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.

Shades of Pink Wedding Dress Cookies

Shades of Pink Wedding Dress Cookies

•     formal gown cookie cutter texture set
•     light pink fondant
•     medium pink fondant
•     deep pink fondant
•     white fondant
•     white royal icing
•     medium pink royal icing
•     parchment cone or a pastry bag with a #1 tip
•     pearl spray
•     ribbon and bow mold

Baroque dress: Lightly spray baroque dress texture mat from formal gown cookie cutter texture set. Wipe off excess with a paper towel. Roll medium pink 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 gown cookie with piping gel or a thin layer of buttercream. Lightly spray ribbon and bow mold. Wipe off excess with a paper towel. Press white fondant into mold, remove and shape bow. Attach to cookie with royal icing. Spray with pearl spray.

Scrolling dress: Lightly spray scrolling dress mat from formal gown cookie cutter texture set. Wipe off excess with a paper towel. Roll light pink 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 gown cookie with piping gel or a thin layer of buttercream. Use white royal icing, thinned with a bit of water to pipe over all raised scroll designs. Spray with pearl spray.

Flower dress: Lightly spray flower dress texture mat from formal gown cookie cutter texture set. Wipe off excess with a paper towel. Roll deep pink 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 off top and bottom parts and attach to a baked and cool gown cookie with piping gel or a thin layer of buttercream. Roll light pink fondant to approximately 1/8″ thickness and cut narrow band to fit between pieces. Use pink royal icing, thinned with a bit of water to pipe over all raised flower petals. Use white royal icing, thinned with a bit of water to pipe centers in the flowers and leaves. Spray with pearl spray.

Painted and Pearl Mini Wedding Cookies

Painted and Pearl Mini Wedding Cookies

•     mini wedding cookie cutter texture set
•     white fondant
•     blue gel coloring
•     yellow gel coloring
•     green gel coloring
•     pink gel coloring
•     fine brush

Lightly spray one mini wedding texture mat from mini wedding 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 (both the dress and cake) with appropriate cookie cutter from set. Spray with pearl spray. Attach to a baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Repeat with other texture mats to have one of each style of cookie. Thin gel food coloring with a few drops of water (a paint tray works great for multiple colors). Use the brush to paint over details of flowers, bow on dress, bow on cake and scrolls on dress.

Ivory and White Wedding Cake Cookies

Ivory and White Wedding Cake Cookies

•     wedding cake cookie cutter texture set
•     white fondant
•     ivory fondant
•     white royal icing
•     pearl spray
•     parchment cone or a pastry bag with a #1 tip
•     flower blossom plunger cutter set
•     daisy plunger cutter set

Ribbon band cake: Lightly spray ribbon band cake mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll ivory 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 wedding cake cookie with piping gel or a thin layer of buttercream. Spray with pearl spray.

Swirl cake: Lightly spray swirl cake 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. Attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use white royal icing to pipe a small ball border along the bottom edge of each tier. Roll ivory and white 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 flowers to cookie with royal icing, creating a flower spray. Spray with pearl spray.

Stripes and dot cake: Lightly spray stripes and dot cake 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. Attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use Roll ivory and white fondant very thin and cut 3 larger ivory flowers, several small ivory flowers and 3 small white flowers. Make two layer flowers by attaching the small white flower inside the larger ivory flower with a dot of royal icing. Make centers for the flowers by rolling a tiny ball of the ivory fondant and attaching to center with dot of royal icing. Attach to cookie at the top of each swag with a dot of royal icing. Attach the small ivory flowers with a dot of royal icing each place there is a raised dot on the top tier. Spray with pearl spray.

Turquoise and Brown Whimsy Cake Cookies

Turquoise and Brown Whimsy Cake Cookies

•     whimsy cake cookie cutter texture set
•     turquoise fondant
•     chocolate fondant
•     turquoise royal icing
•     chocolate brown royal icing
•     parchment cone or a pastry bag with a #1 tip

Flowers cake: Lightly spray flower whimsy cake mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll turquoise fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut the bottom and top tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Roll chocolate 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 middle tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use brown and turquoise royal icing, thinned with a bit of water, to pipe dots along the bottom edge of each tier and dots in the centers of the flowers in the opposite color of the background.

