Red and Orange Wedding Cookie Collection

Red and Orange Wedding Cookie Collection

  •     heart cookie cutter texture set
  •     formal dress cookie cutter texture set
  •     wedding cake cookie cutter texture set
  •     red fondant
  •     orange fondant (three shades)
  •     orange royal icing
  •     parchment cone or a pastry bag with a #1 tip
  •     PME small flower blossom plunger cutter set

“Love” heart: Lightly spray “Love” heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll red 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 with piping gel or a thin layer of buttercream. Use orange royal icing, thinned with a bit of water to pipe over the printed “Love” and to pipe line of dots over the raised line bordering the heart. Roll red and the two darker shades of orange fondant very thin and cut the flowers using flower cutters. Layer flowers (same size) by with a dot of royal icing. Use the lighter shade of orange and roll into a small ball for the center of the flower. Attach to the center of the flower with piping gel. Texturize with a straight pin. Attach flowers to cookie with piping gel.

Dress: Lightly spray formal dress texture mat from the dress cookie cutter texture set. Wipe off excess with a paper towel. Roll red 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 dress cookie with piping gel or a thin layer of buttercream. Use orange royal icing, thinned with a bit of water to pipe dots. Roll red and the two darker shades of orange fondant very thin and cut the flowers using flower cutters. Layer flowers (same size) by with a dot of royal icing. Use the lighter shade of orange and roll into a small ball for the center of the flower. Attach to the center of the flower with piping gel. Texturize with a straight pin. Attach flowers to cookie with piping gel.

Cake: Roll red fondant to approximately 1/8″ thickness. Cut fondant with wedding cake cookie cutter. Attach to a baked and cool cake cookie with piping gel or a thin layer of buttercream. Use orange royal icing, thinned with a bit of water to pipe dot border. Roll red and the two darker shades of orange fondant very thin and cut the flowers using flower cutters. Layer flowers (same size) by with a dot of royal icing. Use the lighter shade of orange and roll into a small ball for the center of the flower. Attach to the center of the flower with piping gel. Texturize with a straight pin. Attach flowers to cookie with piping gel.

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