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.

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Flocked Roses and Leaves

Supplies used:
round cookie cutter
leaf cookie cutter
electric pink food color
electric green food color
white sanding sugar
Icing required: Prepare run sugar icing in the following colors: light pink, pink, dark pink, green.

Instructions:
Custom color the sugars to coordinate with the four colors of run sugar. Outline and fill the cookies with run sugar. Allow the iced cookie to set completely. When the background color is completely set, pipe the details of the cookies with run sugar. Immediately sprinkle with sanding sugar to flock.

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

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Birds In A Cage Cookies

Supplies used:
bird cookie cutter
comma cutters
turquoise rolled fondant
pink rolled fondant
lime green rolled fondant
orange rolled fondant
vintage print edible frosting sheet
black sugar pearls

Instructions:
Bake and cool bird cookies on stick. Make the bird fondant piece using either solid colors of rolled fondant or printed rolled fondant using edible frosting sheets. Insert a ball tool to emboss an indentation for the eye. Remove the beak and the feet. Add a dot of piping gel for the eye. Insert a black sugar pearl. Cut the back feathers with a comma cutter using either using either solid colors of rolled fondant or printed rolled fondant using edible frosting sheets. Attach to the bird with piping gel. Make the beak and feet using orange rolled fondant. Cut with the same cutter used in baking. Attach to the bird with piping gel. Cut a piece of styrofoam to fit the birdhouse. Spray the styrofoam black. Arrange the cookies in the bird house.

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

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Retro Flower Cookies

Supplies used:
flower cookie cutter
round cookie cutter
buttercream icing
cherry pink food color
orange food color
super red food color
electric blue food color
electric green food color
tip #2A
tip #3
carnival edible frosting sheet
Icing required: Prepare buttercream icing in the following colors: orange, pink, green, blue, red.

Instructions:
Fill a pastry bag fitted with tip #2A with colored buttercream icing. Pipe flower petals. Using a round cookie cutter for the pattern of the center of the cookie, cut the frosting sheet . Fill a pastry bag fitted with tip #2A with white buttercream icing. Pipe a dot in the center of the flower. Place the cut edible image on the piped buttercream dot. Fill a pastry bag fitted with tip #3 with colored buttercream icing. Pipe small dots around the center of the flower.

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

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Standing Farm Animal Cookies

Supplies used:
round cookie cutter
oval cookie cutter
owl cookie cutter
gingerbread girl cookie cutter
aspic cookie cutters
crown cookie cutter
pink food color
black food color
yellow food color
orange food color
brown food color
ivory food color
red food color
Icing required: Prepare run sugar icing in the following colors: white, light pink, grey, ivory, black, red, orange, yellow, light brown, brown, and dark brown. Prepare white royal icing with a stiff peak.

Special Baking Instructions: Cut the sheep using the bottom dress from gingerbread girl cookie cutter for the body. Cut the sheep’s face using a round cutter. Use teardrop cutters for the ears. Use a scallop aspic cutter for the curly hair. Cut the pig using the bottom dress from gingerbread girl cookie cutter for his body. Cut the pig’s face using a round cutter. Use teardrop cutters for the ears. Cut the horse using the bottom dress from gingerbread girl cookie cutter for his body. Cut the horse’s face using an oval cutter. Use teardrop cutters for the ears. Cut the mane using a six sided star cutter. Cut the cow using the bottom dress from gingerbread girl cookie cutter for his body. Cut the cow’s face using an oval cutter. Use teardrop cutters for the ears and horns. Cut the chick using the bottom half of an owl cookie cutter for his body. Cut the chick’s face using a round cutter. Cut the rooster using the bottom half of an owl cookie cutter for his body. Cut the rooster’s face using a round cutter. Add a comb using teardrop shapes. Cut triangles to fit each of the baked cookies to create standing cookies.

