Heartbreakers Creative Confections

Heartbreakers Creative Confections Welcome to the Heartbreakers Creative Confections page! Portuguese woman-owned, based in Western MA. Located in Palmer, MA
Servicing Hampden County/Western MA!

Products and services vary, so inquire within and do not hesitate to ask any questions, or if you have any special requests you may not have seen (yet). If given enough time in advance, I may be able to provide what you're looking for.

*Note: Having been a huge fan of chocolate and other confectionaries for 20+ years, I've dabbled in making truffles, pralines/filled chocolates (see bunnies photo

), lollipops (see Halloween pops), among other edibles such as pumpkin bread, cupcakes, cookies, and brownies. I'm currently also offering macarons and meringues. If any of those interest you, feel free to inquire and we can discuss details and pricing then.

**6/7/22 - I just wanted to update, please keep in mind that prices will fluctuate due to inflation, and also the complexity of a request. I will do my best to keep my prices fair and hoping food/ingredient prices will decrease in the near future.

Took pictures but forgot to share. For my nephew's graduation party, I decided to make him somewhat of a graduation cap ...
07/30/2026

Took pictures but forgot to share. For my nephew's graduation party, I decided to make him somewhat of a graduation cap chocolate pinata, I guess that's what the breakables are called. I don't have a graduation cap mold, so I had to be creative and used acetate sheets to make a collar so that I could do the part that fits around your head, and the top part I used an 8x8 square pan. Then I took two tries to make the Pathfinder logo. Initially I had used the cricket to cut out cardboard sheets, which didn't pan out as I waited too long to cut the chocolate, so I decided to use the pastry chef method and spread out the chocolate over cut out acetate in the shape of the logo. So I had to do the dark navy blue part first, followed by the T and then the P. They sure make it look easier than it was. But I was more than satisfied with how this turned out and that's so rare for me to say. I didn't bother with the button and tassel. That would have created more work, I would have likely made a candy clay with chocolate and corn syrup to model that part, in the end I didn't think it was needed. He was so impressed by it that he showed another Pathfinder graduate that he had invited over. I'm glad it made my buddy happy. Congratulations, my "Lil' Dude".

There are strawberries under and around the cap, and I made a separate tray of strawberries for everyone else. If you're wondering what those gold bars are, they are crispy crepes and they are delicious. I essentially use them to keep the strawberries in place as I had run out of Ferrero Rocher.

Grad order. 50 strawberries and 40 rice crispies treats and legit probably the 2nd time in my life making them.
06/07/2026

Grad order. 50 strawberries and 40 rice crispies treats and legit probably the 2nd time in my life making them.

Ok. This is cool. A black cheesecake and with vintage piping? Nice
05/28/2026

Ok. This is cool. A black cheesecake and with vintage piping? Nice

I made more and added some lemon, though it wasn't enough as it's barely noticeable. The heart-shaped one was for a co-w...
05/12/2026

I made more and added some lemon, though it wasn't enough as it's barely noticeable. The heart-shaped one was for a co-worker's belated birthday and she's leaving at the end of the month (I don't normally do this for co-workers). Decided to make it purty with halved dates (deglet noor (not as sweet as medjool, but still delicious), strawberries and blueberries.

The caramel appears to be my biggest issue and it's something I have to play with considering the type of sugar I use (cane, so it's colored, making looking for a color of caramel harder, which is why I would rather temperature to go by - I just don't understand how baking is a science, yet back in the day they used tea cups and stuff)...

If anyone is interested in those smaller flan, let me know!

I know, I dropped the ball for Mother's Day this year. So for any of you who anticipated purchasing from me, I deeply ap...
05/10/2026

I know, I dropped the ball for Mother's Day this year. So for any of you who anticipated purchasing from me, I deeply apologize. I actually had every intention of making stuff but it snuck up on me. For some reason I thought I still had time. So having said that, I decided to make flan for my mother. This is my first attempt ever, I'm pretty proud regardless. The caramel was a disaster. For the first time I've ever made caramel it actually crystallized on me the second attempt, the first I pretty much forgot about it, so it was burnt caramel. And I followed a recipe from a trusted source, following along what the color should have looked like; I should have just gone with my gut especially after researching other recipes where they all looked for a Golden color. Either way, they came out okay. The whole point was so that you could see the form of the mold that I used, but that's where the caramel pooled and I didn't think to spread it and it was like candy. Either way I tasted it as one broke, and I think it came out okay. Pretty tasty. Lots of vanilla bean.

I also wanted to add either half of a strawberry, or a blackberry on each, forgot about that too. So they're not presented the way I wanted them to be. I will attempt more. Do not fret. I may actually add this as a staple for anyone who may be interested.

Also, Happy Mother's Day to all of you mothers out there! Go ahead, do nothing! Let your kids and husband pamper you (if such a thing is possible).

My sister needed last min cakes for the girls and one of them requested brownie (thank God, as cake isn't exactly in my ...
05/04/2026

My sister needed last min cakes for the girls and one of them requested brownie (thank God, as cake isn't exactly in my skill set). I tripled a small batch brownie recipe from a favorite blogger (Scientifically Sweet (seriously, I get rave reviews from her cookie recipes that I make, to which I add my own thing, become of course I do)). Since these were roughly the 4", I didn't have to cut the brownie horizontally as I was able to get 4 hearts. I added a caramel ganache filling with salted caramel (so much learning here... Used the Callebaut Gold and added Coop salted caramel - may, or may not have been the best idea) and covered the cake with semi-sweet ganache to which I colored with black cocoa butter. The piping was the fastest part and as you can see, first time with ruffles. In the end, the learning boils down to my time management and trying to do everything at the same time when things like making ganache and whipping it needs undivided attention (very easy to split ganache if you overheat the cream, or even reheat the ganache, then there's over whipping causing it to be grainy).

Over all, I'm happy with the turnout and give people who bake and decorate cakes so much credit. How are these people not constantly stressed out? Lol.

Oh, the numbers and flowers are gold chocolate using a mold. Decorating those is stupid easy, a literal child could do it.

Not shown because I always forget to take pictures is S'mores Cookies and the usual strawberries.

Address

Palmer, MA
01069

Telephone

+14132623233

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