x
  • Home
  • Recipes
  • Press
  • About
  • Let’s talk!
Instagram Pinterest BlogLovin
Home › recipes › cake › On Change & Turning 26.

FacebookTweetPin

  • Instagram
  • TikTok
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Constellation Inspiration

Constellation Inspiration

A Dessert Blog

  • Cookbook
  • Tutorials
  • About
    • Press
  • Contact
  • Recipes:
  • Asian-inspired
  • cake
  • cookies
  • cream puffs
  • tarts
  • bars
  • candy
  • seasonal
    • Valentines
    • halloween
    • christmas
Leave a Comment
cake

On Change & Turning 26.

by: Amy on: Apr 13, 2017

Hello. Remember me? I have been a little MIA lately, both on the blog and other forms of social media. Though unintentional, I am really glad I took a brief break. Do not worry, I am okay. Oh,...

Review

Hello. Remember me? I have been a little MIA lately, both on the blog and other forms of social media. Though unintentional, I am really glad I took a brief break. Do not worry, I am okay. Oh, and I turned 26 yesterday. This year came and went by so quickly. It was also a year of many changes. You know that cliché-ish saying, change is the only constant? The one that most of us resonate with deep down inside? This quote, cliché or not, felt extra relevant this year. Around the same time last year I was finishing my last course for my Master’s degree. At that time I was pursuing something completely different than what I am doing now. I was happy then but deep down I knew it was not the right fit. I decided to not continue with my PhD despite not having a back up plan. I had no idea what I wanted to do and to some extent, one year later, I still feel like I am trying to figure out what it is that I truly want to do. Relationships also change. It can happen passively in indifference. It was not intentional but you start to care a little less and less, day by day. It is not as though you meant to, as if you’re hoping to bring something to a close. Things run their course whether or not we’re done with them. Roads bend and sometimes they end. And sometimes what we thought in absolutes turn out to be conditional.

Change definitely happens. Have happened. Will happen. Changes start slowly, the way things often do. It will not feel slow though. In fact, it will seem sudden. You wake up, fix your gaze across the room, and think that something must have snapped in the night. But you refuse to believe that it happened there. It could not have. The thought of anything happening that rapidly while you were asleep is a thought you have long abandoned.

One of the changes I have appreciated the most is the growing ability to appreciate beauty in the mundane and the prosaic. Finding joy in early ink-stained mornings spent writing and reading in a cafe. Finding solace in a failed cake recipe. And finding unparalleled happiness when coming across the perfect rose to top a layered cake.

The luck I have been having in meeting people who are genuinely passionate about creating is one thing I hope never changes. Kelsey is someone that embodies that. Just over a week ago, Kelsey drove to Vancouver to celebrate my 26th birthday early with me. She baked a cake, made the perfect swiss meringue buttercream, and brought it all over to my home. We decorated the cake together with the most perfect stems from Celsia Florist and Victor was there to capture all the moments. I have always struggled to take my own photos when I am around Victor and Kelsey. They are both such talented photographers that I often feel quite intimidated when I am around them. But this time I made a promise to myself that I will at least snap a couple of photos myself – for practice and because the more photos the merrier. Besides, this was such a lovely set up that I knew I would have regretted it if I did not take photos to preserve the memories. This change in self-confidence is also something I hope I will be able to keep up.

Here are my photos from our lovely weekend. Kelsey will be sharing the recipe for the cake and buttercream on her blog soon and I will share some tips and tricks on decorating a cake with fresh flowers real soon along with Victor’s beautiful photos. Until then, happy baking and do not be afraid to embrace change.

more like this:

Party Animals Confetti Cake Decorating Tutorials

Honeycomb Lemon Almond Cake

Almond Apricot Battenberg Cake ( x Icing on the Cake Book!)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sweet Comments:

  1. Unknown says

    Apr 13, 2017 at 5:20 am

    🙂

    Reply
  2. Heather (Delicious Not Gorgeous) says

    Apr 13, 2017 at 6:02 am

    this cake looks so good! glad you got the chance to celebrate with good friends and delicious food (: i was just thinking about change and being annoyed (and perhaps a little sad) that some people don't care as much as i do, and i feel left in the lurch even though we all committed to something (and just started working on it). sending good vibes to you in your 26th year~

    Reply
  3. kelsey_the farmer's daughter says

    Apr 13, 2017 at 6:40 am

    I love this, and I love you. So thankful that you're in my life, and I hope this coming year brings good change, affirmation, and happiness to you <3 And these photos are gorgeous! What a perfect day we had.

    Reply
  4. Unknown says

    Apr 14, 2017 at 12:32 am

    Ahhhhh this is so pretty! I turn 26 soon too and I'm kinda nervous! Like 26 seems waaaaay older Jan 25? Hmmmmm. Can't wait for you to come play in NYC! Xxx

    Reply
    • Unknown says

      Apr 14, 2017 at 12:33 am

      That's meant to say "than" 25, not Jan. Haha.

Primary Sidebar

a sweet hello.

Welcome to Constellation Inspiration, a buttercream-coated journal of recipes, stories, and love letters that are sweet to read, and even sweeter to eat. These love letters are dedicated to you.

sneak peaks & bonus recipes!

