Archive for the ‘Cookies’ Category

Mad about Cookie Cutters

Thursday, June 19th, 2008

Teapots and Teacups

I mentioned in a previous post that there were more cookie cutters in the mail. I received them not long after and made a few “test” cookies. But with other exciting distractions like fruit ganaches and new macaron flavours, I never got round to writing an entry about them.

So without further ado, I present decorated cookies, part II:

Teapots & Teacups

              Teapots and Teacups

The design ideas for the teapots and teacups came from Peggy Porschen’s delightful books. Browsing through the book, I immediately fell in love with the roses and leaves design. But when I actually got round to decorating the cookies, I found that I liked the ones with the tiny hearts the best.

Yes, I’ll be the first to admit that it was a little OTT to go for the two-toned design, but I think they look so much prettier this way!

Baby Shower Cookies

              "It's a Girl" Cookies

These baby-themed cookies were made after a client asked about decorated cookies for her baby boy’s one-month party. Don’t be deceived by the photographs; these cookies are HUGE!

              "It's a Boy" Cookies

The baby-themed cutters came in a set of 10 different shapes. My favourites were the baby wagon, milk bottle and pacifier. There was also an adorable umbrella shaped cutter, but the cookies tended to break easily because of the slim umbrella handle.

Tux & Gown Cookies

              Close-up of Tux & Gown Cookies

I loved the way these wedding-themed cookies turned out, except that the tuxedo turned out wrinkley. I suspect that I was too generous with the chocolate in the black icing. Any other ideas on why the tux turned out looking like distressed leather are more than welcome! On the bright side, I guess it could work for a rock-and-roll themed wedding!! :)

Other than that, I was really pleased with the lovely details like the buttons, pockets and lacey swirls on the tux and gown. Design credit goes to Ms Porschen as always!

Romantic Red Roses

Roses in a Basket

These deep red cookies turned out so pretty that I couldn’t bear to eat them. I especially liked the contrasting outlines in the lighter shades of dark pink and yellow-green. I think they’re perfect as a take-home gift for a bridal shower or wedding reception.

              Roses in a Basket

All the cookies shown in this post and this other post are available for purchase, inclusive of packaging as shown with the rose cookies above. Each cookie is about 3″ - 4″ large. Pricing is dependent on complexity of design.

Mad about Decorated Cookies

Sunday, March 2nd, 2008

              Tulip Cookies

I’d been planning on making these cookies since late January, but never got round to it. After teaching a one-on-one decorated cookie class (and dusting off my cookie cutters) just last week, I was once again reminded of the plan I’d shelved in favour of Valentine’s Day macarons.

The wonderful thing about cookie decorating is that you’re free to embellish the cookies in any way you please. To me, an undecorated cookie is like a clean sheet of canvas, just screaming to be painted on. And the icing on the cookie (sorry, I couldn’t resist!) is this: If you’re unhappy with your masterpiece, you can just eat it and no one would be any wiser! Absolutely no waste and completely environmentally friendly too. :o)

              Heart-shaped Cookies

A simple heart-shaped cookie can be personalised with the recipient’s name, a simple message or ornately decorated with dots, swirls and curls.

Wedding Favours

Don’t have much time to mess around with detailed icing? Simply flood your cookies with runny consistency royal icing. This lovely idea for a simple trio of baby hearts comes from Peggy Porschen’s delightful book, Romantic Cakes. I think they make excellent wedding favours!

              Butterfly Cookies

Preferring something a little more ornate myself, I also made butterflies, decked out in pure white. A pair of these would make the perfect wedding favour! And where there are butterflies, there’d also be flowers.

              Tulip Cookies

I went with tulips, complete with leaves and stems. These do take a little more time to make, but the dramatic end results are completely worth the effort!

              Wedding / Birthday Party Favours

And since I already had the cookie dough all rolled out and the royal icing all prepared, I didn’t think it would hurt to try out wedding cake and birthday cake designs. My favourite detail on these cookies are the candles on the birthday cake. And once again, I have Peggy Porschen to thank for these wonderful ideas. :o)

If you’re already sick of looking at cookies by now, I’m afraid my cookie decorating madness isn’t quite over yet. There are more cookie cutters on their way in the mail. I can’t wait for them to arrive!

Mad about Pineapple Tarts

Thursday, February 7th, 2008

Pineapple Tarts Closeup

I must confess, I’m not exactly crazy about pineapple tarts. Yes, completely inconceivable, I know, given that these tarts are a staple in every household here in Singapore come Chinese New Year. But I have two perfectly valid reasons; my family makes them EVERY year and the process is extremely laborious, especially if one makes the pineapple jam from scratch.

              Pineapple Tarts

In the past few years, my dad has taken over the time-consuming process that is pineapple jam making. I think it could be because:

a) He actually enjoys the process because I cannot imagine why anyone would otherwise take on a task which consists of grating 8 - 10 ripe honey pineapples by hand and then standing in front of a hot stove, constantly stirring a pot of juicy grated pineapples for 3 - 4 hours until almost all the juice has cooked away and the jam has caramelized to a lovely golden colour.

b) He wants to make sure that his favourite pineapple tarts are on the Chinese New Year baking schedule. There’s no denying the persuasive power of the following argument: “But I’ve already spent hours slaving over the stove making the jam.”

              Pineapple Tarts

My mum prefers open-faced tarts to rolled balls of pastry with pineapple filling, so the next steps are making, kneading, rolling and cutting the tart dough. The small tarts are then brushed with egg yolk, filled with pineapple jam and finally topped with strips of pastry, which are then also brushed with egg yolk. It may sound easy, but I’m usually pretty tired by the time we get to the 4th tray of tarts.

Every year, after the last tray of tarts comes out of the oven, I tell myself that I won’t make pineapple tarts next year. But deep down, I know that we’d still end up doing it because my brother, who’s a really picky-eater and who’d travel miles for good food, tells us that he’s yet to taste any pineapple tarts that are as good as these. :)

Here’s wishing everyone a very Happy Chinese New Year!