With its encrusted borders and delicate buds, the Chas Field Haviland vintage pattern Marie Antoinette is ideal for showcasing confections. The masterful designs of New York pastry chef Amber Spiegel highlight this assortment. Her frosted cookies—flavored with orange zest, vanilla bean, and cardamom—reach their pinnacle with hand-piped icing bouquets, cameos shaped from gum paste, and accents painted with a mixture of gold luster dust and vodka.
Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Melissa Sturdivant Smith
For behind-the-scenes glimpses and tips on cookie preparation from pastry chef Amber Spiegel, see “Marie Antoinette Cookies: A How-To From SweetAmbs.” For more beautiful entertaining inspirations, see “The Joie de Vivre of Marie Antoinette” on page 83 in the January/February 2017 issue of Victoria.