Monday, August 31, 2009

Pastel de Nata - Cupcake's Portuguese Cousin

I have very fond memories of making pastel de nata with Sophia in the JE community kitchen in college. She basically held my hand and translated the recipe from Portuguese for me. I keep calling them the national pastry of Portugal. I am not sure if that's true, but I do know that when I was in Portugal I saw them everywhere and was sure to eat them every day.

They are a yummy custard in a pastry shell made in a cupcake tin. Technically they aren't cuppies, I know. But they are shaped like cupcakes, and therefore must be part of the same happy, yummy family.

Obrigada, Sophia, for the recipe :)

Pastel de Nata - makes 12

Preheat oven to 400 degrees F.

  • 1 cup of flour
  • 1/8 tsp salt
  • 6-8 tablespoons of cold water
  • 1 teaspoon of lemon juice
  • 6 tablespoons butter, room temperature
  1. Put the flour and salt in a bowl. Using a fork, slowly add five tablespoons of cold water and mix together with the fork.
  2. Add the lemon juice. Mix with the fork.
  3. Add the remaining tablespoons of water one at a time. You don't want the flour to be too moist. I used a total of 7 tablespoons, per Sophia's recommendations.
  4. Roll the dough onto a surface sprinkled with flour. Work the butter one tablespoon at a time into the dough with the fork. You want the dough to end up fluffy so don't work it in too much. Be sure to get the butter in all parts of the dough (not just in one area). After you add one tablespoon, fold up the dough and re-roll it and add the next tablespoon of butter. Repeat until you have added all of the butter.
  5. Place in the refrigerator.
  • 5 egg yolks
  • 1/2 cup of sugar
  • 1 cup of heavy cream
  • pinch of salt
  1. Using a double-boiler (or a metal bowl over a saucepan of simmering water), stir the egg yolks and cup of sugar with a wooden spoon until well-mixed.
  2. Add the cream and salt and continuously stir. Do not allow contents to collect on the side of the bowl or the bottom. Keep stirring! At a magical point in time, the consistency will thicken. Keep stirring until the custard is thick enough to stick on the spoon when lifted from the mixture.
  3. Pour into a bowl for it to cool.
Putting it all together...

1. Take the dough from the fridge and roll out to 1/4- 1/8 inch thick. Use a glass (I used a pint glass) to cut circles from the dough. Spread it out carefully with your fingers to fit into the cupcake tin.

2. Fill the dough cups to the top with the custard filling.
3. Bake for approximately 20 minutes, or until the crust starts browning.

You can top them with cinamon and sugar, like I did in the top picture :)

I could probably eat the entire dozen. Luckily, I put them away in Tupperware to share tomorrow. And I'll let my robot lunchbox watch over them.

Sunday, August 30, 2009

Tea Time: Earl Grey Cupcakes

When I heard that Allie was going to have a Tea Partay, I knew immediately that I wanted to make tea-inspired cupcakes. I knew that she already loved the matcha cupcakes from Vegan Cupcakes Take Over the World that I had made a while back, but I wanted to try something new. I had it in my head that I had seen a recipe in one of my many cupcake books for Earl Grey cupcakes, but try as I might I couldn't find one.

With the help of the Internet, I found a recipe for Earl Grey cuppies from Desert Candy. I changed the recipe a little bit. Honestly, I am not really too sure what Earl Grey tea tastes like. That aside, I thought that the cupcakes tasted lovely! I just used the tea leaves and allowed the moisture of the cupcake and the heat of the oven to work its magic. I should have seen if people could have guessed the flavor of the cupcake, but I was too excited to not tell them that it was Earl Grey. When I made it, I just used the tea leaves, but if I were to make it again, I would suggest using a food processor to make the tea finer.

