Tag Archive | decorated cookies

Paisley Bird Cookies

Paisley Bird Cookies

Paisley Bird Cookies

Supplies used:

5″ bird cookies
assorted colors rolled fondant
paisley texture mat
paisley accessory mold
royal icing
small round piping tips
piping gel
pastry brush
flexible polyblade
rolling pin
Autumn Carpenter’s Fluttering Friends Cutie Cupcake Cutter Set
assorted food color paste or gels

Instructions:

Roll fondant thin and use same cutter used to cut cookies to cut the fondant. Brush cookie with piping gel and attach fondant piece. To make texture piece, roll fondant thin and place over texture mat. Be sure the mat is on the side to give you a raised image. Roll over fondant with even pressure. Flip fondant over and remove mat. Use cutter to cut piece and attach to cookie using piping gel. Use polyblade to remove the beak and feet. Roll orange fondant the same thickness as your bird and use cutter to cut the feet and beak. Use the polyblade to cut feet, wing (only on the paisley textured birds) and beak and replace the feet and beak on the cookie.

For plain wings, roll desired fondant color thin and use the bird cutie cutter to cut the wing. Allow wing to dry for several hours. For paisley wings, push desired fondant color into paisley mold then remove with sharp pin or modeling tool. Pipe colored accents using royal icing then allow to dry for several hours.

Use royal icing to pipe over paisley textured birds and allow to dry. Attach wings to birds using piping gel and roll tiny balls from brown fondant for the eyes and attach with piping gel.

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Mod Circle Baby Elephant Cookies

ModCircle Baby Elephant Cookies

ModCircle Baby Elephant Cookies


Supplies used:

white rolled fondant
lime green rolled fondant
orange rolled fondant
light blue rolled fondant
pale blue rolled fondant
Autumn Carpenter’s Mini Accent Cutter Set
Autumn Carpenter’s Jungle Cutie Cupcake Cutter Set
large round circle cutter
black non-pareils
piping gel
Mod Circle texture sheet

Instructions:

Roll white fondant to 1/4″ thickness, place fondant on Mod Circle texture sheet and roll with heavy pressure. Using the same cutter used to cut the cookies, cut out circles. Brush cookies with piping gel and lay on top of gel. Roll orange and lime green fondant very thin and cut small circles using mini accent cutter. Lay colored circles over the white circles of the cookie. Roll light blue fondant thin and cut elephant; apply to cookie with piping gel. Roll pale blue fondant very thin and cut using largest teardrop shape from accent cutter set. Apply to elephant with piping gel. Add black non-pareil for eye, attaching with piping gel.

Textured Flip Flop Cookies

Textured Flip Flop Cookies

Textured Flip Flop Cookies


Supplies used:

flip flop cookies
assorted colors of rolled fondant
Hawaiian Texture Sheet Set
piping gel
pastry brush
cotton balls
edible markers
PME strip cutter

Instructions:

Roll rolled fondant to desired thickness. Use texture mats to texture fondant and cut using same cutters used to make cookies. Brush cookies with piping gel and lay fondant on cookies. If pattern is recessed, used edible markers to highlight patterns. Cut flip flop straps using strip cutter. Attach to flip flop using piping gel. Use cotton balls to prop-up straps until dry.

3D Ladybug Cookies

3D Ladybug Cookies

3D Ladybug Cookies


Supplies used:

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
piping gel
sharp paring knife or flexible poly blade
white non-pareils
2 ½” fluted round baked sugar cookies
grass tip
green buttercream icing
pastry bag

Instructions:

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.

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.

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.