Bright Topsy Turvy Cake Cookies

Bright Topsy Turvy Cake Cookies

  •     whimsy cake cookie cutter texture set
  •     green fondant
  •     orange fondant
  •     pink fondant
  •     green royal icing
  •     orange royal icing
  •     pink royal icing
  •     parchment cone or a pastry bag with a #1 tip

Orange with flowers cake: Lightly spray raised side of flower whimsy cake mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll orange fondant to approximately 1/8″ thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to fill in the recessed cavities of the flowers. Use green royal icing, thinned with a bit of water, to fill in the recessed cavities of the scroll work and make dots in some of the flower centers. Use orange royal icing to make dots in the centers of the flowers and pipe lines of dots along the bottom edge of each tier.

Quilted flower cake: Lightly spray quilted flower texture mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8″ thickness. Place texture mat on green 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 whimsy cake cookie with piping gel or a thin layer of buttercream. Roll orange 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 whimsy cake cookie with piping gel or a thin layer of buttercream. 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. Cut the top tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use orange, pink and green royal icing, thinned with a bit of water, to pipe on top of raised dots at the bottom of each tier. Use the thinned green royal icing to pipe small dots on the top tier at the intersections of the quilting. Use the thinned pink and orange royal icing to pipe centers in the flowers on the bottom tier.

Striped quilted cake: Lightly spray raised side of striped quilted cake mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll orange fondant to approximately 1/8″ thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the bottom and top tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Roll green fondant to approximately 1/8″ thickness. Place texture mat raised side down 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 whimsy cake cookie with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to fill in the recessed cavities of the quilting on the bottom tier and the swirls on the middle tier. Use green royal icing, thinned with a bit of water, to fill in the recessed cavities of the stripes on the top tier. Use all three colors of royal icing to fill in the flowers at the bottom of each tier and create centers in opposite colors.

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