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Brush Embroidered Winter Trees

LSAC-S3C30-026Supplies used:
tree cookie cutter
electric green food color
emerald green food color
leaf green food color
brown food color
red rolled fondant
black food color pen
tip #3
bird silicone mold
Icing required: Prepare run sugar icing in four shades of green. Prepare royal icing in white.

Instructions:
Outline and fill the cookies with a shade of green run sugar. Allow to set completely. Pipe the trunk with brown run sugar. Brush embroidery tree branches using tip #3. Allow the brush embroidery to set completely. Mold the bird with red rolled fondant. Attach to the trees with piping gel. Allow the birds to firm. Add a dot for the eye using a black food color pen.

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

Print a copy of this project.

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Winter Time Cookies

LSAC-S3C30-025Supplies used:
fabric texture mat set
snowflake cookie cutter texture set
hat cookie cutter
mitten cookie cutter
white rolled fondant
pink rolled fondant
light blue rolled fondant
lavender rolled fondant
super pearl dust
clay extruder

Instructions:
Snowflakes: Texture the rolled fondant using the mats from the snowflake cookie cutter texture set. Cut with the same cutter used in baking. Attach to the cookie with piping gel. Brush the fondant piece using super pearl dust.
Hat and mitten: Roll all colors of rolled fondant and texture with the knit mat from the fabric texture mat set. Cut the rolled fondant along the lines created by the texture from the knit mat to create cut strips. Lay the strips as close together as possible in the color pattern desired. With the same cutter used in baking, cut the pieces. Remove the brim. Attach to the cookie with piping gel. To make the pom-pom, use the clay extruder fitted with a disk with several tiny round openings. Insert a rolled fondant snake of all four colors. Extrude the fondant and attach the strands to the cookie using piping gel. Roll white fondant and texture with the knit mat from the fabric texture mat set. Cut the brim of the hat and attach to the cookie with piping gel.

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

Print a copy of this project.

Winter Time Cookies

LSAC-S2C20-018Supplies used:
snowflake cookie cutter
penguin cookie cutter
snowman cookie cutter
teddy bear cookie cutter
red food color
orange food color
yellow food color
leaf green food color
sky blue food color
black food color
pink dusting powder
tip #1.5
Icing required: Prepare run sugar in black, white, red, orange yellow, green, and blue. Prepare royal icing in white.
Instructions:
Snowflakes: Outline and fill the snowflakes with blue run sugar icing. Allow to set. Pipe the details with royal icing using tip #1.5
Penguin: Outline and fill the penguin’s belly and face with white run sugar icing. Allow to set. Add a beak with yellow run sugar. Add the eyes with black run sugar. Brush pink dusting powder on the cheeks. Outline and fill the penguins body with black run sugar icing. Allow to set. Pipe the hat with red and green run sugar. Pipe the feet with orange run sugar.
Bear: Outline and fill the bears head with white run sugar icing. Allow to set. Add the eye and nose with black run sugar. Brush pink dusting powder on the cheek. Pipe the ears with white run sugar icing. Outline and fill the bear’s body with white run sugar icing. Allow to set. Pipe the arms and legs with white run sugar.
Snowman: Outline the bottom snowball of the snowball with white run sugar. Allow to set. Outline the middle snowball with white run sugar. Allow to set. Outline the top snowball with white run sugar. Allow to set. Add the eyes and mouth with black run sugar. Add the nose with orange run sugar. Pipe the hat with black and green run sugar. Pipe the scarf with red or green run sugar. Allow to set. Add stripes or dots with green or red run sugar.

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

Print a copy of this project.

Red and Orange Striped Sweater Cookie Set

Red and Orange Striped Sweater Cookie Set

  •     Sweater cookie cutter
  •     Hat cookie cutter
  •     Mitten cookie cutter
  •     red fondant
  •     orange fondant
  •     knit texture mat from fabric texture sheet set
  •     mini pizza cutter

Bake and cool cookies. Roll red fondant thin and texture with the knit texture mat. Roll orange fondant thin and texture with the knit texture mat. Using a mini pizza cutter, cut out strips, using red and orange in a striped pattern. Use the cookie cutters to cut out pieces. Attach to cookie with piping gel.

Sweater Boot Cookie

Sweater Boot Cookie

  •     Santa boot cutter
  •     shades of tan and brown fondant
  •     #10 decorating tip
  •     straight pin

Bake and cool cookie (*after the santa boot was cut, cut accordingly before baking to resemble the sweater boot shape). Roll tan fondant thin and texture with the knit texture mat. Cut out pieces for boot. Gently bend to create folds in the top part of the sweater boot. Attach to cookie with piping gel. Cut buttons with a #10 decorating tube. Poke holes with a straight pin for the button holes. Attach to cookie with piping gel. Roll light tan fondant thin and cut pieces for heel and sole. Attach with piping gel.

Silver and White Snowflake Cookie Bouquet

Silver and White Snowflake Cookie Bouquet

  • Snowflake Cookie Cutter Texture Set
  • white fondant
  • black food color pen
  • super pearl luster dust
  • Vase or container
  • Candy clay
Lightly spray snowflake mat from snowflake 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 cutters from set. Attach to baked and cooled snowflake cookies. Allow fondant pieces to dry overnight so they have a firm crust. Hold the black food color pen on its side and color the raised details with the pen. Brush cookies with super pearl dust. Assemble bouquet by wrapping candy clay in plastic wrap and pressing into the bottom of the vase or container. Insert sucker sticks into candy clay. Break off sticks to various heights to create a nice bouquet. Fill remainder of vase or with mini marshmallows.

Red and White Snowflake Cookies

Red and White Snowflake Cookies

  •     Snowflake Cookie Cutter Texture Set
  •     white royal icing
  •     red royal icing
  •     white fondant
  •     Red fondant
  •     Parchment cone or a pastry bag with a #1 tip

Lightly spray snowflake mat from snowflake 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 cutters from set. Repeat using red fondant. Attach to baked and cooled snowflake cookies. Pipe details with red and white royal icing.