Grad & Gorgeous Bouquet

Congraduations Bouquet

The Minerva Bouquet

The Viola Bouquet

The Selena Bouquet

The Jade Bouquet

Mid Autumn Festival Mooncake

Mid Autumn of Fortune Mooncake

Mid Autumn of Joy Mooncake

Mid Autumn of Love Mooncake

Combine 1 cup dried hibiscus petals, 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 4–5 minutes to infuse color and aroma. Remove from heat and stir in 2 tablespoons fresh lemon juice. Let steep 20–30 minutes for stronger floral flavor.

Make the floral syrup

Strain the syrup through a fine-mesh sieve or cheesecloth into a jar, pressing solids to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Yields about 1 to 1 1/4 cups of syrup. Use 1 ounce per serving (recipe scaled below).

In a large pitcher or mixing glass, add 8 oz gin (or vodka), 2 oz elderflower liqueur, 1 oz fresh lemon juice, and 1 oz of the chilled bouquet syrup. Fill the pitcher with 2 cups of ice and gently stir 20–30 seconds until well chilled and slightly diluted.

Mix the cocktail base

Taste and adjust: if you prefer sweeter, add 1/2 oz more bouquet syrup; for more brightness, add up to 1/4 oz extra lemon juice.

Prepare 8 chilled champagne coupes or flutes. For each glass, place a few edible flower petals or a microherb sprig in the bottom (optional). Strain the chilled cocktail base into each glass, distributing evenly (about 1.25 oz base per glass if making 8 servings).

Assemble individual servings

Top each glass with roughly 1.5 oz (about 3 Tbsp) chilled sparkling wine/prosecco, pouring gently to preserve bubbles. Alternatively, if you prefer more fizz, top each with 1.5–2 oz sparkling wine and reduce base proportionally.

Garnish each glass with a lemon twist or thin wheel perched on the rim and a couple of edible flower petals laid on the surface. Serve immediately so bubbles remain lively.

dried hibiscus (or rosehip) petals

granulated sugar

water

fresh lemon juice

gin (or vodka if preferred)

Elderflower liqueur (e.g., St-Germain)

bouquet syrup (from above)

chilled sparkling wine or prosecco

edible flower petals (hibiscus, rose, pansy) or microherbs

lemon twist or thin lemon wheel (for garnish)

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. Bring eggs and milk to room temperature if cold.

Prepare

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

In a separate bowl, whisk the milk, melted butter, oil, eggs, and vanilla until smooth and homogeneous.

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Scrape the bowl and fold carefully to avoid overmixing; batter should be smooth and slightly thick.

Divide batter evenly among the prepared pans (about 2 cups batter per pan). Smooth tops and tap pans on the counter to release large air bubbles.

Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly. Rotate pans halfway through baking for even color.

Remove from oven and let cool in pans for 10 minutes, then run a knife around edges and invert onto wire racks to cool completely.

Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer; do not boil vigorously. Remove from heat and stir in vanilla. Let cool to room temperature.

Once cool, use a pastry brush to gently brush the syrup over each cake layer to keep them moist while you prepare the buttercream and decorations.

Set up a double boiler: place a heatproof bowl over a pot of gently simmering water (water should not touch the bowl). Add the egg whites and sugar to the bowl and whisk constantly until sugar dissolves and the mixture reaches 160°F (71°C) by instant-read thermometer, or feels warm and slightly grain-free between fingers.

Remove bowl from heat. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip the egg white mixture on medium-high speed until glossy, stiff, and cooled to room temperature (about 8–12 minutes).

Switch to the paddle attachment. With the mixer on medium-low, add the softened butter a few tablespoons at a time. The mixture may look curdled at first; continue mixing and it will come together into a silky buttercream. Add vanilla and salt, mixing until smooth.

Reserve about 1.5 cups of buttercream and tint it pink for some flowers and 0.5 cup tinted green for leaves using gel food color (start with small amounts and increase to desired shade). Keep remaining buttercream white for filling and crumb coat.

Dust your workspace with cornstarch or powdered sugar. Knead colored fondant until soft and pliable. If using gum paste, work quickly as it dries faster.

Use small flower cutters (various sizes) to cut petals and blossoms from colored fondant. For layered flowers, cut a larger base and smaller top petals, slightly ruffling edges with a ball tool for a natural look.

