My First 2 Tier Bday Cake :-)

Uffff that was so stressful!!! First time ever I was asked to prepare a two tier cake and this is the worse timing ever…I literally had no time at all to prepare it but I was crazy enough to try! And after hours and working until 4 am, the day before the delivery, I have finished…and I must say I was so extremely proud of myself that I even didn't feel how tired I was! So after "sleeping" 4 hours I got up to clean my kitchen and was waiting for the client to pick up the cake, even then I didn't feel the tiredness. The client came and loved my cake! This is the best feeling ever, when you see their astonished face saying "woooooow it's so beautiful"!! That was it!!!  The only and best expression I needed. As soon as he left I felt like all the strengths suddenly disappeared and I just couldn't move, couldn't move any single part of my body but I still needed to clean! So with the rest of the energy left I managed to clean the kitchen and then went to bed. I think as soon as I've hit the pillow I was already sleeping and dreaming about … my cake! hahahah How twisted and crazy can be a mind of a passionate baker?! 

So this time I will not post any recipe but I just couldn't help it and I had to share my pride, hope you forgive me! 

Just have a look! And tell me..aren't they adorable??? :) 

 aiiiii there is a story behind this tiger with one tooth…. The little bday boy was called by his parent "tiger" and now the little "tiger: had his first tooth…hihihi so here you go! A tiger with one tooth :-)

Little Pilots - Lemon Cookies

Oh boy!! I am totally in a cookie mood!! But you know what?? I looove it!! Just look at this little pilots they are so cute! And the planes so colorful and cheerful! I just want to fasten my seat belt, sit back and relax and fly away!
The cookies are covered with royal icing which I love to work with, it gives you so many possibilities to play with and decorate! You can conjure any shape and color you wish. Just perfect for cookie decorating! Don't be scared, take a piping bag and swirl on your favorite cookie :-)

Ingredients:
Ingredients:

makes approx. 25 medium cookies:

• 200g butter
• 200g brown sugar 
• 1 egg
• 400g flour
• finely grated zest of 1 orange
• edible food colorings - optional
• Royal Icing from HERE.

Cookies: Preheat the oven at 180C. 

In a bowl of an electric mixer beet the butter and sugar together until creamy and fluffy. Ad the egg and mix until all combines. Add the lemon zest and mix again. Now add the flour and mix until all ingredients come together. Take your dough out of the bowl and cover with clingfilm and refrigerate for 30min.

Take your dough out of the fridge, sprinkle some flour on the work surface and roll out the cookie dough to about 5mm thick. 

I didn't have a cookie cutter in a shape of a pilot so I had to cut it out of carton and then used it as a transfer on my dough. But don't worry you can use any cookie cutter you wish!  Once you have cut all your shapes place your cookies on baking trays lines with baking paper. 

Bake the cookies for about 12-15min, depending on their size or until they get a nice golden color. 

Leave them to cool down completely before decorating with royal icing or storing.

For decorating my cookies I have colored my royal icing with edible gel colors. For piping I have used royal icing flooding consistency and soft peak consistency for the edges. 
Once the cookies are iced leave them for at least 8h for the royal icing to set.

Strawberry Sugar Cookies

I know you all are still in the Halloween mood but a little baby girl is turning 1 today and she didn't want to celebrate her first birthday with all those monsters and witches running outside! That is why strawberry sounded so joyful and fresh just perfect for this little cutie! 

You can see that I am using a basic recipe for my cookies and when decorated with royal icing they can transform in any sweet and beautiful cookie you want! Just use your imagination and don't be afraid of royal icing! 

Ingredients:

makes approx. 25 medium cookies:

• 200g butter
• 200g brown sugar 
• 1 egg
• 400g flour
• 1 tsp of vanilla extract or 1 package of vanilla sugar (15g)
• edible food colorings - optional
• Royal Icing from HERE.

Preparation:

Cookies: Preheat the oven at 180C. 

In a bowl of an electric mixer beet the butter and sugar together until creamy and fluffy. Ad the egg, vanilla extract and mix until all combines. Now add the flour, cinnamon and mix until all ingredients come together. Take your dough out of the bowl and cover with clingfilm and refrigerate for 30min.

