These delicate sugar cookies are dipped in lemon glaze and sprinkled with candied violet petal pieces.
- Tea Cake Cookies
- 1 and 1/3 cups self rising flour
- 2/3 cup granulated sugar
- 1 egg
- 1/3 cup butter at room temperature
- 1/2 tsp vanilla bean paste
- 2/3 cup sifted confectioners sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Candied Violet Petal (can be found here) I put mine in the food processor to break it down into smaller pieces.
Tea Cake Cookies:
Preheat the oven to 375 degrees. In the bowl of a stand mixer cream the butter and sugar until light and fluffy. Then whip in egg and add vanilla.
Add in flour a little at a time until the dough comes together.
Let the dough rest on the counter for 5 minutes, then cover with a kitchen towel so that it does not dry out.
Divide the dough into half. Sprinkle your working surface with additional flour, and then roll to 1/4 of an inch thickness. Use the cutter of your choice and place cut cookies on a cookie sheet, prepared with parchment, and bake for 6-7 minutes. Then place on a wire cooling rack.
Wisk together all ingredients in a small bowl.
Dip warm cookies in the glaze and then sprinkle with violet pieces.
If your glaze begins to harden before you have dipped all of your cookies, you can pop it in the microwave for 10 sec to warm it up a bit.
This vanilla butter cake and vanilla bean Swiss meringue buttercream cakes is decorated with a blue wave ombre, gum paste shells, graham cracker "sand", and anchor topper.
This is a Halloween version of a classic Christmas Gingerbread house. I used my gingerbread cookie cutout recipe and a custom template to make this Haunted Tower.
This cake is decadent and spooky all at the same time. A moist, fudgy mocha cake is topped with a light and chewy chocolate meringue. Corpse finger and moss cookies are added for a spooky sight. Even if you don't want to decorate the cake for halloween, the mocha meringue cake is worth the effort.
This is an autumnal version of the classic coffee crumb cake. The brown butter cake is topped with a crunchy hazelnut, raw sugar, and cinnamon streusel and juicy pear slices.
These mini cakes combine moist mini honey ricotta cupcakes topped with whipped ricotta, blackberries and pistachios. Drizzle the whole thing with more wildflower honey and you have one tasty bite (or two)!
This tart combines a silky blueberry buttermilk filling with a sharp, buttery shortbread crust and is topped with a warm cinnamon almond crumble. The crumble is your favorite part of a blueberry muffin baked off just by itself and sprinkled on top of the creamy tart after baking.
Summer cherries really shine in the adaption of the southern strawberry shortcake. Although the addition of the amaretto is optional to the whipped cream and cherry filling it really brings out the cherry flavor.