Maltese puppy birthday

Last weekend I was making desserts for yet another theme birthday. The birthday girl Agata loves puppies and has a maltese puppy herself, so for her birthday, she wished for some maltese themed birthday desserts on her table.
As always, I googled the idea and found many maltese shaped cakes. I actually really dislike the whole cake being cut into a doggy shape, so I decided to put a little edible cake pop maltese on top of the actual, but just as cute girly cake. And hey, I think it turned out really well.

Snickers cupcakes

What to tell you about these cupcakes that isn`t already described by their 3 main ingredients?
Chocolate.. Caramel.. Peanut..

There is nothing diet about this recipe and oh, how do I even dare to post something of this kind just before summer, when everybody seems to be counting calories.
Well, if you are one of them - do close your eyes!

Creative eye

This blog and everything it started for me meant a lot more than just writing articles about food. Since I started blogging, it got me close to an entirely new world of creative people who are constantly pushing me into new ideas and creative work. For some time I wanted to introduce you to one of those people, a creative and promising young photographer who, with his camera, captured a lot of beautiful pictures of my cakes, as well as many other things.

Oreo cupcakes

As mentioned in previous posts, it's time to bring out some of the recent and not so recent creations that have been waiting for their turn to shine. So this time the chosen one is the cupcake using the currently popular Oreo cookies.

Choux with red fruits and pistachio creme

In the past years I've created a lot of cupcakes who can`t seem to find their place in one of my posts.. There is always something more new, more current in the moment I am deciding on writing a post ..

Well it's time to get back in history, pull out all the photos, and almost left out recipes that I certainly do not want to ignore, let alone forget ..

First in line is definitely a dessert that you may know from my posts about Paris .
Yes, a replica of Paris Choux attempt resulted in my favorite "cupcake" I made in the year 2011. And it would be shameful not to share with you. I admit, it is not the simplest recipe out there .. but definitely worth every minute invested!

The dough for choux
 (taken from the book-Millefeuilles-sucres, Sales & Maison-Catherine Kluger)

140g flour
4 eggs
125ml milk
125ml water
110g butter
5g sugar
5g salt

 Red fruits jam

400g berries (raspberries, strawberries, blackberries ..)

1 tablespoon gelatin (for jam)

sugar (if desired, 1-2 tablespoons, not too sweet!)

Pistachio paste

250-300 g cleaned pistachios

250 g of sugar

70 ml of water

few drops of almond extract

Pistachio Chantilly

200 ml whipping cream

100 g mascarpone cheese

50-70 g  pistachio paste

30 g sugar

So lets begin with choux pastry for profiteroles / éclairs / creme puffs.

• In the cooking pot boil together milk, water, butter, sugar and salt, until it boils. Remove from heat and stir in flour with a whisk. Return the pan to the fire and cook stirring vigorously until the mixture dries out and a film forms on the bottom of the pan. Take the dough off the heat and let 1-2min to rest.
• Stir the eggs, one by one, into the warm mixture with a spatula. The goal is to minimize entering the air in the batter, so avoid mixing or whisking.
• With this mixture fill the muffin molds (fill 2/3 of the mold).
• Bake them in the preheated oven at 170 ° C for 20min.

Red berries jam

• In the cooking pan cook fruit till it starts breaking to pieces. Add the sugar and gelatin and cook until it reaches the desired density/thickness. 
• Be aware that the jam itself will thicken a bit when it cools down.

Pistachio paste

 

• Clean the pistachios and blend them in a food processor There will still remain some bits but it should look like a compact paste.
• Heat the sugar and water into a sugar syrup. As soon as the syrup begins to thicken, and before the color changes from white to brownish, pour it over the paste of pistachios. Add almond extract and stir well. 
• Before using the paste, soften it with a spoon.

Pistachio Chantilly

• Whip the whipped cream. Add in the mascarpone, the paste of pistachios and sugar. Mix well together.

Filling the Choux

• Cut the tops of the choux (and the surprise awaits inside-lots and lots of empty space! :)
• Begin to fill it by putting in a spoonful of jam and top it with the pistachio chantilly so high that the cap of the choux sticks onto it.