Earl Grey Cupcakes - Adapted from Desert Candy - Makes 24
  • 2 sticks butter, unsalted, at room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • 3 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup milk
  • 2 heaping tablespoons of Earl Grey Tea
  1. Set oven to 350 degrees F. Line cupcake tins with paper liners.
  2. (Optional): Put the tea in a food processor and mix until the tea is a fine consistency. Set aside.
  3. Cream the butter in a bowl using an electric mixer on low-medium speed until light and fluffy
  4. Slowly add the sugar to the butter. Mix well until well combined and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. In a separate bowl, add the flour, salt, and baking powder. Mix the ingredients by stirring with a wooden spoon.
  7. Add 1/2 of the flour mixture. Beat well after addition until well mixed.
  8. Add the cup of milk. Beat well until well mixed.
  9. Add the rest of the flour mixture. Beat until well combined and the batter is homogeneous.
  10. Use a wooden spoon to carefully mix the processed tea into the batter. Stir until it is just mixed evenly into the batter
  11. Fill the paper liners 1/2-3/4 full with cupcake batter. Bake for approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. For the mini-cuppies pictured above, I reduced the baking time to 15 minutes.

The cupcakes had a lovely subtle flavor which I paired with Wilton's Lemon Buttercream. Wilton's recipe is a perfect compliment to these cupcakes. It's nice and lemony and not too sweet. It also holds it shape quite well for piping.

For the above pictures, I used a coupler without a tip to make the Hershey kiss shape of the frosting. It could just as easily have been made by cutting the corner of a zip-lock bad and applying pressure evenly and lightly decreasing pressure while lifting up to make the tear drop shape.

For some unknown reason, I had Belle and Sebastian's "For the Price of a Cup of Tea" stuck in my head while baking :)

Friday, August 28, 2009

Coconunt Cupcakes

Not so long ago I purchased a new cupcake book, the Crabapple Bakery Cupcake Cookbook. It's an Australian bakery, and I don't have any cupcake books from Australia (that's how I rationalized the purchase, anyway). So I added it to my ever growing library.

The book has gorgeous images of cupcakes with adorable titles, but unfortunately many of the measurements are in grams, and I don't own a baking scale. I converted the recipe to cups, which meant some alterations in the recipe since it was late at night and I was ridiculously tired from rounding all day.

The cake tasted delicioso! It had a nice light coconut flavor. The accompanying marshmallow frosting recipe was a complete disaster. In fact, while in the process a bottle of olive oil spontaneously combusted. It was a bad omen, so I just started over and used a recipe from the Martha Stewart website that had worked for me in the past. Smother the frosting in unsweetened coconut and you have a nice little coconut vacation!

Coconut Cupcakes - adapted from the Crabapple Bakery Cupcake Book
  • 3/4 cup unsweetened shredded coconut
  • 2 1/3 cups cake flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 3 eggs
  • 3 egg whites
  • 1 7/8 sticks of butter, unsalted at room temperature
  • 1 3/4 cups sugar
  • 1 tablesoon vanilla extract
  • 1 cup coconut milk, unsweetened
  1. Preheat oven to 350 degrees. Line cupcake tins with paper liners
  2. Use a food processor to shred the coconut into very fine pieces.
  3. Combine the coconut , flour, salt, and baking powder in a medium sized bowel. Stir until the contents are well mixed
  4. In a separate small bow, combine the eggs and egg whites. Do not mix!
  5. In a large bowl, cream the butter until light and fliffy with an electric mixter on low-medium s peed. Add the sugar slowly, beating after each addition until well mixed. Once all of the sugar is added, keep on mixing until it is soft and fliffy and the sugar is mostly dissolved
  6. Add the eggs in four parts. Mix well after each addition.
  7. Add the vanilla and mix thoroughly.
  8. Add half of the flour mixture and mix on low-medium speed until combined.
  9. Add the coconut milk and mix until combined.
  10. Add the rest of the flour and mix until you get a homogenous batter.
  11. Fill cupcake liners 1/2-3/4 full with the batter.
  12. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

I made mini-cupcakes. I reduced the baking time to fifteen minutes and then checked them. I covered them in a thin layer of the marshmallow frosting and put some shredded coconut into a bowl. I lightly pressed the cupcakes into the coconut so they had a nice even layer of topping.

And beause I love playing with color saturation:

I think that these might also be cute with a little marzipan coconut on top. What do you think?

