Matcha Strawberry Genoise Cake

Matcha (green tea) genoise cake layered with strawberry jam and cream cheese whipped cream.  The cream cheese adds some bulk, stability, and a touch of tang to traditional whipped cream.  A modern twist on a classic sponge cake!  

Matcha (green tea) genoise cake with strawberries and cream cheese whipped cream.

True story: when I had the opportunity to go to Japan in 2008, I didn't really know what matcha was.  At the time, I had just deiced to turn my hobby of baking and pasty into a career.  I wanted to use the experience to take home some new inspiration from all of the cutting-edge pastries as well as traditional Japanese sweets.  Before heading home, I threw in a tin of matcha into my suitcase – the packaging and instructions entirely in Japanese characters.

That tin of matcha ended up sitting in the back of my pantry for at least a year or two.  I knew how to order a matcha latte, but I had no idea what to do the matcha powder in my own kitchen.  Like I mentioned before, the packaging was in a langue that I didn't understand.  Funnily enough, by the time I got around to baking with it, I didn't need "instructions," or at least not for its typical use (making tea).

Matcha (green tea) genoise cake with strawberries and cream cheese whipped cream.
Matcha (green tea) genoise cake with strawberries and cream cheese whipped cream.

Since then, matcha and I have gotten to know each other quite well.  I've used it in macarons, cake, and even ganache in my new book.  So fast-forward 8 years since out first meeting, and I've combined matcha with a classic genoise for a new, modern twist.  Aaaaaand, it just so happens that it's cherry blossom season in Japan right now, so it found it very appropriate to make this cake for spring!

A genoise cake, you ask?  I know I've already thrown in some possibly new words like "matcha," but how about a another to add to your vocab too?  Even though genoise is used in a lot of french pastries, it is actually Italian, named after the city Genoa.  It is very similar to a classic sponge cake, using only whipped eggs to lift and lighten the cake, meaning without chemical learners, but with butter instead of oil. 

In all honesty, genoise cake is kind of a pain to make – especially for something kind of, well, plain.  I think "mild" and "versatile" might be more appropriate words for the fancy-pants sponge cake.  It's not very sweet nor flavorful, yet that does make for the perfect cake layer in a pastry or something that can take on a multitude of other flavors (matcha, in this case).  

22.  22 is the number of eggs I wen though when recipe testing.  The first two batches did not blend well enough, resulting in cake layers that were split: dense, rubbery cake on the bottom and light, flavourless cake on top.  The butter did not incorporate well enough (I was too afraid to over-mix the perfectly whipped eggs) and it sunk to the bottom of the pan.  Of course I questioned if this finicky sponge cake was even worth it, but I was determined to master the classic pastry.  In the end, decreasing the amount of butter, sifting in the dry ingredients, and mixing a bit of the batter into the butter before adding it back to the rest of the mix helped out the most.

Matcha (green tea) genoise cake with strawberries and cream cheese whipped cream.
Matcha (green tea) genoise cake with strawberries and cream cheese whipped cream.
Matcha (green tea) genoise cake with strawberries and cream cheese whipped cream.

In typical layer-cake fashion, this matcha genoise has been paired with sweetened strawberry jam and tangy cream cheese whipped cream.  Here's a bit more of what I have to say about this fabulous flavor combo:

Genoise cakes are fairly mild in flavor yet very versatile. In this case, even the delicate flavors of the added matcha powder are able to shine through. They can be subject to drying out, but act like sponges to simple syrups and other flavouring agents. I brushed on a generous about of vanilla bean syrup to add extra flavor and moisture to each layer before I spread on the strawberry jam and cream cheese whipped cream. Now, if you thought the star of the this cake was the fancy-pants matcha genoise, then let me introduce you to this cream cheese whipped cream! I wanted to frost the cake with something that was not going to weigh down the delicate sponge or subtle matcha flavor, but plain whipped cream is sometimes a bit too light and unstable. Mixing some softened cream cheese with sweetened whipped cream was the answer! Not only does the cream cheese add fabulous, tangy flavor, it “bulks up” the whipped cream and even stabilizes it enough to frost the cake without headache. Try it – it’s amazing!! Top with fresh berries and there you go! I bet you could also use raspberry jam with fresh raspberries if you’d prefer.
Matcha (green tea) genoise cake with strawberries and cream cheese whipped cream.

