Nautical Mickey Mouse 3.5-tier Chiffon Cake!

This is a 3.5 tier Nautical Mickey Mouse Chiffon Cake I made for dear Keefe’s 1st birthday! All the tiers including the Mickey head are made from chiffon cake. You may recognize the Mickey mouse vanilla chiffon cake, now dressed in sailor costume and sailor hat! His mum wanted me to make a cute mickey mouse anchor as well! The bottom sea waves tier may look a little familiar. That’s because I modified the waves ‘frequency’ from my Frozen chiffon cake to look like sea waves with sky backdrop. I was super impressed by the effort his wonderful mum made in decorating and coordinating the whole set at the party. She was very involved in the cake design so it went really well with her lovely backdrop and desert table. Thank God cake was well-received and it was a joy to make it for Keefe.

Happy 1st Birthday to Keefe!

With lots of love,
Susanne

For the first time, we are joining 16 fabulous cooking bloggers to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow! Leave a comment in the Combined CNY Giveaway Post for a chance to win!

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Peppa Pig Family and Friends Cookiepops

Someone requested for some Peppa pig family and friends cookiepops so here they are :)

There are more friends than my previous Peppa cookie bake with Emily elephant, Pedro pony and Zoe zebra included. I also added a bit of almond and vanilla extract to the royal icing to improve the flavour of the already yummy brown sugar cookies.

For your covenience, I shall type out the recipes for the cookie and royal icing.

Brown sugar cookie (makes 20 cookiepops)
Ingredients:
174g plain flour
1/2 tsp baking soda
1/4 tsp salt
56g unsalted butter
74g light brown sugar
41g (2tbs) golden syrup
24g (1/2) egg
1 tsp vanilla extract/ vanilla bean paste

Steps:
1. Prepare the templates of all the characters on baking sheet or clear plastic sheet. The templates are about 6-8cm in length.

2. Sift together plain flour, salt and baking soda. Rub in butter until mixture resembles fine breadcrumbs. Stir in brown sugar. Mix all wet ingredients together in a small bowl. Add wet ingredients to flour mixture and knead into a ball of dough.

2. Roll the dough between two baking sheets to thickness of 4mm. You may want to divide the dough into two portions. Chill the dough until firm. You may make this the day before.

Note: If you are making regular cookies and not cookiepops, roll the dough to thickness of 5-6mm.

3. Cut out the dough using the template and a small knife. Place the cut-out on baking tray lined with baking sheet. Place an ice-cream stick as shown below and press it down a little. Make another cut-out and place on top of the previous one.  Gently press it down. If the dough is too soft to handle, return it back into the fridge to firm it up. I use reusable freezer packs as my work surface to keep the dough chilled for a longer time. Two batches of dough also means that if the first batch is soft, you have another firm batch to work with as you chill the first batch. You can see my plastic template in the picture too.

Emily elephant cut-out

4. Chill the whole tray of cookie cut-outs as you preheat the oven to 160°C. Bake for 15-18minutes or until golden brown. Cool the cookies on baking tray for 5 minutes before transferring to cooling rack.

Freshly baked! Can you guess whose silhouette is it?

You may store these in airtight container until you are ready to ice the cookies. These can keep for up to a month at room temperature.

Royal icing
Ingredients:
250g icing sugar
18g meringue powder
43g water
A few drops of vanilla extract (optional)
A few drops of oil-free almond flavouring or caramel essence (optional)
A few drops of white gel colouring (use only for parts that require pure white)

Steps:
1. Sift together sugar and meringue powder. Gradually add water and flavourings and whisk for 5-6 minutes.  You may use electric mixer or hand whisk. I prefer the latter nowadays because I find that electric mixer introduces too much air bubbles in the icing which affects the finishing of the iced cookie.

2. Adjust the consistency of the icing if necessary by adding more water or sugar. Any peaks in the icing should disappear within 10 seconds.

I made the icing a day before and kept in an airtight container with cling wrap touching the icing surface.  Just stir the icing well before using. I used cocoa powder to colour brown and charcoal powder to colour black.

With cooking, housework and kids to deal with as well, breaking up a bake to many short sessions makes it manageable :). It took me 3 days to ice all 20 cookiepops. All of them iced free-hand!

