Baby Ducky Cookies

Baby Ducky Cookies

Supplies used:

3″ round cookie cutter
Autumn Carpenter’s Baby Cutie Cupcake Set
Autumn Carpenter’s Mini Accent Set
yellow rolled fondant
orange rolled fondant
black food color
light pink food color
light blue food color
tip #1
piping gel
black non-pareils
brush
flexible polyblade or sharp knife

Instructions:

Spoon pink run sugar icing into parchment bag. Cut a hole in tip of bag. Outline cookie with icing then fill in the outline. Immediately fill another bag with white icing and pipe dots into the pink icing. Do the same thing with the blue icing. Allow the cookies to dry several hours or overnight.
Roll yellow rolled fondant very thin and cut duck shapes. Use the large teardrop shape mini accent cutter to cut the duck wing. Attach wing to duck using piping gel. Attach duck to top of cookie with piping gel. Attach a black non-pareil for the duck’s eye. Roll orange fondant and use cutter to cut a duck. Use knife or blade to cut beak then attach beak to duck’s mouth using piping gel. Using a parchment bag fitted with the #1 tip and filled with royal icing, pipe a bow around the duck’s neck.

Baby Girl Cookies

Baby Girl Cookies

Supplies used:
baby face cookie cutters
bottle cookie cutters
flower cookie cutters
bird cookie cutters
electric pink food color
electric orange food color
electric yellow food color
orange food color
blue food color
flesh food color
brown food color
tip #1

Icing required: Prepare run sugar icing in the following colors: light pink, dark pink, light green, dark green, light yellow, yellow,
flesh, orange, white, and brown. Prepare royal icing in light pink, dark pink, light green, dark green, yellow, and dark brown.

Baby Face Cookies: Outline and fill the baby face cookies with flesh-color run sugar, leaving the space for the hair and hair band
uniced. Allow the flesh color to set completely. Pipe the head band with pink or green run sugar. Allow the
band to set completely. Pipe the hair, the ears, and a flower on the band. Then pipe two dots using brown run sugar for the eyes,
an oval for the nose using flesh run sugar, and the smile using dark brown royal icing.

Bottle Cookies: Outline and fill the cylinder of the bottle with white run sugar. Allow to set completely. Pipe lines with yellow
royal icing. Outline and fill the ring of the nipple with pink or green run sugar. Allow to set completely. Add lines with pink
royal icing. Outline and fill the bottle nipple with flesh run sugar.

Bird Cookies: Outline and fill the bird head and body with light pink, light green, or light yellow run sugar. Allow to
set completely. Outline and fill the bird’s wings using the darker shade of the icing used for the bird. Pipe contrasting colors
of dots on the wing using run sugar. Add a beak and the feet with orange run sugar. Pipe a dot of brown run sugar for the eye.

Flower Cookies: Outline and fill the petals of the flowers in pink, yellow,or green run sugar icing. Allow to set completely. Using
tip #1, create a plaid design by piping fine lines of contrasting colors of royal icing. Outline and fill the
center of the flower with pink, yellow, or green run sugar. Pipe contrasting colors of dots using run sugar.

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Jungle Animal Cookies

Supplies used:
zebra cookie cutter*
monkey cookie cutter
elephant cookie cutter
giraffe cookie cutter
lion cookie cutter
electric pink food color
orange food color
yellow food color
electric green food color
sky blue food color
brown food color
ivory food color
black food color
tip #1

*zebra cookie is made by cutting the giraffe cutter down in the neck
Icing Required: Prepare run sugar icing in the following colors: white, pink, yellow, orange, light orange, light green, green, light blue, blue, brown, ivory, black, and grey. Prepare royal icing in black.

