I love all things “tiny” and “detailed”. It’s a natural for me, but I suspect most people don’t like detailed things…too hard to see and maybe frustrating. But I enjoy the challenge and intricacy of small designs, especially those involving royal icing, namely flowers.

The prep for royal icing flowers is easy. I use meringue powder as my base. The piping is a skill, but like with everything, persistence is key.

The “tiny” things I love involve small decorations – especially for the French Macarons. I know….they are sooo cute anyway, why spoil them? But I can’t help myself…..I love the tiny toppings such as crystal sugars, dried edible flowers (here, hibiscus) and lavender buds. And wait for a following post to come…..French Macarons with a very “young girl” in mind….can you guess the topping I used? Come back and visit my blog for a picture of what I baked and designed.

A bientot!