Chanel Cupcake #2

A friend requested a Chanel cupcake for her bf's mum birthday. This time I included some new design.

High Heel - very satisfied with the heel. 

Perfume

"Happy 46th Birthday"

Manage to add in the word "Mummy"

Photos were not taken well. 

Heart Decorated Cookies

Decorating cookies with royal icing can be a nightmare to a beginner if you don't know some key tips!! It flow out of my cookies.

Did some research and I realise that I have to let the outline dry at least 15 mins (to play safe, I outline all the cookies first and wait until the outline form a dry crust) before I can fill in with the royal icing. And it works!

A little gift to AT for our anniversary. Can say it's quite a success!

Royal Icing - key points,

-Royal icing consistency - 10 second rule (see here)
-Outline before flood
-Colouring - Use food gel colouring
-Storage - let the cookies dry overnight before pack them
-Never leave the bowl of unused icing open. Always cover it with damp cloth to prevent it from drying.
-Top cup (for pipping bag to stand) - at the bottom of the cup, put a damp tissue to prevent the tip from drying.

Colourful Snowskin Mooncake

1st row (left to right) : Red Bean paste, Sesame, Pandan

2nd row (left to right): Chocolate Truffle, "Ferrero Rocher", Lotus Paste