Quilted flower cake: Lightly spray quilted flower whimsy cake mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut the bottom and top tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Roll turquoise 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 middle tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use brown and turquoise royal icing, thinned with a bit of water, to pipe over all raised designs on the opposite color of the background. Add lines of chocolate royal icing dots along each side of the stripes on the middle tier.

Striped quilted cake: Lightly spray raised side of striped quilted cake mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll turquoise fondant to approximately 1/8″ thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use chocolate royal icing to cover all the flowers as the base of each tier. Add dots at the intersections of the quilting on the bottom tier and make lines of dots to trace over the swirls in the middle tier and the stripes on the top tier.

Mini Wedding Cookie Bouquets

Mini Wedding Cookie Bouquets

•     mini wedding cookie cutter texture set
•     white fondant
•     pearl spray
•     candy clay
•     pearlized white jimmies
•     terracotta pot

Lightly spray one mini wedding texture mat from mini wedding 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 (both the dress and cake) with appropriate cookie cutter from set. Spray with pearl spray. Attach each to baked and cool wedding cake and dress cookie (insert 6″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Repeat with other texture mats to create multiple pots. Wrap candy clay in plastic wrap and push to bottom of pot. Insert sucker sticks and fill remainder of pot with pearlized jimmies.

Aqua and Yellow Wedding Dress Cookies

Aqua and Yellow Wedding Dress Cookies

•     formal gown cookie cutter texture set
•     aqua fondant
•     yellow fondant
•     aqua royal icing
•     yellow royal icing
•     parchment cone or a pastry bag with a #1 tip
•     small flower blossom plunger cutter
•     mini daisy plunger cutter

Baroque dress: Lightly spray baroque dress texture mat from formal gown cookie cutter texture set. Wipe off excess with a paper towel. Roll aqua 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 off top and bottom part and attach to a baked and cool gown cookie with piping gel or a thin layer of buttercream. Roll yellow fondant to approximately 1/8″ thickness and cut narrow band to fit between aqua pieces. Roll aqua and yellow fondant very thin and cut a yellow daisy and an aqua daisy. Make a two layer flowers by attaching the smaller flower inside the daisy with a dot of royal icing. Attach flower to cookie with royal icing.

Scrolling dress: Lightly spray scrolling dress mat from formal gown cookie cutter texture set. Wipe off excess with a paper towel. Roll aqua 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 gown cookie with piping gel or a thin layer of buttercream. Use yellow royal icing, thinned with a bit of water to pipe dots on raised dots. Roll yellow fondant very thin and cut 2 yellow daises. Use a small ball of aqua fondant to make flower center. Attach to cookie with small dot of royal icing.

Flower dress: Lightly spray flower dress texture mat from formal gown cookie cutter texture set. Wipe off excess with a paper towel. Roll yellow 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 off top part and attach bottom part to a baked and cool gown cookie with piping gel or a thin layer of buttercream. Roll aqua 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 off bottom part and attach top part to a baked and cool gown cookie with piping gel or a thin layer of buttercream. Roll blue fondant to approximately 1/8″ thickness and cut narrow band to fit between pieces. Roll yellow and aqua fondant very thin and cut several small blossoms. Attach to cookie on top of raised flowers with small dots of royal icing. Add centers to flowers with opposite color of thinned royal icing.

Periwinkle and Fuchsia Mini Wedding Cookies

Periwinkle and Fuchsia Mini Wedding Cookies

•     mini wedding cookie cutter texture set
•     white fondant
•     periwinkle fondant
•     fuchsia fondant
•     periwinkle royal icing
•     fuchsia royal icing
•     pearl spray
•     parchment cone or a pastry bag with a #1 tip
•     small flower blossom plunger cutter
•     mini daisy plunger cutter