Yes, the filling is the simplest and quickest step of the whole process. In fact, no .. wrong .. The simplest step is one that follows, which is melting it in your mouth!
Amazingly light foamy creme, sweet and salty flavors of pistachio, a big hit with the sour red fruit jam. And the Choux recipe that uses milk + water instead of water only is my new discovery and pride.
Have a fun weekend with this dessert .. You will return to it often!

Pink ribbon

Before I continue with my new post about Paris, let me just introduce you to my new cupcakes..
Somehow, I figured, everybody loves bows and ribbons, so I decided to make a true girly cupcake with the pink bow on it..

Sweet corruption

Last week I made specially intriguing cupcakes for my directors birthday. In intention to make everyone laugh with it, but also wish them a financially successful season, came out these sweet corruption cupcakes.

Euro, dollar, whatever other currency- are illegal to give out as a bribe in the paper form.. and we are clear about that.. But nobody ever said anything about the sweet form.. and I can't think of anybody minding it either.

 As we had St. Patrick's day that same week too, I put it together with the birthday, to create the Pot of gold cupcakes..

Unfortunately, my version did not consist of a rainbow because the rainbow bailed on me when I needed her most.. so she was left out! The pot of gold are actually pots of tempered chocolate, filled with the vanilla frosting and with the "gold coin" sprinkles..

..and those dollars and euros were made out of fondant, left to dry and harden up over night, and then covered with egg white for shine afterwards.



But thats not all that I wanned to share with you in this post. Since I started doing this blog, I promised one lady the simplest chocolate muffin recipe ever. She mentioned she always gives up on making a batch of her own because it always seems like so much work.. so she just buys a instant powder for the muffins, mixes it up and finds them good enough.
As I am a huge supporter of making things from scratch, I decided to share this really simple, fast and delicious chocolate muffin recipe. Foolproof!!!
And as I am not someone who would tell you something is super easy, but than in the end requires 4 days of work, 5 types of baked cakes and cremes, 2 days of chilling and the ingredient impossible to find, you can be certain I am seriously promising you a recipe EVERYONE can make.. and have great results!
The recipe follows!

Chocolate muffins with banana (makes 24 muffins)

300g sugar

250g flour

70g cocoa powder (bitter)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 salt

2 eggs

2 bananas (pureed)

240ml lukewarm water

120ml milk

120ml oil

2 tsp vanilla extract

Now that you have read all the ingredients, you might be thinking- I think she was wrong, this does sound quite challenging, this might not be for me. But you will surely change your mind when I tell you all you have to do with all these ingredients is simply to MIX THEM ALL UP. Told you, I still haven't met someone who can mess up this recipe.
So, in one bowl mix up all the dry ingredients (sugar, flour, cocoa, baking powder, baking soda, salt).
In the other bowl, put together the wet ingredients. Softly mix the eggs, add the rest of the ingredients one by one and mix them so they are well incorporated together.
Put the dry ingredients into the wet ones and- tadaaaaam.. Mix them together! And that is seriously all!

If you ever did muffins before this, the consistency of this batch might seem too runny, like you did something wrong.. But nope, you didn't! Just fill up your muffin cases, bake it on 180°C for about 20min (make the toothpick test). And enjoy them.. Coz I promise you will never feel like the instant box muffins after you try these.. Nothing beats the handmade.. Your handmade muffins. :)  

(if you wish, you can add some frosting, but these are good enough to be served even without)

Advice of the day: And if anybody asks, dont ever admit how making of these muffins was easy.. Enjoy the compliments you get about your baking skills.

Another thing.. whoever I shared this recipe with so far asked me the same thing- can I do it without the banana? Everybody feels as if this will be a fruity muffin if you add banana to it, but in fact, banana is there to give this cake density and juiciness.. not the fruity flavour. So, I guess you can try without it, but I would assume it would be on the expense of the "flavourfullness" of this cake. Its your call..

 Till next time..
Greetings from Zagreb!

Anatomy of cupcakes (or how the 7th heaven became a revelation)

 I am wondering again on all these colorful blogs, getting inspiration from all sides. But I decided to use this post to tell a bit more about cupcakes, where they came from and all the basic information that some of you may not know.

What brought me to this topic is a dessert we had on this Sunday lunch- 7th heaven- a cake made of simple vanilla cake layer, topped with creme with walnuts. My grandma used to make this cake often and to me, it was just one of the simplest cakes, nothing that lingered in my mind.. Until I started seriously baking and thinking about cakes in a whole new light.