Attach petals with a tiny amount of water or edible glue. Insert edible floral wire into the flower centers for support — wrap the exposed wire stem with a thin strip of green fondant to disguise it and create a stem.

Create buds and small details with gum paste. Dust edges lightly with matching color or gold edible dust for highlights. Let pieces dry on foam or a drying rack for at least 4–6 hours (overnight for firmer support).

If you prefer simpler decorations, form small fondant rosettes and leaves and set them aside to firm slightly before assembling the bouquet.

Trim the cooled cake layers so they are flat and even. Place the first layer on a cake board or serving plate. Brush with simple syrup.

Spread about 1 cup of the white Swiss meringue buttercream evenly over the top. Add the second layer, brush with syrup, and repeat. Top with the third layer and press gently to level the stack.

Apply a thin crumb coat of buttercream over the entire cake to seal crumbs. Chill the cake in the refrigerator for 20–30 minutes until the coat is set.

Apply a final smooth layer of white buttercream over the cake using an offset spatula. Use the pink-tinted buttercream to pipe small rosettes and blooms across the top and sides where you want the bouquet effect. Use the green-tinted buttercream to pipe leaves and stems connecting the blooms.

Insert the prepared fondant flowers on edible floral wires into the cake in a bouquet arrangement: cluster several flowers in the center and surround them with piped buttercream blooms and leaves. If using cake-pop sticks or chocolate sticks, insert them first and secure fondant pieces to them for additional height.

Gently press fresh berries around the base of the bouquet (optional) and dust some fondant flowers lightly with gold edible dust for a celebratory shimmer.

If the cake will be transported, insert a few dowels into the inner layers for support under heavier floral decorations. Chill briefly to set everything before serving.

When ready to serve, remove any nonedible supports (if used) or indicate to guests which floral wires are edible. Slice and serve with extra berries on the side.

all-purpose flour

baking powder

fine salt

whole milk

unsalted butter, melted

vegetable oil

large eggs

vanilla extract

egg whites (room temperature)

unsalted butter, softened

salt

rolled fondant (white)

rolled fondant (assorted colors: pink, yellow, purple, green)

gum paste or extra fondant for small details

edible floral wire

edible food color gel (assorted)

cornstarch or powdered sugar (for dusting)

fresh berries (optional, for bouquet base)

chocolate sticks or cake pop sticks

gold edible dust (optional)

buttercream tint (pink)

buttercream tint (green)

Add 2 oz gin, 0.5 oz elderflower liqueur, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup into a cocktail shaker.

Measure and combine

Add 2 dashes lavender bitters and 2 drops orange blossom water into the shaker. The orange blossom water is potent — add drops, not splashes.

Add aromatics

Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Ice and shake

Strain the shaken cocktail through a fine-mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any botanical solids.

Double strain

If using, gently pour 1 oz chilled prosecco or cava down the side of the glass to top, creating a delicate sparkling layer. Do not over-stir — you want a light lift, not to flatten bubbles.

Optional sparkle

Hold a lemon twist over the glass and give it a quick squeeze to express oils across the surface, then run the twist around the rim and place it on the drink or perched on the edge.

Express the lemon twist

Float one edible flower gently on the surface of the cocktail. If you added prosecco, place the flower after topping so it sits on the foam/bubble layer.

Add edible flower

Present immediately. Optionally offer a small spoon for retrieving the garnish. Advise guests this is a delicate, floral cocktail meant to be sipped slowly.

Serve

gin (preferably London dry)

elderflower liqueur (St-Germain or similar)

dry vermouth

simple syrup (1:1 sugar to water)

lavender bitters

orange blossom water

edible flower (for garnish, e.g., viola or nasturtium)

lemon twist (for garnish)

chilled prosecco or cava

Add 2 oz dry gin, 0.5 oz crème de violette, 0.75 oz fresh lemon juice, 0.25 oz elderflower liqueur, 0.25 oz simple syrup, and 0.5 oz egg white (if using) into a cocktail shaker without ice.

Combine Ingredients

Seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and create a frothy texture. This step is important for the characteristic silky foam of the Viola Bouquet.

Dry Shake

Open the shaker, add a generous handful of ice and shake again for 10–15 seconds, until the shaker is very cold to the touch and the exterior is frosty.

Wet Shake

Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any coagulated egg white. This yields a smooth, satin finish.

