The Christmas Tree Patisserie - #5 Japanese Candy + Sugar Coated Cookies

Traditional Japanese Candy. Spring has come before winter.. =P

Perhaps this is more Christmas-y? =D

The Christmas Tree Patisserie - #4 Strawberry Strudel

Just completed these!

The Christmas Tree Patisserie - #3 Usagi Snow-Skin Mooncakes

That's because today calls for a celebration of the Chinese traditional festival, the Mid-Autumn festival, also known as Mooncake Festival. I still recall my mum bringing my little bro and I out to play with lanterns in the evening of this special day. In the 80s, they used to set up stages and have the emcees giving out riddles for the audience to answer. And of course, this festival is not complete without this sweet treat called mooncakes.

Here, I'd made a few clay miniature snow-skin mooncakes in the shape of Japanese rabbits, mainly inspired by the real Japanese-style snow-skin mooncakes sold at Takashimaya.

Happy Mid-Autumn Festival!

The Christmas Tree Patisserie - #2 Random Yummies and Whipped Cream Dollops

Next in the menu are some random cookies and macarons as well as lots of whipped cream dollops.

All the above pieces are glazed and have eye-screws attached. In fact, they are part of the first batch of clay pastries I made for this series and the jam tart had appeared in an earlier post here.

The following macarons are new and I'm still waiting for the "filling" to dry before glazing.

If you have followed my Daiso Maniac Series, these cream dollops should be familiar. (If not, do check out how I had made these from Daiso paper clay.) I have added gold eye-pins to the pieces.

Star dollops

Swirl dollops

Rosette dollops

Have no idea what you call these..

This should have been in the crafting updates post.. But.. Oh well..

I made some macaron shells and other clay parts for more clay yummies.

The Christmas Tree Patisserie - #1 Mint Choco and Strawberry Choco Macarons

First up in the menu of the Christmas Tree Patisserie is:

Mint choco macarons and strawberry choco macarons. The shells were made from Fuwa Fuwa clay (light-weight paper clay from Kutsuwa) which I had tinted mint green and strawberry pink respectively. The shells were let dry before I glued the chocolate bits and the chocolate fillings.

The chocolate bits on top of each macaron were made by melting chocolate-colored glue stick in chocolate molds, both of which were from Daiso and I will be introducing them this week. As for the chocolate fillings, they were also made from Fuwa Fuwa clay which I had tinted a nice yummy shade of milk chocolate!

All the pieces were then dried and glazed with matte varnish.