A Travel-themed Cake

This two-tier white cake was baked by a talented Haitian baker (last picture). My task was to decorate it for a travel-themed baby shower. Since the cake was rectangular in shape, I thought it was well-suited (pun intended) to be couple of stacked luggages. I was a bit nervous in the beginning as it’s my first time using fondant and had to do lot of research in advance – how to mix colors, piece fondant pieces together, use molds, store, and what tools were needed. Luckily, fondant is very similar to clay and my clay sculpting experience really came in handy. Color selection was a bit tricky – I had to tie the cake topper’s muted colors with the shower’s bright blue and white color scheme. In the end, it was well-worth the effort and I was very happy with the final outcome. Plus, it was a lot of fun!

Holiday Treat Box

Lovingly made from scratch. First time tasting homemade marshmallows? You’re in for a treat!

There are three sets of goodies:

1. Holiday Hot Cocoa
   With homemade vanilla and rose water marshmallows and crushed peppermint candy canes.

2. Adult Dark Chocolate Brownies
   Hint of orange with Grand Marnier sauce and candied walnuts.

3. Cardamom Pistachio Cookies*
   *Due to the weather and longer transit time, some of you may receive the original cookies instead of the half-glazed ones.

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Directions

Warning

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Warning :\

Do not consume the Holiday Hot Cocoa and Adult Brownies at the same time. Doing so can result in a chocolate coma and the numbing of your taste buds. (They are very rich!)

• Holiday Hot Cocoa

  Yield: 2 servings per bag

  Heat 1 1/4 cup of your preferred milk (I use 2%) on the stove and bring to a simmer.

  Reduce to low heat. Add the cocoa mix and stir until all chocolate bits have dissolved.

  Remove from heat and serve.

  Recommended toppings:
  Try adding a bit of the rose water marshmallow and sprinkle 1/2 bag of the crushed peppermint candy cane for a sip of the holidays!

  Note: If you’re omitting the toppings, you may want to add a bit more sugar and/or a dash of flavoring of your choice.

• Adult Dark Chocolate Brownies

  Freeze the brownie and refrigerate the sauce if consuming on another day.

  Prior to eating, let brownie and sauce thaw back to room temperature.

  OR:

  Heat the brownie in the microwave for 10-15 s, or until warm. For the sauce, just about 5 s until it reaches room temperature. (Careful: It heats up very quickly!)

  Stir and drizzle the sauce over the brownie, top with the candied walnuts and enjoy!

• Pistachio Cardamom Cookies

  Take a bite from the original side first, and then the dipped side for a flavor that’s reminiscent of Chai milk tea.*

  Store cookies at room temperature. If the glaze is becoming too soft, place them in the freezer for a quick 1-2 min to harden the glaze.

  *Due to the weather and longer transit time, some of you may receive the original cookies instead of the half-glazed ones.

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Story Behind the Flavors

Tasting fragrances around the world – floral roses, fruity oranges and warm spices.

Holiday Hot Cocoa
Homemade marshmallows taste nothing like the store-bought ones. They are much more flavorful and the texture is like a fluffy cloud that melts in your mouth. The pink one is flavored with rose water. It is a flavor commonly found in Persian, Middle Eastern, and Indian food and sweets. Since the thought of marshmallows conjured up an image of sipping hot cocoa while listening to holiday music, I decided to offer it up as a package.

Adult Orange-Dark Chocolate Brownies
I happen to have a bottle of unopened Grand Marnier in my pantry. Since I don’t drink, that bottle has been sitting in my pantry for about two years now. Its orange node is perfect for pairing with dark chocolate. Time to break it open. Bonus: Oranges are believed to bring joy and good luck in the Chinese culture.

Pistachio Cardamom Cookies
Cardamom is a spice commonly used in South Asian foods and desserts such as in India and Indonesia, and in Scandinavian pastries. It’s a very warm aromatic spice that’s suited for spiced winter bakes. This cookie has a bold flavor – tipping on the savory side to balance out the sweetness of cardamom, and uses browned butter, which adds richness, nuttiness and depth.

Inspired by Monet

OK, OK. It's not an impressionist cake by any means. Last month, I visited Monet's famous waterlily garden and house in Giverny and was floored by their beauty. There were so many different types of colorful flowers and plant species – it felt like paradise!

The visit inspired me to use flowers in my next cake, like this chocolate cake with lavender-lemon berries. It was a birthday cake for a friend and I chose calla lillies as a tribute to Monet. I found these beautiful purple-colored ones that matched my frosting perfectly. With a touch of mint for some green, it's simply elegant.