Double Strain

If desired, add 1 dash of angostura or a floral bitters on the foam and use a toothpick to create a tiny decorative swirl or motif.

Add Bitters (Optional)

Twist a lemon peel over the drink to express oils, rub it on the glass rim if you like, then drop it into the cocktail. Float 1–2 edible violets gently on the foam as a final elegant touch.

Garnish

Serve immediately while the foam is fresh and the cocktail is cold. Advise guests to sip slowly to enjoy the floral aromatics and the balance of gin, lemon, and violet.

dry gin

violet liqueur (Crème de Violette or similar)

elderflower liqueur (St-Germain) or floral substitute

simple syrup (1:1)

egg white (optional for texture)

edible violets or small edible flowers

lemon twist

ice (for shaking and chilling)

angostura or floral bitters (optional)

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Warm over medium heat, stirring until the sugar dissolves and the mixture barely simmers.

Make the syrup

Remove from heat and add 1 cup dried hibiscus flowers (or 2–3 hibiscus tea bags). Stir to submerge and steep for 10–12 minutes until deep magenta and fragrant. Add 1 tsp optional lemon zest while steeping if using.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing gently on the flowers to extract liquid. Discard solids. Let the syrup cool to room temperature, then refrigerate. Yield ~6 oz; keeps 2 weeks refrigerated.

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you mix the drink.

Chill glass

If using egg white for a silky foam, add 1 egg white, 2 oz gin, 0.75 oz elderflower liqueur, 0.5 oz lemon juice, 0.5 oz hibiscus syrup, 0.25 oz dry vermouth and 2 dashes orange bitters into a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and create foam.

Dry shake (if using egg white)

Open the shaker, add a generous scoop of ice (about 1 cup), then seal and shake hard for 10–15 seconds until the shaker feels very cold. If not using egg white, combine all liquid ingredients in the shaker with ice and shake well for 12–15 seconds.

Wet shake

Discard ice from the chilled glass. Fine-strain the cocktail into the chilled coupe or martini glass to ensure a silky texture and remove any small ice chips or foam debris.

Fine strain

Gently top the drink with 1.5 oz club soda to add a delicate effervescence. Express a lemon twist over the surface to release oils, rub the twist around the rim, and drop it into the glass. Float one edible flower on the foam or surface as a visually striking garnish.

Top and garnish

Serve immediately. Sip slowly to enjoy layered floral (elderflower), tart (lemon), and bright hibiscus notes balanced by the botanical gin and a whisper of vermouth.

gin (London dry)

hibiscus syrup

egg white (optional for silky texture)

club soda

edible flower (hibiscus, viola, or rose petal)

orange bitters

dried hibiscus flowers (or hibiscus tea bags)

optional lemon zest

Wash the baby spinach, kale, mint leaves, apple, pear, and cucumber thoroughly. Remove kale stems and roughly chop the kale, apple, pear, and cucumber into pieces that will fit your blender easily.

Prep the greens and fruit

Place the spinach, chopped kale, banana chunks, chopped green apple, chopped pear, cucumber, mint leaves, grated ginger, and lemon juice into the blender jar.

Add the cold water and 4 of the ice cubes to the blender to start. Secure the lid.

Pulse on low for 10–15 seconds to break down the large pieces, then blend on high for 30–45 seconds until very smooth. If mixture is too thick, add up to 1/4 cup more cold water and blend again to reach a creamy, pourable consistency.

With the blender running on low speed, add the Greek yogurt, honey (or agave), and the jasmine/orange blossom water through the lid opening or with a quick pause to add and resume blending. Blend on medium-high for 10–15 seconds to fully incorporate and create a silky texture. Taste and add an additional 1/2 tsp honey if you prefer sweeter.

Add the remaining 2 ice cubes and briefly pulse 2–3 times for a chilled, slightly frothy finish.

Pour the smoothie into 2 chilled glasses, dividing evenly.

Sprinkle 1 teaspoon finely chopped pistachios over each glass (reserve remaining teaspoon for the second glass).

Garnish each glass with a small cluster of microgreens or a few baby basil leaves, tuck a thin lemon peel twist onto the rim, and top with an edible flower if using.

