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Mod Circle Baby Elephant Cookies

ModCircle Baby Elephant Cookies

ModCircle Baby Elephant Cookies


Supplies used:

white rolled fondant
lime green rolled fondant
orange rolled fondant
light blue rolled fondant
pale blue rolled fondant
Autumn Carpenter’s Mini Accent Cutter Set
Autumn Carpenter’s Jungle Cutie Cupcake Cutter Set
large round circle cutter
black non-pareils
piping gel
Mod Circle texture sheet

Instructions:

Roll white fondant to 1/4″ thickness, place fondant on Mod Circle texture sheet and roll with heavy pressure. Using the same cutter used to cut the cookies, cut out circles. Brush cookies with piping gel and lay on top of gel. Roll orange and lime green fondant very thin and cut small circles using mini accent cutter. Lay colored circles over the white circles of the cookie. Roll light blue fondant thin and cut elephant; apply to cookie with piping gel. Roll pale blue fondant very thin and cut using largest teardrop shape from accent cutter set. Apply to elephant with piping gel. Add black non-pareil for eye, attaching with piping gel.

Baby Elephant Cookies

Baby Elephant Cookies

Baby Elephant Cookies


Supplies used:

Autumn Carpenter’s Jungle Cutie Cupcake Cutter Set
Autumn Carpenter’s Mini Accent Cutter Set
perfection strips
3 ¼” fluted square cookie cutter
lime green rolled fondant
turquoise rolled fondant
blue rolled fondant
light blue rolled fondant
black non-pareils
pastry brush
piping gel

Instructions:

Roll lime green fondant using black perfection strips. Cut fluted squares and attach to cookies brushed with piping gel.
Roll turquoise rolled fondant very thin and cut with elephant cutter. Attach to center of cookie with piping gel. Roll light blue fondant very thin, using the largest teardrop accent cutter, cut elephant ear and attach with piping gel. Place a dot of piping gel in front of the ear and push in a non-pareil for the eye.

Baby Ducky Cookies

Baby Ducky Cookies

Baby Ducky Cookies


Supplies used:

3″ round cookie cutter
Autumn Carpenter’s Baby Cutie Cupcake Set
Autumn Carpenter’s Mini Accent Set
yellow rolled fondant
orange rolled fondant
black food color
light pink food color
light blue food color
tip #1
piping gel
black non-pareils
brush
flexible polyblade or sharp knife

Instructions:

Spoon pink run sugar icing into parchment bag. Cut a hole in tip of bag. Outline cookie with icing then fill in the outline. Immediately fill another bag with white icing and pipe dots into the pink icing. Do the same thing with the blue icing. Allow the cookies to dry several hours or overnight.
Roll yellow rolled fondant very thin and cut duck shapes. Use the large teardrop shape mini accent cutter to cut the duck wing. Attach wing to duck using piping gel. Attach duck to top of cookie with piping gel. Attach a black non-pareil for the duck’s eye. Roll orange fondant and use cutter to cut a duck. Use knife or blade to cut beak then attach beak to duck’s mouth using piping gel. Using a parchment bag fitted with the #1 tip and filled with royal icing, pipe a bow around the duck’s neck.

Baby Girl Cookies

Baby Girl Cookies

Baby Girl Cookies

Supplies used:
baby face cookie cutters
bottle cookie cutters
flower cookie cutters
bird cookie cutters
electric pink food color
electric orange food color
electric yellow food color
orange food color
blue food color
flesh food color
brown food color
tip #1

Icing required: Prepare run sugar icing in the following colors: light pink, dark pink, light green, dark green, light yellow, yellow,
flesh, orange, white, and brown. Prepare royal icing in light pink, dark pink, light green, dark green, yellow, and dark brown.

Baby Face Cookies: Outline and fill the baby face cookies with flesh-color run sugar, leaving the space for the hair and hair band
uniced. Allow the flesh color to set completely. Pipe the head band with pink or green run sugar. Allow the
band to set completely. Pipe the hair, the ears, and a flower on the band. Then pipe two dots using brown run sugar for the eyes,
an oval for the nose using flesh run sugar, and the smile using dark brown royal icing.

Bottle Cookies: Outline and fill the cylinder of the bottle with white run sugar. Allow to set completely. Pipe lines with yellow
royal icing. Outline and fill the ring of the nipple with pink or green run sugar. Allow to set completely. Add lines with pink
royal icing. Outline and fill the bottle nipple with flesh run sugar.

Bird Cookies: Outline and fill the bird head and body with light pink, light green, or light yellow run sugar. Allow to
set completely. Outline and fill the bird’s wings using the darker shade of the icing used for the bird. Pipe contrasting colors
of dots on the wing using run sugar. Add a beak and the feet with orange run sugar. Pipe a dot of brown run sugar for the eye.

Flower Cookies: Outline and fill the petals of the flowers in pink, yellow,or green run sugar icing. Allow to set completely. Using
tip #1, create a plaid design by piping fine lines of contrasting colors of royal icing. Outline and fill the
center of the flower with pink, yellow, or green run sugar. Pipe contrasting colors of dots using run sugar.

Print a copy of this project.

Teddy Bear Cookies

LSAC-S3C30-003Supplies used:
teddy bear cookie cutter
turquoise food color
yellow food color
electric green food color
ivory food color
black food color
yellow sanding sugar
lime sanding sugar
turquoise sandy sugar
brown food color marker
Icing required: Prepare run sugar icing in the following colors. turquoise, yellow, green, black, and dark ivory.

Instructions:
Outline and fill the cookies with run sugar. Allow the iced cookie to set completely. When the background color is completely set, pipe the outline of the teddy bear with run sugar. Immediately sprinkle with sanding sugar to flock. Pipe the eye using black run sugar. Pipe the nose using brown run sugar. Draw the mouth using a brown food color marker.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Duck Bouquet

LSAC-S3C30-002Supplies used:
duck cookie cutter
yellow food color
orange food color
turquoise food color
brown food color
tip #2A
tip #10
tip #3
white pearl gumballs
Icing required: Prepare buttercream icing in orange and yellow.

Decorating Instructions:
Pipe the head using tip #2A. Pipe the body using tip #2A. Pipe the wing using tip #2A. Pipe the beak using orange buttercream and tip #10. Add the eye with brown buttercream dot using tip #3. Allow the ducks several hours or overnight to crust. When the ducks have firmed, arrange in a container filled with candy clay or styrofoam, taking care not to bump other ducks. Hide the candy clay or styrofoam using white pearl gumballs.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Baby Girl Christening Cookies

sample-2012cross-006Supplies used:
dress cookie cutter
oval cookie cutter
run sugar icing
pink food coloring
tip #00
tiny design silicone mold
Italian cross silicone mold
parchment triangles
white rolled fondant

Instructions:
Color some of the run sugar icing pink. Fill parchment bags having medium-sized openings with white and pink icing. Be sure to cover openings with a damp cloth so not to dry out the icing. Outline cookies then fill in with icing. For oval cookie, leave 1/8″ around the diameter of the icing. Allow cookies to harden. Mold bows and cross using white rolled fondant. Fit parchment bag with tip #00, and fill with white icing. Outline the dress and give it details like lace around the neck, sleeves, and bottom, dots on the bodice, and ruffle indentations. Attach fondant bow to the waistline with a dab of icing. Fit another parchment bag with tip #00 and fill with pink icing. Make lace around the edge of hardened icing. Attach cross to cookie with a dab of icing.