I tried a different matcha madeleine recipe today, using granulated sugar instead of confectioner’s sugar. Also played with different ingredient accents, such as powdered sugar for dusting on the surface of the freshly baked cookies, and raspberry sauce.
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I tried a different matcha madeleine recipe today, using granulated sugar instead of confectioner’s sugar. Also played with different ingredient accents, such as powdered sugar for dusting on the surface of the freshly baked cookies, and raspberry sauce.

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I recently distributed nearly 100 business flyers for Pastel Macaron in and around my neighbourhood. I didn’t receive much interest, maybe its not the way to go? 

I’ve gotta keep trying! 

I’m on Facebook!

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I made matcha madeleines today for the first time ever, and they are beyond delicious! I’ve been searching for inexpensive, large quantity matcha powder for a while now, and found it in a local Asian supermarket near my house. I also bought a packet of dried rosebuds and am so excited to use them in my decorating! They can serve as dainty toppings on cakes, cakelets, cupcakes, macarons…. ahh that possibilities!!! I am extremely excited, can’t you tell?!

Pastel Macaron on Facebook!

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These are the cookie boxes that I initially designed as part of my packaging project for my graphic design program at Humber. For grad day, I printed smaller templates and constructed these boxes, pictured above. I think that my initial design was a bit too large; the ones above were the perfect size for a cluster of mini macarons or madeleines. I would love to have these be the take away cookie boxes in my (currently hypothetical) patisserie one day! They are the absolute epitome of all things dainty. 

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A cake order for a little boy’s first birthday party. The theme was a blue and red, airplane theme (hence all the clouds!)
I worked with fondant details for the majority of the cake decorating aspect; and was very frustrated with the process. The fondant kept tearing when I was trying to roll it out big enough to cover the cake, and upon covering it, it kept ripping. After several tries, I had to make do with the situation and expertly covered up the rips with the fondant clouds! 
Fondant isn’t necessarily my favourite thing in the world when it comes to pastry decoration, and I’ve been thinking about excluding it entirely when I ‘go pro’ and have my own retail store… perhaps I could use it for little details on cakes such as rosettes, but I am not sure I’d like to cover entire cakes with it. It isn’t the healthiest. In the coming months, I’d like to look into different, healthy ingredient options for my baking business. I am aiming to create clean, simple designs similar to those at Enjoy Cupcakes.
Pastel Macaron on Facebook!
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A cake order for a little boy’s first birthday party. The theme was a blue and red, airplane theme (hence all the clouds!)

I worked with fondant details for the majority of the cake decorating aspect; and was very frustrated with the process. The fondant kept tearing when I was trying to roll it out big enough to cover the cake, and upon covering it, it kept ripping. After several tries, I had to make do with the situation and expertly covered up the rips with the fondant clouds! 

Fondant isn’t necessarily my favourite thing in the world when it comes to pastry decoration, and I’ve been thinking about excluding it entirely when I ‘go pro’ and have my own retail store… perhaps I could use it for little details on cakes such as rosettes, but I am not sure I’d like to cover entire cakes with it. It isn’t the healthiest. In the coming months, I’d like to look into different, healthy ingredient options for my baking business. I am aiming to create clean, simple designs similar to those at Enjoy Cupcakes.

Pastel Macaron on Facebook!

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Rustic tarts for summer are best. This is a strawberry fruit tart with a sweetened cream cheese honey filling. I wish I was lying when saying this, but, I did eat the majority of this tart in one day. I plan on making a peach-blueberry tart based off of this recipe very soon! 

Tarts are very easy to whip up, and the end result is always more than satisfying. If you arrange your fruit toppings in a pretty enough manner, your guests will start fawning over the look of your dish before they even try it! And of course, once they do, they might not want to leave your house.

Pastel Macaron on Facebook! 

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I’ve been very obsessed with making milkshakes as of late. Strawberry milkshakes, to be exact: blended with a bit of milk, vanilla ice cream, and a few other complementary fruits. Delicious and refreshing! 

Add in a batch of fresh-out-of-the-oven shortbread cookies, and the result is way too good to be true. You may as well call this dinner.

Pastel Macaron is on Facebook! 

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Hey all, 

so I’m back again, ready to take on more baking adventures and blogging about it on the way.

This blog has been quite neglected since the start of my program back in March; and I am sorry to say that a majority of the disinterest also came in part due to my growing dissatisfaction with Tumblr – I considered switching this account to a Wordpress, but that would involve leaving behind all the wonderful followers that I’ve acquired over the course of these two years.

I received a really uplifting message on my tumblr (after not having looked at my account in months); and it really inspired me to begin blogging again. I gave this blog a bit of a facelift, and I’m ready to start my baking documentation process all over again! 

To kick off the new Pastel Macaron, here are some pictures from the latest order I had to do this past weekend: 60 mini cupcakes in five different flavours for a baby shower. The flavours included watermelon, raspberry, raspberry lemon meringue, chocolate, and vanilla. I used the same cupcake base for all five flavours, and added and deducted ingredients where necessary; either in the buttercream frosting, or the cupcake itself. The lemon raspberry meringue cupcake was by far my most favourite cupcake to decorate and embellish. I made two coloured varieties of meringues as per the customer’s request; and gingerly placed them atop the raspberry frosting. Like little hats! So cute. 

Stay tuned for a whole bunch of upcoming posts guys! This is just the first in a series. 

And as always, like me on Facebook!

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angieiswierd asked:

Hello, I just discovered your lovely blog and wanted to wish you much luck on your business. You're pastries are adorable! I wish I lived near you to order a bunch of everything. The way you photograph and stylize each one of them is very inspiring for a fellow home baker like me and I wanted to thank you for that. You're on the roll to something quite amazing :) Happy baking! Cheers xo

Hello!!!

Thank you SO much for the kind words, you’re awesome!!! This is just what I needed to hear today :) I’ve been neglecting this blog but your message has actually inspired me to start posting again!!!

Have a lovely day, and happy baking to you as well!