On contrary to what others may believe (including me), my grandmas old cakes are not really much different from todays cakes. People often look and search for new and better recipes, always in a search for something bigger, better... when in fact the only thing we need is to get back to our roots.. and you can hardly find a better recipe than the old cake and creme recipe from your grandma.

 When I first discovered buttercream, I was out of my mind.. I tried searching for the ideal recipe for it, so that its taste would not feel too buttery, nor too sweet or inedibly too fat. I have found so many buttercream recipes, tried them, scratched them over.. all so that I would find  the absolutely perfect one just this Sunday, eating by the possibly hundredth time in my life- my grandmas 7th Heaven. The best buttercream I have ever tasted! My grandma knew about and made buttercream for years, and than I selfishly thought that it was ME who brought it in the family as a new thing. NOT!

At the same time, I have tested and tried so many vanilla cake recipes, to find "THE" recipe for cupcakes.. I seriously believed that the Magnolia bakery recipe was the one, and there couldnt be anything better than that..
But, this weekend I also discovered that Magnolia could learn a whole lot from the cookbooks of my grandma.. Because the cake from the traditional, old recipe for the already mentioned 7th Heaven put the Magnolia recipe to the knees.. beat them by miles!

And so, by learning the new, we often come to the old.. The same way the 60s, 70s, 80s fashion keeps coming back, the recipes also slowly return to their originals, tradition and roots. I say "recipes", because the external appearance of cake will never get back to its old self.. that one continues on with the trends. Therefore, I am so excited to test the 7th Heaven in the new- cupcake form! My grandma would surely be happy to see them in those new, modernized forms.

So, as I said- in with the old, but out with the new.. Cupcakes are actually nothing but a traditional grandmas cake on the inside, but than on the outside- they are a new, modern and cute petite, originally decorated desserts. So, there it is- the whole anatomy of cupcakes (the photo from the blog Things) :

Rainbow cupcakes & Nutella frosting

I have been "preparing" this post since January.. so much about posting things as they get baked. But my writing of the post turns out to be quite the challenge every time I start.. and usually ends with the promise to myself- I will do it tomorrow!
Yup, a necessity while writing a post is for sure a big (Starbucks size) cup of some delicious tea.. Recipe notebook.. Photoshop.. Word.. AND than of course also - Facebook, Ebay, Youtube, ASOS.. and hundreds of blogs I "simply have to check, because if I don't do it now...) And so, one card of the text that would usually need 20min for takes about 5hr. 



These totally cheerful cupcakes in rainbow colors were made for my cousin Viktoria's birthday.. a teenager..

The process of making them will be really short and simple, because I have used the recipe of my beloved  Red Velvet cupcakes, which I had published here some time ago. So, the process of making a batch is identical.. Apart from the fact that instead of just one, we need 4-5 different colors for this one (depending on how much patience you've got).

So, before you add the (color+buttermilk) and (vinegar + baking soda), spread the batch into 4-5 smaller bowls (depending on how many colors you choose).
Measure the needed amount of Buttermilk and spread it in 4 (or 5) cups.  In each cup, add the wanted color and mix with a spoon until it is well incorporated. Add each color+buttermilk into the batches so that you will have 4 (or 5) bowls of different-colored batches for cupcakes.
The final step- over each bowl, put a bit of baking soda in the spoon and pour a bit of vinegar over it. Let it burst into bubbles and mix it in the batch. Do this for every bowl separately.




With this, the cake batches are ready.

In the muffin cases (molds), start adding a spoolful of each color, starting with the darkest (green, blue, purple) to the lightest. Still, do NOT end with the lightest one. My suggestion is this order:


















I also wondered- Why, oh why the red on the top?? How does that make a rainbow? BUT, yellow on the top during the baking process will turn into- brown. So, obviously the red had some logic.. just not logical from the first moment.

After the cupcakes have been baked, let them cool, while you prepare your frosting.


I am usually not a big fan of the classical buttercream frostings (butter+caster sugar) that US bakers use so much.. (apart from some exceptions like my Chocolate mint brownies). I always prefer lighter, fluffier frostings which use whipping cream, cream cheese and similar ingredients.
Still, I admit I am still in the search for the ideal frosting.. or a way to make it.. And I already understand that might be a lifetime search.

