Customized Lollipop Favors

Here is our latest creation from the kitchen of Two Hearts Bakery. Lollipops! This was one of the most fun and quickest projects that we have worked on. I went ahead and added gold luster dust for an added layer of interest. When working with hard candy, you can customize almost anything from the flavor of the lollipop to the color and design. Kept in a cool dry environment, these favors can be done well in advance for any wedding or event.

Tips to Working With Your Hard Candy Mixture
1) Coat your candy molds lightly with oil. This will make it easier for you to remove the candy once it is cool.
2) Make sure to package your candies as soon as possbile to protect them against humidity.
3) To remove the tiny bubles that may form in your hard candy, allow the sugar solution to cool a bit before pouring into the molds.
4) Remember that the candy solution is very HOT. Use all necessary safety precautions. I used a pair of heat proof candy gloves. (You can order this online.) This may sound simple, but I have many sugar scars to show for it.

Christmas in July - Revisting and Finding New Holiday Ideas

Recently, Two Hearts Bakery was given an opportunity to re-assess our winter holiday offerings. We try our best to work a year to half a year before the actual season. Since we are in constant development/improvement of our treats, it was fun to make winter themed items in the dead of summer. Nothing like ginger and peppermint to remind me that the winter is just around the corner.

Here are some of the items that we worked on...

Christmas S'mores, Peanut Butter Nutella Sandwiches, Shortbread Trios, High Tea Holiday Cookie Collection, Peanut Butter Cups and Chocolate Dipped Gingerbread Boys.

Cognac Cherry Cordials

At every Vietnamese wedding, it is customary to set a bottle of Cognac at the reception dinner table. I am not sure how it started and why we settled on Cognac, but for many wedding seasons now, I have been reaping the rewards of this very festive tradition.

The idea came to me the other idea regarding a treat that would mirror the flavorings of the cognac. I decided on cherry cordials. For something I have never really been that fond of, I have been really keen on making them for quite some time, and this provided the perfect excuse.

I am also trying to be fair... Before I place cherry cordials on my official list of dislikes, I have decided to make them for myself. And who knows, maybe I might actually really like them after all and our guest might end up seeing these at the dessert buffet. So here we go...

First, I soaked the cherries in cognac. (Not a bad start)

After a day to properly marinate, I carefully drained the cherries
Then I heated my fondant
Dipped my cherries in the fondant and let them set
I then dipped them twice in chocolate for good measure

Now comes the hard part, the waiting...

In order for the flavors to meld, these cordials will need a few days to weeks to mingle and liquefy. I will post an updated picture once the cordials are ready.

(Please excuse my iphone pictures. I am a horrible picture taker. I generally leave that to Will.)