Blooms and Baking is filled with recipes and decorating tutorials inspired by one of my favourite things in the world — flowers.
You can expect to find recipes like:
- Jasmine and Honey Éclairs, Chocolate Bundt Cake with Orange Blossom Ganache
- Peach Galette with Lavender Whipped Cream
- Cherry Blossom Sablés
In additional to floral recipes, there is a large chapter on decorating with fresh flowers and creating buttercream flowers.
Every recipe is accompanied by at least a photo (most of the recipes have several) and each tutorial features many step-by-step photos so you can create the perfect ruffled peony and ranunculus from silky buttercream. Each recipe and tutorial makes my heart feel like its in full bloom and I hope it makes you fall more in love with flowers as well.
Buy the Book
About two years ago, my publisher reached out about making a cookbook, one that is an extension of my blog. After several several meetings and brainstorming sessions (Do we want to make a cookie book? How about a cake decorating book? Should we divide the book chapters up based on seasons? How about a floral theme?), I dedicated every weeknight and weekend outside of my day job to write about flowers, cakes, and the magic of butter and sugar. Creating a cookbook is terrifying because there is always self doubt that lingers in the back of my mind. That self-doubt subsided temporarily when I bit into the lavender mocha cookies and lemon elderflower ricotta cupcakes I made for the book. I developed, tested, re-tested (many times), and wrote down everything I made in the last two years for this book. I poured my heart into Blooms and Baking and I cannot wait to share it with you.
Some friends and colleagues said the most wonderful things about the book:
Press:
This Up-and-Coming Vancouver Baker’s New Cookbook Arrived Just in Time for #QuarantineBaking
Whether or not you’ve conquered sourdough, spring’s new cookbooks offer plenty of culinary challenge
Blooms and Baking Brings Fragrant Blossoms Into Your Home-Baked Goods
8 Essential Tips for New Bakers From Canadian Cookbook Author Amy Ho
These No-Churn Rose-Pistachio Ice Cream Sandwiches Need Just 8 Ingredients
Cakes and Sugarcraft Magazine, July/August 2020 in-print review
Locally grown fruits inspire fresh culinary ideas
Florals add incredible depth to desserts
New ‘Blooms and Baking’ cookbook adds a floral touch
Blog Love:
Cake Geek Magazine · Cloudy Kitchen · Coco Cake Land · Hummingbird High · Passionate Baker · Style Sweet · The Farmer’s Daughter · Wood and Spoon · Yummy Workshop
Thank you so much for following along on this baking journey. This blog and this upcoming book would not exist without each and everyone of you. This book is as much mine as it is yours. I am forever grateful.
Lots of love and flowers, Amy
![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](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