Take your dough out of the fridge, sprinkle some flour on the work surface and roll out the cookie dough to about 5mm thick. 

Using cookie cutters cut your cookie shapes and place them on baking trays lines with baking paper. 

Bake the cookies for about 12-15min, depending on their size or until they get a nice golden color. 

Leave them to cool down completely before decorating with royal icing or storing.

For the background of my cookies I used royal icing flooding consistency and soft peak consistency for the edges. Once the cookies are iced leave them for at least 8h for the royal icing to set. Once they royal icing had set paint the strawberries with gel colorings always using a dry brush. 

The Lion King Cookies

Ohhh This was like going back in time :) I love Lion King and I think I have watched it a hundred times!!! So when I was asked to create for little Jan's 1st Bday this cute Lion King cookies I really couldn't wait to start painting them! It was such a great fun!! Just have a look :)

Ingredients:

makes approx. 25 medium cookies:

• 200g butter
• 200g brown sugar 
• 1 egg
• 400g flour
• 1 tsp of vanilla extract or 1 package of vanilla sugar (15g)
• edible food colorings - optional

The recipe for the Royal Icing is HERE.

Preparation:

Cookies: Preheat the oven at 180C. 

In a bowl of an electric mixer beet the butter and sugar together until creamy and fluffy. Ad the egg, vanilla extract and mix until all combines. Now add the flour, cinnamon and mix until all ingredients come together. Take your dough out of the bowl and cover with clingfilm and refrigerate for 30min.

Take your dough out of the fridge, sprinkle some flour on the work surface and roll out the cookie dough to about 5mm thick. 

Using cookie cutters cut your cookie shapes and place them on baking trays lines with baking paper. 

Bake the cookies for about 12-15min, depending on their size or until they get a nice golden color. 

Leave them to cool down completely before decorating with royal icing or storing.

For the background of my cookies I used royal icing flooding consistency. Once the cookies are iced leave them for at least 8h for the royal icing to set. 

I have painted my cookies using always a dry brush and edible food colorings in gel.

Have fun!!! :) 

..ohhhh I adore this grumpy guy ;)

…and here they are just ready to be delivered :) 

Orange Cinnamon Halloween Cookies

Halloween is just around the corner so you better hurry up and prepare your treat list!! And if you like fall flavors this cookies are just perfect for you. They are so tasteful and aromatic they will make your entire house smell like sweet orange and cinnamon. I tell you once they are done it will be very hard to resist! And if this explosion of aromas inspires you why not painting them? That's how I felt I had to do. So I quickly whisked my royal icing took my favorites brushes and started painting :) Hope you like the result!!

Ingredients: 

makes approx. 25 medium cookies:

• 200g butter
• 200g brown sugar 
• 1 egg
• 400g flour
• finely grated zest of 1 orange
• 2 tsp cinnamon

The recipe for the Royal Icing is here.

Preparation:

Cookies: Preheat the oven at 180C. 

In a bowl of an electric mixer beet the butter and sugar together until creamy and fluffy. Ad the egg mix until all combines. Add the orange zest and mix again. Now add the flour, cinnamon and mix until all ingredients come together. Take your dough out of the bowl and cover with clingfilm and refrigerate for 30min.

Take your dough out of the fridge, sprinkle some flour on the work surface and roll out the cookie dough to about 5mm thick. 

Using cookie cutters cut your cookie shapes and place them on baking trays lines with baking paper. 

Bake the cookies for about 12-15min, depending on their size or until they get a nice golden color. 

Leave them to cool down completely before decorating with royal icing or storing.

For the background of my cookies I used royal icing flooding consistency. Once the cookies are iced leave them for at least 8h for the royal icing to set. 

I have painted my cookies using always a dry brush and edible food colorings in gel. 

Enjoooooy!!!! 

Boooooooo…….

Delicate chocolate tartlets with a delicious raspberry cream

Oh I know, I know… I should feel ashamed…I haven't been posting for some months now but hopefully I can make it up with this delicious little babies :-) 

We all know summer is over but we still can find some last signs of it… I've found mine ;-) My favorite raspberries!! And yes! they are just devoured! Imagine a shortcrust chocolate tartlets that are so extremely delicate they just melt in your mouth, they are not too sweet and just have the perfect amount of chocolate, topped with a soft and delicate raspberry cream which makes them to die for!!! Not bad eh?! 