Dot dress and cake: Lightly spray dot mini wedding texture mat from mini wedding 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 (both dress and cake) with appropriate cookie cutter from set. Cut top and bottom of dress to remove the band. Spray all pieces with pearl spray. Roll out fuchsia fondant and cut replacement band. Attach to baked and cool wedding cake and dress cookie (both white and fuchsia parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of the top and bottom tier and at the intersection of the quilting on the middle tier of the cake. Use periwinkle royal icing, thinned with a bit of water, to pipe over the stripes on the bottom tier, to pipe a row of dots as the bottom border on the middle tier and on top of the dots on the top tier. Roll periwinkle fondant very thin and cut out three small blossoms using plunger cutter. Attach to cake at the top of the swags with a small dot of royal icing. Fill centers of flowers with thinned fuchsia royal icing. Roll fuchsia fondant very thin and cut out one small daisy using plunger cutter. Attach to dress at band with a small dot of royal icing. Fill center of flower with thinned periwinkle royal icing.

Bow dress and cake: Lightly spray bow mini wedding texture mat from mini wedding 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 (both dress and cake) with appropriate cookie cutter from set. Cut dress at waist and remove top. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Cut dress at waist and remove bottom part. Attach to baked and cool wedding cake and dress cookie (both white and periwinkle parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe flower petals on top of dress. Use periwinkle royal icing, thinned with a bit of water, to pipe centers of flowers on dress top and randomly all over cake. Press small ball of fuchsia fondant into bow design on texture mat for both the dress and cake. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.

Flower dress and cake: Lightly spray flower mini wedding texture mat from mini wedding 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 (just cake) with appropriate cookie cutter from set. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Attach to baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Roll periwinkle, fuchsia and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by piping a different colored thinned royal icing in middle of flower. Attach flowers to raised impressions on cake with small dots of royal icing or piping gel. Use fuchsia royal icing, thinned with a bit of water, to pipe small dots on dress.

Brown and Pink Mini Wedding Cookie Bouquet

Brown and Pink Mini Wedding Cookie Bouquet

•     mini wedding cookie cutter texture set
•     chocolate fondant
•     pink fondant
•     pink royal icing
•     parchment cone or a pastry bag with a #1 tip
•     brown and pink M&M’s® candy
•     dark brown candy clay
•     pink and brown ribbon
•     vase or pot

Lightly spray bow mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the dress) with appropriate cookie cutter from set. Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the cake) with appropriate cookie cutter from set. Attach each to baked and cool wedding cake and dress cookie (insert 6″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier and to trace over the flowers on both the dress and cake. Press small ball of pink fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing. Fill vase or pot with candy clay or brown and pink M&M’s® and insert sucker sticks. Tie bow with brown and pink ribbon around vase.

Bright Topsy Turvy Cake Cookies

Bright Topsy Turvy Cake Cookies

•     whimsy cake cookie cutter texture set
•     green fondant
•     orange fondant
•     pink fondant
•     green royal icing
•     orange royal icing
•     pink royal icing
•     parchment cone or a pastry bag with a #1 tip

Orange with flowers cake: Lightly spray raised side of flower whimsy cake mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll orange fondant to approximately 1/8″ thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to fill in the recessed cavities of the flowers. Use green royal icing, thinned with a bit of water, to fill in the recessed cavities of the scroll work and make dots in some of the flower centers. Use orange royal icing to make dots in the centers of the flowers and pipe lines of dots along the bottom edge of each tier.

Quilted flower cake: Lightly spray quilted flower texture mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8″ thickness. Place texture mat on green fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the bottom tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Roll orange 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 middle tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Roll pink 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 top tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use orange, pink and green royal icing, thinned with a bit of water, to pipe on top of raised dots at the bottom of each tier. Use the thinned green royal icing to pipe small dots on the top tier at the intersections of the quilting. Use the thinned pink and orange royal icing to pipe centers in the flowers on the bottom tier.

Striped quilted cake: Lightly spray raised side of striped quilted cake mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll orange fondant to approximately 1/8″ thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the bottom and top tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Roll green fondant to approximately 1/8″ thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the middle tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to fill in the recessed cavities of the quilting on the bottom tier and the swirls on the middle tier. Use green royal icing, thinned with a bit of water, to fill in the recessed cavities of the stripes on the top tier. Use all three colors of royal icing to fill in the flowers at the bottom of each tier and create centers in opposite colors.