5″ bird cookies
assorted colors rolled fondant
paisley texture mat
paisley accessory mold
small round piping tips
Autumn Carpenter’s Fluttering Friends Cutie Cupcake Cutter Set
assorted food color paste or gels
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.
flip flop cookies
assorted colors of rolled fondant
Hawaiian Texture Sheet Set
PME strip cutter
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.
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.
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
3 ½” round cookie cutter
2 ¾” fluted cookie cutter
sharp paring knife
flexible poly blade
small paint brush
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.
Bake and cool all cookies. Mix two shades of pink, turquoise and brown. Fill parchment cones with each color and cut small hole in tip of bag. Outline and fill in horseshoes, hat, horse head and flowers. Outline and fill in pink part of boots and light turquoise part of guitar. Let those parts set completely. Pipe adjoining brown parts of boots and guitar. Pipe remaining details on all cookies. Always let one color set completely before piping an adjoining color. Use white run sugar to pipe spurs on boots. After that has completely set paint with silver lust dust mixed with lemon oil.
3 dark shades of petal dust (black, brown and dark green)
black food marker
Bake and cool cookies. Roll out white fondant and cut out using same cutter. Attach fondant to cookie. Use a small knife or modelling tool to create lines and “cracks” in tombstones. Roll fondant into thin rope and twist into scrolls. Attach ropes and scrolls to tombstone with small amount of piping gel. Hand mold bat and skull with white fondant and fingers with black fondant; attach pieces to tombstones. Mix petal dust with lemon oil to make a thin paint. Paint onto cookies allowing streaking and heavy and light spots. Concentrate heavy amounts of paint around cracks and details. Use black food marker to write R.I.P.
Bake and cool cookies. Fill parchment cone with black run sugar and pipe outlines and details on all cookies. Allow to dry completely (a couple hours). Thin run sugar with a small amount of water and mix other colors. Fill parchment cones and fill in outlines. For rocket and shooting star, first pipe yellow icing and before icing has crusted add orange icing and use a toothpick to pull into yellow icing. Tap gently to smooth icing colors together. Use the same process to make the two-tone green and red planets. Allow to dry completely and use food markers to draw details on spaceship and astronaut.
Bake and cool all cookies. Mix 3 shades of pink and 3 shades of green run sugar icing. Outline and fill in all snowflake, candy cane and bird cookies. Outline and fill in each color on the Christmas trees, one right after another so that the icing smooths together. Allow icing to completely set. Use the same colors to pipe line, dot and outline details on each cookie.
Using run sugar icing tinted sky blue, ice entire top of cookie; allow to dry completely. Using tip #3, pipe a brown icing tree branch. Attach owl lay on with piping gel then attach flowers to ends of branches with piping gel. Using tip #1, pipe electric green small dot border around edge of cookie.