Prosciutto and Gruyère Palmiers義式帕瑪火腿和瑞士乾酪蝴蝶酥

I first tried this Palmiers during last New Year Eve party. It was a potluck party and my friends brought their favorite dishes over. One of the dishes that my friend Elaine brought and made by herself was this Prosciutto Palmiers. She said she just used cheddar cheese and she thinks it is a  bit salty. Therefore, I tried to use Gruyere when I try to make it this time. And the taste is awesome.

Serves: Makes approximately 40 palmiers

Ingredients (Pic 1)

• 1 pound good quality puff pastry, halved
• 1 egg, lightly beaten
• 4 ounces thinly sliced prosciutto
• 3-4 tablespoons Dijon mustard
• 1 ½ cups grated Gruyere cheese (about 6 ounces)
• Freshly ground black pepper

Instructions

1. On a lightly floured surface, roll out one half of the pastry to form a rectangle approximately 12” x 16”. With the long side facing you, brush the top and bottom edges with some of the beaten egg (Pic 2), about ½” from the top. Spread half of the mustard in a very thin layer all over the pastry(Pic 3), avoiding the edges brushed with egg. Top the mustard with half of the prosciutto (Pic 4) and then sprinkle with half the cheese and some black pepper (Pic 5).
2. Starting with the side near you, roll the dough, jelly-roll fashion, just to the middle(Pic 6). Do the same from the top so the two rolls meet in the center. Brush the dough rolls, where they meet, with some beaten egg so they adhere gently. Wrap in plastic wrap and chill until firm (Pic 7), at least one hour. Repeat with remaining dough and filling ingredients. Note that the formed dough rolls can be tightly wrapped and frozen up to one month.
3. Preheat oven to 400 degrees. Line two baking sheets with parchment or silpats.
4. While still relatively firm, cut the dough logs crosswise into palmiers, about ½-inch thick. Place them, cut side down, on the prepared baking sheets(Pic 8). Bake in the center of the oven until golden brown, about 15 minutes. Transfer palmiers to a rack to cool just slightly then serve warm(Pic 9).

Recipe source: San Francisco Cooking School Blog

X'mas Gingerbread Cookie decorated with Meringue Powder Royal Icing 聖誕姜餅曲奇

Gingerbread Cookies

(makes about 30 cookies)

Ingredients

• 3 cups unbleached flour
• 3/4 cup packed dark brown sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon table salt
• 3/4 teaspoon baking soda
• 12 tablespoons unsalted butter cut into 12 pieces and softened slightly
• 3/4 cup unsulphured molasses
• 2 tablespoons milk

Directions

1. In a food processor or blender, process together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined (about 10 seconds). (Pic 1 & 2)
2. Add the butter pieces over the flour mixture and process until the mixture is sandy and resembles a fine meal (about 15 seconds). (Pic 3)
3. While the machine is running, gradually add molasses and milk (Pic 4). Blend until the dough is evenly moistened (about 10 seconds).
4. Scrape dough onto a work surface, and divide in half. (Pic 5)
5. Roll out one portion of dough 1/4-inch thick between two large sheets of parchment paper(Pic 6). Leaving the dough between the parchment paper, place on a cookie sheet, and freeze for 15 to 20 minutes. Do the same for the second portion of dough.
6. Preheat the oven to 350F and line two cookie sheets with parchment paper.
7. Remove one sheet of dough from the freezer and place on a work surface. Peel off the top layer of parchment paper, then gently lay it back in place.
8. Flip the dough over, peel off and discard the second layer of parchment paper.
9. Cut the dough into desired shapes, transferring those shapes to parchment lined cookie sheets. (Pic 7)
10. Repeat with remaining dough until all the cookie sheets are full.
11. Bake cookies 8 to 11 minutes, rotating the cookie sheets halfway through baking.
12. Cookies should come out so the centers of the dough barely retain a imprint when touched gently with fingertip. Be careful to not overbake.
13. Let cookies cool on their sheets for two minutes, then transfer to a wire rack and let cool to room temperature.
14. Gather scraps, repeat rolling, cutting, and baking.
15. Enjoy!

