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Decorated Egg Cookies

LSAC-S3C30-021Supplies used:
egg cookie cutter
pink rolled fondant
yellow rolled fondant
orange rolled fondant
light blue rolled fondant
lavender rolled fondant
tip #1
tip #3
patchwork flower cutter

Instructions:
Cover the cookies with pink, yellow, green, blue, or orange rolled fondant, using contrasting bands of ribbons on a couple. Emboss design with patchwork flower cutter. Brush embroidery flower petals using tip #3, one layer at a time. Allow the brush embroidery to set completely. Pipe dots and accents using royal icing and tip #1. Make a rolled fondant bow. Attach to the orange egg with piping gel.

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

Print a copy of this project.

Bunny Cookies

LSAC-S3C30-020Supplies needed:
bunny cookie cutter
mini heart cutter
mini leaf cutter
white rolled fondant
brown rolled fondant
lime rolled fondant
yellow rolled fondant
light blue rolled fondant
dot edible frosting sheet
tip #18

Instructions:
Cut the rolled fondant piece with the bunny cutter used in baking. Immediately cut out a heart and the inside of the ear using the mini leaf cutter. Cut off the bunny tail. Attach the fondant piece to the cookie. Insert a ball tool to emboss an indentation for the eye. Using a paring knife, cut a “V” shape to create eyelashes. Add a dot of piping gel for the eye. Roll a small ball of brown rolled fondant. Insert the small ball of brown rolled fondant into the indented eye cavity. Add the dot edible frosting sheet to white rolled fondant. Cut the inside of the ears and the heart using the same cutters that were used on the bunny. Attach patterned fondant to the bunnies with piping gel. Form a cone of white rolled fondant. Attach to the cookie for the tail with piping gel. Texture the bunny tail using tip #18.

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

Print a copy of this project.

Painted Easter Cookies

LSAC-S2C20-014aSupplies used:
chick cookie cutter
egg cookie cutter
lamb cookie cutter
chick in egg cookie cutter
cracked egg cookie cutter
sitting bunny cookie cutter
flower cookie cutter
duck cookie cutter
deep pink food color
orange food color
yellow food color
electric green food color
sky blue food color
black fine food color marker
fine brushes
paint tray
Icing required: Prepare white run sugar icing.

Instructions:
Outline and fill the cookies with white run sugar. Allow the icing to set completely. When the icing is set, color the details of the cookies. Allow the colors to dry. Outline the details with a black food color marker.

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

Print a copy of this project.

Baby Chick Cookies

Baby Chick Cookies

 

  • hatchling cookie cutter
  • cut-out cookies
  • buttercream icing
  • yellow color
  • orange color
  • pastel designer print set
  • candy eyes
  • yellow sugar

Using cookie cutter as a pattern, cut egg shell pieces out of designer prints. Ice cookie smooth using yellow and white icing accordingly. Lay designer prints over damp icing; attach eye and sprinkle chick with yellow sugar. Pipe orange beak.

Bunnies & Carrots Cookies

Bunnies & Carrots Cookies

• cut-out cookie dough
• bunny cookie cutter
• carrot cookie cutter
• white fondant
• baby blue fondant
• pink fondant
• orange fondant
• brown fondant
• green fondant
• piping gel
• sharp knife or gumpaste tools

Bake cookies according to your recipe. For bunny, cut only the head and round off at the neck with a round cutter or sharp knife. Roll fondant to desired thickness and cut with same cutters used for cookies. Use sharp knife or gumpaste tools to cut details into fondant. Attach fondant pieces to cookies with piping gel.

Chick and Lamb Cookies

Chick and Lamb Cookies

• sugar cookie dough
• 3″ round cookie cutter
• 2″ oval cookie cutter
• 2″ diamond cookie cutter
• yellow fondant
• orange fondant
• black fondant
• white fondant
• pastry wheel
• Whimsy Swirl Texture Sheet
• piping gel

Cut and bake cookies according to your recipe and allow to cool.

For chicks: Roll yellow fondant to a medium thickness. Using the 3″ cutter, cut circles and attach to cookies with piping gel. Using the diamond cutter, cut shape then take the pasty wheel and cut the shape in half. This will be the chicks wings. Attach the widest end of the triangle to the side of the cookie with piping gel. Use orange fondant to make the feet, beak, and comb then attach to cookie with piping gel and allow to set. Roll tiny balls of black fondant and attach just above the beak for the eyes.
For lamb: Roll white fondant to a medium thickness then lay Whimsy Swirl Texture Sheet on top of fondant. Slowly and with even pressure, roll over the texture sheet. Pull sheet off of fondant and using 3″ cutter, cut circles and attach to cookies with piping gel. Roll another piece of white fondant and use the oval cutter to cut lamb heads. Use pastry wheel or sharp knife to cut 3/4″ off the bottom of the head. Roll a piece of black fondant the same width as the white and use the oval cutter to cut the remaining piece of the head using pastry wheel or sharp knife. Attach pieces to cookie using piping gel. Roll tiny balls of black fondant and attach with piping gel for the eyes. Attach oval cookie to round cookie with piping gel. Using pastry wheel or sharp knife, cut ears about 1 1/2″ long; attach with piping gel. to make the legs, roll a piece of black fondant into a 3/8″ rope. Cut rope into 3/4″ pieces and attach to the bottom of the cookie with piping gel.

Pastel Wavy Dot Easter Eggs

Pastel Wavy Dot Easter Eggs

  •     egg cookies
  •     buttercream icing
  •     rolled fondant
  •     blue coloring
  •     purple coloring
  •     green coloring
  •     orange coloring
  •     wavy dots texture sheet

Mix 3 shades of each color of fondant. Roll out lightest color and impress with wavy dots texture sheet. Use the same cookie cutter the cookies were baked with to cut the fondant. Attach to fondant by applying a thin layer of buttercream to cookie. Roll out medium shade of fondant and impress with wavy dots texture sheet. Cut out with cookie cutter in same place of pattern as first lighter shade. Use pastry cutter to cut out raised strips. Attach raised strips to cookies in appropriate place by brushing small amount of water on fondant. Roll darkest shade of fondant into small balls and place on appropriate spots on cookie. Finish cookie by piping small dots of white buttercream around edge of cookie and on both sides of raised lines.