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Tuesday, August 23, 2016

MY First Time Trying Watercolor Style Cookie Decorating


MY First Time Trying Watercolor Style Cookie Decorating




Today I tried decorating my amazing gingerbread cookies in a different way. I used food coloring as watercolor. I have used watercolor in the past so I had some experience. I had lots of fun doing this, soon I will write about my experience using this technique.

Try my instantly soft gingerbread cookies recipe here.

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Have a nice day !!!

Emma


Royal Icing Decorated Cookie For Wedding


Royal Icing Decorated Cookie For Wedding




Today I had inspiration to create this beautiful heart decorated with royal icing. The inspiration as usual is the Hungarian folklore. In my opinion it would be perfect for a wedding gift.

The gingerbread cookie is my fool proof recipe that gives every time a soft cookie right out the oven. You can read the recipe here.
















Follow me on social media for more awesome content and pictures:


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Have a nice day !!!

Emma

Monday, August 22, 2016




I have an awesome Youtube Channel !! Please SUBSCRIBE !

Every week I share cookie decorating videos in my style, obviously mostly inspired by traditional Hungarian and Transylvanian folkloric motifs. This heritage is so beautiful that there are no limits when it comes of inspiration. I juts LOVE it.

the other common elements in my work are the lace inspired parts. Drawing the lines straight is a challenge but with some practice and patience it can be perfect.

Enjoy,

Emma




My Basic Gingerbread Recipe - Instantly Soft



My Basic Gingerbread Recipe - Instantly Soft 




Gingerbread is one of the best and yummiest cookies I know, but sometimes it van be a little tricky to make the perfect gingerbread cookies that are soft right out of the oven and don't get hard in 10 minutes.  But fortunately I have a recipe for the perfect cookies for those who can't wait 3 days until they get soft. 


What will you need:

  • mixing bowl
  • hand mixer
  • a small sauce pan
  • cookie cutters
  • parchment paper
  • rolling pin






Ingredients                     Quantity

  • Flour
  • Powdered sugar
  • Eggs
  • Butter
  • Honey
  • Baking soda
  • Cinnamon
  • Grated ginger
  • Grated nutmeg
1 kg / 2.2 lbs
500 g / 1.1 lbs
3
300 g / 0.66 lbs
300 g / 0.66 lbs
1 tsp
3 - 4 tbsp
1 tbsp
1 tbsp

















Instructions


  1. Put the flour in the mixing bowl, combine it well with the baking soda and half of the cinnamon. Sometimes I like to use even more cinnamon than 4 tbsp, but feel free to use less if you don't like the taste that much.
  2. Whisk the eggs with the hand mixer and add the powdered sugar, the air incorporated in the egg mixture will make the gingerbread fluffier and softer.
  3. Pour the honey in the sauce pan and start to heat it on a low temperature and add the rest of the spices, stir it in with the honey. When you start to see bubbles on the side of the pan turn the heat off and let it cool a little bit.
  4. Cut the room temperature butter into thumb size slices and add it to the flour, don't combine yet just add it to the bowl.
  5. Now add the honey mixture and the egg mixture to the flour and knead it until you get the dough.
  6. Wrap it in plastic wrap and let it rest in the fridge at least 12 hour, or overnight . 
  7. The next day remove the plastic wrap, put the dough on a floured surface and roll it out until is  0.5 cm / 0.2 inch  thick. 
  8.  Cut the desires shapes and put them in a parchment paper lined baking tray.
  9. preheat the oven to 180C and bake them about 10 minutes. baking time may differ, depending on the oven, but to make sure you don't burn them check if the bottom of the cookies is golden brown.












I hope you find this recipe useful, try it and leave a comment below !

Thank you, 

Emma


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