Burgundy and Pink Wedding Cookie Bouquet

Burgundy and Pink Wedding Cake Cookie Bouquet

  •     wedding cake cookie cutter texture set
  •     heart cookie cutter texture set
  •     pink fondant
  •     burgundy fondant
  •     white fondant
  •     chocolate fondant
  •     white royal icing
  •     pink royal icing
  •     burgundy royal icing
  •     4mm and 2mm ivory sugar pearls
  •     Pearl spray
  •     Parchment cone or a pastry bag with a #1 tip
  •     Vase or container
  •     Candy clay
  •     Paper shred

Chocolate fondant cookies: Lightly spray floral heart mat from heart cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie (insert 11″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Spray with pearl spray. Lightly spray ribbon band cake mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool wedding cake cookie (insert 11″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to pipe over all raised swirl designs on each tier. Spray with pearl spray.

Burgundy fondant cookies: Lightly spray floral heart mat from heart cookie cutter texture set. Wipe off excess with a paper towel. Roll burgundy fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie (insert 11″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Spray with pearl spray. Use white royal icing, thinned with a bit of water, to pipe over graduated dot patterns, hearts and some flower petals. Lightly spray swirl cake mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll burgundy fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool wedding cake cookie (insert 11″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Spray with pearl spray.

Pink fondant cookies: Lightly spray quilted heart mat from heart cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie (insert 11″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Spray with pearl spray. Use a small dot of royal icing to attach a 4mm ivory pearl at each intersection in the quilting. Lightly spray ribbon band cake mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool wedding cake cookie (insert 11″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Use burgundy royal icing, thinned with a bit of water, to pipe small dots randomly through the scroll pattern on each tier. Spray with pearl spray.

White fondant cookies: Lightly spray “love” heart mat from heart cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie (insert 11″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Spray with pearl spray. Lightly spray stripes and dots cake mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool wedding cake cookie (insert 11″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Use burgundy royal icing, thinned with a bit of water, to pipe rows of small dots along the bottom border of each tier. Use a small dot of royal icing to attach a 2mm ivory pearl at each intersection in the quilting on the middle tier. Spray with pearl spray.

Assemble bouquet by wrapping candy clay in plastic wrap and pressing into the bottom of the vase or container. Insert sucker sticks into candy clay. Break off sticks to various heights to create a nice bouquet. Fill remainder of vase or container with paper shred.

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