Instructions:
Zebra Cookies: Outline and fill the zebra with white run sugar leaving the nose, mane, ears, and inside legs uniced. Allow to set completely. Add the inside legs. Allow to set completely. Pipe on the black stripes using black run sugar. Pipe the feet using black run sugar icing. Pipe the nose using grey run sugar icing. Allow to set. Pipe the inside of the ears using pink run sugar. Allow to set. Pipe the outside of the ears using black run sugar. Pipe the mane, nose, mouth, and eyes using black royal icing.
Giraffe Cookies: Outline and fill the giraffe with yellow run sugar leaving the nose, mane, ears, and inside legs uniced. Immediately add dots using light orange run sugar. Allow to set completely. Add the inside legs. Pipe the nose using white run sugar icing. Allow to set. Pipe the inside of the ears using pink run sugar. Allow to set. Pipe the outside of the ears using yellow run sugar. Pipe the mane using brown run sugar. Pipe the nose, mouth, and eyes using black royal icing. Pipe the ossicones (hones) using ivory run sugar icing.
Elephant Cookies: Outline and fill the elephant with blue run sugar leaving the inside legs uniced. Immediately add dots using white run sugar. Allow to set completely. Add the inside legs. Pipe the ears with light blue run sugar. Pipe the eye using black royal icing.
Alligator Cookies: Outline and fill the alligator with green run sugar leaving the inside legs uniced. Immediately add dots and the underside of his belly using light green run sugar. Allow to set completely. Add the inside legs. Pipe the eye using black royal icing. Pipe the teeth using white run sugar icing.
Lion Cookies: Outline and fill the lion’s body with light orange run sugar leaving scallop for the mane and inside legs uniced. Allow to set completely. Add the inside legs. Add the mane with orange run sugar. Allow to set. Pipe the face with light orange and white run sugar. Allow to set. Pipe the nose using brown run sugar icing. Pipe the mouth and eyes using black royal icing. Pipe the inside of the ears using pink run sugar. Allow to set. Pipe the outside of the ears using light orange run sugar.
Monkey Cookies: Outline and fill the monkey’s body with brown run sugar. Immediately add an ivory belly. Allow to set. Outline and fill the monkey’s head with brown run sugar. Immediately add an ivory face. Allow to set. Pipe the eyes, nose, and mouth using black royal icing. Pipe the inside of the ears using pink run sugar. Allow to set. Pipe the outside of the ears using brown run sugar.

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

Print a copy of this project.

Run Sugar Decorating

Outlining and Filling

Add Adjoining Color

Pipe Details on Top

 

• thinned royal icing
• food color
• pastry bags with tip #3 or #4 or parchment bag cut with a hole

Place the icing in a bag with a tip #3 or #4. Outline the area to be covered. Quickly fill in the outline. If the icing is running off the cookie, too much water was added to the royal icing. If the icing is not smooth, add a bit more water to the royal icing. When icing crusts, pipe adjoining color. For added dimension or outlining, allow icing to harden (several minutes) and pipe on the top.

Painted Run Sugar

White Run Sugar Glaze

Paint Background Color

Paint Fine Details

Food Markers

Create beautiful, edible works of art by using a white run sugar-glazed cookie for a blank canvas.  This icing will not add much sweetness and will dry very hard within 24 hours.

• run sugar icing
• water brush or food color pens
• liquid food color

Allow the run sugar glaze to dry completely (approximately 24 hours).  Fill the waterbrush with liquid color and paint or use the food color pens to finish your cookies.  Note:  Food color pens are another time-saving technique for this icing.  Although the pens do not allow for shading or fine details, they are a quick and easy alternative to painting and an ideal method for children.

Run Sugar Icing Recipe

Run Sugar Iced Cookie

Run sugar icing is the classic cookie icing. It is a smooth textured icing that forms a very hard crust. It is made by taking royal icing at it’s fluffiest form and adding water to make it flow. When it dries, you can stack the cookies. The icing will dry very hard in 24 hours. The icing has a simple, flavor with some crunch.

• 8 cups powdered sugar
• 4 Tablespoons meringue powder
• 1 Tablespoon gum arabic
• 1/2 teaspoon cream of tarter
• 2/3 cup water
• additional water
• food color

First, mix-up royal icing (use this recipe or follow instructions on the commercial royal icing)- 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. After the royal icing has been mixed, Divide the mixture into several small containers and cover with wet towel. Add a small amount of water to each batch until it us just barely fluid, NOT watery. Test consistency by dropping a small amount from spoon onto waxed paper. It should smooth itself in about 10 seconds. If it runs too much, add more powdered sugar. If it is too thick, add a bit more water. Remember: keep this icing covered when you are not using it. It dries out quickly.