Retro Flower Cookies

Supplies used:
flower cookie cutter
round cookie cutter
buttercream icing
cherry pink food color
orange food color
super red food color
electric blue food color
electric green food color
tip #2A
tip #3
carnival edible frosting sheet
Icing required: Prepare buttercream icing in the following colors: orange, pink, green, blue, red.

Instructions:
Fill a pastry bag fitted with tip #2A with colored buttercream icing. Pipe flower petals. Using a round cookie cutter for the pattern of the center of the cookie, cut the frosting sheet . Fill a pastry bag fitted with tip #2A with white buttercream icing. Pipe a dot in the center of the flower. Place the cut edible image on the piped buttercream dot. Fill a pastry bag fitted with tip #3 with colored buttercream icing. Pipe small dots around the center of the flower.

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

Print a copy of this project.

Duck Bouquet

Supplies used:
duck cookie cutter
yellow food color
orange food color
turquoise food color
brown food color
tip #2A
tip #10
tip #3
white pearl gumballs
Icing required: Prepare buttercream icing in orange and yellow.

Decorating Instructions:
Pipe the head using tip #2A. Pipe the body using tip #2A. Pipe the wing using tip #2A. Pipe the beak using orange buttercream and tip #10. Add the eye with brown buttercream dot using tip #3. Allow the ducks several hours or overnight to crust. When the ducks have firmed, arrange in a container filled with candy clay or styrofoam, taking care not to bump other ducks. Hide the candy clay or styrofoam using white pearl gumballs.

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

Print a copy of this project.

Pastel Christmas Trees and Wreaths

Supplies used:
wreath cookie cutter
tree cookie cutter
cherry pink food color
ivory food color
electric green food color
turquoise food color
white snowflake edible confetti
super red luster dust
apple green petal dust
teal luster dust
silver dragees
white non-pareils
tip #350
tip #46
tip #32
tip #16
edible pearl spray
Icing required: Prepare buttercream icing in the following colors: white, turquoise, light green, light pink, and ivory. Prepare run sugar in the following colors: white, red, and green.

Instructions:
Snowflake Confetti: Color the white snowflake confetti with the luster and petal dusts.
Wreath: Pipe the leaves using buttercream and tip #350. Immediately add custom colored snowflakes, dragees, and non-pareils. Pipe the wreath bow using buttercream and tip #46. Spray with edible pearl spray.
Tree: Pipe a zig-zag for the stump of the tree using ivory buttercream and tip #16. Pipe the leaves using buttercream and tip #350. Immediately add custom colored snowflakes, dragees, and non-pareils. Pipe the star using ivory buttercream and tip #32. Spray with edible pearl spray.

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

Print a copy of this project.

Smiley Face Flowers and Peace Cookies

Smiley Face Flowers and Peace Cookies

• 2 1/2″ round cookie cutter
• yellow sugar sheet
• peace edible designer prints
• black food color pen
• buttercream icing
• icing flowers

Using cookie cutter as a pattern, trace cutter on the back side of prints and sugar sheet. Carefully cut shapes with sharp scissors. With the black food color pen, make smiley faces on yellow sugar circles. Ice cookies with buttercream; making icing as smooth as possible. Lay prints and sugar circles on damp buttercream; lightly press image on to cookie. Attach icing flowers to designer prints with a dot of buttercream icing.

 

Cupcake Cookies

Cupcake Cookies

• cupcake cookie cutter
• buttercream icing
• large round tip
• round red candies
• designer sheets

Use the cupcake cutter to trace bottoms of cupcakes on the designer sheets. Roll fondant to desired thickness and cut cupcake bottoms with the cutter. Brush fondant piece with water and attach designer sheet. Carefully lay sheet on fondant piece then attach fondant piece to cookie with piping gel. Using a pastry bag fitted with large round tip and filled with white buttercream, pipe the top of the cupcake in a bag and forth motion. Place red round candy atop icing.

Baby Chick Cookies

Baby Chick Cookies

 

• hatchling cookie cutter
• cut-out cookies
• buttercream icing
• yellow color
• orange color
• pastel designer print set
• candy eyes
• yellow sugar

Using cookie cutter as a pattern, cut egg shell pieces out of designer prints. Ice cookie smooth using yellow and white icing accordingly. Lay designer prints over damp icing; attach eye and sprinkle chick with yellow sugar. Pipe orange beak.

Poinsettias

Poinsettias

• poinsettia cookie cutter set
• buttercream icing
• food coloring
• pastry bags or parchment cone
• tip #352, #1 and #2

Bake cookies and allow to cool.  Mix red, white, pink, green and yellow buttercream icing.  Use a pastry bag fit with a #352 leaf tip to pipe leaves on cookie.  Begin with the bottom row of leaves and start with your tip in the center of the cookie and apply pressure and pull toward the edge to form each leaf.  Repeat with each color.  Use a pastry bag and #2 tip to pipe several yellow dots in the center of each flower.  Use the #1 tip to pipe a small green dot on top of each yellow dot.

Baby Things In Buttercream

Baby Things In Buttercream

• dress cutter
• duck cutter
• buttercream
• food color- pink, yellow, orange, blue
• tips- #1, #2, #4, #7, #101s

Dress- Ice the dress with pink butercream. Pipe the sleeves with #4. Add ruffles using tip #101s. Pipe bow, dots and buttons with tip #1.

Duck- Pipe the duck with tip #7. Add the beak with tip #4. Make a dot for the eye using #2.

Buttercream Iced Cookies

Buttercream, a delicious sweet icing, may be spread on a cookie or put into a pastry bag with tips and piped on the cookie to achieve a variety of textures.

 

Tips and Coupler

Spreading and Piping Buttercream

• buttercream icing
• spatula
• food color
• tips
• coupler
• pastry bags

Make buttercream icing or use commercial buttercream icing.  Add coloring if desired.  Put icing in a bag with a tip attached; you can use a disposable bag, reusable bag, or parchment bag.  Using a coupler will allow the changing of tips without your making another bag filled with the same color.  Spread buttercream on the cookie with a spatula, or pipe designs using the pastry bags and tips.  Hold the bags at a 45′ or 90′ for most tips.  Various angles will give different appearances.

Common tips and their uses:

• tip #233 (grass tip) is used for fur, grass, and tree branches.
• tips #15, #16,#17, #18, #19, #20, #21 (star tips) are used for flowers and for filling.
• tip #350 (leaf tip) is used for leaves and petals.
• tips #1, #2, #3, #4, #5 (round tips) are used for writing and fine details.
• tip #6 (round tip) is used for figure piping.
• tip #44 is used for basketweave and flat ribbons.