Day 1 and I was seeing stars already!

Day 2...hmm looks like I can't use wet-on-wet icing for Zoe's face.

Day 3. Finally done!!!

Tips on icing cookies:
1. Arm yourself with a damp paper towel to wipe off any mistakes before icing hardens.

2. Use a toothpick to ease the icing into small corners or for drawing very fine features.

3. You may oven dry at 60°C using the fan mode to speed things up but be careful not to leave it in the oven too long as the oil from the cookie base will seep into the icing and make it look patchy.

4. Store the cookies in airtight container only when completely dry.

5. You may use piping bags fitted with piping tips or a squeeze bottle but I find that a lot of icing is wasted. I just cut a small hole in ziplock bags. I only use piping tips if I need very neat outlines.

6. Use wet-on-wet icing technique (adding icing on top of wet icing) if you want the features to be flat. Wait for the bottom layer of icing to dry if you want the feature to stick out.

7. Practice makes perfect! I am still practising and learning :). Mastering the right consistency for icing takes time.

I am submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes.

Update: I have another request for this set of cookies and I iced Zoe differently. No more weird stripes!

I iced 22 cookies in 2 days this time too!

Day 1!

Day 2!

All packed!

Update 27/8/16: Please checkout this updated post for brown sugar cookies and royal icing.

With love,
Phay Shing


For the first time, we are joining 16 fabulous cooking bloggers to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow! Leave a comment in the Combined CNY Giveaway Post for a chance to win!

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Hello Kitty 'One' Chiffon Cake

This is a sweet Hello Kitty 'One' chiffon cake for dear little Hui En who is as sweet as Hello Kitty and the cake :). The cake was made with lots of love. The chiffon cake was fruity strawberry flavored to enhance the "sweetness" feel. I missed making Hello Kitty very much and the Hello Kitty was made similar to my Hello Kitty chiffon pops I made for Tintin's birthday. Now Tintin also wants it ^_^". I decorated the cake with lots of hearts to make it look like hearts was pouring onto the 'One' cake (more love!) hehe.

Thank God they loved the cake! Happy blessed birthday to Hui En!

With love,
Susanne


For the first time, we are joining 16 fabulous cooking bloggers to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow! Leave a comment in the Combined CNY Giveaway Post for a chance to win!

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Minnie Mouse Strawberry Yoghurt Chiffon Cupcakes (& Heart Cakepops)

This is quite an intensive bake for me with 24 Minnie Mouse cupcakes, 30 heart cakepops, 15 Mickey and 15 Minnie cookies in one order! Thank God I managed to pull it off with His help!...including all that individual packaging for the cookies and cakepops!

Minnie cupcakes. Fondant-free!

Sweet lil' chiffon heart cakepops! Mounted on cupcake liners instead of sticks.

A horde of mice! 

You may refer to my old post on how to make the Mickey and Minnie mouse shortbread cookies.

I chose strawberry yoghurt as the cupcake flavour to impart the maximum fruitiness of fresh strawberries, and fragrance and moisture of yoghurt into the cakes. As usual, we use extra egg whites to give our cakes the signature soft and fluffy texture. I adapted the recipe from my strawberry yoghurt chiffon "strawberries."

Strawberry yoghurt chiffon cupcakes (makes about 27 small cupcakes)
Ingredients:
5 egg yolks
25g caster sugar
70g canola/ vegetable oil
41g strawberry puree
42g strawberry yoghurt
1/2 tsp strawberry paste
100g cake flour
1/8 tsp salt

7 egg whites
1/4 tsp cream of tartar
75g caster sugar

Steps:
1. Make the strawberry puree by blending fresh strawberries with a bit of boiled water. This can be made ahead of time and frozen.

2. Whisk egg yolks and sugar until pale and thick. Gradually add oil and whisk until consistency is like mayonnaise. Gradually add puree, yoghurt and strawberry paste and whisk until well combined. Gradually whisk in sifted flour and salt until no trace of flour is seen.

3. Beat egg whites with an electric mixer in a clean metal bowl with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.