Instructions:
Sheep: Outline the sheep and all the details with black run sugar icing. Allow the outline to set. Fill in the face and ears with grey run sugar. Add two small dots using black run sugar for the eyes. Fill in the front legs with grey run sugar. Immediately fill in the body with white run sugar. Fill in the top of the sheep’s head with white run sugar. Fill in the feet with black run sugar. Fill in the nose with ivory run sugar. Pipe two small teardrops using black run sugar for the nostrils.
Rooster: Outline the rooster and all the details with black run sugar icing. Allow the outline to set. Fill in the face and body with white run sugar. Add two small dots using black run sugar for the eyes. Fill in the legs and beak with orange run sugar. Fill in the comb with red run sugar.
Pig: Outline the pig and all the details with black run sugar icing. Allow the outline to set. Fill in the face, nose, and body with pink run sugar. Add two small dots using black run sugar for the eyes. Pipe two small teardrops using black run sugar for the nostrils. Fill in the feet with black run sugar.
Chick: Outline the chick and all the details with black run sugar icing. Allow the outline to set. Fill in the face and body with yellow run sugar. Add two small dots using black run sugar for the eyes. Fill in the feet and beak with orange run sugar.
Cow: Outline the cow and all the details with black run sugar icing. Allow the outline to set. Fill in the face and ears with white run sugar. Add two small dots using black run sugar for the eyes. Pipe spots using black run sugar. Fill in the horns using ivory run sugar.Fill in the nose with ivory run sugar. Add two dots for the nostrils. Fill in the teat with pink run sugar. Fill in the feet with black run sugar. Fill in the body with white run sugar. Pipe spots using black run sugar.
Horse: Outline the horse and all the details with black run sugar icing. Allow the outline to set. Fill in the face, ears, and body with brown run sugar. Add two small dots using black run sugar for the eyes. Fill in the nose with light brown run sugar. Pipe two small teardrops using black run sugar for the nostrils. Fill in the feet with black run sugar. Fill in the mane using dark brown run sugar.

Making the Cookies Stand: Allow the decorated cookies to dry completely. Pipe a strip of royal icing in the center of the back of the cookie. Attach the cut triangles. Stand the animals and allow the royal icing to dry.

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

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Flower Bouquets

Supplies used:
tulip cookie cutter
daisy cookie cutter
carnation cookie cutter
leaf 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
candy clay
green sixlets
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 on the flowers. Allow the colors to dry. Outline the details with a black food color marker. Line the flower pots with plastic wrap. Add candy clay. Arrange a flower and leaf in a flower pot. Seal the plastic around the candy clay. Add the green sixlets to hide the candy clay.

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

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Brush Embroidered Flower Cookies

Supplies used:
flower cookie cutter
pink rolled fondant
yellow rolled fondant
orange rolled fondant
tip #1
tip #3

Instructions:
Cover the cookies with pink, yellow, or orange rolled fondant. Brush embroidery petals using tip #3, one layer at a time. Start with the outer petals. Allow the brush embroidery to set completely. Add additional layers of brush embroidery petals. Allow each layer to set before adding another layer of petals. Pipe dots using royal icing and tip #1.

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

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Beach Cookies

Supplies used:
flip flop cookie cutter
octopus cookie cutter
sea turtle cookie cutter
seahorse cookie cutter
starfish cookie cutter
angel fish cookie cutter
pelican cookie cutter
lobster cookie cutter
surf board cookie cutter
white rolled fondant
pink rolled fondant
red rolled fondant
orange rolled fondant
yellow rolled fondant
lime green rolled fondant
blue rolled fondant
purple rolled fondant
tan rolled fondant
black rolled fondant
red food color
regal purple food color
leaf green food color
peach food color
clay extruder
flower plunger cutter
star plunger cutter
tip #1
tip #8
aspic cutter set
black non-pareils
Icing required: Prepare royal icing in red, lavender, lime green, black and peach.

Special Baking Instructions: Cut two flip flops. Turn one flip flop over before baking so that there is a left and right flip flop.

