5″ bird cookies
assorted colors rolled fondant
paisley texture mat
paisley accessory mold
small round piping tips
Autumn Carpenter’s Fluttering Friends Cutie Cupcake Cutter Set
assorted food color paste or gels
Roll fondant thin and use same cutter used to cut cookies to cut the fondant. Brush cookie with piping gel and attach fondant piece. To make texture piece, roll fondant thin and place over texture mat. Be sure the mat is on the side to give you a raised image. Roll over fondant with even pressure. Flip fondant over and remove mat. Use cutter to cut piece and attach to cookie using piping gel. Use polyblade to remove the beak and feet. Roll orange fondant the same thickness as your bird and use cutter to cut the feet and beak. Use the polyblade to cut feet, wing (only on the paisley textured birds) and beak and replace the feet and beak on the cookie.
For plain wings, roll desired fondant color thin and use the bird cutie cutter to cut the wing. Allow wing to dry for several hours. For paisley wings, push desired fondant color into paisley mold then remove with sharp pin or modeling tool. Pipe colored accents using royal icing then allow to dry for several hours.
Use royal icing to pipe over paisley textured birds and allow to dry. Attach wings to birds using piping gel and roll tiny balls from brown fondant for the eyes and attach with piping gel.
Autumn Carpenter’s Wedding Cutie Cupcake Cutter Set
white rolled fondant
black rolled fondant
3 1/2″ round fluted cookie cutter
1 ¼” round cutter
black royal icing
white royal icing
tiny flower plunger cutter set
silver dusting powder
grain spirits or lemon oil
white disco dust
tiny white non-pareils
Mix a tiny amount of black fondant with white fondant to make a silver looking fondant. Roll fondant using black perfection strips. Cut circles with cutter used to bake cookies. Attach each piece to cookies with piping gel.
Rings: Roll white fondant very thin. Cut wedding ring then use 1 ¼” round cutter to cut out center of ring. In paint tray, mix the dusting powder with just enough spirits to turn the powder into a paint. Paint the circle. Brush the diamond with piping gel and sprinkle disco dust over the gel. Use a pastry bag fitted with the #1 tip, outline ring details with black royal icing. Allow icing to dry then attach ring to cookie using piping gel. Use another pastry bag fitted with the #1 tip to pipe the outline of the outer edge of the fondant piece in white royal icing.
Wedding cake #1: Roll white fondant very thin. Cut cake using cutter. Use a pastry bag fitted with the #1 tip, pipe cake decorations with black royal icing. Allow icing to dry then attach cake to cookie using piping gel. Use another pastry bag fitted with the #1 tip to pipe the outline of the outer edge of the fondant piece in white royal icing.
Wedding cake #2: Roll white fondant very thin. Cut cake using cutter. Use a pastry bag fitted with the #1 tip, pipe cake decorations with black royal icing. Allow icing to dry then attach cake to cookie using piping gel. Cut tiny flowers with plunger cutters and attach to cake with piping gel. Place a dot of piping gel into the center of each flower and attach a tiny white non-pareil. Use another pastry bag fitted with the #1 tip to pipe the outline of the outer edge of the fondant piece in white royal icing.
Royal icing is most often used for assmebling gingerbread houses. It dries very hard and crunchy. Royal Icing can be piped onto your cookies to give the cookies great texture. I use the icing most often for gingerbread houses or for cookies with a simple outline. Royal icing is available commercially in a powdered form (just add water), or follow the directions below.
8 cups powdered sugar
4 Tablespoons meringue powder
1 Tablespoon gum arabic
1/2 teaspoon cream of tarter
2/3 cup water
In small mixing bowl, combine water, meringue powder and cream of tarter. Beat until stiff peaks form. In separate bowl, combine powdered sugar and gum arabic. Mix thouroughly, then add to meringue. Beat on low, then medium speed until stiff peaks form.