I have to confess I ate 3 of them in one go ;-)

Ingredients:
For the tartlets:
makes approx 12 tartlets: 

• 2 cups of flour (take away 3 tablespoons of flour and replace with dark cocoa powder) 
• 200g cold butter
• 1/3 cup of powder sugar
• 2 yolks 

For the raspberry cream:

• 250g fresh or frozen raspberries
• 1,5 teaspoons of gelatin (melted in 1/6 cup hot water, or just follow the instruction on the package)
• 1 teaspoon of lemon juice
• 2 teaspoon potato flour or cornflour disolved in one tablespoon of water
• 250g mascarpone 

Preparation:

For the chocolate tartlets: Cut the cold butter in pieces, add all ingredients and quickly mix everything together. Place into the fridge for 30min. 

Take a muffin pan and grease it with butter or oil. Place the dough directly into the pan, no need to use the paper cases as the surface will be greasy so the dough will not stick to the pan. Bake for apporx 13-15 min in 200C. 

Leave them to cool down completely before frosting.

For the raspberry cream: Place the raspberries together with sugar in a small pot, on a low heat warm them up until the sugar melts completely. Add lemon juice, water with flour, mix it all, bring everything to cook and take away from the burner. Take a half of the raspberries and rub them through a strainer, throw the seeds away. Mix the retained sauce with the other half. Very gently add the melted gelatin trying to avoid crumbles. Cool down until the sauce gets thicker. You can place it into the fridge to speed up the process. 

In a bowl of an electric mixer combine together mascarpone and the cool raspberry sauce until it all gets smooth. Frost the cooled tartlets as desired. I piped mine with a piping bag using Wilton's 1M tip and decorated them with a fresh raspberry on top!! 

And now…. just sit down, relax and enjoy!!!!!!!!! 

Easter Cookies!

Hurray!! Its Easter!! I was really looking forward to decorate this cookies! I loved it! And I think they came out sweet :) Easter brings spring which means the days are becoming longer and finally we get some more sun! So I really was happy to use this joyful spring colors! Try it and have fun and Happy Easter!!!


Ingredients:
For the cookies: 
makes 10-15 large or 25-30 medium

• 250g butter
• 250g sugar
• 1 egg (if you are not planning to do royal icing use 2 eggs)
• 1 yolk (keep the egg white for your royal icing)
• 1 package of vanilla sugar (16g)
• 400g flour

For the Royal Icing:

• 1 egg white
• 250g powder sugar
• 1 tsp vanilla extract - optional
• food coloring - 

Preparation:

For the cookies: In a bowl of an electric mixer beet the butter and sugars together until creamy and fluffy. Ad the egg and the yolk and mix until all combines. Now add the flour in few stages and mix until all ingredients come together. Take your dough out of the bowl and cover with clingfilm and refrigerate at least for 30min.

Take your dough out of the fridge, sprinkle some flour on the work surface and roll out the cookie dough to about 5mm thick. 

Using cookie cutters cut your cookie shapes and place them on baking trays lines with baking paper. Return to the refrigerator to rest again for at least 30 min. 

Preheat the oven at 180C for about 10min. 

Bake the cookies for about 15min, depending on their size or until they get a nice golden brown color. 

Leave them to cool down completely before decorating them with royal icing or storing them. 

For the royal icing: Sift the powder sugar into a mixing bowl of an electric mixer, add the egg white and mix together for about 20min. Until the icing has reached a stiff-peak consistency (which is what you would need for sticking on decorations and gluing cakes together). We will need two consistencies stiff-peak and flooding consistency. Once you are happy with your icing consistency color your icing using eatable food colorings. Pour the icing into the piping bags and start from outlining around the edge of each cookie. Then with the same icing flood inside the outlines on the cookies. Leave for 8 hours to set. Once the icing is hard you can start with your baskets>> here you can find a nice tutorial on how to do the Easter basket cookies! Enjoy!!

Here some variations :)