Instructions:
Flip flop: Cut green or blue rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Cut stars or flowers using plunger cutters. Attach to the cookie with piping gel. Make the straps of the flip flop using green or blue rolled fondant and a clay extruder. Attach to the cookie using piping gel.
Octopus: Cut purple rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Create indentations for the legs using a paring knife. Roll blue rolled fondant. Cut circles with tip #8. Use a toothpick to hollow the circle. Attach circles to the octopus using piping gel. Pipe dots with lavender royal icing using tip #1. Pipe the eyes and mouth with black royal icing using tip #1.
Lobster: Cut red rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Create indentations on the arms and tail using a paring knife. Pipe dots with red royal icing using tip #1. Attach non-pareils for the eyes using piping gel.
Starfish: Cut pink rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Pipe dots with peach royal icing using tip #1.
Sea Turtle: Cut yellow rolled fondant with the same cutter used in baking. Remove the arms. Attach to the cookie with piping gel. Cut green rolled fondant with the same cutter used in baking. Remove the body. Attach to the cookie with piping gel. Pipe dots with green royal icing using tip #1. Attach non-pareils for the eyes using piping gel. Cut tan rolled fondant using a cutter from the aspic set. Attach to the shell using piping gel.
Sea Horse: Cut orange rolled fondant with the same cutter used in baking. Create indentations on the sea horse using a paring knife. Attach non-pareils for the eyes using piping gel. Pipe the mouth with black royal icing using tip #1.
Angel fish: Cut yellow, black, and white rolled fondant with the same cutter used in baking. Cut off the fins. Cut strips of each color. Remove and piece together on the cookie. Attach to the cookie with piping gel. Roll white and yellow rolled fondant. Cut fins. Texture using a paring knife. Attach a non-pareil for the eye using piping gel.
Pelican: Cut white rolled fondant with the same cutter used in baking. Cut off the beak and legs. Attach to the cookie with piping gel. Attach a non-pareil for the eye using piping gel. Cut a wing using white rolled fondant and a comma cutter. Texture using a paring knife. Attach with piping gel. With yellow rolled fondant, cut the beak using the same cutter in baking. Attach with piping gel. With orange rolled fondant, cut the legs and feet using the same cutter in baking. Attach with piping gel. Using a paring knife, create and indentation for the left and right foot.
Surf Board: Cut blue rolled fondant with the same cutter used in baking. Cut a small amount off the bottom. Attach to the cookie with piping gel. Cut tan rolled fondant with the same cutter used in baking. Cut a small amount off the bottom for the sand. Attach the small cut tan piece underneath the blue using piping gel. Hand cut the trunk of a palm tree using a paring knife and brown rolled fondant. Attach with piping gel. Hand cut palms using a paring knife and green rolled fondant. Texture using a paring knife. Attach with piping gel.

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

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Cupcake Cookies

Supplies used:
scalloped square cookie cutter
brown rolled fondant
dark brown rolled fondant
turquoise rolled fondant
orange rolled fondant
red rolled fondant
lime green rolled fondant
pink rolled fondant
yellow rolled fondant
white rolled fondant
cupcake patchwork cutter set
tip #1
flower plunger cutters
Icing required: Prepare royal icing in white.

Instructions:
Cut brown rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Cut cupcakes with rolled fondant or gum paste using cupcake patchwork cutter. Attach with piping gel. Roll a small ball of red rolled fondant for the cherry. Pipe along the edge of the brown cut piece with white royal icing using tip #1.5. Cut flowers using rolled fondant. Cup the flowers in a flower former. Allow several hours to harden. Attach with piping gel. Add the center of the flowers with yellow rolled fondant.

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

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Chocolate Coated Flower Cookies

Supplies used:
white candy coating
flower chocolate transfer sheet
daisy plunger cutters
flower blossom plunger cutters
primrose gum paste cutters
daisy stamps
white rolled fondant
mauve food color
teal food color
sky blue food color
regal purple food color

Instructions:
Prepare rolled fondant colors in mauve, lavender, teal, and periwinkle blue. The periwinkle blue color is made by mixing a light blue rolled fondant, then adding a touch of regal purple. Using the flower cutters, cut various sizes of flowers using the rolled fondant in colors. Place the flowers in formers to cup the shapes. Allow to dry for several hours to harden. Make daisy centers with the daisy stamps using white rolled fondant. Attach to the center of the flowers with piping gel.
Coat the cookie with white candy coating using a squeeze bottle. Immediately place on flower chocolate transfer sheet. Allow to set for several minutes. Remove transfer sheet. Arrange flowers on cookie. Pipe dots using white candy coating in a parchment bag with a small hole cut.

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

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