Recipe source: 12tomatoes

Thumbprints Cookies 拇指曲奇

During the last Christmas season, my friend Christine bought me a jar of Red Wine jelly from Christmas market as my birthday present. She said I can use it for my baking. I want to make something that I can share with her and other friends. Therefore, I made Thumbprints Cookies with assorted Jam and Jelly on it. And I can share with her and friends during our fellowship. 

Ingredients: 2 dozen cookies
1 cup all purpose flour
1/4 tsp salt
1/2 cup softened unsalted butter
1/3 cup sugar
1 egg yolk
1/2 tsp vailla extract
1/2 tsp almond extract
1/2 cup assorted fruit jams

Directions:

1. Preheat oven to 350F. Line several cookie sheets with parchment paper or use silicon mat.
2. In a small bowl, whisk together flour and salt
3. In a stand mixer (or hand mixer), cream butter and sugar at medium speed for several minutes until light and fluffy. Add egg yolk, vanilla, and almond extract, and mix until combined
4. Reduce speed to low and gradually incorporate the flour and salt, mixing only until just incorporated.
5. Roll the dough into 3/4 inch balls. Press your thumb into the center of each, making a depression large enough to fit 1 tsp of filling. Place the cookies on cookie sheets and bake for 10 minutes
6. Remove cookies from oven. Drop rounded teaspoonfuls of jam into the center of each cookie, then return cookies to the oven for 4-5 minutes, or until the edges begin to turn golden brown. Cool sheets on wire racks for 2 minutes before using a metal spatula to move cookies to wire racks to finish cooling.

I used Strawberry and apricot jam as well as Red Wine jelly to put on cookies.

Storage:
These cookies will keep for up to 3 weeks refrigerated in an airtight container, or frozen for up to 2 months.

Chocolate Meringue Cookies 朱古力蛋白曲奇

It has been a long time since the last time I made cookies. After all the Christmas and New year celebration. I can finally have time to make something I want to make. This is a very easy recipe to make. It is so crispy on the outside and it will melt in your mouth next. So satisfied.

Serves: 24
Yield: 4 dozen small cookies.

Ingredients
3 large egg whites
¼ tsp cream of tartar
¼ tsp salt
1 cup sugar (I want lss sweet and I use 1/2 - 3/4 cup only)
3 tbsp unsweetened cocoa
3 tbsp semisweet miniature chocolate chips

Instructions

1. Preheat oven to 275F.
2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form.
3. Add sugar, 1 tbsp at a time, beating until stiff peaks form.(pic 1)
4. Sift cocoa over egg white mixture; fold in (pic 2). Fold in mini chips.(pic 3)
5. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape if necessary. Drop batter by teaspoonfuls (they’re small!) onto prepared baking sheet. They can be very close together as they will not spread much with baking. (I use silicon mat and there is no need to tape). (Pic 4)
6. Bake at 275F for 45-55 minutes or until crisp and dry.
7. Cool on pan on a wire rack.
8. Repeat procedure with remaining batter, reusing parchment paper.

Store in an airtight container 

Chewy Gingerbread man Cookies 聖誕軟薑餅人餅

This is the last week of school for my kids. My younger daughter wants me to make her class some gingerbread man cookies as X'mas gift for her buddies at class. I made Gingerbread Man cookie before but I always want to try a new recipe that has a chewy and soft texture. Here I found one from "Food.com"

Here is the recipe:
(Recipe said it makes 48 cookies, but I only made around 30 with my gingerbread man cutter.)

