Autumn Carpenter’s Fluttering Friends Cutie Cupcake Cutter Set
Autumn Carpenter’s Mini Accent Cutter Set
red gum paste or rolled fondant
black gum paste or rolled fondant
sharp paring knife or flexible poly blade
2 ½” fluted round baked sugar cookies
green buttercream icing
Roll gum paste or fondant very thin. If using a pasta machine, thin to a #3. Cut ladybugs out of both red and black gum paste or fondant. Use poly blade to cut between the head and body of both red and black pieces. Attach the black head to the red body using piping gel. Use the smallest circle accent cutter to cut black dots and attach to ladybug with piping gel. Place two dots of piping gel on the head and place white non-pareils for the eyes. Allow all pieces to harden overnite.
Using a pastry bag fitted with the grass tip, pipe grass on top of cookie. Be sure to make the grass a little thicker in the center. Slide hardened ladybug into the center of the cookie. If needed, pipe more grass in the back of the ladybug for support.
• cut-out cookie dough
• bunny cookie cutter
• carrot cookie cutter
• white fondant
• baby blue fondant
• pink fondant
• orange fondant
• brown fondant
• green fondant
• piping gel
• sharp knife or gumpaste tools
Bake cookies according to your recipe. For bunny, cut only the head and round off at the neck with a round cutter or sharp knife. Roll fondant to desired thickness and cut with same cutters used for cookies. Use sharp knife or gumpaste tools to cut details into fondant. Attach fondant pieces to cookies with piping gel.
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.
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.
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.
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. Pipe details with colored royal icing. Allow to set completely before assmebling bouquet. 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 container with FDA approved tissue paper.
Roll out fondant and place texture sheet on top. Roll over once with rolling pin and remove sheet. Cut out heart using the same cutter used for baking the cookies. Attach to cookie using a thin layer of buttercream. Put small amount of colored buttercream in pastry cone with small hole cut in end and pipe small dots around the edge of cookie. Roll fondant very thin and cut with funky letter cutters. Allow letters to dry slightly and attach with small dots of buttercream.
Bake and cool cookies. Truck: Roll out red fondant and cut out using truck cutter. Use paring knife to cut off area for tree, wheels, window and details. Spread thin layer of buttercream icing on cookie and place fondant on top. Mold wheels and details and attach to cookie with piping gel. Use modeling tools to help model tree. Use silver lust dust to paint shiny details. Stocking: Roll out green fondant and cut out stocking shape. Use paring knife to trim off top, toe and heel. Use small diamond cutter to cut out diamond shapes. Roll out red fondant and use the same cutter to cut red diamonds. Spread thin layer of buttercream icing on cookie and attach red and green fondant. Roll out yellow fondant and use paring knife to cut pieces. Hand mold small loop for top of stocking. Add detail with stitching tool. Brush yellow fondant with dry pearl luster dust. Santa: Roll out red fondant and cut out using cookie cutter. Use paring knife to trim down, attach hat, body and leg portion by spreading a thin layer of buttercream on cookie. Cut out belt using black fondant. Hand mold white hat, beard, face, arm, bag, coat details and shoes. Texture white parts with decorating tip.
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.
Rolling Dough with Perfection Strips on Silicone Mat
Cut out Shapes
A professional-looking cookie must start with a beautiful undecorated cookie. Follow these steps for perfectly baked cookies every time. Use tools like perfection strips or a rolling pin with rings for even thickness. Roll the dough directly on parchment paper or a silicone mat to eliminate the need of picking up the cutout cookie and tranfering which may distort the shape.
perfection strips or rolling pin with rings
parchment paper or silicone mat
Chill dough if the recipe calls for chilling. This is very important. Your dough will be very sticky and uncooperative if it is not chilled properly. Place dough on parchment paper or a silicone mat. Roll dough between perfection strips (Strips of plastic that come in various thickness) or roll with a rolling pin that has rings attached. Both perfection strips or the rolling pin with rings will make the cookies be an even thickness every time. Cut out the shapes, leaving 1/2″ all around each cut-out. Remove excess dough and transfer parchment paper or silicone mat to a cookie sheet.