Beach Cookies

LSAC-S3C30-012Supplies 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”.

Print a copy of this project.

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