Head straight over to The Cake Blog for the full recipe!

Citrus Cake with Cream Cheese and Toasted Coconut

Citrus and olive oil go hand-in-hand in this bright, delightful cake.  Vibrant lime zest and a sprinkle of toasted coconut add instant flavor and texture to each bite.

Citrus Bundt Cake with cream cheese glaze and toasted coconut.

We all know how much I love a good layer cake.  Hey, I even wrote a whole book about them!  But sometimes even I can admit that they can be a bit fussy.  For the days when you still want velvety cake but without the hassle, make a bundt cake!

Okay, maybe “hassle” is not the right word choice (especially for someone trying to sell a book about layer cakes – there are several hassle-free recipes including those with just fresh season fruit and sweetened whipped cream), but I think you all know what I mean.  For those of you who don’t make layer cakes with the same frequency as I do, baking a cake, preparing a filling, and making a frosting (plus assembly) might be a bit much when you are just looking to satisfy a Tuesday afternoon cake craving.

A bundt or pound cake however, now that’s something suitable for afternoon snacking and even breakfast.  Who doesn’t love breakfast cake?

Citrus Bundt Cake with cream cheese glaze and toasted coconut.
Citrus Bundt Cake with cream cheese glaze and toasted coconut.
Citrus Bundt Cake with cream cheese glaze and toasted coconut.

This Citrus Cake is my go-to for a more carefree, everyday sweet.  The kind of treat that you bake on Sunday or a casual afternoon and it stays moist all week.  The kind of treat that sits under a cake-keeper on the counter, just waiting for drive-by slices, afternoon tea pairings, or whenever a sweet-tooth needs satisfying.  

Not only does a cake like this eliminate the need to filling and frosting (with the exception of this glaze that takes literally 60-seconds to prepare), the mixing process is also fuss-free!  No mixer needed.  No creaming-of-the-butter necessary.

Instead of the fussy creaming process necessary to make a butter cake, this cake comes together rather quickly.  Using Mazola’s Rightblend Oil, the cake mixes together super easy, while staying moist and flavourful.  The blend of canola and extra virgin olive oil adds an extra depth of flavour the to the cake.  I prefer this blend because the subtle olive oil taste is light and fresh, but does not take away from the bright citrus notes in the cake.   Regular canola or vegetable oil would work too!  

Citrus Bundt Cake with cream cheese glaze and toasted coconut.

I know I’ve been boasting about “simple” and “fuss-free” over here, but I promise you that this glaze still falls into those categories.  Instead of a heavy buttercream, this cream cheese glaze mixes together in seconds and is the perfect pair for the Citrus Cake.  Top is all off with toasted coconut, fresh citrus zest, or whatever you’d like!

Citrus Bundt Cake with cream cheese glaze and toasted coconut.

Citrus Cake
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup whole milk
3/4 cup Mazola Right Blend Oil or Canola Oil
4 tablespoons unsalted butter, melted and cooled
3 large eggs
1/2 cup fresh citrus juice
1 tablespoon citrus zest

  1. Preheat oven to 350 degrees.  Generously grease and flour a 10-cup bundt pan and set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl and set aside.
  3. In a separate large bowl, stir together the milk, oil, and melted butter.  Whisk in the eggs.
  4. Stir in the citrus juice and zest until combined.
  5. In two to three additions, add in the dry ingredients to the wet.  Stir to combine.
  6. Pour the batter into the prepared bundt pan and bake for 50 minutes, or until a wooden skewer inserted into the cake comes out clean.
  7. Let cool on a wire rack until the pan is cool enough to handle (about 20 minutes).
  8. Place a cutting board or large platter on top of the pan and carefully invert the cake right-side up.
  9. Continue to cool before serving.

Cream Cheese Glaze
4 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
1 1/2 cup confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons coconut milk or whole milk

  1. In a mixing bowl, stir together the cream cheese and butter with a wooden spoon until well combined.
  2. Gradually stir in the confectioner’s sugar until incorporated.
  3. Add in the vanilla and milk.  Stir until smooth.  Glaze should be rather thick but still fluid.  Add more milk as needed.

