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How do I store the cookies?
How do I store the cookies?
Keep your cookies sealed in their individual bags to keep them fresh. Store at room temperature in a cool, dark place like the pantry, as too much light can fade the colours.
Cookies can be kept longer in the fridge or freezer, but it is recomended to defrost them slowly and inside of their heat-sealed bags or an airtight container to avoid condensation and colour-bleed.
How long can cookies be kept?
It is best to eat your cookies within a week after collection. Cookies can be kept in their heat sealed bag for up to 8 weeks, however the texture and taste may change slightly over time.If cookies have been removed from their bags, store in an airtight container at room temperature.How long can cookies be kept?
What allergens are in your cookies?My cookies contain dairy, eggs, gluten (from wheat) and almond (extract).Although my cookies are prepared with utmost care to avoid contamination, please be aware that my kitchen also contains foods with known allergens such as: nuts, tree nuts, seeds, gluten, wheat, soy, dairy, eggs, fish, shellfish and alcohol.
What ingredients are in your cookies?Wheat flour, sugar, butter, eggs, corn flour, meringue powder, glucose syrup, vanilla, almond extract, flavour emulsion, baking powder, food colours, salt, cream of tartar.Designs can include but are not limited to: fondant, sprinkles, lustre dust and glitters, edible paint, edible paper, strawberry/rose spirit.
What are the tiny black specks in the cookies?Vanilla seeds - I only use real vanilla for the best flavour!
What is royal icing?When you think of royal icing, you probably imagine the hard coating on fruit-cakes or Arnotts Iced Tic Tocs biscuits. Royal icing is made using icing sugar and meringue powder. The meringue powder causes it to set hard, however, I use a soft-bite recipe that tastes like vanilla marshmallows - nothing like those hard cookies!Royal icing is hand-piped and requires a lot of expertise, practice and patience, but it perfectly complements my buttery sugar cookies. Since there is no need for embossers and extra tools required as for fondant cookies, the design possibilities are unlimited!
Dietary requirements?I can only accomodate nut-allergies at present, but I am working on a recipe that is gluten, dairy, nut and egg free! I won't be satisfied until I find the perfect recipe for the cookie base and the glaze icing so stay posted!
Are your cookies Halal?Yes, they can be! All of my gel food colours and flavours are Halal certified (except vanilla extract)Please let me know during the ordering process so I can accommodate this by using vanilla bean powder and leaving out anything that contains alcohol.
Do you make anything other than sugar cookies?Yes absolutely! I love to bake and occassionally release macarons and chunky cookies. As my business grows I am looking forward to expanding my menu! Cupcakes were my baking gateway, but I have yet to attempt large cakes and cake pops.
Why are your cookies expensive?I get it, my cookies are expensive... but as the saying goes - "good is never cheap, and cheap is never good". There is a lot of misconception about how much effort is required to make the beautiful cookies seen all over social media. Let's break it down.
- ✨ Premium Ingredients
I only use high-quality ingredients like European or New Zealand butter, organic vanilla bean paste and powder, bakery emulsions (ordered from interstate) and cage-free eggs. These premium choices are absolutely necessary for quality but they also aren't cheap - and with the rising cost of essentials like butter, eggs, vanilla, and meringue powder, I’ve had to adjust my pricing accordingly. - 🎨 Time & Skill
Royal icing is incredibly time-consuming to work with and takes lots of repetition and practise to master. Each colour typically needs around 5-10 minutes to adjust and tint. Each layer needs adequate drying time to achieve the polished and perfected look that royal icing is known for. Every detail matters, and mistakes mean starting over.
- 👨🏼🍳 The Perfect Bake
My cookie recipe is tried and true - built on premium ingredients and precise technique. The dough is never overworked, must be chilled for flavour, and baked on specialist trays and mats to hold its shape - just until perfectly set.
Icing is always freshly mixed for a flawless, glossy finish (no craters), with colours carefully balanced and never oversaturated.
It’s the details behind the scenes that define the final result - and quality is never accidental.
- ⏳ Multi-Day Process
The icing needs time to dry before it can be painted, airbrushed, finished with gold or written on. It also needs to be fully set so the cookies can be packaged without damage. These steps usually take place over several days. - 🔧 Specialist Tools
Dehydrators, projectors, ovens, airbrushes, premium baking trays and equipment, and 3D printers — all essential, and all expensive. I’ve invested a lot in my craft and need to make a profit to keep improving and growing my business. - 💎 Luxury Product
Royal icing sugar cookies aren’t just tasty treats - they’re a luxury item. Each set is made from scratch in small batches, with a focus on quality and artistry, and intentionally designed to match the client’s aesthetic. They’re basically a Pinterest board brought to life.
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