1 cup margarine (I use unsalted butter)
1 cup sugar ( I use brown sugar)
1 cup molasses
1/4 cup water
5 cups flour
1 1/2 teaspoons baking soda
1 tablespoon ginger (or to taste)
1 tablespoon cinnamon (or to taste)
1 teaspoon allspice (or to taste) (I use nutmeg)

Directions:

1 Place margarine in large mixing bowl; soften it in a microwave for a few seconds.
2 Cream sugar and margarine; add molasses and water.
3 Combine flour, baking soda, ginger, cinnamon, and allspice.
4 Add to the mixing bowl; mix together.
5 Let dough cool, covered, in freezer for at least one hour.
6 Preheat oven to 325 degrees Fahrenheit.
7 Roll out dough; cut out with cookie cutters.
8 If the cookies are thin, bake for 6 minutes.
9 If cookies are thick, bake for 8 minutes.
10 Cookies will appear slightly underbaked but that's what makes them taste so good and chewy!
11 Cool cookies on a wire rack.
12 These cookies stand their own without frosting, but if you want to frost them, mix a cup of powdered sugar with a little water to make frosting. Draw a few accent lines or dots on the cookies.

 

Packed with labels

 

I use Holiday special Hershey's Chipits for the buttons and  store bought "Cake Mate" icing for the decoration.

Maple Syrup Cashew Shortbread 楓/蜂蜜腰果酥

蜂蜜腰果酥（参考分量：9块）
配料：
饼底：低筋面粉50克，黄油30克，细砂糖12克，鸡蛋12克
蜂蜜腰果馅：烤熟的腰果仁60克，细砂糖35克，楓/蜂蜜15克，黄油25克，动物性鲜奶油35克
烘焙：烤箱中层，175℃，25分钟 8分钟

制作过程：
1、首先制作饼底，低筋面粉、软化的黄油、细砂糖倒入碗里。(pic 1)
2、用手揉搓面粉、黄油和糖，使它们彻底的混合在一起。
3、倒入打散的鸡蛋液。(pic 2)
4、用刮刀翻拌至均匀，成为面糊。(pic 3)
5、在底部边长约为12cm*12cm的方形烤碗内壁涂上一层黄油。把面糊铺在烤碗底部，用勺子背压平。将烤碗放在烤架上，放入预热好175℃的烤箱中层，烤25分钟左右，直到表面浅金黄色。(pic. 4)
6、烤饼底的时候，可以准备蜂蜜腰果馅。将熟腰果仁用刀切碎。(pic. 6&7)
7、细砂糖、蜂蜜、黄油、鲜奶油倒入奶锅里。(pic 5)
8、饼底烤好以后从烤箱里取出来。
9、取出饼底后，将奶锅放在火上，中火加热，并不断搅拌，使黄油和糖完全溶化。
10、煮沸后，转小火继续加热3-4分钟，直到混合物颜色稍稍变深，呈轻微的焦糖色。
11、关火，立刻将腰果碎倒入煮好的糖浆里，趁热搅拌均匀。(pic. 8)
12、将蜂蜜腰果馅倒在烤好的饼底上，用勺子背压平。重新放入烤箱，中层，175℃烤8分钟左右即可出炉。出炉后。完全冷却，用小刀沿着烤碗内壁小心地将腰果馅和烤碗壁分离，然后倒扣出来即可。切成9小块。

Recipe source:  http://blog.sina.com.cn/s/blog_4a5089ff0102eu8b.html

Alfajores Peruanos (fillings with Dulce de Leche)

My good friend Christy gave me a box of cookies that brought from San Francisco last week. It is an Argentina famous cookie. She said I will like it. Especially the texture of cookies are very soft and delicate. After I tasted it, I told myself I need to make this myself. And I SMS Christy and she said she already knew that I will find a recipe and make it!!! I research on internet and found this recipe I will gonna try. Wish me luck!!!

 

Introduction

While they have origins in Moorish Spain, alfajores are especially popular in South America. They are simple shortbread sandwich cookies with a sweet filling of dulce de leche. Different doughs are used for the cookies depending on the country. Some use normal flour dough, while others add cornstarch or even cassava flour for a more delicate crumb. This recipe uses a mixture of flour and cornstach.