Thursday, August 27, 2009

Koala Yummies

Do you remember koala yummies? Those little koala shaped cookies filled with chocolate? I used to dream that those would be a special treat in my lunch. Alas, I don't know that I have ever had them.

At any rate, I have devised my own koala yummies! And of course, they are cupcakes. This was my first attempt and the frosting wasn't as stiff as I would have liked. I used marshmallow, but I think that buttercream or cream cheese would have made the creation of the ears a lot easier.

Here's how to make your own Koala Yummies:

  • Black candy for nose (I used licorice jelly beans)
  • Black icing or writing gel or small black candy for the eyes
  • Small pink candy for the inside of the ears (I used cotton candy jelly bellys)
  • Shredded coconut
  • Grey frosting (preferably buttercream or cream cheese)
1. Cover cupcake in a layer of grey frosting.

2. Add a layer of shredded coconut (this is the fur!)

3. Add the nose.

4. Add the eyes. The one in the picture below has eyes that are a little too big, I think.

5. Place the pink candies on the side where you want the inside of the ears to be.

6. Cover the sides of the candy with a little more frosting and add more coconut. This is to make the ears look more 3D. This doesn't look that great in my picture since I was working with frosting that was too runny, unfortunately.

Aww.... if only I had some bamboo for the little guys. I think that it might look even better on mini cupcakes since some of my koalas had pretty big chins!

Thursday, August 20, 2009

Welcome to My Garden: Vanilla Cuppies, Sunflowers and more!

I have been wanting to attempt making cupcake sunflowers for a while. Everyone seems to have a different version of them, but I purchased a leaf tip a while back that I hadn't had a chance to use. I tend to get bored of making the same design over and over, and since the Ladybug cupcakes I made a while back were so popular, I thought that it would be easy to make a neat little garden of cuppies!

I had a request from my resident to make vanilla cupcakes. I tend to like to make crazy kinds of cupcakes instead of just plain vanilla or chocolate, so I accepted the challenge (and just another exam of me going above and beyond... heh!). I compared various recipes for vanilla cupcakes online, from the Magnolia Cupcakes to the Billy's Bakery version. They were actually quite similar. I sort of integrated both of them and came up with my own version of a vanilla cupcake.

Baa Baa Vanilla Cupcakes - makes approximately 30 cupcakes
  • 1 3/4 cups cake flour
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, cut into pieces at room temperature
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners
  2. In a medium sized bowl, combine the two flours and the baking powder. Stir to ensure that the ingredients are mixed.
  3. Cream butter in a large bowl on medium speed with an electric mixer for 2-3 minutes.
  4. Add the sugar to the butter, mixing well after each cup.
  5. Add each egg separately, mixing well with the mixer after each addition.
  6. Add the vanilla to the milk. Alternate adding the dry mixture and the milk to the egg-sugar-butter mix. Mix well after each addition on medium speed so that the mixture is uniform.
  7. Fill the cupcake liners with 1/2 - 3/4 of batter. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
  8. Allow the cupcakes to cool for 5 minutes in the pan and then transfer to a wire cooling rack.

I don't normally over-indulge myself on cupcakes, but these were sooo good that I had to eat a few without frosting! I also didn't take any pictures of them undecorated. You will just have to believe me that they are vanilla, I guess :)

I used my favorite Swiss Meringue Buttercream for the frosting, since it has a light and buttery taste and works well for piping. Thanks, Martha!

Sunflower Cupcakes

  • Leaf tip (available here) OR you can cut a "V" from the end of a zip-lock bag reinforced with scotch tape!!
  • Crushed chocolate cookies or black sugar for the "seeds"
  • Yellow-tinted buttercream (or other stiff frosting of choice)
1. First, I covered the entire cupcake with plain buttercream frosting.
2. Pour the decoration you will be using as the seeds into a flat bottom bowl. Put the cupcake face down into the sprinkles/chocolate/cookies to cover the entire surface of the cupcake. The picture I took of this unfortunately came out blurry.
3. Using the leaf tip (or plastic bag) with the V perpendicular to the cupcake, pipe on the yellow buttercream in a ring around the outside of the cupcake. This took a while for me to get the hang of it. For the first five cupcake I also was using the tip incorrectly. The pictures on the Wilton website make it look like you want the V parallel to the cupcake, but it won't look like a leaf (see my picture below). I only took pictures of my good looking cupcakes, but I guarantee there were ugly ones.
This is what the piping looks like if you have the "V" parallel to the cupcake.

