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Brush Embroidered Flower Cookies

LSAC-S3C30-013Supplies used:
flower cookie cutter
pink rolled fondant
yellow rolled fondant
orange rolled fondant
tip #1
tip #3

Instructions:
Cover the cookies with pink, yellow, or orange rolled fondant. Brush embroidery petals using tip #3, one layer at a time. Start with the outer petals. Allow the brush embroidery to set completely. Add additional layers of brush embroidery petals. Allow each layer to set before adding another layer of petals. Pipe dots using royal icing and tip #1.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

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.

Cupcake Cookies

LSAC-S3C30-011Supplies used:
scalloped square cookie cutter
brown rolled fondant
dark brown rolled fondant
turquoise rolled fondant
orange rolled fondant
red rolled fondant
lime green rolled fondant
pink rolled fondant
yellow rolled fondant
white rolled fondant
cupcake patchwork cutter set
tip #1
flower plunger cutters
Icing required: Prepare royal icing in white.

Instructions:
Cut brown rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Cut cupcakes with rolled fondant or gum paste using cupcake patchwork cutter. Attach with piping gel. Roll a small ball of red rolled fondant for the cherry. Pipe along the edge of the brown cut piece with white royal icing using tip #1.5. Cut flowers using rolled fondant. Cup the flowers in a flower former. Allow several hours to harden. Attach with piping gel. Add the center of the flowers with yellow rolled fondant.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Chocolate Coated Flower Cookies

LSAC-S3C30-010Supplies used:
white candy coating
flower chocolate transfer sheet
daisy plunger cutters
flower blossom plunger cutters
primrose gum paste cutters
daisy stamps
white rolled fondant
mauve food color
teal food color
sky blue food color
regal purple food color

Instructions:
Prepare rolled fondant colors in mauve, lavender, teal, and periwinkle blue. The periwinkle blue color is made by mixing a light blue rolled fondant, then adding a touch of regal purple. Using the flower cutters, cut various sizes of flowers using the rolled fondant in colors. Place the flowers in formers to cup the shapes. Allow to dry for several hours to harden. Make daisy centers with the daisy stamps using white rolled fondant. Attach to the center of the flowers with piping gel.
Coat the cookie with white candy coating using a squeeze bottle. Immediately place on flower chocolate transfer sheet. Allow to set for several minutes. Remove transfer sheet. Arrange flowers on cookie. Pipe dots using white candy coating in a parchment bag with a small hole cut.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Princess Cookies

LSAC-S3C30-009Supplies used:
frog with crown cookie cutter
castle cookie cutter
magic wand cookie cutter
crown cookie cutter
rose cookie cutter
electric green food color
electric pink food color
yellow food color
sky blue food color
purple food color
black food color
piping gel
rainbow disco dust
Icing required: Prepare run sugar icing in the following colors: white, light pink, medium pink, dark pink, sky blue, purple, electric green, yellow and black. Prepare white royal icing with a soft peak.

Instructions:
Frog: Outline the frog and all the details with black run sugar icing. Allow the outline to set. Fill in the frog head with green run sugar. Fill in the frog belly with yellow run sugar. Pipe around the belly and fill in the frog body with green run sugar. Fill in the crown with yellow run sugar. Allow all the icing to set. Brush the crown with piping gel. Sprinkle the crown with the disco dust.
Magic Wand: Outline the wand with black run sugar icing. Allow the outline to set. Fill in the wand with run sugar. Add a stripe of contrasting color. Fill in the top part of the wand with run sugar. Allow all of the icing to set. Brush the top part of the wand with piping gel. Sprinkle the crown with the disco dust.
Castle: Outline the castle and all the details with black run sugar icing. Allow the outline to set. Fill in the outlines with run sugar. Allow all the icing to set. Brush the areas desired with piping gel. Sprinkle the piping gel areas with the disco dust. Pipe steps using royal icing with a soft peak.
Crown: Outline the crown and all the details with black run sugar icing. Allow the outline to set. Fill in the outlines with run sugar. Allow all the icing to set. Brush the areas desired with piping gel. Sprinkle the piping gel areas with the disco dust. Pipe steps using royal icing with a soft peak.
Rose: Outline the rose and all the details with black run sugar icing. Fill in the outlines with run sugar.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Brush Embroidered Pink Flower Cookies

LSAC-S3C30-008Supplies used:
dogwood cookie cutter
daisy cookie cutter
electric pink food coloring
royal icing
tip #1
tip #3
Icing required: Prepare run sugar icing in white, light pink, pink, and dark pink. Prepare royal icing in white and dark pink.

Instructions:
Outline and fill the cookies with various shade of pink or white run sugar. Allow to set completely. Brush embroidery petals using tip #3, one layer at a time. Start with the outer petals. Allow the brush embroidery to set completely. Add additional layers of brush embroidery petals. Allow each layer to set before adding another layer of petals. Pipe dots using royal icing and tip #1.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Butterfly Cookie Bouquet

LSAC-S3C30-006
Supplies used:
butterfly cookie cutter texture set
red rolled fondant
orange rolled fondant
light yellow rolled fondant
light green rolled fondant
light blue rolled fondant
lavender rolled fondant
various shades of dusting powders
black food color marker
tip #1
Icing required: Prepare royal icing in white.

Instructions:
Texture the rolled fondant using the mat from the butterfly cookie cutter texture set. Cut with the same cutter used in baking. Shade the fondant piece using dusting powders. Allow several hours or overnight for the fondant to crust. When fondant is firm, color in the indentations using a black food color marker. Pipe dots using white royal icing and tip #1. Arrange the cookies in a vase.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Soccer Ball and Jersey Cookies

sample-2012soccerr-002Supplies used:
t-shirt cookie cutter
sports ball cutter set
light blue rolled fondant
white rolled fondant
small number cutters
run sugar icing
black food coloring
small round decorating tip
piping gel
pastry wheel

Instructions:
For shirt: Roll light blue fondant and cut shirt. (Note: one-piece bodysuit cutter can be used and cut-off straight at the bottom.) Brush cookie with piping gel and lay fondant piece down. Roll and cut white fondant strips for shirt details and attach with piping gel. Cut numbers and attach to shirt using piping gel.
For ball: Roll white fondant. Lay soccer ball pattern sheet over fondant and with even pressure roll over pattern sheet. Use cutter to cut ball and adhere to cookie with piping gel. Use a parchment or pastry bag fitted with small round decorating tip to outline details of soccer with black run sugar icing.

Rockstar Cookies

sample-2012rockstar-004Supplies used:
skull cookie cutter
3″ round cookie cutter
3″ star cookie cutter
run-sugar icing
black food coloring
teal food coloring
yellow food coloring
pink food coloring
parchment triangles

Instructions:
Color icing. Fill parchment bags with small holes in the end. Remember to keep openings of bags under a damp cloth to avoid drying out. Use black icing to outline and detail cookies. Allow to dry. Use colors to fill in details of cookies and allow to harden.

Breast Cancer Awareness Ribbon Cookies

sample-2012pinkribbon-004Supplies used:
run sugar icing
light pink food coloring
parchment triangles
light pink rolled fondant
edible pearl spray
light pink disco dust
mini heart cutter

Instructions:
Fill parchment bag with run sugar icing. Ice cookies and allow to set. Roll fondant very thin and cut mini hearts. Brush hearts with piping gel and sprinkle with disco dust. Spray cookies with pearl spray. Prepare a parchment bag with a small hole to outline each cookie. Once outline has set, attach mini heart with piping gel.