Christmas Candy

Feb14

Supplies used:
candy cane cookie cutter
round cookie cutter
small round cutter (center of candy)
pilgrim hat cookie cutter
candy cookie cutter
red rolled fondant
green rolled fondant
white rolled fondant
white sanding sugar
clay extruder

Special baking instructions: The round cutter was baked with a sucker stick to create a lollipop cookie. The brim of the pilgrim hat was cut off to create a gum drop cookie.

Instructions:
Gumdrop cookies: Roll desired color of rolled fondant. Cut the rolled fondant with the pilgrim hat cutter. Cut off the brim. Place the rolled fondant piece on the cookie, attaching with piping gel. Brush piping gel onto the rolled fondant. Sprinkle white sanding sugar onto the piping gel.
Candy Cane: Roll at least two colors of rolled fondant. Cut a candy cane out of each using the cutter used in baking. Cut each of the candy cane into several sections. Remove every other section and replace with a section from another cut candy cane in a contrasting color.
Candy: Roll white rolled fondant. Cut the white fondant using the candy cutter. Cut the sides of the candy off and place on a cookie, attaching with piping gel. Add texture lines while the white fondant is still soft using the blunt end of a paring knife. Roll at least two colors of rolled fondant. Cut a circle out of each color of rolled fondant, using the a round cutter. Cut each of the circles into several triangle sections. Pinch the triangles and curve them to resemble a twisted piece of candy. Remove every other section and replace with a twisted section from another cut candy cane in a contrasting color.
Lollipop: Feed a clay extruder with rolled fondant ropes of red and white or rolled fondant ropes of red, white, and green. Attach round disk to extruder. Extrude the rolled fondant. Roll the extruded fondant rope to create a twist design. Coil the rope and attach to the lollipop cookie with piping gel.

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

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Christmas Face Cookies

Feb14

Supplies used:
snowman face cookie cutter
Santa face cookie cutter
reindeer face cookie cutter
white rolled fondant
black rolled fondant
orange rolled fondant
green rolled fondant
red rolled fondant
brown rolled fondant
dark brown rolled fondant
ivory rolled fondant
yellow rolled fondant
purple rolled fondant
blue rolled fondant
black sugar pearls
snowflake patchwork cutter
clay extruder
holly plunger cutter
comma cutter

Instructions:
Reindeer: Cut brown rolled fondant with the same cutter used in baking. Remove the antlers and inside of ears. Attach to the cookie with piping gel. Create indentations for the eyes using a ball tool. Cut a “V” shape for eyelashes in the eye indentations. Attach black sugar pearls for the eyes using piping gel. With a mini pizza cutter, cut a small triangle using dark brown rolled fondant. Cut white rolled fondant with the same cutter used in baking. Remove the antlers. Attach the antlers to the cookie using piping gel. Cut ivory rolled fondant with the same cutter used in baking. Remove the inside of the ears. Attach the inside of the ears to the cookie using piping gel. Using green rolled fondant and the clay extruder fitted with a small round opening, extruder a long piece for the light strand. Attach to the cookie using small dots of piping gel. Hand roll small cones for the light bulbs in various colors of rolled fondant. Attach to the cookie with piping gel.
Snowman: Cut white rolled fondant with the same cutter used in baking. Remove the hat. Attach to the cookie with piping gel. Create indentations for the eyes and mouth using a ball tool. Cut a “V” shape for eyelashes in the eye indentations. Attach black sugar pearls for the eyes and mouth using piping gel. Cut black rolled fondant with the same cutter used in baking. Cut out the band. Attach the brim of the hat to the cookie using piping gel. Cut red or green rolled fondant with the same cutter used in baking. Cut a band using a mini pizza cutter. Attach the band to the cookie using piping gel. Attach the top part of the hat using piping gel. Cut snowflakes with white rolled fondant using snowflake patchwork cutters. Attach with piping gel. Form a long cone with orange rolled fondant. Create indentations using a paring knife. Attach with piping gel.
Santa: Cut red rolled fondant with the same cutter used in baking. Cut the piece so only the hat is left. Cut off the ball of the hat. Cut the bottom of the hat with rounded areas using a paring knife. Attach to the cookie with piping gel. Cut white rolled fondant with the same cutter used in baking. Cut the bottom of the hat to match the rounded areas of the red cut piece using a paring knife. Cut the bottom of the hat to be rounded. Cut off the ball of the hat. Attach the ball and fur cuff of the hat to the cookie with piping gel. Cut ivory rolled fondant with the same cutter used in baking. Using a paring knife, cut just the face area, rounding parts to match the rounded area of the bottom of the hat. Attach to the cookie with piping gel. Create indentations for the eyes and mouth using a ball tool. Cut a “V” shape for eyelashes in the eye indentations. Attach black sugar pearls for the eyes and mouth using piping gel. Hand form the eyebrows with white rolled fondant. Cut white rolled fondant with the same cutter used in baking. Cut just the beard using a paring knife. Attach to the cookie using piping gel. Cut white rolled fondant with a comma cutter to cut a moustache. Attach to the beard using piping gel. Form a small oval for the nose using ivory rolled fondant. Attach with piping gel. Cut green rolled fondant using the holly plunger cutter. Roll red rolled fondant into small balls. Attach the leaves and berries with piping gel.