4. Fold the meringue into egg yolk batter in three additions. You may wish to transfer the batter into a jumbo ziplock bag fitted with piping tip adapter to fill all the cupcake liners quickly if you don't have a batter dispenser.  Fill until the batter is about 1cm away from the rim.

5. Bake in preheated oven with tray at second lower rack at 160°C for 8 minutes and 140°C for another 9- 15 minutes or until skewer comes out clean.

Freshly baked!

You may wish to keep the cakes in air tight container/bag in the fridge to keep it fresh for up to a few days.


Heartpops/layer cakes (for decoration)
Ingredients:
1 egg yolk
15g caster sugar
40g canola oil
42g water
Flavouring and colouring (1/4 tsp vanilla extract or 1 tsp strawberry paste. Red gel colouring or charcoal powder)
Pinch of salt
60g cake flour

4 egg whites
1/6 tsp cream of tartar
40g caster sugar

Steps:
Same as the above except bake the layer cakes at 160°C for 8-10 minutes. I baked very thin layers to mimic fondant, thus the short baking time. These layer cakes can be baked in advance and frozen after wrapping it in double layers of cling wrap. To bake the heartpops, place the heart tray in preheated oven at 160°C then turn the temperature to 140°C immediately. Bake for 13-15 minutes or until skewer comes out clean. Carefully unmould the heartpops when completely cooled. You may wish to lightly grease the heart silicone ice cube tray mould to make it easier to unmould.

Looking sweet already!

Assemble the cupcakes by using cookie cutters to cut out the shapes and glue on using melted marshmellows. Brush the assembled cupcakes with simple syrup (1:1 ratio of sugar and water) to keep them moist as they will be out in the open for display at the party. Brush the heart cakepops with syrup too as they are very small and tend to dry out more easily.

All packed!

The lady who requested these bakes for her dear daughter's birthday kindly took a photo of the bakes at the table.

The bakes at the party!

My kids had the extra cupcakes and cookies and they loved it! Perks of having a mama who bakes :p.


For the first time, we are joining 16 fabulous cooking bloggers to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow! Leave a comment in the Combined CNY Giveaway Post for a chance to win!

With love,
Phay Shing

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Elsa Doll Chiffon Cake with Olaf

This Elsa Doll Chiffon Cake with Olaf was made for a very dear little Lormee (Shelomi)'s One-derful birthday! It was a joint birthday celebration with her cousin, hence both the beautiful Elsa and the cute little Olaf on the cake hehe.

I thoroughly really enjoyed designing Elsa's dress though there were some engineering and baking hiccups along the way! I made a cascading snowflake train behind.

And made the arms in outstretched in her classic Frozen action for fun :p. I made cute little Olaf sit beside her on a little snow swissroll log with swiss meringue buttercream. 

I baked the Elsa’s beautiful skirt in my new doll cake tin (I shared I have a weakness for cute tins :p). When I first saw it, I got excited because it had a centre tube hole in the middle like a chiffon tin. My gut feeling told me it was good for chiffon cakes, and it was! Very similar in texture and unmolding technique is exactly the same. The batter and baking time is similar to a 9-inch chiffon cake (15 min at 160°C and then at 150°C for 15 mins and 140°C for 30-31 min.) I only had a huge problem with the height of the tin which was very tall, almost close to the top of the oven, so the chiffon cake was too close to the top and browning was a problem (had to rebake it with another oven *sob*). I also used blue pea flowers for this bake and but divided the batter into two (plain and blue pea flowers) instead of four. I made a ‘ice berg’ belt and skirting with white vanilla chiffon cake. This part was the rather tedious part as the pattern was cut manually. Remember to clean the doll and clingwrap the bottom of the doll so that is not soiled. 

Thank God the cake was well-received, my friend shared it was beautiful and the center of attraction :). Happy Blessed One to Shelomi (and Four to and Ruiyan)!

With lots of love,
Susanne

For the first time, we are joining 16 fabulous cooking bloggers to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow! Leave a comment in the Combined CNY Giveaway Post for a chance to win!

