Christmas Macarons

I made pastel red and green french macarons for Christmas gifts.
My macarons are not perfect shape yet, but its taste is very chewy and creamy like Laduree's! (believe or not ^^)

Merry Christmas and Happy New Year!

Sugarpaste Rose

 

Large Gumpaste Rose

I remember someone said that the gumpaste rose would be one of the simplest flowers to learn, but one of the most difficult to master.
I think this is true. My very first sugar flower was a rose and it wasn't that hard to learn it, but as I want to make more beautiful roses, it was a bit of challenge to me. I collected real rose photos from google search, and even bought a rose to figure it out how many petals I needed. Finally, I finished my large sugar rose, and I think it's beautiful!

Canada's Coolest Cupcake 2012

Photography by Ian Kim

I was very lucky to participate in Canada's coolest cupcake project last month and I still cannot believe my cupcake is one of the coolest cupcakes in Canada! Thank you so much again for giving me this unforgettable opportunity, Jen!!

To see the coolest cupcakes, please visit weddingbells.ca.
 

Featured in weddingbells Magazine Spring & Summer 2013

My wedding cookies were featured in weddingbells magazine spring & summer 2013 (page 118 and 336)!
I'm so thrilled and excited!

Thank you so much again for giving me this awesome opportunity, Roseanne!

Nutcracker Cookies - Holiday Cookies - Christmas Cookies

Christmas nutcracker cookies!

I always wanted to make nutcracker cookies and finally I designed my own version of nutcracker cookies, aren't they cute? :D

Also I would like to share my favorite royal icing recipes.  

Merry Christmas and Happy Holidays!

 

Royal icing for Piping or Outline

2 cups(1 pound) confectioners' sugar
4 tsp meringue powder
about 3 TBSP warm water
1 TBSP lemon Juice or 1/2 - 1 tsp any extract(vanilla,almond...)


Royal icing for flooding

(Make about 12 3inch cookies)

2 cups(1 pound) confectioners' sugar
4 tsp meringue powder
about 6 TBSP warm water
1 TBSP lemon Juice or 1/2 - 1 tsp any extract(vanilla,almond...)

1. Combine all ingredients in the bowl of your electric mixer.

2. Beat on high for 5 minutes if you're using an electric stand mixer or for 10 minutes if you're
using an electric hand mixer. (If your mixer has multiple attachments, use the PADDLE)

3. When you reach the desired consistency, it's important that you immediately cover the mixture of store it in airtight containers.

** You can always add more confectioner's sugar or water if your icing is too runny or stiff.

Recipes are from "Cookie Craft", Valerie Peterson and Janice Fryer.