Petit Fours

I made these with my new baker friend yesterday and finished topping it off with an abundance of powered sugar this morning.

Well doesn't that make me look all professional.
I think the dead flowers and garnish really add a zest of life to my little cakes.


Now I must proceed to study my graduated brain away since I somehow came to the conclusion that I'm still not done with school and decided to audit a language class.

Happy Chinese New Years Y'all!