Easter egg cookie cutter
Round cookie cutter
ivory food color
orange food color
leaf green food color
gold food color
brown food color
burgundy food color
black food color
Icing required: Prepare run sugar in black and white. Prepare run sugar icing and royal icing in the following colors: ivory, dark ivory, brown, dark brown (brown and black food color mixed), green, burgundy, gold, orange, light orange.
Special Baking Instructions:
The owl was made by cutting an easter egg shape, then using a round cutter to take the top of the egg off for the owl’s ears.
Outline and fill the owl with desired color of run sugar icing. Allow to set completely. Pipe eyes using white run sugar icing. Immediately add dots with black run sugar. Pipe beak with orange run sugar icing. Add feathers using royal icing the same color used for the body.
Bake and cool cookies. Fill parchment cone with black run sugar and pipe outlines 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. Allow to dry completely and pipe additional run sugar for eyes.
Bake and cool cookies. Roll fondant thin and texture with the floral scroll texture mat. Cut out leaf shapes, but remove the stem. Attach to cookie with piping gel. Brush luster dust over the cookies. Roll a small brown snake for the stem and attach to cookie with piping gel.