Tag Archive | mini cookies

Painted and Pearl Mini Wedding Cookies

Painted and Pearl Mini Wedding Cookies

  •     mini wedding cookie cutter texture set
  •     white fondant
  •     blue gel coloring
  •     yellow gel coloring
  •     green gel coloring
  •     pink gel coloring
  •     fine brush

Lightly spray one mini wedding texture mat from mini wedding 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 (both the dress and cake) with appropriate cookie cutter from set. Spray with pearl spray. Attach to a baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Repeat with other texture mats to have one of each style of cookie. Thin gel food coloring with a few drops of water (a paint tray works great for multiple colors). Use the brush to paint over details of flowers, bow on dress, bow on cake and scrolls on dress.

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Mini Wedding Cookie Bouquets

Mini Wedding Cookie Bouquets

  •     mini wedding cookie cutter texture set
  •     white fondant
  •     pearl spray
  •     candy clay
  •     pearlized white jimmies
  •     terracotta pot

Lightly spray one mini wedding texture mat from mini wedding 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 (both the dress and cake) with appropriate cookie cutter from set. Spray with pearl spray. Attach each to baked and cool wedding cake and dress cookie (insert 6″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Repeat with other texture mats to create multiple pots. Wrap candy clay in plastic wrap and push to bottom of pot. Insert sucker sticks and fill remainder of pot with pearlized jimmies.

Periwinkle and Fuchsia Mini Wedding Cookies

Periwinkle and Fuchsia Mini Wedding Cookies

  •     mini wedding cookie cutter texture set
  •     white fondant
  •     periwinkle fondant
  •     fuchsia fondant
  •     periwinkle royal icing
  •     fuchsia royal icing
  •     pearl spray
  •     parchment cone or a pastry bag with a #1 tip
  •     small flower blossom plunger cutter
  •     mini daisy plunger cutter

Dot dress and cake: Lightly spray dot mini wedding texture mat from mini wedding 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 (both dress and cake) with appropriate cookie cutter from set. Cut top and bottom of dress to remove the band. Spray all pieces with pearl spray. Roll out fuchsia fondant and cut replacement band. Attach to baked and cool wedding cake and dress cookie (both white and fuchsia parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of the top and bottom tier and at the intersection of the quilting on the middle tier of the cake. Use periwinkle royal icing, thinned with a bit of water, to pipe over the stripes on the bottom tier, to pipe a row of dots as the bottom border on the middle tier and on top of the dots on the top tier. Roll periwinkle fondant very thin and cut out three small blossoms using plunger cutter. Attach to cake at the top of the swags with a small dot of royal icing. Fill centers of flowers with thinned fuchsia royal icing. Roll fuchsia fondant very thin and cut out one small daisy using plunger cutter. Attach to dress at band with a small dot of royal icing. Fill center of flower with thinned periwinkle royal icing.

Bow dress and cake: Lightly spray bow mini wedding texture mat from mini wedding 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 (both dress and cake) with appropriate cookie cutter from set. Cut dress at waist and remove top. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Cut dress at waist and remove bottom part. Attach to baked and cool wedding cake and dress cookie (both white and periwinkle parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe flower petals on top of dress. Use periwinkle royal icing, thinned with a bit of water, to pipe centers of flowers on dress top and randomly all over cake. Press small ball of fuchsia fondant into bow design on texture mat for both the dress and cake. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.

Flower dress and cake: Lightly spray flower mini wedding texture mat from mini wedding 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 (just cake) with appropriate cookie cutter from set. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Attach to baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Roll periwinkle, fuchsia and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by piping a different colored thinned royal icing in middle of flower. Attach flowers to raised impressions on cake with small dots of royal icing or piping gel. Use fuchsia royal icing, thinned with a bit of water, to pipe small dots on dress.

Brown and Pink Mini Wedding Cookie Bouquet

Brown and Pink Mini Wedding Cookie Bouquet

  •     mini wedding cookie cutter texture set
  •     chocolate fondant
  •     pink fondant
  •     pink royal icing
  •     parchment cone or a pastry bag with a #1 tip
  •     brown and pink M&M’s® candy
  •     dark brown candy clay
  •     pink and brown ribbon
  •     vase or pot

Lightly spray bow mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the dress) with appropriate cookie cutter from set. Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the cake) with appropriate cookie cutter from set. Attach each to baked and cool wedding cake and dress cookie (insert 6″ paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier and to trace over the flowers on both the dress and cake. Press small ball of pink fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing. Fill vase or pot with candy clay or brown and pink M&M’s® and insert sucker sticks. Tie bow with brown and pink ribbon around vase.

Green and Blue Mini Wedding Cake Cookies

Green and Blue Mini Wedding Cake Cookies

  •     mini wedding cookie cutter texture set
  •     white fondant
  •     purple fondant
  •     green fondant fondant
  •     medium blue fondant
  •     light blue fondant
  •     purple royal icing
  •     green royal icing
  •     light blue royal icing
  •     parchment cone or a pastry bag with a #1 tip
  •     small flower blossom plunger cutter
  •     mini daisy plunger cutter

Bow wedding cake: Lightly spray bow mini wedding texture mat from mini wedding 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 (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use green royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Use blue royal icing, thinned with a bit of water, to pipe rows of triple dots all over cake. Press small ball of purple fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.

Stripes and dots cake: Lightly spray stripes and dots texture mat from mini wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8″ thickness. Place texture mat on orange fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the bottom tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Roll medium blue fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the middle tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Roll green fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the top tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe on top of impressed dots on top tier and to pipe a row of small dots as a bottom border for the middle tier. Use blue royal icing, thinned with a bit of water, to pipe on dots going up the stripes on the bottom tier and to pipe a row of small dots as a bottom border for the top tier. Use green royal icing, thinned with a bit of water, to pipe on swags on the bottom tier. to pipe a row of small dots as a bottom border for the bottom tier and to pipe small dots at the intersection of the quilting on the middle tier. Roll light blue fondant very thin and cut out three small blossoms using a plunger cutter. Attach the flowers to the cake with a small dot of royal icing or piping gel at the top of each swag. Use thinned purple royal icing to pipe centers for the flowers.

Flower wedding cake: Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Roll light blue, purple and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by shaping small balls of the same colors of fondant. Attach different colored centers to flowers and flowers to raised impressions on cake with small dots of royal icing or piping gel.