Chanel Handbag and Louboutin High Heels Shoe Cake

This was a Chanel Handbag and Louboutin Shoe Cake I made for Miss Sarah Ayo Rose's brithday a few weeks ago, it was such a great cake idea from Lade for the fashionista's "ever-so-fabulous" birthday party! They look so classy :) and they are all edible.

This time the Christian Louboubin high heel shoes are peep toe and are in pair, it was quite tricky to make both shoes identical :-O

The Chanel Handbag was a red velvet cake, the Louboutin Shoe Box was a carrot cake.

The gold chain of the handbag was trickiest to make!

Chanel Handbag was one of the design I wanted to make, I am so glad I got to make it for someone so special <3

Iced Easter Bunny, Chick and Egg Lemon Cookies

I have been looking forward to Easter to come, not just because of the long weekend, I wanted to use my Easter cookie cutters to make some cute bunny rabbit and chick cookies ღ

Iced Easter Bunny, Chick and Egg Cookies

Make about 12-15 large cookies, depends on how large your cookie cutters are.

Ingredients

125g butter, softened
125g sugar
1 pinch of salt
1 tbsp lime zest, optional (or lemon/orange zest or vanilla bean paste)
1 egg
250g flour, plus extra for dusting

Equipments

Easter Cookie cutters of your choice, I used Bunny, Chick and Egg Cookie Cutters
Writing Nozzles Wilton size #2

Methods

1. Cream butter, sugar, salt and zest together until pale and fluffy. Add egg and beat until combined.
2. Sift the flour in and mix until just combined.
3. Cover the dough in plastic wrap and refrigerate for 30 minutes or until firm.
4. After chilling, roll the dough into 5mm thick on a lightly floured surface.
5. Use cookies cutters to cut the dough into your desired shapes, place them on a parchment lined baking sheet, chill them for 30min or until firm, this will prevent the cookies from spreading.

6. Preheat the oven to 180C. Bake the cookies for 12-15 minutes. Cool the cookies with the baking tray on a wire rack.

Royal Icing

Ingredients

450g icing sugar
30g egg white/meringue powder
1 tsp cream of tartar
vanilla or lemon extract
150ml warm water
a few drop of yellow, pink, blue and lilac food colouring

Methods

1. Put icing sugar, egg white powder and cream of tartar in a large grease-free mixing bowl, beat with a hand-held electric mixer until well blended.
2. Add in water and extract gradually, beat on high speed until icing is very thick and glossy, about 5 minutes.
3. The soft-peak icing can be thickened with more icing sugar to pipe the outlines, and the runny icing can be loosened with a few drop of water to flood and fill the outlined shapes.
4. Keep icing covered in damped towel at all times when it is not being used.
5. Divide into a few bowls for different colour, add food coloring and mix well with a teaspoon.
6. Use a piping bag fitted with size #2 nozzle to pipe the soft-peak icing around edges of cookies and make designs.
7. Flood (fill) the cookies with the runny icing, allow the icing to dry completely before adding the next layer.
8. Draw the eyes with edible food colour pen, pipe some patterns with some royal icing, decorate with fondant/icing flowers.

All done! they are so cute :) The lemon extract in the icing taste like lemon drizzle :-d 

Have a Happy Easter Long Weekend : )

Giant Red Velvet Cupcake

This is a giant red velvet cupcake I made for Aleha's birthday a week ago, Sal let me choose the design, I picked this sweet rosy frosting with sugar rose to match with the birthday girl's personality :-D It was a red velvet cake with cream cheese frosting, all decorations are edible : ) 

I am sure the birthday girl had a great time with her family xxx

Japanese Cherry blossom Sakura Mochi 桜餅 (easy recipe) ❀

Spring is here! There are a lot of cherry blossom across London's street and parks, the lovely pink bloom make me happy :) In Japan, people go picnic and celebrate under cherry blossom trees day and night, I would love to go there for the Hanami festivities! I am making these Japanese Cherry blossom Mochi to go with the season :)

Japanese Cherry blossom Sakura Mochi 桜餅 (easy recipe)

makes around 10 pieces

Ingredients

10 Cherry blossom sakura pickled leaves 塩漬け桜葉

10 Cherry blossom sakura pickle 桜の花の塩漬け

200g Red bean paste あんこ

240 ml Water

2 tablespoons Sugar

a few drop of Pink food coloring

115g Sweet glutinous rice もち米/道明寺粉

Method

1. Soak the glutinous rice, the sakura leaves and blossom seperately in cold water for 10 minutes to remove the salt.

2. Divide the Red bean paste into 10 parts and roll them in circles (I find it easier to scoop them out into little balls with 2 teaspoons), chill in the fridge for a while.

3. Put the Water and Sugar in a microwave container and microwave for 2 mins until the sugar is dissolved.

4. Drain the water from the Sweet glutinous rice. Add a few drop of Pink food coloring and the Sweet glutinous rice to the sugar water and mix well. 

5. Cover with cling film, cook in the microwave for 3 mins, take the container out and stir with a spatula. Cover and leave it to steam for 7 minutes.

6. Spread a full tablespoon of glutinous rice on the cling film, gently press in into a circle disc, place a red bean paste ball in the centre, wrap and shape into a ball.

7. Drain the water from the sakura leaves and blossom, gently pat dry them with a kitchen towel.

8. Remove cling film and wrap a sakura leaf around the mochi. Decorate with a blossom on the top and serve at room temperature :)

A few pictures of cherry blossom arcross London :)