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'Mandarin Oranges' Chiffon Cupcake in Brown Sugar Cookie Basket

My elder kid told teacher that Mama bakes so she's expecting a chiffon cake from me. Since Chinese New Year is coming and Mandarin oranges are in abundance, I thought why not make my chiffon "mandarin oranges" but packaged in an edible basket this time!

I had some extra red chiffon hearts from another bake so I added them to the basket :)

The first time I made these oranges for CNY a year ago, everyone remarked that the cakes looked like real oranges. My kid said the teacher thought those were real oranges at first glance too! And she couldn't bear to eat them because they looked too pretty and thought they were expensive. These oranges are actually not tough to make once you have experience in making chiffon cakes...and armed with round bottomed glass/ metal bowls.

The brown sugar cookie recipe is adapted from gingerbread man recipe. Since gingerbread houses are structurally sound, I thought this cookie recipe would be great for a basket too.

Brown sugar cookie basket
Ingredients:
87g plain flour
1/4 tsp baking soda
1/8 tsp salt
28g unsalted butter
37g light brown sugar
1 tbs (21g) golden syrup
1/4 egg  (about 12g)
1/2 tsp vanilla extract

Steps:
1. Sift together flour, salt and baking soda. Rub in butter until it forms fine breadcrumbs. Stir in the sugar. Combine all wet ingredients in a small bowl before adding into the dry mixture. Knead until a ball of dough forms.

2. Roll the dough to 6mm thickness and cut into strips of about 8-10mm wide.

3. Line two upturned metal bowls (Any size you have. Adjust quantity and baking time accordingly.) with baking sheet or aluminium foil (grease foil if using). Line the strips of dough as shown in the top picture below to form basket base and handle. Form 4 small balls of about 1.5 cm in size (not shown in top picture). Chill the whole tray of dough in the fridge for 15 minutes to allow the dough to firm up.

4. Bake at 160°C for 15 minutes for the balls and handle, and a few minutes longer for the basket base. Keep an eye on the cookies. When sufficiently browned, they are done. Try not to underbake as the cookies will be too soft to hold its shape after assembly. I under baked a little so the cookie was a little soft.

5. Cool the cookies completely before attempting to remove from bowls.

6. Use melted white chocolate (or milk chocolate if you prefer) to stick on the 4 small balls and handle.

Yummy basket!

I used a slightly different ratio of ingredients and baking temperature and time for the oranges from my original recipe but the steps are the same.

Mandarin oranges chiffon cupcakes (makes 8 baked in 8.5cm glass bowls):
Ingredients:
2 egg yolks (60-65g eggs)
12g caster sugar
26g canola/vegetable oil
28g mandarin orange juice
1.5 mandarin orange zest
1/4 tsp orange emulco (optional)
38g cake flour
Pinch of salt
Orange gel food colouring

3 egg whites
1/8 tsp cream of tartar
34g caster sugar

White compound chocolate
Matcha powder

Steps:
Follow the steps in my original recipe except place the rack at second lowest position in the oven and bake at 160°C for 10 minutes and 140°C for 15-22 minutes. This is to prevent the batter from rising too fast and cracking, and to prevent the oranges from browning. Do check for doneness with a toothpick. It is safer to overbake a little than to underbake. Note that each oven is different so use the baking time as a guideline. It is optional to invert the glass bowls to cool the cupcakes.

Orange batter in glass bowls

Freshly unmoulded. 7 cakes only because I ate one..hehe

Freshly marked with citrus juicer and butter knife...looking real already!

Do give this a try! I had reviews from people who tried my original recipe and they loved it! My kid's teacher said the cakes not only look good but taste good too!

For the first time, we are joining 16 fabulous cooking bloggers to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow! Leave a comment in the Combined CNY Giveaway Post for a chance to win!

Update: Checkout the video tutorial I made for shaping the oranges :).

With love,
Phay Shing

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Valentine's Day-CNY 'Melt-in-the-Mouth' Pineapple Tarts

This is a combined Valentine's Day-Chinese New Year bake for my hubby who loves pineapple tarts! I thought it would be a great idea to combine the two since both was around the corner (save on the bakes too haha :p).

I used Guai shu shu's Pineapple Tart recipe for the cookie crust which has received great reviews from many of my friends for its 'melt-in-the-mouth' quality, with some modifications and pointers from Happy Home Baking.