This is the frosting that I decided to try out along these Rainbow cupcakes:

Nutella frosting

50g butter

120g cream cheese (ABC, Philadelphia..)

300g caster sugar

1 Tbs Nutella

1-2 tsp milk (if needed)

Mix the butter until it gets the creamy texture (easily scraped down from the sides of the bowl). Add in the sugar, cheese and Nutella and continue mixing on the medium speed, until they are all well incorporated. If the frosting seems still a bit too dense, add a teaspoon of milk and continue mixing.

The recipe calls for 300g of sugar, but I usually measure that amount of sugar and that begin adding it gradually, building it up by the taste. So, I add 1/3 of the sugar, mix it in, taste.. and if needed more, I repeat the procedure.


These colorful cupcakes will surely please the little ones.. and surprise the more older ones.. So, good luck with them!

Chocolate peanut butter cups

Yup, that is so typical me.. When I am busy, I function great.. As soon as I slow down- I fall sick! And so I am now lying in my bed, with a cup of tea and a laptop.. and in lack of (active) activities, here I am with the new post.


The last weekend has been interesting and active. I had two orders from two friends.. but about that some other time. After finishing those orders, I decided to treat myself with something. And immediately after thinking about it, I had yet another wonderful, fun and jolly package arriving to my address.. this time from the USA.


A box of approximately 1kg full of- CANDY!! Tootsie rolls, Jolly Ranchers, Smarties, Peanut butter M&Ms, Reese`s peanut butter cups.. So many of them which were on my "to try" list, but since now I had no way of reaching them. And out of them all, Reese`s PB cups on the top of my list..
I adore Peanut butter and have been wanting to try and make it on my own for a long time now. I suddenly remembered a "funny" post I recently read on  a blog I follow , which seemed a bit on the crazier side. A husband and wife were talking about peanut butter cups they had gotten as a Christmas gift to their DOGS! .. because they allegedly love peanut butter.. (which was followed with about 20 photos of their dogs eating them).

Okay, lets erase this photo out of our heads for right now and return to the right direction.
Reese's PBC were the first on my list to try, out of the whole package.. but there were only 4 of them in there.. (and one went to my my friend for testing.. so that is already 3)
1. one- I ate immediately, automatically, with-the-speed-of-light right away
2. one- I left for the day when I decide to create a remake of it (for testing)
3. one - got a museum status- Look, but do not touch!




But yesterday, I have finally decided to create this delicious sweet bite. And my conclusion stands- the fourth museum status piece is totally replaceable with the homemade thing!


In case you are willing to spend a few hours over these sweets, just follow these instructions and enjoy. The only thing that can come out of it is you surprising yourself with how good of a cook you are. :) And you might surprise the rest around you as well. I became surprised too, when I opened up my freshly built cups and have seen this.. (ahh, peanut-butter love)



 So the ingredients for the filling- the peanut butter are:

Peanuts (salty, pre-roasted) (two handfuls)
Caster sugar (1 Tbs)
Butter (1 Tbs)
Petit beurre cookies (3-4 cookies)

 Wipe your peanuts off from excessive salt and blend them together with the rest of the ingredients (I use the stick blender). Dont worry about not getting the smooth consistency. In fact, the rough, lumpy one, with the remaining tiny pieces of cookies will be far more interesting and tastier to eat inside of the smooth chocolate.
When the ingredients are well blended together, form a sausage-like line out of it on the plastic foil and roll it in. Put the "sausage" in the freezer for about half an hour to harden, because that will make it easier to handle afterwards.



 For the next step, you will need about 300g chocolate (for cooking, milk, dark.. doesnt matter, as long as it has no filling in it), a paintbrush and cups for mini cupcakes. I used the silicone cups, but you can just as well use the paper cases (but in that case, put 2-3 together, to make them harder and more stable).

Melt the chocolate with the tempering technique and use it to cover the mini cupcake cases/molds (from the inside). I used 20 mini cupcake silicone cups, but if you are using smaller ones, you will nee at least 30.  Let the chocolate harden and repeat the procedure until you get about 1,5- 2mm thickness of the chocolate layer.



You can put the chocolate cups in the freezer for 15min to harden, and than take them out, just as well as the peanut butter "sausage". Fill the cups with scoops or slices of the sausage.



