Green and Blue Mini Wedding Cake Cookies

Green and Blue Mini Wedding Cake Cookies

  •     mini wedding cookie cutter texture set
  •     white fondant
  •     purple fondant
  •     green fondant fondant
  •     medium blue fondant
  •     light blue fondant
  •     purple royal icing
  •     green royal icing
  •     light blue royal icing
  •     parchment cone or a pastry bag with a #1 tip
  •     small flower blossom plunger cutter
  •     mini daisy plunger cutter

Bow wedding cake: Lightly spray bow mini wedding texture mat from mini wedding 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 (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use green royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Use blue royal icing, thinned with a bit of water, to pipe rows of triple dots all over cake. Press small ball of purple fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.

Stripes and dots cake: Lightly spray stripes and dots texture mat from mini wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8″ thickness. Place texture mat on orange fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the bottom tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Roll medium blue 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. Cut the middle tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Roll green 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. Cut the top tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe on top of impressed dots on top tier and to pipe a row of small dots as a bottom border for the middle tier. Use blue royal icing, thinned with a bit of water, to pipe on dots going up the stripes on the bottom tier and to pipe a row of small dots as a bottom border for the top tier. Use green royal icing, thinned with a bit of water, to pipe on swags on the bottom tier. to pipe a row of small dots as a bottom border for the bottom tier and to pipe small dots at the intersection of the quilting on the middle tier. Roll light blue fondant very thin and cut out three small blossoms using a plunger cutter. Attach the flowers to the cake with a small dot of royal icing or piping gel at the top of each swag. Use thinned purple royal icing to pipe centers for the flowers.

Flower wedding cake: Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Roll light blue, purple and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by shaping small balls of the same colors of fondant. Attach different colored centers to flowers and flowers to raised impressions on cake with small dots of royal icing or piping gel.

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