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Rings and Cake Wedding Cookies

Rings and Cake Wedding Cookies

Rings and Cake Wedding Cookies


Supplies used:

Autumn Carpenter’s Wedding Cutie Cupcake Cutter Set
white rolled fondant
black rolled fondant
perfection strips
3 1/2″ round fluted cookie cutter
1 ¼” round cutter
black royal icing
white royal icing
tip #1
pastry bags
tiny flower plunger cutter set
silver dusting powder
grain spirits or lemon oil
paint tray
paint brush
white disco dust
tiny white non-pareils
piping gel
pastry brush

Instructions:

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.

Round Eyelet Cookies

LSAC-S3C30-007Supplies used:
scalloped round cookie cutter (2 sizes)
eyelet cutters
light pink rolled fondant
yellow rolled fondant
light green rolled fondant
light blue rolled fondant
lavender rolled fondant
white rolled fondant
tip #1
Icing required: Prepare white royal icing.

Instructions:
Roll white and a color of rolled fondant. Place the layers on top of one another, placing the white on the bottom. Cut with a scalloped round cutter, slightly smaller than the cutter used in baking. Attach the cut, layered rolled fondant to the cookie using piping gel. Cut through the first layer using eyelet cutters. Remove the cut pieces with a toothpick. Soften the cut sections using a ball tool. Outline the cut shapes using royal icing and tip #1. Add dots and stitching along the outer edge 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.

Brush Embroidered Wedding Cookies

LSAC-S3C30-005Supplies used:
dress cookie cutter
heart cookie cutter
shoe cookie cutter
ivory food color
tip #1
tip #3
old gold luster dust
grain alcohol
Icing required: Prepare run sugar icing in white and ivory. Prepare royal icing in white.

Instructions:
Wedding dress: Outline and fill the cookies with ivory run sugar. Allow to set completely. Brush embroidery lace scallops using tip #3. Allow the brush embroidery to set completely. Pipe sashes with white run sugar icing. Pipe additional details on the dress using royal icing and tip #1.
Shoe: Outline and fill the cookie with ivory run sugar. Allow to set completely. Brush embroidery lace scallops using tip #3.
Hearts: Outline and fill the cookies with ivory run sugar. Allow to set completely. Brush embroidery lace scallops using tip #3. Allow the brush embroidery to set completely. Pipe center heart or heart border with white run sugar icing. Pipe additional details on the hearts using royal icing and tip #1. Paint “Love” using old gold dusting powder mixed with grain alcohol.

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

Print a copy of this project.

Pink and White Wedding Cookies

LSAC-S3C30-004Supplies used:
wedding cake cookie cutter texture set
heart cookie cutter texture set
dress cookie cutter texture set
white rolled fondant
light pink rolled fondant
pink rolled fondant
dark pink rolled fondant
super pearl dust
tip #1
silicone rose molds
silicone leaf mold
Icing required: Prepare royal icing in white.

Instructions:
Texture the white rolled fondant using the mats from the heart, wedding cake, and dress cookie cutter texture sets. Cut with the same cutter used in baking. Attach to the cookie with piping gel. Brush the fondant piece using super pearl dust. Make roses with shades of pink rolled fondant using silicone rose molds. Attach to the cookie with piping gel. Make leaves with white rolled fondant using the silicone leaf mold. Attach to the cookie with piping gel. Pipe dots on the cookies with white royal icing.

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

Print a copy of this project.

Sage White and Pink Wedding Cookie Collection

Sage White and Pink Wedding Cookie Collection

  •     formal gown cookie cutter texture set
  •     heart cookie cutter texture set
  •     wedding cake cookie cutter texture set
  •     light pink fondant
  •     light sage fondant
  •     white fondant
  •     piping gel
  •     PME mini flower plunger cutters

Baroque dress: Lightly spray baroque dress texture mat from formal gown cookie cutter texture set. Wipe off excess with a paper towel. Roll white 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. Cut the bodice from the skirt and cut about 1/4″ strip off the skirt. Roll white fondant to approximately 1/8″ thickness. Cut a 1/4″ strip for the sash of the dress. Attach pieces to a baked and cool gown cookie with piping gel or a thin layer of buttercream. Roll pink and sage fondant very thin and cut a variety of small flowers using plunger cutters. Make two layer flowers by attaching a smaller flower inside a larger one with a dot of royal icing. Make centers for the flowers by rolling a tiny ball of the opposite color fondant and attaching to center with dot of royal icing. Attach flower to cookie with royal icing. Spray with pearl spray.

Baroque Heart: Lightly spray baroque texture mat from formal gown cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with heart cookie cutter from heart set. Cut the white textured heart in half. Repeat, using sage fondant. Roll pink and sage fondant very thin and cut a variety of small flowers using plunger cutters. Make two layer flowers by attaching a smaller flower inside a larger one with a dot of royal icing. Make centers for the flowers by rolling a tiny ball of the opposite color fondant and attaching to center with dot of royal icing. Attach flower to cookie with royal icing. Spray with pearl spray.

Wedding Cake: Lightly spray baroque texture mat from formal gown cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with wedding cake cookie cutter from wedding cake set. Cut the tiers apart, reserving the top and middle tier. Repeat, using sage fondant. Roll pink and sage fondant very thin and cut a variety of small flowers using plunger cutters. Make two layer flowers by attaching a smaller flower inside a larger one with a dot of royal icing. Make centers for the flowers by rolling a tiny ball of the opposite color fondant and attaching to center with dot of royal icing. Attach flower to cookie with royal icing. Spray with pearl spray.

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.

Aqua and White Wedding Cookie Collection

Aqua and White Wedding Cookie Collection

  •     wedding cake cookie cutter texture set
  •     formal dress cookie cutter texture set
  •     heart cookie cutter texture set
  •     white fondant
  •     aqua fondant
  •     super pearl dust
  •     parchment cone or a pastry bag with a #1 tip
  •     royal icing, colored aqua
  •     Patchwork cutters, letter set

Ribbon band cake: Lightly spray ribbon band wedding cake texture mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll white 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. Cut away ribbon strips, so all that is remaining is the swirls. Attach the swirl part of the cake to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Roll aqua fondant to approximately 1/8″ thickness. Cut strips to fit in between tiers. Attach the ribbon strips to the wedding cake cookie with piping gel or a thin layer of buttercream. Dust with super pearl dust.

Monogram heart: Lightly spray baroque texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll white 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 aqua royal icing to pipe a small ball border around the edge of the cookie. Roll aqua fondant very thin and cut out monogram letter. Dust with pearl dust.

Dress: Lightly spray baroque heart texture mat from heart cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Cut out dress, reserving the skirt part of the dress. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut off top part and attach to a baked and cool gown cookie with piping gel or a thin layer of buttercream. Roll aqua fondant to approximately 1/8″ thickness and cut narrow band to fit between white pieces. Dust with pearl dust.