Sign up to get them for free:

featured

day two: sparkly matcha neapolitan shortbread cook day two: sparkly matcha neapolitan shortbread cookies ✨

the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)

vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt

matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt

strawberry dough 
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder 
1/4 tsp salt

1 egg white
coarse sanding sugar

for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls

place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough

remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min

[recipe cont’d in comments]

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
day 1: rudolph rings 🦌✨ piped butter cookies day 1: rudolph rings 🦌✨

piped butter cookies are some of my fav cookies to make — they’re buttery! sandy! rich! they get a little holiday makeover and become the cutest rudolph rings when you add a little red m&m nose and antler details. topping the antlers with gold is optional, but adds extra sparkle and festive cheer to each cookie

(makes 12 cookies)
135 g salted butter, very soft
45 g icing sugar
100 g flour
40 g cornstarch
15 g cocoa powder 
1/4 tsp espresso powder 

in a medium bowl, combine softened salted butter with icing sugar with a rubber spatula until smooth

in a separate bowl, whisk together flour, cornstarch, cocoa powder, espresso powder, and salt

using a rubber spatula, fold in the dry ingredients into the butter-sugar mixture until no more dry spots remain

transfer the dough into a piping bag fitted with a large open star tip (i used wilton 6b)

apply pressure to pipe the dough onto the prepared baking sheet. if you are having trouble piping out the dough, you can warm up the dough in the piping bag between the palms of your hands, or add an extra 1 tbsp of melted butter to the dough and refill the piping bag. leave 1 inch between each cookie

transfer the sheet of piped cookies to the freezer while you preheat the oven to 325f. chilling the dough will prevent the cookies from spreading in the oven

bake the cookies until the bottoms are set, about 25 – 30 minutes

allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely and decorate

royal icing
1 egg white
150 g icing sugar
1/4 tsp vanilla extract 

in the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 min. with the mixer on low speed, slowly add icing sugar and vanilla. once incorporated, increase speed to medium-high and beat until stiff peaks form. transfer icing to a pip bag with a small round tip to pipe out face details

#holidaybaking #christmascookies #christmascookie #holidaycookies #christmasbaking
sorry i cant come to the phone right now, i’m to sorry i cant come to the phone right now, i’m too busy baking all the @nytcooking holiday cookies the day they’re released

@csaffitz bûche de noël cookies
@samanthaseneviratne ginger cheesecake cookies
@heysueli matcha-black sesame shortbreads
@ericjoonho lemon-turmeric crinkle cookies
@clarkbar iced peppermint cookies
@sohlae holiday rocky road
@vaughn rum-buttered almond cookies

#nytcooking #nytcookieweek #nytcookies #holidaybaking #christmascookies
presenting: this year’s 12 days of christmas coo presenting: this year’s 12 days of christmas cookies 🎄

matcha christmas tree cookies 
chocolate reindeer cookies
matcha strawberry neapolitan checkerboard
hojicha walnut deer cookies (with a bow!)
hedgehog hazelnut praline shortbread
pretzel shortbread mittens
earl grey decorated wreath cookies 
snowman cookie butter truffles
grinchy pistachio jammy liners
eggnog brûlée cookies
biscoff snowman cookies
chestnut hazelnut praline sandwich cookies

…dropping tomorrow! stay tuned!

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
preparing for the big weekend… ✨ a tradition preparing for the big weekend… ✨

a tradition that i started in 2019, this will be the sixth year i bake all of the @nytcooking holiday cookies the moment they are released on dec 1. i’m excited/nervous for sunday (i might throw up). here are the cookies from previous years, and a few behind the scenes where you can witness me slowly lose my sanity.

2019: twelve cookies by @susanspungen
peppermint stripe cookies
color-field cookies
peanut shortbread with honeycomb
gingery brownie crinkle cookies
marbled tahini cookies
homemade pocky
abstract art cookies
stamped citrus shortbread
brown sugar-anise cookies
thumbprints with dulce de leche
blood orange poppyseed window cookies
dirty chai earthquake cookies

2020:
cornmeal lime shortbread fans
sparkly gingerbread
vanilla bean spritz cookies
toasted almond snowballs
honey-roasted peanut thumbprints
black and white brownies 
fudgy bourbon balls
cherry rugelach with cardamom sugar

2021: the year that @nytcooking released 24 holiday cookie recipes and i almost passed out/away
m&m cookies
almond spritz cookies
peppermint brownie cookies
brown-butter toffee sandwich cookies
hibiscus-spiraled ginger cookies
guava and cream cheese twists
minty lime bars
chewy gingerbread
savory mixed-nut shortbread
tahini thumbprints with dulce de leche
chocolate babka rugelach
fruity meltaways
iced oatmeal cookies
spiced orange crumble cookies
peanut butter cookies
gingerbread biscotti
cheddar cheese coins
fig and cherry cookie pies
italian rainbow cookies
chocolate-cherry ginger cookies
hindbaersnitter
no-bake chocolate clusters
torticas de morón
piparkakut

2022:
white chocolate macadamia nut cookies
gochujang caramel cookies
chocolate hazelnut cookies
gingerbread latte cookies
orange, pistachio and chocolate shortbread
crunchy coconut twists
savory shortbread with olives and rosemary

2023: last year’s seven cookies which was done after ten hours of baking
gingerbread blondies
mexican hot chocolate cookies
rainbow rave cookies
lemon butter curls
matcha latte cookies
technicolor cookies
neapolitan checkerboard

#nytcooking #nytcookies #nytcookieweek #christmascookies #holidaycookies

Footer

Recipe Index
About
Press
Contact
Legal

sneak peeks & bonus recipes!

Sign up to get them for free:

© 2025 Constellation Inspiration · Site by Meyne