A single ring of petals

4. Make a second ring of petals slightly overlapping the outer circle. It is nice to put the added petals between the ones you have already piped.

5. Ta-da! Sunflowers! Using brightly colored paper liners make them look like they are in a flower pot :)

I then made the ladybug cupcakes (you can see how from my earlier post here)

The purple flowers that you see in some of the pictures are violet-colored marzipan that I rolled out into thin strips and then rolled up at a slight angle to make them look like flowers. I didn't make very many so I didn't make a photo tutorial.

And there you have it! It's easy to make a nice little garden from cupcakes. If I had more time, it would have been cute to put one of the ladybugs on top of the sunflowers, too!

Happy cupcaking! :) May your kitchens be full of little yummy cakes ... like mine!

Saturday, August 15, 2009

Vuoi fa' americano: Tiramisu Cupcakes

One of my all time favorite desserts is tiramisu. It literally means "pick me up." I know that from my three years of college Italian. You probably know that from reading the menu at the Olive Garden.

At any rate, Martha has a Tiramisu cupcake recipe that I have been longing to try. It took me a little time to find marscapone cheese (which I got from Whole Foods) and the Marsala (in the wine section of the grocery store). I thought that they would be a nice pick-me-up during Friday afternoon lectures. I made a couple of changes to the recipe, mostly because I did have exactly the same ingredients.

Tiramisu cupcakes - makes 18, adapted from Martha Stewart

  • 1 1/4 cups cake flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt (coarse)
  • 1/4 cup milk
  • 1 vanilla bean, cut open lengthwise. Seeds removed
  • 1/4 teaspoon vanilla
  • 1/2 stick butter at room temperature
  • 3 large eggs plus three egg yolks at room temperature
  • 1 cup sugar
  1. Preheat oven to 325 degrees. Line cupcake tin with paper liners
  2. Put vanilla bean and milk into a saucepan with medium heat until small bubbles form along the outside edges of the milk. Remove from heat. Cut the butter into pieces and whisk into the liquid mixture. Add the vanilla and stir. Allow to cool for 15 minutes and then remove the vanilla bean pod.
  3. Mix the flour, baking powder, and salt in a medium bowl.
  4. In a heatproof large bow, beat the three whole eggs and sugar together until mixed. Add the egg yolks and beat until well mixed on medium speed.
  5. Move the bowl to a saucepan of simmering water and continue beating until the sugar has completely melted, or about six minutes. Be sure to scrape down the edges of the bowl every once and a while or else some of the mixture will burn along the sides.
  6. Remove from the simmering water and continue mixing on high speed until the mixture becomes pale yellow and thick. This will feel like an eternity if you are using a hand mixer. You will know when you are done as the outside of the bowl will feel cool. It should take around 15 minutes or so.
  7. Slowly add the flour mixture to the egg and sugar mixture. Mix well with a spatula after each addition.
  8. Add the milk/butter solution to the batter. Fold it into the batter using a spatula
  9. Fill cupcake liners 3/4 of the way with batter and put into the oven for 20 minutes, or when a toothpick inserted into the center comes out clean.

Because my oven doesn't bake evenly, I usually rotate the pans halfway through the cooking time. I think that this may have caused the delicate cupcakes to fall in the center. Several of my cuppies looked pretty ugly when they were done. Luckily, sunken tops can be hidden by the marscapone topping! (and hidden by not taking pictures of them!)

I followed the instructions for the Coffee-Marsala syrup and the Marscapone Frosting as instructed online.

For the coffee-marsala syrup, Ilinca showed me how to use her French press to brew my very first cup of coffee!! It was very exciting.

I just used regular coffee and let it sit a little longer. It wasn't all that strong, but after sitting in the cupcakes overnight it gave the cupcakes a nice subtle coffee flavor. I didn't have a brush, so I just spooned it over the cupcakes evenly.

