martedì 18 novembre 2014

French croissants and pains au chocolat

Am I back? So soon?
Yes! I am back to show you something I had never done before, some miniature croissants and pains au chocolat.

For a miniature breakfast or tea time, a crispy croissant covered with powered sugar and a delicious pain au chocolat filled with dark chocolate.

 I loved these when I was on holiday in the South of France. I took them to the beach and they were warm and buttery and the dark chocolate inside was simply pure heaven.

domenica 16 novembre 2014

Traditional Panettone cake for an italian Christmas

Hello miniature lovers!

This week I had the opportunity to think about the upcoming Christmas and make some new miniatures thanks to a customer of mine who requested some miniature dishes. You know whenever I lack inspiration, my customers are always the best source for new ideas.
Our traditional italian cake for Christmas is called "Panettone". It is a cake, or a sweet bread loaf, filled with raisins and candied fruits. There are different sizes and shapes of it, that is why I made a larger one and a taller, domed shaped one. I also reproduced the authentic packaging of the most known Panettone, the one made by Motta. Motta was the first industry that started producing panettone cake in large quantities and contributed to its diffusion.

 This is the traditional domed-shaped Panettone, wrapped in brown paper and with its original packaging.

This is a larger version. This is usually sold in pastry shops.
It is filled with candied fruits and raisins. You can see raisins on the top as well.

The version I made for my customer 

When I made the packaging, I tried to reproduce every detail, including the expiring date on the bottom!

To see more pictures or purchase go to my ETSY SHOP

martedì 30 settembre 2014

Italian pastry and jelly cakes

Hello miniature lovers!
I have some new miniatures for you, but not Halloween miniatures yet... I know... I am not working so much in these days...I am trying to put together miniatures I already have, instead on doing new ones. 
Lazy lazy girl I know!
I hope I'll find the right mood to start again and do something new for Halloween. In the meantime I am going to share with you something I put together yesterday.

First, let's start with some classic miniatures by MiniAcquoline: rum babà and sfogliatelle from Napoli and cannoli from Sicily. I had hundreds of single italian pastries left from previous works and projects and I thought I should make trays with them. They fit in miniature pastry shops, miniature kitchens, on miniature tables...they're almost my trademark as you know.

Now something colorful and funny to add a touch of color to the upcoming month of October: an orange jelly with fresh slices of orange all around the base.

I really don't know how to call this miniature, is it a jelly? A bundt cake? A cake? A pudding? 
Let's say it's a mix of all these: a banana cake with a chocolate base.

I promise I'll be back soon with something new, a table maybe.

Have a good day,


giovedì 17 aprile 2014


New miniatures inspired by italian food. This was for a custom order I got a week ago. Very inspiring.
Different types of italian pasta with different types of sauces.

Italian ravioli with butter and sage:

Tagliatelle nest with mushroom sauce:

"Garganelli" with prawns, italian totani (squids) and parsley.

From our beautiful Valtellina, pizzoccheri with potatoes, greens, Casera cheese and a lot of butter and parmigiano or grana padano, with garlic.

giovedì 27 marzo 2014

New italian miniatures

Italian spaghetti with meat sauce.

Italian ravioli with butter, parmesan cheese and sage leaves.

Italian lasagne with meat, bechamel and tomato sauce and with pesto sauce.

martedì 11 marzo 2014

American Miniaturist Feature

Hello miniature lovers!

I am pleased to announce that the new issue of the magazine American Miniaturist features a beautiful seven-pages article about my life and my work as a miniaturist. I tried to tell my story, how things can change for the worst and how I coped with everything, and how miniatures have helped me to take my mind off the bad things in my life.

And if the article was not enough, there are also two amazing pages with some Easter miniatures I have made.

I am really proud of this and very thankful for this opportunity I have been given. 

Now, for this issue's Easter gallery I wanted to make something new, and I eventually came up with these miniature chocolate eggs, decorated with white chocolate doves and chocolate rabbits, flowers and swirls. I think they would fit perfectly in a miniature pastry shop:

venerdì 3 gennaio 2014

I need your opinion!

Hello my friends,
I hope you've had and you're having fabulous, happy holidays.

I'm writing today with a question for you. If I had to do a step-to-step tutorial about how to make a miniature item of mine, what would you like me to "teach" you?
I've posted a lot of miniatures during these months and I was wondering if there's something that you've found particularly interesting and that would be worth seeing in a tutorial. I made so many miniatures that I really don't know what to choose...maybe something from my italian miniatures? A cake? Italian pastries?
Tell me anything you'd like to know more about.

Please leave me your feedback!
Have a great day,
Lots of love,