...and than cover each of the cups with molten chocolate (not hot), all the way to the top. Return the filled cups in the freezer for an additional 15min to chill. 



And that is all folks! Reese`s PB cups cannot even compare to the homemade fresh pralines filled with delicious PB filling. In the case you wish to give them out as a gift to your friends (or someone special), just wrap them up in the pieces of aluminium foil.



 And could there ever be anyone who doesnt like a homemade chocolatey gift? Now honestly??

Pancakes in a cup

What could be more confusing from the title you just read? At this very moment, I cannot remember a single interesting example, but for tonight- let this be enough. 

I admit it, in the last time I havent been all too present on this blog. BUT, exactly for this reason, its time for a couple of reports on the recipes I have been writing down and waiting the right time for. This is just one of them.

I dont know much about traditions in other peoples homes, but at my home pancakes are never made as a breakfast or as a desert fro lunch. Pancakes are dinner. Also, when you see the photos in this post, you will be clear that my mini cup pancakes have also been served as dinner.. because my evening lightning is a serious night(mare) one. :D



 I run into this recipe on one of my favorite blogs/sites with cakes, a lifetime inspiration and a joy to my eyes- the all-known Bakerella (also known as the inventor of one of the most amazing thing after cupcakes- cake pops. Bakerella doesnt make cupcakes or muffins all too often, therefore i assumed these must be something special if she posted them in her "Featured sweet" box.

So, her recipe for these Mini Pancake Muffins  (that are to be found on her site) I havent changed too much, apart from switching maple syrup with honey and translating the recipe into our measurements (am still not the owner of those measure cups.. wishful thinking)
 Should I also mention we are in this case talking about American pancakes, not crêpe pancakes. So, the translated recipe looks like this:

 Mini muffin pancakes with chocolate chips

125g flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tbs sugar

240ml buttermilk (or liquid yogurt)

1egg

2 tbs honey

2 tbs melted butter

50g chocolate chips

Now, remember my previous ingredient dividing on wet and dry? Well, told you I use that in almost all my recipes. And this is also one of them.
So,  dry ingredients (flour, baking powder, baking soda, salt, sugar, chocolate chips) mix in one bowl and wet ingredients (buttermilk, egg, butter) in another bowl.
  The making of these muffins is really as simple and fast as it looks and sounds. Dry ingredients mix in with the wet (which have been previously mixed until even). Whisk these two together until the mixture is even.

Of course, with this mixture you can bake pancakes on a pan, but in this case, I used it to fill up the molds for mini muffins. In the case you dont have those type of molds, use the standard muffin ones. Mini muffins should be baked on the temperature of  180°C  cca 8-10min, while the regular sized muffins need a bit more, about 15min.

And the final result? Juicy, soft muffin pancakes with melted pieces of chocolate.



And another tip of mine- you know the fondue system of dipping? Well, fill a cup with your favorite kind of honey and let your guests enjoy dipping their hot mini pancakes into it before eating them up.



And now when I`m already mentioning fondue.. these little bites would be perfect for dipping in.. mmmmm.. chocolate fondue. That I have been thinking of making for a long time already.. (Soon, i promise!)
Enjoy the sweet dinner!

Red velvet cupcakes

Prepare yourself! Coz this post will be long, but detailed. And after this, you will no more have an excuse to say you don't know or cannot make something.. because this is the first of my future Recipe posts.. photo by photo, instruction by instruction.. Red velvet cupcakes, only for you!

Prior to beginning, I must say I do not claim this recipe whatsoever. It has been there for a while now, and is very popular in USA, as it allegedly originates from the South of the States.
His origins come from the Devil`s food cake, which carries attributes such as- airy, moist, rich.. and which is named that way "because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful" (from "The Dictionary of American Food and Drink").

The ground recipe i am using is from the Joy of baking site, which is an inspiration for a lot of my recipes.. Yet, this one i have adapted to my taste and wishes..

Red velvet cupcakes
250 g flour
1/2 tsp salt
1 & 1/2 tsp cocoa powder (sifted)
120 g buter (room temperature)
250 g sugar
2 eggs
1 tbs vanilla extract
240 ml buttermilk
1-2 tsp red food coloring
1 tsp alcohol vinegar
1 tsp baking soda

 And now, what to do with all these ingredients? Well, first of all, divide them into "wet" (red bowl) and "dry" (blue bowl). I know it may sound funny, but that's the way i always divide ingredients.