The marscapone frosting was delicious! The recipe doesn't make enough to give each cupcake a heaping amount, like in the picture on the Martha Stewart website. If I make these again I would probably double it.

I left them overnight in the fridge and covered them with cocoa powder right before serving them. Although the cupcakes don't incorporate the ladyfingers that are traditionally used in tiramisu, I think that they do a great job being a taste double for the actual thing!

I used our Italian poster art calendar as background for pictures, since it seemed appropriate. Now I just need to know what I should do with all of the leftover Marsala!

Tuesday, August 11, 2009

Double Crumble Cupcakes

Jodi emailed me a recipe from a cupcake book that I (surprisingly) don't own. I was flipping through it at her house and thought that the picture looked delicious. I was more focused on the cupcake and less on the book. Maybe it was called "Cupcake." I know, that title seems unlikely. The recipe is also technically called "Top-to-Bottom Crumb Cupcakes." I am sorry mystery cupcake book, but that name is just too long!

I altered the recipe a little bit and have thus renamed them "Double Crumble' cupcakes. They are very easy to make and great for transport because they don't require any frosting on top. They tasted like coffee cake... which until last night I thought meant that the cake had coffee in it. I don't like coffee so I always avoid coffee cake. Apparently it's cake that goes with coffee. Heh.

Anyway.... onto the pictures and recipe!

Double Crumble Cupcakes - makes 24 (adapted from the book Cupcakes!)

Crumbly bottom and top
  • 1 2/3 cup all-purpose flour
  • 1 1/3 cup packed light brown sugar
  • 2 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, out of the refrigerator but not quite room temperature
Cuppy cakes
  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 2 cups sugar
  • 1 cup corn oil
  • 2 teaspoon vanilla
  • 1 cup sour cream, room temperature
  1. Preheat oven to 350 degrees. Line cupcake tin with liners.
  2. First make the crumbly topping and bottom. Do this by combining all of the dry ingredients into a medium sized bowl and mixing them together with a spoon or sifter.
  3. Cut the butter into pieces and place in the bowl with the dry crumble ingredients. Use an electric mixer on slow speed to incorporate the butter into the dry ingredients until small crumbles form. To get the larger pieces to mix well, you may have to use your fingers. Set aside.
  4. In a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Mix with a sifter or with a spoon.
  5. In a large bowl, beat the eggs with an electric mixer until well mixed.
  6. Add the corn oil and mix until well combined. This takes a little finesse since oil does not like combining with other liquids.
  7. Add the vanilla and sour cream to the liquid mixture. Mix well.
  8. Using small portions, add the dry mixture to the liquid mixture. Beat well after each addition. Continue until the entire dry mixture is incorporated and the batter is uniform.
  9. Add one tablespoon of crumble to the bottom of each cupcake. You want the crumble to form a nice layer at the bottom of the cupcake liner.
  10. Add approximately 2 tablespoons of batter on top of the crumbles. There will be another layer of crumble on top so be sure to leave enough room!
  11. Add another tablespoon or so of crumbles to the top. You want the top layer of the crumble to be about 1/5 from the top of the cupcake liner. If you fill them all the way to the brim, the tops won't look that crumbly.
  12. Bake for 25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Here is a picture showing how you layer the cupcakes:

... I'm always a little messy when filling the cupcake tins. There, now everyone knows.

I don't normally show a sliced version of the cupcake, but I thought that the bottom layer looked so neat:

These were a big hit at clinic today and these cuppies filled my kitchen with a delightful cinnamon smell.

Saturday, August 8, 2009

Bollywood Cuppies: Pistachio and Cardamom with Mango Cupcakes

For over a year, Anuja has been promising a Bollywood movie night. She is disappointed, to say the least, that I absolutely love the movie Bride and Prejudice, which isn't a real Bollywood movie. I completely agree, but that doesn't mean that Bride and Prejudice isn't an awesome, ridiculous movie, right?

Anyway, we finally got the girls together for a cupcake making and decorating session. Anuja rented the Bollywood classic Pardes, which means "foreign land." It was close to four hours long... but we made it through the entire movie! It was great, although I would argue that there wasn't enough dancing in it. "I love my India...." I'm looking forward to further exploring that genre!

