Baby Elephant Cookies

Baby Elephant Cookies

Baby Elephant Cookies


Supplies used:

Autumn Carpenter’s Jungle Cutie Cupcake Cutter Set
Autumn Carpenter’s Mini Accent Cutter Set
perfection strips
3 ¼” fluted square cookie cutter
lime green rolled fondant
turquoise rolled fondant
blue rolled fondant
light blue rolled fondant
black non-pareils
pastry brush
piping gel

Instructions:

Roll lime green fondant using black perfection strips. Cut fluted squares and attach to cookies brushed with piping gel.
Roll turquoise rolled fondant very thin and cut with elephant cutter. Attach to center of cookie with piping gel. Roll light blue fondant very thin, using the largest teardrop accent cutter, cut elephant ear and attach with piping gel. Place a dot of piping gel in front of the ear and push in a non-pareil for the eye.

Birthday Party Hat Cookies

Birthday Party Hat Cookies

Birthday Party Hat Cookies


Supplies used:

Autumn Carpenter’s Birthday Cutie Cupcake Cutter Set
white rolled fondant
light blue rolled fondant
dark pink rolled fondant
light pink rolled fondant
lime green rolled fondant
perfection strips
3 ½” round cookie cutter
2 ¾” fluted cookie cutter
sharp paring knife
flexible poly blade
piping gel
pastry brush
small paint brush

Instructions:

Roll light blue and white fondant using black perfection strips. Cut light blue fondant using the same cutter used to cut the cookies. Cut white fondant with fluted cutter and attach piece to cookie brushed with piping gel. Use fluted cutter to cut the center of the light blue circle and place around the edge of the white fluted piece; matching the cuts correctly.
Roll all colors of fondant very thin. Use party hat cutter to cut light pink, dark pink and lime green hats. Using poly blade, cut away hat brims and tops. Attach mismatched pieces to center of cookies using piping gel. Decorate hats using stripes cut from different colors or use tiny circle cutter to make contrasting color polka dots.

Graduation Cap Cookies

Graduation Cap Cookies

Graduation Cap Cookies

Supplies used:

Autumn Carpenter’s Graduation Cutie Cupcake Cutter Set
white rolled fondant
red rolled fondant
black rolled fondant
sharp paring knife
flexible poly blade
3 ½” fluted square cookie cutter
3 ¼” square cookie cutter
pastry brush
piping gel
tip #1
white royal icing
pastry bag
perfection strips

Instructions:

Roll black and white fondant using black perfection strips. Cut black fluted squares using the cutter used to bake cookies. Cut white squares with the 3 ¼” square cutter. Using the 3 ¼” square cutter, carefully cut the center of the black squares and removing the center piece. Brush the edges of the cut white squares with piping gel and lay the outer black fluted piece along the edge. Brush top of cookie with piping gel and lay attached piece on top of cookie.
Roll red fondant very thin. Cut two graduation caps. Attach one whole cap to the center of cookie with piping gel. Use poly blade to make a diagonal cut on the other cap to make just the mortar board. Attach mortar board to whole cap already on cookie with piping gel. Roll black fondant very thin and free-hand cut a tassle. Roll a tiny piece of black fondant into a ball and attach ball and tassle to top of cap.

Using a pastry bag fitted with tip #1 and filled with white royal icing, pipe the outer edge of the cookie.

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.

Cutie Halloween Cookies

Cutie Halloween Cookies

Cutie Halloween Cookies


Supplies used:

Autumn Carpenter’s Halloween Cutie Cupcake Cutter Set
Autumn Carpenter’s Mini Accent Cutter Set
perfection strips
purple rolled fondant
white rolled fondant
lime green rolled fondant
orange rolled fondant
black rolled fondant
brown rolled fondant
piping gel
sharp paring knife
black royal icing
tip #1
parchment bags
pastry brush
round cookie cutter

Instructions:

Roll purple and lime green fondant thin using black perfection strips. Cut circles to fit cookies and attach to cookie using piping gel. Use large circle accent cutter to cut pieces out of each cookie, replacing purple circles with the green ones.

Bat: Roll black, white and orange fondant very thin. Cut out bats. Use the two smallest round accent cutters to cut the eyes from white fondant. Use paring knife to cut small triangles for the teeth and to draw a mouth. Attach all pieces to bat using piping gel. Using the smallest circle accent cutter, cut the dots for the bats stomach and attach with piping gel. Attach bat to center of cookie. Roll tiny pieces of black fondant into balls for the eyeballs and attach with piping gel.

Pumpkin: Roll orange, brown, white and green fondant very thin. Cut pumpkins from orange fondant. Cut pumpkins from brown fondant then cut the stem of the pumpkin off and attach to orange pumpkin with piping gel. Use the mini accent cutter shaped like a football to cut green leaves to attach to stem. Cut eyes using the two smallest round accent cutters and cut the mouth using an oval shaped cutter out of the white fondant; attach all pieces with piping gel. Attach pumpkin to center of cookie. Roll tiny pieces of black fondant into balls for the eyeballs and attach with piping gel.

Skull: Roll white and black fondant very thin. Cut skull from white fondant and attach to center of cookie using piping gel. Use the two larger circle accent cutters to cut the eyes from black fondant; attach to skull with piping gel. Roll tiny pieces of green fondant into balls for the eyeballs and attach with piping gel. Use black royal icing to pipe the nose and mouth.

Baby Ducky Cookies

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

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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