Sips, Sweets & Snacks

Tis the season for swirling snow, warm hands tucked safely in mittens, sleigh rides, and sugary delights. We’ve had the holidays on our minds for months here at Random Acts of Pastel, and these days you’ll find us in the studio whipping up festive magic like pastel elves almost constantly.

Though it’s not really an intentional Christmas tale, this time of year always has us dreaming of the magical world of The Lion, The Witch, and The Wardrobe. Full of enchantment, The Chronicles of Narnia sparked our imagination both as children and adults, and more importantly, it introduced us to the wonder of Turkish Delight.

Inspired by snowy white winters and pink cubes of sugary goodness, this spiced white hot cocoa recipe is sure to keep your fingers toasty, and we dare you not to smile to yourself when you devour the Turkish Delight garnish!

Scroll down for full recipe…





Ingredients //

½ cup White Baker’s Chocolate
1 cup Vanilla Soy Milk
1 tbsp cardamom pods
2 cinnamon sticks
2 drops of rosewater

Recipe //

Makes two cups of cocoa

1 // Melt the white chocolate into the soy milk in a saucepan over medium-low heat.

2 // Once the chocolate is fully melted, add the spices and lower the temperature as much as possible (just to keep the mixture warm)




3 // Let the spices steep for at least 15 minutes, or as long as possible. Stir occasionally to avoid burning the milk.

4 // When you’re ready to serve, strain out the spices and add the rosewater (to taste). Pour into your favourite teacups or mugs, add a cube or two of Turkish Delight to the saucer, and enjoy your cup of holiday cheer!

Originally Published on the Hooray Magazine Blog

Dress Up

Other than early summer, this time of year is my absolute favourite for outfits. Honestly, the month of December is the only time when sequins and glitter are considered acceptable attire, and though I generally pay no mind to “the rules” it does feel nice to float around in a sea of sparkly people (In fact, I call it “sparkle season”).

This year I found myself extremely drawn to rose gold, peach, faux fur and all thing bejewelled, so I decided to combine all of those things into 3 holiday party looks (aka. Pastel Christmas Looks, 3 Ways). Which one if your favourite?


















Look 1: Shoptiques romper, ASOS pom pom flats, Mink Pink “Oh Deer” coat.
Look 2: Dahlia dress, Miu Miu flats, The Whitepepper Moon purse.
Look 3: Keepsake dress, vintage coat and shoes.

Sips, Sweets & Snacks

It will still be a few weeks before we’re able to share all of the images from our glittery Pastel Christmas Par-Tea shoot, but in the meantime we’ll be sharing some of our favourite DIY’s and recipes so you end up with everything you need to host your own pastel holiday soiree. Sounds fun right? We thought so too!

No matter what time of year it is, a party isn’t a party without fancy food, and there’s no one better in the city at delicious bites than Kitten and The Bear. Makers of seasonal artisan jam, fresh buttermilk scones, and all sorts of other tasty delights, we teamed up to plan the Pastel Christmas Par-Tea together. Sophie and Bobby took over all of the savoury items for the shoot, and these mini-scone canapés were a truly drool-worthy addition to the menu. Created with handmade cheese from Salt Spring Island, festive Pear & Mulled Wine jam and mini scones from Kitten and The Bear’s shop, and topped with rosemary and rose petals, these bite-sized beauties are truly a show stopper at holiday parties.

Scroll down for full recipe…






Ingredients //

Kitten and the Bear Ready to Bake mini Buttermilk Scones (available at the Kitten and The Bear cafe)

White Juliette Goat cheese from Salt Spring Island Cheese Company

Kitten and the Bear Pear and Mulled Wine Jam

Fresh Rosemary

Fresh baby rose petals (optional)

Recipe //

It’s fairly simple! Bake your frozen mini scones using the recipe on the package. When they’ve cooled fully, Cut each mini scone in half, then lay them flat on a serving platter and add a small piece of cheese to each side. Top with a generous dollop of jam, a sprig of rosemary, and fresh rose petals if you feel so inclined!



Sips, Sweets & Snacks

Today we have the most special of special treats- Tessa from Sweet Bakeshop is sharing her famous sugar cookies recipe right here on RAOP!

A little background on my relationship with Tessa: a few years ago she opened an adorable all-pink bakery in Vancouver called Sweet Bake Shop. My best friend on the West Coast immediately tagged me in one of their first posts on Instagram, and from that day on I was totally obsessed with everything Tessa did. Every time I visited Vancouver I stocked up on cotton candy macarons and sparkly meringues at Sweet Bake Shop, and even when I was out of town I basically stalked her brilliant cake and cookie creations online.

This past summer Sweet Bake Shop announced they’d be closing their store in Vancouver to travel and explore new opportunities. I was so sad to see the announcement, but my disappointment quickly turned to excitement when I received an email from Tessa explaining she’d now be baking out of Toronto! We immediately started dreaming up special collaborations, and it only made sense to invite her to get involved in the Pastel Xmas Par-tea.

It’s such a massive honour to share this recipe, and I doubt I’m alone in saying I’ll be whipping up a few batches of these over the next few weeks!

