Coquette Desserts

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Coquette isn’t just an aesthetic, it’s a lifestyle! Live your best bow fantasy all the way down to a cute coquette menu, including coquette churros, surprise bow cookies, and a bubbly champagne cake. I’m the burn-away cake, if you even care.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/7

Coquette Burn-Away Cake

2 hours

Medium

1 cake

Ingredients:

  • 2 8” cake rounds
  • 2 cups white buttercream
  • 1 cup pink buttercream
  • ½ cup dark pink buttercream
  • 1 sheet rice paper, design of choice printed
  • 1 sheet wafer paper, design of choice printed

Directions:

  1. Level the cake rounds, and cut each in half. Build a cake, adding a layer of white buttercream between each round.
  2. Add a crumb coat, and let set in the fridge, at least 10-20 minutes. Add another coat of buttercream and smooth out. Decorate the sides with the pink buttercream as desired. 
  3. Place the wafer paper on top of the cake, and pipe a tall border around it with buttercream. The border should be at least two layers of buttercream. 
  4. Rest the rice paper design on the border, and pipe along the edges to cover. 
  5. When ready to serve, ignite the top layer of paper to reveal the beautiful surprise waiting underneath!

Recipe 2/7

Secret Message Cupcakes

45 minutes

Medium

20 cupcakes

Ingredients:

  • 1 box cake mix
  • 1 cup flour
  • 1 cup pink buttercream
  • sprinkles, for decorating
  • 1 sheet wafer paper
  • parchment paper, cut into strips

Directions:

  1. Preheat oven to 350ºF. 
  2. Prepare the cake mix according to instructions on the box, adding the cup of flour to the mix. Place in cupcake liners and bake for 15 minutes. Let cool.
  3. Add a thin, smooth layer of pink buttercream to each cupcake. Print your design on wafer paper, cut into thin strips and place a parchment strip on top, trimmed to the same height, but slightly longer. Center the strips on top of the buttercream, letting a bit of the parchment strip hang off the sides.
  4. Pipe more buttercream on top to cover the paper. Add sprinkles.
  5. Pull the acetate strip to reveal the message inside the cupcake!

Recipe 3/7

Surprise Bow Cookies

1 hour

Easy

10 cookies

Ingredients:

  • For the sprinkles:
  • 1 tsp meringue powder
  • 3 Tbsp lemon juice
  • 1 cup powdered sugar
  • Red food coloring
  • For the cookies:
  • ½ cup granulated sugar
  • ½ cup butter, softened
  • 1 Tbsp vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 3 Tbsp cornstarch
  • ½ cup royal icing, white
  • ¼ cup royal icing, pink
  • 1 sheet rice paper
  • Sprinkles, to decorate

Directions:

    1. Preheat oven to 375°F. 
    2. To make the sprinkles: mix all of the sprinkle ingredients together until a smooth paste is formed. Transfer to a piping bag, and pipe small bows onto parchment paper. If needed, print a guide to place underneath the parchment paper and trace. Let dry for at least 90 minutes. Once done, carefully scrape off the paper. 
    3.  To make the cookies: Cream together butter and sugar until light in color and fluffy. Add vanilla and the egg. Next, add in the flour and cornstarch.
    4.  Roll out the cookie dough and cut into 10 hearts. With a smaller heart cookie cutter, make a shape in the center and press down to make the center of the cookie slightly hollow. Bake for 7 minutes until slightly golden. Let cool. 
    5.  Place bow sprinkles in the center of the heart, along with additional nonpareil sprinkles. Pipe white royal icing around the center heart and place a square of rice paper on top to cover. Decorate the cookie with more royal icing and let dry. Break your cookies in half to discover the special surprise inside!

Recipe 4/7

Coquette Churros

25 minutes

Easy

10 churros

Ingredients:

  • 1 cup water
  • ¼ cup butter
  • 1 Tbsp + 1 cup granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 large egg
  • vegetable oil, for frying
  • 1 cup freeze-dried strawberries

Directions:

  1. Heat butter, water and 1 Tbsp of sugar in a pot over medium-high heat until melted. Once it starts simmering, add the flour and mix well until dough is slightly firm. 
  2. Transfer to a mixing bowl and beat at low speed until it cools down. Add vanilla and egg, then transfer the churro batter to a piping bag with a star tip. 
  3. Pipe directly onto small squares of parchment paper, giving the churro a bow shape by making an infinity symbol with strings at the bottom. 
  4. Grind the freeze dried strawberries and add to 1 C of sugar, for coating the churros. 
  5. Heat oil and fry until slightly golden. Toss in the strawberry sugar, and enjoy!

Recipe 5/7

Coquette Pastries

30 minutes

Easy

6 pastries

Ingredients:

  • 1 sheet puff pastry
  • ½ cup strawberry jam
  • egg wash
  • powdered sugar, for dusting

Directions:

  1. Preheat oven to 375°F. 
  2. Stretch the puff pastry and cut into 12 even rectangles, saving the extra dough to make the bows. 
  3. Add strawberry jam inside 6 of the rectangles and top with the remaining rectangles. Use egg wash and a fork to crimp closed and seal together.
  4. Roll the remaining dough scraps into thin strands, and create the ribbons for the pastry. Add one vertically, one horizontally, and a bow to each. Brush each pastry with more egg wash. 
  5. Bake for 15 minutes and let cool. Sprinkle powdered sugar on top and enjoy!

Recipe 6/7

Cookie Bows

30 minutes

Easy

12 cookies

Ingredients:

  • ½ cup granulated sugar
  • ½ cup butter
  • 1 Tbsp vanilla extract
  • 1 large egg
  • 2 cup all-purpose flour
  • 3 Tbsp cornstarch
  • Food coloring

Directions:

  1. Preheat oven to 375°F. 
  2. Cream butter and sugar together until fluffy and lighter in color. Beat in the vanilla and egg. Once the mix is creamed, add flour and cornstarch. Mix well, until pulling away from the sides of the bowl. 
  3. Divide dough in two, and tint one batch with pink food coloring. 
  4. Roll out all the dough and cut into circles about 3” in diameter. Place a circle of pink dough over a circle of plain dough. Make 2 cuts from top to the center, and 1 cut from bottom to center, leaving the center space intact. Then, make 2 equally-spaced cuts each on the left and right sides, so that each side has 3 equally-spaced portions.
  5. Lift the middle-top flap and place each flap of its left and right under it. Repeat the same with the bottom flap. Take the left strip and bring it over the center to the right side, wrapping it over the back of the bow tie.
  6. Bake for 10 minutes, and enjoy!

Recipe 7/7

Champagne Cake

1 hour

Easy

1 cake

Ingredients:

  • 1 box strawberry cake mix
  • ¾ cup pink champagne
  • 3 eggs
  • ⅓ cup vegetable oil
  • ½ cup strawberry jam
  • ¾ cup white buttercream
  • 1 cup pink buttercream
  • 1 cup pastel pink buttercream
  • Pink sanding sugar, for decorating
  • Sprinkles, for decorating

Directions:

  1. Preheat oven to 350°F. 
  2. Combine cake mix, champagne, eggs and vegetable oil. Mix well and divide into two 7” cake pans. 
  3. Bake for 25-30 minutes, then let cool.
  4. Level cakes and stack one on top of the other, adding a layer of strawberry jam in between. Cover the top part with white buttercream. The bottom part of the side with pastel pink and the top part with darker pink, smoothing to give an ombre finish. 
  5. Fully smooth out the frosting. Decorate sides using pink sanding sugar and the top using pearls and sprinkles. Share with friends and enjoy!

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