unsalted butter

1. Zest three lemons and put aside.

2. Juice those same lemons plus more if necessary to reach 1/3 cup.

3. In a medium saucepan, combine sugar, lemon juice, lemon zest, eggs, egg yolks, and butter.

4. Place over medium heat and whisk constantly. The butter will melt and you will notice that the curd will get thicker.

5. Once the mixture thickens, remove from the heat.

6. Immediately pour through a sieve (optional) and let cool to room temperature.

7. Store in a mason jar or glass container.

Shelf Life:
Refrigerator: Up to 2 weeks
Always use a clean spoon to avoid contamination.
Discard if it develops an off smell, mold, or any signs of spoilage.
Optional: Freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator before using.

This recipe has enough sugar, butter, and acidity to keep well for about 2 weeks in the fridge, but for the freshest flavour and if you’re using it in desserts, I recommend using it within 7–10 days.

Enjoy!

Just Married 🤍🖤A timeless vintage-inspired wedding cake featuring soft piping, delicate black satin bows, and a classic ...
08/02/2026

Just Married 🤍🖤

A timeless vintage-inspired wedding cake featuring soft piping, delicate black satin bows, and a classic heart-shaped design. Inside: bright, zesty lemon cake layered with luscious raspberry Swiss meringue buttercream.

Every detail is handcrafted to celebrate love in the sweetest way. ✨

08/01/2026

These Mini Red Velvet Cheesecakes were created for a beautiful bridal shower, finished with silky Swiss meringue buttercream, icing roses, and a touch of pearls for an elegant, timeless look.

These handcrafted New York-style mini cheesecakes were created for a beautiful Mamma Mia-themed bridal shower and finish...
08/01/2026

These handcrafted New York-style mini cheesecakes were created for a beautiful Mamma Mia-themed bridal shower and finished with custom edible wafer toppers, designed and printed in-house using my Eddie edible printer.

I absolutely love how these turned out. One of my favourite things about edible printing is that it allows me to transform almost any design into something completely edible. Whether it’s a pattern, logo, photo, or custom artwork, it adds a personal touch that makes every order one of a kind.

Thank you for allowing me to be a part of such a beautiful celebration. Wishing the bride-to-be a lifetime of love, laughter, and unforgettable memories. 🤍

07/27/2026

Some cupcake beauties for a beauty celebrating 2️⃣7️⃣🎉🥳🎁🎂

Happy Birthday cassandra.d.bono

p.s. you have my permission not to share these with anyone 😜😝

07/24/2026

Every time! 🙄😜😂 The struggle is real 🧈

Address

Brampton, ON

Opening Hours

Tuesday 10am - 4pm
Wednesday 10pm - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm
Saturday 11am - 2pm

Telephone

+14168959403

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