I baked the cookies first for 10 min before adding the pineapple jam to keep the jam moist. As my hubby loves the pineapple jam more than the cookie, I made the pineapple jam balls into 10 g balls (from the normal 5 g balls).

I did not have problems with making clear imprints on the dough as the dough was pre-chilled before working with the tart mold. Guai shu shu's post has lots of useful information about working with the dough and jam.

As this was to be a Valentine's Day gift, I thought of adding sweet pink hearts to the traditional pineapple tart. I thought of a simple way to add them onto the tarts without much extra work. Simply add a tiny dip of red yeast powder (or red food coloring) into the egg wash, and gently brush some of the hearts on the cookie imprints pink :).

I also made a batch with all hearts painted to show more love :p.

Valentine's Day Pineapple Tarts
Hearts egg wash: Add a tiny dip of red food coloring or red yeast powder to the egg wash (1 egg yolks + 1 tbsp of water + few drops of oil).

Pineapple jam: I bought ready-made Redman pineapple jam (the premium is softer and sweeter but it's personal preference).

Cookie Dough (from Guai Shu Shu and Happy Home Baking):
600g ready made pineapple jam (divided into 60 pineapple jam balls of 10 g)
250g of plain flour
175g of cold butter cut into small pieces
30g icing sugar
One egg (lightly beaten)
1 tsp vanilla essence

A pinch of salt

Method:

1. Divide into the pineapple jam in to 10 g balls with cling wrap separating the layers of balls (remember to wet your hands so they don't stick). Keep in the refrigerator until use.
2. In a big mixing bowl, use the finger tips to rub the cut butter cubes and sifted flour together until it becomes crumbly. Add in sifted icing sugar and salt and continue to rub until well mixed.
3. Add lightly beaten eggs and vanilla essence and gently work until it becomes a dough. Chill in the refrigerator for 30 mins (makes dough easier to handle and makes clearer imprints).

4. Roll out the chilled dough to about 5 mm thick. *I rolled the dough between two pieces of cling wrap to prevent dough from sticking to surfaces. 

5. Remove one side of the cling wrap and use the tart mold to cut out the dough. To get clear imprints, push down the inner ring hard, then when pushing out the dough, lift up the mold at the same speed.
6. Transfer to baking paper or a non-stick baking tray and bake in the middle rack at 180°C for 10 min.
7. Prepare the egg wash. Lightly beat 1 egg yolk with 1 tbsp water and a few drops of oil. Add a tiny dip of red food coloring or red yeast powder.
8. After 10 min, remove the cookie tarts from the oven and paint the heart imprints with egg wash. Then place each pineapple ball on the painted tart bases.  

9. Return to oven and continue to bake for another 5-10 min.

10. Leave to cool and store in airtight containers until consumption.

The cookie crust are really just nice in taste and melt-in-the-mouth! Do handle with care and not bang them around too hard :).

Happy Valentine's and CNY everyone!!

I was kindly invited by Victoria to the Valentine's day bake-along =). I am submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes.

For the first time, we are joining 16 fabulous cooking bloggers to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow! Leave a comment in the Combined CNY Giveaway Post for a chance to win!

With lots of love,

Susanne

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Combined CNY Angpow Giveaway and Blog Anniversary!

Hi everyone!

For the first time, we are joining 16 fabulous bloggers to come together to reward readers with an ang pow! Chinese new year time will also be around our blog anniversary when our blog was first launched! We officially opened the blog around 3rd week of Feb 2014 though we started writing in Jan 2014 and backdated our posts to Dec 2013. Thanks for journeying with us this year!

Just leave a comment below and then indicate on the Rafflecopter you have done so to stand a chance to win this ang pow (contest starts on Mon 2 Feb)!

For the first time, 16 fabulous cooking bloggers have come together to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow*!