But onto the cupcakes! I saw a Bollywood decorating idea in the cupcake book "Bake Me, I'm Yours." Perfect! Now I just needed a good base for the cupcake. After searching the internet and my various cupcake books for inspiration, I decided to try to make something up. Anuja suggested the flavors of mango and pistachio, and of course cardamom. I was a little worried that the cupcakes wouldn't come out good while I had company over, but once Ming realized that we needed eggs, everything worked out! The cakes tasted very yummy, although the mango flavor was very slight. We used Margie's Mango Syrup, found in the syrup section of the grocery store. I also had to use gold muffin liners to make it more ostentatious. They were Wilton brand and I got them from the Baker's Nook.

Pistachio Cardamom with Mango Cupcakes - makes 24
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 4 large eggs
  • 2/3 cup mango syrup
  • 2 1/4 cup cake flour
  • 4 tsp baking powder
  • 1/4 + 1 generous pinch cardamom
  • 2/3 cups chopped pistachios (unsalted)
  1. Preheat the oven to 350 degrees. Line cupcake pans with paper liners.
  2. In a large bowl, cut the butter into smaller pieces and cream with an electric mixer on low-medium speed until fluffy.
  3. Add the cup of sugar to the butter and mix with the mixer on medium speed until well mixed. It should look sort of crumbly.
  4. Add the eggs one at a time and mix after each addition.
  5. Add the mango syrup and beat until well mixed.
  6. In a separate bowl, mix the flour, baking powder, and cardamom.
  7. Slowly add the mixed dry ingredients to the larger mixing bowl. Mix well after each addition.
  8. Stir in the pistachios.
  9. Fill cupcake liners 1/2-3/4 full of batter. Bake for 18 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

I think that the cupcakes tasted so good that they would be delicious without frosting. You could really taste the cardamom.

And I have to include this picture of the pistachios before they went into the food processor. I think pistachios are so pretty with the greens and purples. I did increase the saturation of the color of this picture, for full disclosure.

And now for the frosting. Since the cake wasn't all that mango-y, I wanted to use a mango glaze. I chose a glaze so that it would dry and look shiny. It made the decorating more difficult since the glaze dries pretty quickly, but I'll explain a little later how we made it work.

Mango Glaze - enough for 2 dozen cupcakes
  • 2 1/2 cups powdered sugar
  • 2 tablespoons unsalted butter, room temperature
  • 4 tablespoons milk
  • 2 tablespoons mango syrup (or to taste)
  1. Beat the butter and powdered sugar together. It will be crumbly.
  2. Add the milk. Mix
  3. Add the mango syrup. Mix.

I added a little bit of pink food coloring to make it a light pink color to match our decorations.

Ok, and now for the decorating. I purchased all of these items at the Baker's Nook.

Bollywood paisley design
  • Gold dragees
  • Pink non-pariels
  • Orange non-pariels
Google some images of paisleys and just try to match them. We used the gold dragees around the outside for a border and then used the pink and orange non-pariels to color the inside. You can outline the paisley design with a toothpick. It was pretty difficult to get everything to stick to the cupcake. You can wet the top of the cupcake with a little bit of water for things to stick.

Technically, gold dragees (below) are not approved by the FDA by food in the US. The lady who sold them to me said that she couldn't tell me they were edible, but that she has been eating them her whole life and they get rung up as an edible item. They are considered food in other countries. That being said, they don't really taste good and are sort of hard and make eating more of a task than an edible decoration should be. We took most of the dragees off before actually eating the cupcake. If I were to make these again, I probably wouldn't go through the extra expense of buying the gold dragees, which are pricey. However, they do look very pretty.

Here are some pictures of what we did for ideas:

I forget who made this one, but this was one of the better paiselys. Most of them looked like "e." The inside shape is filled with orange non-pariels and the outside uses pink.

We were tired of the paisley, but you can still use the same three sprinkles to make pretty designs!

And now if you will excuse me, I need to go run through a field and participate in some choreographed dancing!


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