Makes about 25-30 medium sugar cookies

For the Sugar Cookies //


1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
3 cups / 375 g all-purpose flour
1/2 teaspoon salt


In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, sugar and vanilla on
medium speed until creamy. Add the egg and mix to incorporate. Stop the mixer, scrape down the sides of
the bowl and mix again until well blended.

In a small bowl, whisk together the flour and the salt. Dump it all into the bowl of the mixer and mix on low
speed to blend. Stop the mixer and scrape down the flour clinging to the sides of the bowl and mix again on
low speed until incorporated.

Remove the dough from the bowl and divide it into two balls. Place one ball on a sheet of parchment paper,
flatten it slightly, place another sheet of parchment paper on top and roll out, using rolling sticks for even
thickness. Repeat with the other ball of dough. Flip a baking sheet upside-down and slide both sheets of
dough onto it, then place the baking sheet in the fridge to chill the dough, about 25-30 minutes. While the
dough is chilling, line baking sheets with parchment paper and set aside.

Once the dough is chilled, remove one of the doughs and place it on the kitchen counter. Peel off the top
sheet of parchment paper and cut desired shapes, placing them on the prepared baking sheets. Repeat with
other sheet of dough. This dough can be re-rolled without problems, yay! The dough can spread every-so-
slightly during baking, so it’s always safe to space the cookies 1-2 inches apart. Once the cookies have all
been cut, place the baking sheets with the cut cookies into the freezer for 25-30 minutes. Having incredibly
cold dough helps the cookies maintain their shapes while baking. Once the cut cookies are completely
chilled, transfer to the oven and bake for 15-18 minutes, until cookies are just barely brown around the
edges. Allow the cookies to cool on the baking sheets for about 10 minutes, and then transfer to a wire rack
to cool completely.



Cookies will keep for up to 2 weeks in an airtight container.

Royal Icing //


1/4 cup white vinegar
4 cups / 500 g icing sugar
3 Tablespoons + 1 teaspoon meringue powder
1/2 cup water + more as needed


Using a clean paper towel, thoroughly wipe down the inside of a stand mixer bowl, as well as the paddle
attachment and any spoons or piping tips you’ll be using with the white vinegar. This removes any greasy
residue (butter, oils, etc.) that can affect the drying process of your icing.

In the prepared stand mixer bowl, add the icing sugar and the meringue powder and mix together on low
speed using the paddle attachment. Add the water, a little at a time, until the mixture is moist, but not too
thick, and mix on low speed for about 10 minutes. During this time, the mixture will thicken and should hold a



soft peak. When piped, it should hold its shape without running. If you’re icing seems a little thick, add more
water, a little at a time and if your icing seems thin, too much water has been added and you can add more
icing sugar. Once you achieve the perfect consistency, spoon a few tablespoons of icing into a small bowl,
cover the bowl with a damp paper towel and a cutting board or a plate, to prevent it from drying out, and set
aside. This will be used for decorating later. Lastly, add a few drops of food colouring (I used AmeriColor
gel-paste in Soft Pink) to the main bowl of icing and mix to incorporate.

Spoon some of the soft-peak royal icing into a piping bag fitted with a plain piping tip (I use a #1 or #2 tip).
Cover the bowl with the remaining pink icing with a damp paper towel to prevent it from drying out. With your
prepared piping bag of icing, pipe a border around the edges. Repeat with all of the cookies.


Now it’s time to ice the cookies inside the borders. Remove the paper towel from the bowl of pink icing and
add a little water, 1 teaspoon at a time, mixing on low speed until fully incorporated. The consistency should
be liquidy, which is what is called “flooding consistency”. Dip a clean spoon into the icing and let it drizzle
back into the bowl. The drizzle of icing should disappear and blend into the icing below in about 3-5
seconds. Any faster and the icing is too thin and could run over your piped borders on your cookies, which is
messy and no fun. 

Fill a clean squeeze bottle, fitted with a plain piping tip, with the flood consistency icing and pipe the icing
onto the cookies, being careful not to over-fill the cookies so that the icing doesn’t run over the borders.


Pop any air bubbles with a pin as you go. Repeat with all of the cookies, and then allow them to dry
overnight or for at least 12 hours, before moving onto the next step. 

Once the cookies are dry, it’s time to decorate them! Divide the remaining soft-peak icing into two bowls.
Add a drop of colour to one of the bowls (I used AmeriColour gel-paste in Turquoise”) and mix to blend.
Spoon the icings into two piping bags fitted with plain piping tips (I used a #1 tip for both) and pipe swirls of
garland on the trees, adding dragee sprinkles (I used dragees in silver 4 mm) as you go.


Repeat with all cookies and allow to dry for at least 5 hours. Decorated cookies will keep in little bags or an
airtight container for up to 2 weeks!

Party Time

It’s officially December, which means sparkle season is finally upon us! Though the final shoot release date is still up in the air, I decided I could’t help but share some behind the scenes snaps in the meantime to get you in the pastel Christmas state of mind.

From the floral arrangements, to the cocktails, to the gold flakes atop each buttermilk scone, no detail escaped our elf-like festive magic, and these glittery scenes are just a taste of what we have in store…

Stay tuned for more DIY projects, recipes, and the final photos coming soon!