To take part, simply complete the Rafflecopter below. Open to overseas entrants.

a Rafflecopter giveaway

This Giveaway is brought to you by:

Diana from The Domestic Goddess Wannabe

Zoe from Bake for Happy Kids

Alvin from Chef and Sommelier

Ann from Anncoo Journal

Cheryl from Baking Tai Tai

Doreen from My Little Favourite DIY

Fion from XuanHom's Mom Kitchen Diary

Jasline from Foodie Baker

LY from LY's Kitchen Ventures

May from Mayck-law

Ms B from Everybody Eats Well in Flanders

Regina from Mummymoo

Sharon from Delishar

Susanne and Phay Shing from Lovingcreations4u

Veronica from Peng's Kitchen

Victoria from Victoria Bakes

*Terms and conditions apply.

One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected.

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Panda Chiffon Cake

This is an adorable Panda chiffon cake I had fun making for a little boy who loves panda! The face is made from vanilla chiffon cake (reduced to 1 egg yolk recipe) baked in my wilton ball cake pan. The ears are charcoal chiffon cake baked in my cake pop maker. The bamboo and leaves and his name are cut out from pandan chiffon cake. These were glued to the cake with melted marshsmallows. The base cake is also a reduced egg yolk vanilla chiffon cake. I made panda paws running over the sides of the cake!

Happy blessed birthday to little Naaman!

With love,
Susanne


Happening soon! First time ever – 16 cooking bloggers coming together to host a Chinese New Year US$160 Paypal Ang Pow GIVEAWAY to one lucky winner!
Stay tuned for more information!!!

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Snail Shortbread Cookies

I had some leftover shortbread dough in the freezer that needed to be cleared before my next intensive bake. Not wanting to stress myself out, I chose to make these absolutely easy cookies!

Mama had some bits of leftover pink dough that turned into a rose!

I personally prefer natural flavours and colours for the swirl like green tea or chocolate, instead of these bright colours. The feelers are melon seeds with a dab of chocolate at the tips. The I had less red dough so I rolled it thinner than the blue one.

I will type out the recipe and steps of making these for your reference although I didn't use these exact amounts for clearing leftover dough.

Ingredients:
50g icing sugar
100g unsalted butter
130g plain flour*
20g corn flour*
1/8 tsp salt
1 tsp vanilla extract
Gel food colouring or Matcha powder/cocoa powder**

Melon seeds (split into half lengthwise)
Compound  milk or dark chocolate

*You may choose to use all plain flour or use up to 1:1 ratio of plain and cornflour. More cornflour would make the texture more crumbly and melt-in-your-mouth.

** If you are using Matcha powder, include 1 tsp of matcha powder. If you are using cocoa powder, include 2 tsp of cocoa powder. I would prepare the coloured and plain dough separately if I use matcha or cocoa powder.

Steps:
1. Sift together icing sugar, flours and salt. Cut the softened butter into the flour mixture using a knife or you could rub in and then form a ball of dough with your fingers while adding vanilla extract.

2. Divide the dough by weight into ratio of 2:3. Colour the smaller portion with food colouring. If you are using matcha or cocoa powder, it is best to separate all ingredients into the ratio of 2:3 and prepare the dough separately, keeping in mind to remove the same amount of flour as the amount of matcha/cocoa that you add. Sift the cocoa/matcha together with flour and sugar.

3. Prepare two pockets of baking sheet. One with width of 10cm and another with width of 15cm. Place the coloured dough in smaller pocket and plain dough in bigger pocket. Roll to thickness of about 4mm.

4. Chill the dough in fridge for 15 minutes. Carefully place the plain dough on top of coloured dough as shown below, making sure that they are aligned.

5. When the dough has softened a bit,  carefully make a tight roll starting from the right side of picture above.

You may want to round out the dough where the snail head should be.

6. Chill the rolled dough until firm. About 15 minutes. Use a knife to cut slices of about 6mm thick.

7. Place the slices on baking tray lined with baking sheet. 

8. Add in the melon seeds for the feelers.

9. Chill the tray of snails for 15 minutes before baking in preheated oven at 160°C for 12-14 minutes.  Keep an eye on them. When the base is lightly browned, the cookies are done.

Freshly baked!

10. Melt some compound chocolate and add on the eyes, mouth and tips of feelers with a toothpick.

Store in airtight container when completely cooled. These can keep well for a few weeks.

I am submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes.

With love,
Phay Shing

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