Top with toasted coconut, if desired!

Disclaimer: This post was sponsored by ACH Foods.  Thank you for supporting the brands that make Style Sweet CA possible!

Sunny Grapefruit Layer Cake

Moist layers of citrus olive oil cake stacked high with eggless grapefruit curd.  A simple vanilla buttercream creates this dramatic, watercolor finish with the help of some sunset-hued gel food coloring.

Grapefruit Cake Recipe

I always buy grapefruit with lofty intentions of halving them for breakfast with a sprinkle of Sugar in the Raw, a nice cup of coffee (hopefully al fresco on the patio), and being totally satisfied and inspired to start my day.  In reality, mornings are much more chaotic than my dreams of enjoying a little continental breakfast at home and the grapefruits usually turn to mush on my fruit stand before I even remember buying them in the first place.  My breakfast these days usually consist of Everett's leftover toast or the other half of his banana (although pre-baby things weren't much better).  Yet still, especially when winter citrus is in abundance, I just can't help but toss a few blushing grapefruits into my shopping basket every time. 

Grapefruit Cake Recipe
Grapefruit Cake Recipe
Grapefruit Cake Recipe

Since I love the tangy sweetness and slight bitterness of grapefruit, just because I can't seem to fit them into my morning routine doesn't mean I won't try to incorporate those bright flavors into a vibrant cake.  After seeing Elizabeth Falkner's recipe for eggless lemon curd pop up in Food 52's "Genius Recipes," I was quickly reminded how much I love all of her adventurous and outside-the-box recipes from her book, "Demolition Desserts."  I decided to try my hand at a grapefruit version, and let me tell you – it did not disappoint!  Made with condesned milk, the grapefruit curd was extra silky and the creaminess cut down a little of the "bite" that is usually associated with grapefruit.  I ended up pairing it with an earthy, yet slightly floral olive oil cake for my column on The Cake Blog.  Here's more of what I have to say about it:

"Sweet mixed with a touch of bitterness, grapefruit makes for a mellow yet unexpected flavor within a layer cake.  While grapefruit might not be as tart and mouth-puckering as some of its citrus cousins, it is perfectly vibrant yet smooth within a cake and filling.  Suffering from the post-holiday or just plain winter blues?  Brighten up your week with this grapefruit cake!

Citrus pairs perfectly with a fresh olive oil cake, and that is exactly what I’ve done here.  Using a light, extra virgin olive oil keeps the cake extra moist and slightly floral.  The added poppy seeds add a bit of texture within the tender layers of cake.  The grapefruit curd filling is silky smooth without being too rich or heavy.  Made with sweetened condensed milk instead of eggs, this curd is a game changer.  I decided to cut my cakes in half to make multiple layers for the curd to be spread in between and almost soak in and moistened each layer of cake even further.  A simple whipped vanilla buttercream was used to frost the cake.  While sometimes this type of buttercream is too sweet for my palette, I find that it pairs well with the slightly bitter and floral elements of the rest of the cake."

Head on over to The Cake Blog for the complete recipe!  For a detailed, step-by-step tutorial for the watercolour buttercream, go here!

Chocolate Caramel Valentine's Day Cake

Classic chocolate cake is with filled with luscious caramel pastry cream before being smothered in a salty caramel buttercream frosting.  Sweet, salty, and a bit sinful, this is the perfect little cake to share with a loved one!

Chocolate cake with caramel pastry cream and caramel buttercream for Valentine's Day.

Our first Valentine’s Day as new parents did not go exactly as planned - but I suppose that was what I should have actually expected.  Everett was nearly 4 weeks old, and I set out to make a fancy home-cooked dinner for two.  I love to cook just as much as I love to bake, and this was my first big meal back since the babe was born.  I hardly remember those early days, but I think there was risotto and some sort of savoury tart involved.  The dishes all finished at different times and we took turns eating and holding a restless newborn.  I think we even skipped dessert.  I know, right?!  Never again, lol. 

