Sweet Ambitions

Janet Tan didn’t know how to bake when she moved to Seattle from Malaysia in 2013. With her husband busy attending culinary school, two young daughters at home, and no friends in her new city, she was looking for something to focus on. She stumbled across cookie-decorating tutorials on YouTube. Everything changed.

“I had to learn everything from scratch — even how to use the oven,” she says. What started as a fun way to make her daughters’ birthdays extra special soon became a creative outlet and eventually, a passion.

By the time the pandemic hit, her cookies were already popular with friends and family. When her job as a ground service agent ended during the shutdowns in 2020, Tan decided it was time to take her hobby more seriously. She continued making the intricate, custom cookies she was known for and started Fairyland Pastry out of her home in Queen Anne. Her creations, inspired by her Malaysian roots, Pacific Northwest surroundings, and the joy of baking for others, were a perfect fit for people seeking small joys during the isolation of the pandemic.

Two detailed sweater-shaped cookies stand proudly on small wooden easels, surrounded by holiday decor, including a red gift box and festive beads. These treats are a testament to sweet ambitions, capturing the essence of joyful celebrations and creative charm.

Janet Tan’s intricate cookie designs are edible works of art.

Photo courtesy of Fairyland Pastry

Now, she’s competing on Season 8, Episode 4 of The Christmas Cookie Challenge. In the episode, titled “Santa’s Seaside Holiday,” bakers design sea creature-themed cookies and build 3D Christmas sandcastles using crushed cookie sand. They also have to incorporate tropical ingredients like papaya, mango, coconut, or guava — all while racing the clock for a $10,000 prize.

We spoke with Tan about her journey, her process, and what it was like competing on national television.

Our Chat with Janet Tan:

How did Fairyland Pastry start?

Before Covid, I worked as a ground service agent for the airlines. When the flights stopped, so did my job. I thought, “Maybe I should just apply for a cottage license and start selling these cookies I’m making.” People still wanted to celebrate birthdays, and cookies became a special way to make those times feel festive. We had to social distance and during that time people were having video birthdays, so I made a cookie kit for parents to buy and kids could decorate their own cookies at home on video.

What’s it like running a bakery out of your home?

Most of my cookies are custom orders. People tell me the theme, and I design something for them. During the holidays, I open pre-orders for special seasonal designs. I can do most of it at home but I use a commercial kitchen for larger orders.

Your cookies are so detailed and creative. What flavors do you use?

I love to experiment with flavors from Malaysia, like adding tea to cookies or incorporating tropical fruits. Customers say my cookies taste different and new compared to what they’re used to.

How did you end up on The Christmas Cookie Challenge?

I saw the casting call online. When I got in touch, they already knew about me! After a lot of interviews and auditions, they let me know I made it to the final. It was such a surprise, and I was so nervous. My daughters gave me the strength to do it. I wanted to show them not to be afraid — to chase their dreams. I kept telling myself, “I’ve got to show them I can do it.”

What was it like competing?

It was nerve-wracking. We had to bake and decorate in timed challenges with surprise ingredients. At one point, I thought, “Can I do this?” But I reminded myself, “I’m here — just bake. Just do what I’ve been doing.” The judges, Ree Drummond and Eddie Jackson, were so nice. They’d check in during the competition, which really helped. They’d ask how we are, and talk about what we’re doing. I focused on my own work and didn’t worry about what the other competitors were doing.