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

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Christmas Cupcake and Cookie Bouquet

Feb13

Supplies used:
candy cane cookie cutter
cupcake cookie cutter
candy cookie cutter
perfection strips
sucker sticks
buttercream icing
rolled fondant
pink food color
lime green food color
turquoise food color
piping gel
clay extruder
designer sheets
red round candies
large take-out box
candy clay or Rice Krispie sheet
large round tip
tissue paper

Special baking instructions:
Cut shapes out of cookie dough rolled with the red perfections strips (making cookies 1/4″ thick). Lay on cookie sheet and insert sucker sticks 3/4 up the length of the cookie. Insert stick into the candy shapes at an angle to provide better support.

Instructions:
Candy cane – Tint small amounts of fondant the three different colors. Roll a piece of white fondant and cut a cane then roll a piece of colored fondant and cut a cane. Using a sharp knife, cut the pieces in lines at a diagonal making the colored pieces wider than the white pieces. Alternately place the pieces on the cookie with piping gel.
Cupcake – Use the cupcake cutter to trace bottoms of cupcakes on the designer sheets. Roll fondant to desired thickness and cut cupcake bottoms with the cutter. Brush fondant piece with water and attach designer sheet. Carefully lay sheet on fondant piece then attach fondant piece to cookie with piping gel. Using a pastry bag fitted with large round tip and filled with white buttercream, pipe the top of the cupcake in a bag and forth motion. Place red round candy atop icing.
Candy – Roll a piece of fondant to desired thickness and cut a candy using candy cutter. Cut the ends of and mark with a sharp knife. Attach pieces to cookie with piping gel. Take a small amount of white and a color, roll both pieces into snake-like pieces and place side -by-side in clay extruder fitted with round tip. Twist rope into a circle and attach to cookie with piping gel.

To make bouquet – Line take-out box with plastic wrap. Place candy clay or cut Rice Krispie pieces to fit the bottom of the box. Arrange cookies as desired and lay tissue paper around the bottom of the sticks.

Pastel Christmas Trees and Wreaths

Feb13

Supplies used:
wreath cookie cutter
tree cookie cutter
cherry pink food color
ivory food color
electric green food color
turquoise food color
white snowflake edible confetti
super red luster dust
apple green petal dust
teal luster dust
silver dragees
white non-pareils
tip #350
tip #46
tip #32
tip #16
edible pearl spray
Icing required: Prepare buttercream icing in the following colors: white, turquoise, light green, light pink, and ivory. Prepare run sugar in the following colors: white, red, and green.

Instructions:
Snowflake Confetti: Color the white snowflake confetti with the luster and petal dusts.
Wreath: Pipe the leaves using buttercream and tip #350. Immediately add custom colored snowflakes, dragees, and non-pareils. Pipe the wreath bow using buttercream and tip #46. Spray with edible pearl spray.
Tree: Pipe a zig-zag for the stump of the tree using ivory buttercream and tip #16. Pipe the leaves using buttercream and tip #350. Immediately add custom colored snowflakes, dragees, and non-pareils. Pipe the star using ivory buttercream and tip #32. Spray with edible pearl spray.

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

Print a copy of this project.