This year, the plan is keep things fairly low key and casual.  Cooking a multi-course meal with a 13-month old doesn’t seem particularly relaxing nor romantic - instead rather hectic with lots of dishes to tackle afterwards.  I’m not exactly sure what the rest of the day with entail, but one thing is for sure, there will be cake - this Chocolate Caramel Cake, to be exact.

Chocolate cake with caramel pastry cream and caramel buttercream for Valentine's Day.

I designed this cake with both my husband and myself in mind.  He loves everything salted caramel and I am particularly fond of anything custard-filled or containing pastry cream.  Most of the time this means that I gravitate towards pastries like eclairs or cream puffs, not necessarily my beloved cakes. 

Pastry cream is so rich and luscious, but it can be tricky to use as a filling between layers of cake.  The silky, creamy texture isn’t the most stable filling out there, but I’ve been determined to make it work.  How great would it be to put something so smooth and delicious in your favorite layer cake?  Think Boston cream pie - yum!

I used to think corn starch was only used to thicken stews and gravy, but there is definitely a place for it in the pastry kitchen as well.  Mixed with sugar and egg yolks, then heated with milk, corn starch helps stabilize pastry cream - turning it to a thick, luxurious pudding that can be used to fill anything from cake to fruit tarts. When I use Fleishmann’s corn starch to make pasty cream filling, I eliminate the fear of my layer cakes falling apart.  Instead, I know that each slice will come out perfect!  Plus, the starchy taste is always cooked out - leaving only the essence of creamy vanilla (or caramel, in this case) behind.

Chocolate cake with caramel pastry cream and caramel buttercream for Valentine's Day.
Chocolate cake with caramel pastry cream and caramel buttercream for Valentine's Day.

This cake has it all: decadent chocolate, luscious custard, and silky caramel.  If you ask me, these are all the makings for a fancy at-home dessert - the kind you prepare for special occasions and/or for the ones you love.  The homemade caramel is fairly easy to make and is used in both the pastry cream filling and buttercream frosting.  Seriously, you are all going to love this caramel pastry cream! All of the elements can be made a few days in advanced and then assembled the day of, so there is no need to stress or rush around too much (should you want to make this cake for you valentine too).

Happy Baking and Happy Valentine’s Day!

Chocolate cake with caramel pastry cream and caramel buttercream for Valentine's Day.

Chocolate Cake
¾ cup unsweetened cocoa powder
2/3 cup hot coffee
1 ½ cup all-purpose flour
1 1/3 cup granulated sugar
1 ½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
6 tablespoons Mazola vegetable oil
1 ½ teaspoon vanilla extract
1 cup buttermilk

1.     Preheat oven to 350 degrees.  Grease and flour three 7-inch round cake pans.  Set aside.

2.     Stir together the cocoa powder and hot coffee together until the cocoa dissolves.  Set aside.

3.     In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

4.     In a separate bowl, whisk together the eggs, oil, vanilla, and buttermilk.

5.     Stir the wet ingredients into the dry ingredients.

6.     Using an electric mixer, beat the batter for about 1 to 2 minutes, until smooth.

7.     With the mixer running on low speed, stream in the cocoa mixture until combined.

8.     Evenly distribute the batter between the pans and bake for about 23 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

9.     Let cool on a wire rack for about 15 minutes before removing the cakes from their pans.

Caramel Pastry Cream
1 tablespoon unsalted butter
1 cup whole milk
3 egg yolks
6 tablespoons sugar
3 tablespoons Fleishmann’s cornstarch
1 teaspoon vanilla extract
¼ cup caramel sauce (recipe to follow)

1.     Place the butter in a heat-safe container and set aside.

2.     Gently heat the milk in a medium saucepan over medium-low heat until it comes to a slight simmer.

3.     Meanwhile, whisk the eggs yolks together in a separate mixing bowl.  Stir in the sugar and cornstarch.

4.     Once the milk is hot, remove from the heat.  Slowly pour in about half of the hot milk into the egg yolk mixture, whisking constantly. 

5.     Add in the remaining milk and whisk until smooth.

6.     Pour the milk mixture back into the saucepan and place over medium heat.

7.     Whisking constantly, bring to a boil.

8.     Once the custard begins to “pop,” remove from heat and strain over the bowl containing the butter.  Scrape the contents on the back of the strainer into the bowl and discard any bits left behind.