So, wet ingredients:


(even though I sneaked in the sugar, coz I always prefer putting it in here.. though technically, it would go with the dry ingredients)

..and dry ingredients:


 We are missing the buttermilk, color, vinegar and baking soda, because those will be the finishing ingredients to add, before it all goes into baking.
Okay, so lets explain what to do with the wet ingredients..

In a (my red) bowl, cut in the room temperature butter and start mixing it. It should be mixed for about 5 minutes, with occasional scraping of the butter off the sides of the bowl. When the butter seems creamy and easily removable off the sides, it`s time to add sugar. Continue mixing butter and sugar together for another 2 minutes. Than add eggs, one at  time, mixing for about half minute after adding each of them. And in the end, add tea spoon vanilla extract and mix it in shortly, just so it comes together with the rest.
(I am adding in the time of mixing for every part, just so it`s easier for you than explaining what kind of texture you need to reach before continuing on.. but it`s helpful for the future times to remember the exact texture, so you dont need to look at the clock constantly)


Mixing together the dry ingredients is pretty simple. In (my blue) bowl just mix together flour, cocoa powder and salt. One tip- its best if you sift the cocoa into flour, because it often has lumps from sitting in a box for a longer time.




 Now that we have the wet and the dry bowl ready, it`s time to add the color. The easiest way to add the color that will later on have an effect on the taste of the cake as well is to mix the needed color into the buttermilk. If you are not able to find buttermilk in your stores, you can replace it with liquid yogurt.



Start by adding one spoon at a time, till you reach the intensity of the color you wish. With each adding of the color, I would suggest whisking it or mixing it shortly, just so that the color spreads evenly. The color that you can see in the buttermilk is pretty much the color you will get after the cake is baked, therefore this is the step to level the amount of color and intensity.
By the original recipe, a gel color is used, but this time i used the powder one and am really happy with how it turned out.




Add the red buttermilk in the DRY ingredients bowl, and than slowly mix it together into a red paste. Than, you should have this in front of you!




Put those two mixes of ingredients together and connect them with slow mixing, until you incorporate them well one into eachother.
Another simple step - and they are ready for the oven. So, we are left with only vinegar and baking soda. And instead of adding those two separately in the bowl, melt them in eachother.
You will do it this way- ( do this above the bowl with the mix for cake) add baking soda in a big spoon and pour vinegar over it. Let it burst into bubbles and react together, and when its done, just put it all inside the bowl. Slowly mix/whisk it in with the rest.



The vinegar and baking soda mix will not effect on the smell/taste of the cake, but will keep the intensity of the color during the baking, therefore this step is made just prior to putting the cake in the oven.



Bake cupcakes in a preheated oven to 180 °C (350F), for about 20min, but the best thing is to check them out already after 15min of baking, with the toothpick test.

I use this same recipe for making the Red Velvet cake as well, with the same amount of ingredients. So in the case you prefer a true cake over cupcakes, just so you know that the recipe stays the same. 


The final product should look a little bit like this:



So, we are ready to decorate our cupcakes with the frosting of your choice.
Still, I have done this recipe dozens of times already, tested it with different creams.. and one (the original one for this cake), though maybe not the cheapest one, is still my favorite by far.

Cream cheese frosting
120 g cream cheese (ABC, Philadelphia..)
120 g mascarpone cheese
60 g caster sugar
1 žličica vanilla extract
180 ml heavy whipping cream

In one bowl, mix together cream cheese and mascarpone till even and creamy. Add the caster sugar, vanilla extract and also mix in.
In a new bowl, mix the whipping cream. When the cream is finished, add it into the cheese mixture and mix them in together very slowly. 

And we are ready for decorating!!!



About the decorating ideas topic I won`t talk right now because there is no limit to creativity. If you have followed the game on my Facebook page, i am sure you have figured that out yourself too. So, give yourself freedom to do whatever your mind comes up with. You cannot go wrong with this.

But here are my examples of how I decorated these cupcakes for the lucky ladies that have won my game..





And finally, packed up in their little boxes..



Material used for decorations: hand made fondant, coconut, coconut chips, edible beads, colored sugar