Melt-away alfajores de maizena with dulce de leche

(enough for about 12 alfajores of 2"  in diameter…or many more smaller ones!)
For the alfajores:

110g of cornstarch

45g of flour (a soft flour is best if available, like cake flour)

120g unsalted 82%fat butter

3/4 tsp baking powder (optional)

40g icing sugar (I only put 30g)

pinch of salt

Directions

1. Sift the cornstarch and cake flour together in a medium bowl. In a mixer bowl, beat the butter and sugar together until light and fluffy.

2. Reduce the mixer speed to low and add the flour mixture in 3 batches, allowing each batch to become incorporated before adding the next.

3. Form the dough into a disc without handling it too much. Wrap with plastic wrap and refrigerate for at least 1 hour.

4. Preheat oven to 350°F. Remove the dough to a lightly floured work surface and roll out to about 1/8-inch thick. Cut out 24 2-inch rounds (or more for smaller size), and carefully place the rounds on two lightly greased cookie sheets.

5. Bake for 9-10 minutes, but not so long that they begin to brown. Remove from the oven and cool for 5 minutes. Then remove the cookies to wire racks and cool completely.


6. Spread about 1-2 teaspoons of dulce de leche on the flat half of a cookie and cover it with the flat half of another cookie to form a sandwich. Repeat with the remaining cookies. If desired, sprinkle the finished cookies with powdered sugar.

Recipe adapted from:  http://www.test4thebest.com/2010/09/melt-away-alfajores-de-maizena-with.html?m=1

--------------------DULCE DE LECHE--------------------------------

1x Can of Condensed Milk

------Method 1 (This is what I use)--------------

Condensed Milk:

1. Preheat oven to 425° F (220° C).
2. Pour the condensed milk or mixture into a glass pie plate or shallow baking dish.
3. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate
4. Cover the pie plate tightly with aluminum foil and bake for 1 - 1 1/4 hours. Check during baking and add more water to the roasting pan if needed.
5. Remove dulce de leche from the oven and let cool.
6. Whisk until smooth

---------------Method 2-------------------------

All you need to do is place the can in a pot that if filled with water it covers it completely and…cover it!(with water I mean). This is important, the cooking will take in between 3 to 4 hours depending on the thickness of the dulce de leche you want, and all you need to be concerned in the meanwhile is that the can is well covered at all times with water. When time is up, make sure is to not touch it once it’s finished cooking until it is completely cool. If you open it still hot it can burst out!

---------------Method 3-------------------------
Recipe from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1150075
(Makes about 3 cups)

• Whole milk -- 4 cups

• Sugar -- 1 1/4 cups
• Vanilla -- 1 teaspoon
• Baking soda -- 1/4 teaspoon

1. Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.

2. Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.

3. Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.



Pic. #1 Christy bought me the authentic Alfajores from San Francisco

Pic. #2 2" round cookie dough

Pic. #3 After 1 1/4hrs in oven. Not fully brownish yet

Pic. #4 Total of 2 hours baked in oven. Dulce de Leche is ready!



Tangled Rapunzel Cake with Royal Icing crown + Cookies

Another birthday cake order for a beautiful girl Nicole (my friend's daughter). She is going to be 4 this year and this is her first birthday party that invited around 25 little friends of her. Her mom said she likes the movie Tangled and princess Rapunzel. I know this movie but I did not watch it before. During my research, I googled Tangled and Rapunzel. I picked a few little things that I decided to put on the cake. Long hair, princess crown and the chameleon (lizard). Beside the cake, I also need to make 25 'Thank You' cookie pops. I got crown cookie cutter. Therefore, I will make crown cookies pop with royal icing decoration on them. I will make royal icing by pasteurized egg white. The royal icing can also use to make make the princess crown. I learned that from internet. That is my first time and I had fun making the royal icing crown! I even make a spare crown in case the real one broke.

10in 2 layered yellow cake base with 5.5in 2 layered yellow cake top.

I made the Rapunzel hair by using a pasta maker machine.

Royal Icing crown recipe:
(makes 3 cups)
2 large (60g) pasteurized egg white
2 tsp fresh lemon juice
3 cups (330g) icing sugar, sifted

Direction
In a bowl, beat egg whites with lemon juice until combined. Add the sifted icing sugar and beat on low speed until combined and smooth. If icing is too thick, add a little water. If icing is too runny, add some icing sugar until the right consistency.