Serve immediately with a straw. Stir lightly before drinking to lift some garnish flavors into the drink. Enjoy the Jade Bouquet while it's fresh and chilled.

baby spinach (packed)

kale, stems removed and chopped (packed)

ripe banana (about 1 medium), peeled and broken into chunks

green apple, cored and chopped

ripe pear, cored and chopped

cucumber, peeled if waxed and chopped

fresh mint leaves, lightly packed

grated fresh ginger

cold water

ice cubes

plain Greek yogurt (or plant-based yogurt)

honey or agave syrup

edible jasmine or orange blossom water

hulled pistachios, finely chopped

microgreens or baby basil leaves

thin lemon peel twist

optional edible flower (jasmine, viola, or nasturtium)

Rinse 2 cups dried lotus seeds thoroughly. Place them in a large bowl and cover with at least 4 cups of water. Soak overnight (8–12 hours) until softened. Drain and transfer to a pot with 4 cups fresh water. Bring to a boil, then reduce to a simmer and cook until seeds are very soft and falling apart, about 45–60 minutes. Skim any foam and add more water if needed to keep seeds covered.

Soak and cook lotus seeds

When seeds are tender, drain, reserving a little cooking liquid. Let them cool slightly, then blend or process in a food processor until completely smooth, adding a tablespoon or two of reserved cooking liquid if necessary to help processing. Aim for a thick, smooth paste.

Blend to a paste

Heat a heavy skillet or wok over medium-low heat. Add the lotus seed paste and granulated sugar. Stir constantly while the sugar dissolves and paste thickens, 8–12 minutes. Once the mixture starts to pull away from the pan and becomes glossy, add 6 tbs vegetable oil, 2 tbs lard or unsalted butter (if using), and 1 tsp salt. Continue stirring and frying the paste over low heat, 15–25 minutes, until it becomes a cohesive, non-sticky ball and has a satiny texture. Taste and adjust salt or sweetness if needed. Remove from heat and let cool completely.

Cook down with sugar and oil

Divide the cooled paste into 8 portions of about 90–100 g each (for 8 standard 150–180 g mooncakes with salted yolk) or adjust based on desired mooncake size. If using salted egg yolks, brush them lightly with oil and warm in a low oven (160°C / 320°F) for 5–8 minutes to firm and remove excess moisture, then wrap each yolk with a portion of paste. For paste-only mooncakes, simply roll each portion into a smooth ball.

Portion filling

In a medium bowl, combine 1 cup golden syrup and the prepared alkaline water (1/4 cup). Stir to combine. Add 6 tbs vegetable oil and mix thoroughly.

Make dough mixture

Sift 3 cups all-purpose flour into a large bowl. Make a well in the center and pour in the syrup/oil mixture. Using a spatula, gently fold until a shaggy dough forms—do not overwork. The dough should be soft and slightly sticky.

Combine with flour

Cover the dough tightly with plastic wrap and let it rest at room temperature for at least 1 hour (or refrigerate up to overnight). Resting relaxes the gluten and helps the dough become tender.

Rest the dough

After resting, divide the dough into 8 portions. Each portion should weigh roughly 40–50 g for standard-size mooncakes (adjust to match your filling portions so total weight per mooncake is about 150–180 g). Keep the dough portions covered with a damp towel to prevent drying.

Portion the dough

Lightly dust your work surface and hands with a tiny amount of flour or brush with neutral oil to prevent sticking. Flatten a dough portion into a disc about 8–9 cm in diameter and 2–3 mm thick. Place a filling ball (with or without salted yolk) in the center. Gently gather the dough around the filling and seal, smoothing the seam and rolling into a ball. Repeat for all portions.

Wrap filling with dough

Lightly oil the inside of a mooncake mold. Place the filled dough ball into the mold, press firmly and evenly to imprint the design, then release. Transfer molded mooncakes to a baking sheet lined with parchment paper, spacing them 2–3 cm apart.

Mold mooncakes

Preheat oven to 180°C (350°F). Beat 2 egg yolks with 1 tbs milk to make egg wash. Place the baking sheet in the oven and bake for 5–6 minutes. Remove from oven and immediately brush the top of each mooncake lightly with a thin layer of egg wash to achieve an even golden color.

Bake — first stage

Return the mooncakes to the oven and bake for an additional 8–12 minutes, or until the surface is golden but not overly dark. Watch closely — ovens vary. If edges brown too quickly, lower temperature to 170°C (338°F) and continue a few more minutes.