9.     Add in the vanilla and stir the custard and butter together. 

10. Press a piece of plastic wrap directly on the surface of the custard and chill in the refrigerator until cool and thick.

11.  Once chilled, mix in the caramel sauce.  Place back in the refrigerator until ready to use.

Caramel Swiss Meringue Buttercream
1 cup granulated sugar
3 large egg whites
1 ½ cups unsalted butter, softened
1 teaspoon vanilla extract
½ cup caramel sauce

1.     Place the egg whites and sugar in the bowl of an electric mixer.  Gently whisk until combined.

2.     Fill a medium saucepan with a few inches of water and place over medium heat.

3.     Place the mixing bowl on top of the saucepan to create a double boiler.

4.     Whisking occasionally, heat the egg mixture until it registers between 155 to 160 degrees on a candy thermometer.

5.     Once hot, carefully return the mixing bowl to the electric mixer.

6.     Using the whisk attachment, whip the egg mixture on high until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature.

7.     Turn down the mixer to medium-low, and add in the butter, a few tablespoons at a time.

8.     Once the butter is incorporated, stop the mixer and swap the whisk for the paddle attachment.

9.     With the mixer on medium, add the caramel sauce and beat the frosting until silky smooth.



1.     Once the cakes are completely cool, trim the tops so that they are nice and flat.

2.     Fill a piping bag fitted with a plain, round piping tip (about ½ to 3/4-inch in diameter) with some of the caramel buttercream and set aside.

3.     Stir the pastry cream to loosen, if necessary, and set aside.

4.     Starting with the bottom layer of cake, pipe a ring of buttercream around the top edge.  Fill the ring with half of the pastry cream and smooth out with a small off-set spatula or back of a large spoon.

5.     Top the pastry cream with the next layer of cake and repeat.

6.     Crumb coat the cake with the buttercream, then chill in the refrigerator for about 15 to 20 minutes to set (this is will make the pastry cream a bit less “wobbly” and the cake more stable and easier to frost).

7.     Frost the chilled cake with buttercream.  Use any remaining buttercream to pipe on decorative details, if desired.

8.     Chill the cake until the pastry cream sets before serving (about an hour).


      Caramel sauce may be made up to one week in advanced (stored in the refrigerator).  Gently reheat so that it is fluid, but not hot, before use.
      Pastry cream may be made up to three days in advanced (stored in the refrigerator).

Disclaimer:  This post was sponsored by ACH Foods.  Thank you for supporting the brands that keep Style Sweet CA possible.

Swedish Cardamom Buns

Lightly sweetened and heavenly spiced, these Swedish Cardamom Buns are as equally perfect for breakfast as they are for an afternoon treat.  Just add coffee.

Swedish Cardamom Buns

Have you ever heard of the term “fika” before?  I hadn’t myself, or at least not until recently.  Fika (pronounced fee-ka) is both a noun and verb used to talk about a Swedish coffee break.  While many of us live in a society where coffee is usually synonymous with grande to-go cups and trying to fuel up on caffeine before rushing to the next activity, fika is about slowing down (with coffee and treats!).  

Similar to an afternoon tea, fika is a daily ritual (at least in Sweden) and typically consists of a cup of coffee (or even tea), pastry and/or a small sandwich.  Enjoyed either by one’s self or with friends, it is so much more than just a coffee break.  It’s about hitting pause on the hustle and bustle, even for just a moment.  Pastries and coffee?  Now tell me, who wouldn’t want to take a fika break every day?!  Let’s take this concept global!

Swedish Cardamom Buns

Swedish fika is not just coffee; it is also about what the coffee is served with.  A typical fika pairing includes cinnamon buns, tea cakes, almond pastries, biscuits or cookies, quick breads, and small sandwiches.  For this post, I set out to create my own fika-worthy pastry.  I wanted to create a yeasted pastry - something a bit more special than your average muffin or go-to banana bread. 

