Things Are Blooming in the Bakery!
Good morning everyone! I know it’s been a bit quiet around the bakery as of late, but I’ve been hopping
Oh my goodness, it’s been entirely too long since I’ve stepped into this space! I’m falling behind, tsk tsk. While baking season tends to get a bit quiet in the summer (a double edged sword since my kitchen can get pretty hot), I have not been entirely idle. I did go on vacation to Seattle, WA for a week and then had a week to recover from all the walking I did. Gorgeous city, though, and I ate so many pastries!
However… I promised you photos of some very fabulous cookies, and I will deliver, of course. These lovely creations were for a customer who wanted something extra to go along with the cake she was making for her daughter’s first birthday. The brief?
“Pink, purple, glittery butterflies. So girly it makes you sick.”
Say no more.
After all, a first birthday is a really big deal, right? A young lady with such refined tastes as pink, purple and glitter deserves all the celebratory treats one can muster.
I have a terrific recipe for simple sugar cookies – which are not always simple, because you can make a mess of ’em if your balances are off, or you mix them for too long. My recipe doesn’t require chilling and it doesn’t spread in the oven, so it’s perfect when you want to get fancy with some royal icing.
And yes, the accent piping is gold! Luster dust is a dangerous thing to use – you tread a fine line between ‘not enough’ and ‘too much’. … also it gets everywhere and cleaning your kitchen is a beast.
And I’ll leave you with this reminder about butterflies:
In French, the word is papillon. In Spanish, the word is mariposa. In Italian, the word is farfalla.
In German? SCHMETTERLING.
Oh, those crazy Teutons.
Good morning everyone! I know it’s been a bit quiet around the bakery as of late, but I’ve been hopping
Welcome to WNY’s second false spring start for the year (and it’s just the end of February). I’ve been pretty