You can add food colour to icing now or apply colour with airbrush later.

Tips: The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

1. Download crown template from internet and cut it out.
2. Outline the border with dark pen
3. Tape the template to a big container
4. Cover template with 2 layers of wax paper
5. Pipe icing along the outline that you drafted. Let the first layer dry. Then apply the 2nd layer. I applied 4-5 layers to make it thicker and harder.
6. I paint the crown by using gold airbrush colour. Or you may use colour icing on step 5.
7. I apply icing pearl to the crown by gluing it with leftover royal icing
8. After the crown fully dried. Take the wax paper off from container. Carefully peel wax paper off from icing crown. Keep leftover icing. If the crown broke. You can fix it by gluing them back to shape by leftover icing.

These are the 'thank you' cookies that I made with the same colour theme with the cake. I used purple fondant for the crown and pipe the words and border with royal icing. Finally I add some icing silver dots for the tips of the crown.

All cookies are individually wrap for better handling and presentation.

Gingerbread cookies 聖誕薑餅

Christmas Time! Christmas cookies time! Love~~~~~ Gingerbread Cookies

 

 

Cookies for my daughter's piano class.

 

 

Gingerbread cookies from allrecipes

Makes  36 servings (2 dozens)

• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 cup unslated butter, melted and cooled slightly

1/2 cup molasses or corn syrup

1/2 cup packed brown sugar

1/4 cup water

1/2 egg

1/2 teaspoon vanilla extract

  

Directions

Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

Bake for 8-9 mins in convention oven (my oven) or 10 to 12 minutes in the normal preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Shortbread Cookies 奶油(牛油)酥餅

Shortbread cookies

Ingredients:

22 large cookies

2 cups (260 g of flour)

1 cup butter, room temperature

1/4 cup icing sugar

1 tsp vanilla extract

1/4 tsp salt

Royal Icing:  

1 egg white

Up to 2 cups sifted icing sugar 

1tsp lemon juice

Directions:

1.    Cream the butter until smooth. Cream with the sugar and salt until incorporated.

2.    Add vanilla extract and gradually incorporate all the flour.

3.    Once you get a dough, gather it into a disc shape and cover with saran wrap. Chuck it into the fridge for about an hour until it’s cold and firm. Better this than soft and squishy or else the dough will stick to the rolling pin. 

4.    Once it’s cold, start rolling it out on a lightly floured surface to a thickness of about half a centimetre. Really however thick you want them to be really. They’ll be softer if they’re thicker.

5.    Cut out your shapes with a cookie cutter/pastry cutter/etc.

6.    Pop them in the fridge for about 10-15 minutes so that the cookies will keep their shape when they’re in the oven. Put the uncut dough in the fridge too because it’s easier to work with when it’s cold.

7.    Preheat oven to 325F

8.    While those are chilling, mix up the icing. Add whatever food colouring you want, and put that in a ziploc bag or piping back and put it in the fridge to chill. 

9.    Bake the chilled cookies for about 15-17 minutes or until you see one of the bottoms of the cookies start to brown. Take them out and let them cool on the pan (they’ll break if you take them off before they’re coolish to touch).

Alternate way in making Royal Icing by using Meringue powder:

Makes 3 cups of icing.

Ingredients:

·         3 tablespoons Meringue Powder

·         4 cups (about 1 lb.) confectioners' sugar

·         6 tablespoons warm water

Instructions:

step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

step 2

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Chocolate Swirl Cookies (Piping) 朱古力唧花曲奇餅

Ingredietns:

1 cup softened unsalted butter

1/2 cup confectioners' sugar (icing sugar)

1 oz Bittersweet chocolate, melted

1 1/2 cups all-purpose flour

2 tbsp Cocoa powder

3 tbsp cornstarch

Directions:

1. Preheat oven to 350F (175C). Beat the butter and confectioners' sugar together until light and fluffy. Stir in the chocolate. Sift the flour, cocoa powder, and cornstarch and stir into the creamed mixture.
2. Pipe the mixture using a 3/4in (1 1/2cm) fluted nozzle into 2in (5 cm) rosettes spaced 2 in (5cm) apart on a non-stick baking sheet.
3. Bake for 10-12 mins until golden.
4. Allow to firm up slightly before transferring them to a wire rack to cool.
5. Dust with 2 tbsp confectioners' sugar to decorate.
6. Store cookies in an airtight container for 5-7 days.