Swedish Cardamom Buns
Swedish Cardamom Buns

To be honest, I used to be a little intimidated by yeast, until one day I bought myself a jar of Fleischmann’s quick-rise yeast.  Since then, I’ve been making my own pizza dough, cinnamon rolls, bread wreaths, etc. and have never looked back.  What I like most about the quick-rise yeast is how simple and approachable it actually is to use.  It is easily mixed straight into my dry ingredients and gets kneaded together right away with just the addition of warmed milk (and butter, in this case).  I always read recipes telling me to find a warm spot for the dough to rise.  But this is Canada, and a warm spot is not always an option,  I find that my dough still rises beautifully with the help of Fleischmann’s quick-rise yeast no matter where it is left to do it’s thing. 

Since I’ve been into this concept of fika as of late, I decided to make Swedish Cardamom Buns instead of your typical cinnamon roll.  They are still similar (minus the gobs of cream cheese icing), but these buns are spiced with herby, citrusy cardamom and take on that gorgeous twist.  The twisting does take some getting used to (and be sure the ends are tucked or they may “unravel” when baked), but the results are dramatic and impressive.  Best served with a side of coffee and at least a few minutes of relaxation!

Swedish Cardamom Buns

Swedish Cardamom Buns
makes about 16 to 20 buns


For the Dough:
2 ¼ teaspoons Fleischmann’s quick rise yeast
¼ cup sugar
3 ½ cups all-purpose flour
¾ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 cup milk
6 tablespoon unsalted butter, melted and cooled
¾ teaspoon pure vanilla extract
1 egg yolk (save egg white for glaze)
¼ teaspoon salt
1 to 2 tablespoons canola or vegetable oil

For the Filling:
5 tablespoons unsalted butter, softened to room temperature
1/3 cup granulated sugar
4 teaspoons ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground ginger
large pinch of salt

For the Glaze:
1 egg white
splash milk
3 tablespoons granulated sugar
scant teaspoon ground cardamom
scant teaspoon rose sugar (optional)


1.     In a large mixing bowl, combine the yeast, flour, cardamom, cinnamon, sugar, and salt.

2.     Gently heat the milk and the butter to about 120 to 130 degrees.

3.     One warm, stir in the milk mixture, egg yolk, and vanilla into the dry ingredients.

4.     Continue to stir with a wooden spoon until the dough starts to come together.

5.     Turn out the dough on a clean work surface.  Knead the dough until soft, supple, and some-what smooth (about 4 to 6 minutes).  If the dough appears too dry or tough, add in the second tablespoon of oil, a little at a time).

6.     Lightly grease a clean, large mixing bowl and place the dough inside. 

7.     Cover with plastic wrap or a clean kitchen towel and place in a warm corner of your kitchen (or home).  Let rest for 10 minutes.

8.     Once the dough rises, divide in half and knead (about 5 folds).  Let rest a few minutes before rolling.

9.     Line two baking sheets with parchment and set aside.

10. Meanwhile, make the filling.  Stir together the butter, sugar, spices, and salt until combined and paste-like.

11. Roll out the dough on a lightly dusted work surface into a 9” by 14” rectangle.

12. Spread on the half filling on top, leaving a half-inch border around the edges.

13. Mark the edge of the long side into thirds (at the 7-inch and 14-inch marks), then fold into the thirds, like a letter.

14. Roll out the folded dough to about 10” by 14” rectangle

15. Cut the dough into twelve 3/4-inch wide strips (going across the long edge)

16. With each strip, begin to twist and lengthen it slightly.  Holding one end between your thumb and index finger, wrap the twisted dough around your three middle fingers, 1 to 1 1/2 times.  Slip out your thumb and tuck the end under to create a knotted bun.  Place on the line baking sheets and continue.  Repeat with second half of the dough and filling.

17. Cover the knotted buns with a clean tea towel and let rise again for about 45 minutes.

18. Meanwhile, preheat the oven to 425 degrees.

19. Once the buns have risen again, make the glaze my whisking the egg white with a splash of milk.  Combine the sugar, cardamom, and rose sugar (if using).

20. Gently brush on the egg wash over each bun with a pastry brush then generously sprinkle with the sugar mixture.

21. Bake for about 6 to 8 minutes, or until golden.


Disclaimer:  This post was sponsored by ACH Foods.  Thank you for supporting the brands that make Style Sweet Ca possible.