edible decor

Percy Jackson Lotus Flower Cookies

Yields 2 dozen cookies

The things you’ll need

  • 1 teaspoon kosher salt
  • 3 ½ cups flour
  • 1 ½ cup vegan butter
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons rose water
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer with attachments
  • Whisk
  • Baking sheet lined with parchment paper
  • 2-inch circle cookie cutter
  • Plastic wrap
  • Pink vegan frosting in a decorating bag fitted with a #366 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a medium bowl whisk together flour and salt.
  3. In large bowl, beat butter and powdered sugar until light and fluffy. Add vanilla extract and rose water.
  4. Add the dry ingredients and mix on low until well combined.
  5. Divide dough into two halves and then wrap each half in plastic wrap. Stick them in the fridge to chill.
  6. Roll out dough to about ¼ an inch thick and then use a cookie cutter to cut circles. Place the circles onto a lined baking sheet and then bake for 12 minutes.

Time to decorate!

  1. Use a #366 leaf tip to pipe pink frosting onto each cookie in a lotus flower design.Start with larger petals on the outside and work your way to the center, making the petals smaller as you go.
  2. TaDa! If you feed these Percy Jackson lotus cookies to your guests, they’ll never want to leave!

My Twenty One Pilots themed cake for my fondant class final! In total I think I spent around 48 hours on all the details and yes, all the decorations are edible.


karleeskupcakes on insta
Yes the flowers are edible

Rose and Cardamom Cheesecake

Crystallized Petals:

  • 1 egg white
  • pesticide-free rose petals
  • caster sugar for sprinkling


  • 115g (1 cup) shelled pistachios, plus 2 Tbsp., chopped, for decorating
  • 60g (⅓ cup) caster sugar
  • 60g (¼ cup) butter, softened
  • 2 eggs
  • 60g (½ cup) self-raising flour


  • 6 sheets leaf gelatin or 2 Tbsp. powdered gelatin
  • 500g (2 cups) ricotta
  • 250g (a little over 1 cup) mascarpone
  • 100g (½ cup) caster sugar
  • 25 cardamom pods
  • 300g (a little over 1 cup) evaporated milk
  • 160ml (⅔ cup) double cream (heavy whipping cream)
  • 80ml (⅓ cup) rosewater
  • a few drops of pink food coloring (optional)
  • edible glitter for decoration

  1. Whisk the egg white until it is foamy. Paint this on to both sides of the petals, one at a time, using a small paint-brush, then sprinkle with sugar. Lay on a sheet of baking-paper in a warm place to dry overnight. Once dried, store in an airtight container until you are ready to serve.
  2. Preheat the oven to 180°C/350°F/gas mark 4. Line and grease a 23cm (9in) springform cake tin.
  3. Finely chop the whole pistachios in a food processor or blender. In a large mixing-bowl, whisk together the sugar and butter
    until creamy. Break in the eggs and beat again. Sift in the flour, add the ground pistachios and stir well. Pour the mixture into the cake tin and bake for 15 to 20 minutes, until the cake is golden brown and springs back when pressed gently in the center. Leave to cool in the tin.
  4. Soak the gelatin leaves in water until soft. Whisk the ricotta, mascarpone and sugar together until light and creamy. Crush
    the cardamom pods to remove the husks, then grind the black seeds to a fine powder in a pestle and mortar.
  5. Heat the evaporated milk and cream together in a saucepan with the ground cardamom and rosewater and continue heating until the mixture has reduced by one third. Remove from the heat and leave to cool slightly. Squeeze the water out of the gelatin leaves and add them to the warm cream, if using powdered gelatin whisk in, stirring until dissolved. Pass the cream through a sieve to remove any undissolved gelatin pieces, then whisk into the cheese mixture with a few drops of pink food coloring, if using. Pour the filling on top of the pistachio cake base and refrigerate for three hours or overnight.
  6. When you are ready to serve, arrange the crystallized rose petals on top and sprinkle with chopped pistachios and edible glitter, if using.

Simon: *peeks out from behind menu he’s not reading*

Baz: *glares*

Simon: *visibly blushing*

Baz: *narrows eyes*

Simon: “So, I was feeling… something… and I did… something…”

Baz: *places down menu in the restaurant they’re sitting at* *takes deep breath* “Simon… what did you d-”

~music starts playing… sexy violins… romantic stylz music~

Waiter #1: *brings giant bouquet of roses*

Waiter #2: *brings giant red velvet cake to the table, adorned with many a decorative, edible flower*

Waiter #3: *brings comically large valentines card over (even though it’s only half way through January)

Baz: *actual rabbit in the headlights*

Simon: *starts babbing* “So, that feeling I was feeling was love and I got carried away and gosh, I was just thinking about everything and things and then you! And then I asked these waiters to come over here and bring all this stuff and so *takes deep breath* Basilton Grimm-Pitch… will you be my valentine?

Baz: *deadpan glare*

Simon: *puppy-dog eyes, looking adorable*

Baz: *deadpan glare*

Waiters: *uncomfortable squirming*


Simon: “Still…”

Waiters: *still uncomfortable, now also confused puppies*

Baz: *resigned sigh* Yes, I will be your valentine

Simon: *fist pumps in the air* *whooping and holling with pure joy* *high five’s confused waiters*

Baz: *blushes* *hides behind his menu and secretly grins at his adorable amazing sunshine husband and thanks his lucky stars he’s married to the most wonderfully amazing goofball in the whole wide world*



Gold! We thought our chocolate fudge deserved something a little special for this chocolate festival #ohfudgeaustralia #ediblegold@smoothchocfest #fudge#originalartisangold #goldenticket #chocolate#smooth #therocks #foodie