Source from 500 cookies book by Philippa Vanstone

Chinese Almond Cookies 杏仁酥饼



杏仁酥饼 (makes ~54pieces)

Ingredient #1 材料1:
Butter牛油: 100g (soften)
Sugar糖: 130g (I don't like too sweet, I put less than this amount)
Salt盐: ⅛ tsp
Baking ammonia powder臭粉: ¼ tsp

Ingredient#2 材料2:
Egg鸡蛋: 1
Almond extract香草精: ¼ tsp

Ingredient#3 材料3 (过筛): (sifted)
Regular flour普通面粉: 230g
Baking soda苏打粉: ½ tsp
Ground almond杏仁粉: 20g

Ingredient#4 材料4:
Almond bits杏仁碎粒: 60g

Ingredient#5 材料5:
Egg yolk 蛋黄: 适量 a bit
Whole almond原粒杏仁: 适量 one per cookie

Directions做法：

1. 将材料1搅拌至松发，加入材料2搅拌至光滑。
2. 加入筛过的材料3拌匀，再加入材料4搅拌均匀。
3. 将面粉分割成每个10克，将它搓成球形。
4. 将它放入抹油烤盘里然后稍微将它压扁。 将表面搽上蛋液，中间放一颗杏仁。
5. 以170ºC (340F) 烘约20分钟。

Preheat oven to 170C (340F)
Use electric mixer, mix ingredients #1 until creamy, then add ingredients #2 and mix until smooth.
Add ingredient#3 (pre-sifted) and mix well, then add ingredient #4.
Divided dough into piece of 10g each and make it to ball shape
Use your thumb to press on middle of the ball dough to flatten it. Then brush egg yolk on surface. Place almond on middle of cookie dough.
Bake in preheat oven at 170C (340F) for 20minutes.

3D Lego and Baby Block Cake and cookie

April 21,2012. We are having a baby shower for my friends John and Charlene. Beside Chilli Beef Sausage Pasta that I will make for the potluck party. I will also make a cake and baby shower cookie for my dear friends too. I did some research on the idea for baby shower cake. And I want to make it fun! ("⌒∇⌒")

Cake base is chocolate cake with vanilla frosting. For the blocks, I decided to use rice krispies. It makes a better cupid shape then using cake itself! So friends can choose to eat cake and/or rice krispies at the same time! ♡＾▽＾♡

I made the rice krispies and the marshmallow fondant a night before. Then I use about 6 more hours on baking cakes and cookies. And apply fondant and icing.  ⊙︿⊙

Applying fondant to Rice Krispies square step by step
1. Rice krispies cut in cupid shape
2. Apply Vanilla frosting to the surface
3. Put fondant
4. More fondant for numbers and borders

Applying fondant to cake and to assemble cake
1. Prepare Chocolate Cake base
2. Apply Vanilla frosting on surface
3. Use circle cookie cutter to cut the Rice Krispies to knob shape
4. Apply Vailla frosting to Rice Krispies
5. Put fondant on both Rice Krispies and Cake
6. Assemble all together

Varieties of baby shower cookies! Use Fondant and royal icing for decorations.

Recipe for Royal Icing:
2 Cups Icing Sugar
2 Tsp Lemon Juice
2 Large Egg White
Whisk them all together
Remember to cover icing by plastic wrap all the time to prevent harden.

For recipe of fondant, please refer to my 3D Igloo cake page.

Valentine's day cookies

Made Mickey cookies for Jess, Nicole wants heart and I made Masked Rider (Kamen Rider) 幪面超人Fourze for my husband.