Tag Archive | royal icing

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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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.

Round Eyelet Cookies

LSAC-S3C30-031Supplies used:
ornament cookie cutter
ball tool
cone modeling tool
red rolled fondant
white rolled fondant
tip #1
grain alcohol
silver dusting powder
Icing required: Prepare white royal icing.

Instructions:
Roll white and a red or green rolled fondant. Place the layers on top of one another, placing the white on the top. Cut with the ornament cutter. Cut off the cap of the ornament. Attach the cut, layered rolled fondant to the cookie using piping gel. Embossing, pressing through the first layer using a ball tool and cone modeling tool. Outline the embossed areas using royal icing and tip #1. Add dots using royal icing and tip #1. Roll white rolled fondant the same thickness as the layered piece on the cookie. Cut the cap. Using a paring knife, cut grooves into the cap. Attach to the cookie using piping gel. Mix the moonstone dust with the grain alcohol to create a paint. Paint the cap of the ornament with silver paint.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Beach Cookies

LSAC-S3C30-012Supplies used:
flip flop cookie cutter
octopus cookie cutter
sea turtle cookie cutter
seahorse cookie cutter
starfish cookie cutter
angel fish cookie cutter
pelican cookie cutter
lobster cookie cutter
surf board cookie cutter
white rolled fondant
pink rolled fondant
red rolled fondant
orange rolled fondant
yellow rolled fondant
lime green rolled fondant
blue rolled fondant
purple rolled fondant
tan rolled fondant
black rolled fondant
red food color
regal purple food color
leaf green food color
peach food color
clay extruder
flower plunger cutter
star plunger cutter
tip #1
tip #8
aspic cutter set
black non-pareils
Icing required: Prepare royal icing in red, lavender, lime green, black and peach.

Special Baking Instructions: Cut two flip flops. Turn one flip flop over before baking so that there is a left and right flip flop.

Instructions:
Flip flop: Cut green or blue rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Cut stars or flowers using plunger cutters. Attach to the cookie with piping gel. Make the straps of the flip flop using green or blue rolled fondant and a clay extruder. Attach to the cookie using piping gel.
Octopus: Cut purple rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Create indentations for the legs using a paring knife. Roll blue rolled fondant. Cut circles with tip #8. Use a toothpick to hollow the circle. Attach circles to the octopus using piping gel. Pipe dots with lavender royal icing using tip #1. Pipe the eyes and mouth with black royal icing using tip #1.
Lobster: Cut red rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Create indentations on the arms and tail using a paring knife. Pipe dots with red royal icing using tip #1. Attach non-pareils for the eyes using piping gel.
Starfish: Cut pink rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Pipe dots with peach royal icing using tip #1.
Sea Turtle: Cut yellow rolled fondant with the same cutter used in baking. Remove the arms. Attach to the cookie with piping gel. Cut green rolled fondant with the same cutter used in baking. Remove the body. Attach to the cookie with piping gel. Pipe dots with green royal icing using tip #1. Attach non-pareils for the eyes using piping gel. Cut tan rolled fondant using a cutter from the aspic set. Attach to the shell using piping gel.
Sea Horse: Cut orange rolled fondant with the same cutter used in baking. Create indentations on the sea horse using a paring knife. Attach non-pareils for the eyes using piping gel. Pipe the mouth with black royal icing using tip #1.
Angel fish: Cut yellow, black, and white rolled fondant with the same cutter used in baking. Cut off the fins. Cut strips of each color. Remove and piece together on the cookie. Attach to the cookie with piping gel. Roll white and yellow rolled fondant. Cut fins. Texture using a paring knife. Attach a non-pareil for the eye using piping gel.
Pelican: Cut white rolled fondant with the same cutter used in baking. Cut off the beak and legs. Attach to the cookie with piping gel. Attach a non-pareil for the eye using piping gel. Cut a wing using white rolled fondant and a comma cutter. Texture using a paring knife. Attach with piping gel. With yellow rolled fondant, cut the beak using the same cutter in baking. Attach with piping gel. With orange rolled fondant, cut the legs and feet using the same cutter in baking. Attach with piping gel. Using a paring knife, create and indentation for the left and right foot.
Surf Board: Cut blue rolled fondant with the same cutter used in baking. Cut a small amount off the bottom. Attach to the cookie with piping gel. Cut tan rolled fondant with the same cutter used in baking. Cut a small amount off the bottom for the sand. Attach the small cut tan piece underneath the blue using piping gel. Hand cut the trunk of a palm tree using a paring knife and brown rolled fondant. Attach with piping gel. Hand cut palms using a paring knife and green rolled fondant. Texture using a paring knife. Attach with piping gel.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Cupcake Cookies

LSAC-S3C30-011Supplies used:
scalloped square cookie cutter
brown rolled fondant
dark brown rolled fondant
turquoise rolled fondant
orange rolled fondant
red rolled fondant
lime green rolled fondant
pink rolled fondant
yellow rolled fondant
white rolled fondant
cupcake patchwork cutter set
tip #1
flower plunger cutters
Icing required: Prepare royal icing in white.

Instructions:
Cut brown rolled fondant with the same cutter used in baking. Attach to the cookie with piping gel. Cut cupcakes with rolled fondant or gum paste using cupcake patchwork cutter. Attach with piping gel. Roll a small ball of red rolled fondant for the cherry. Pipe along the edge of the brown cut piece with white royal icing using tip #1.5. Cut flowers using rolled fondant. Cup the flowers in a flower former. Allow several hours to harden. Attach with piping gel. Add the center of the flowers with yellow rolled fondant.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Brush Embroidered Pink Flower Cookies

LSAC-S3C30-008Supplies used:
dogwood cookie cutter
daisy cookie cutter
electric pink food coloring
royal icing
tip #1
tip #3
Icing required: Prepare run sugar icing in white, light pink, pink, and dark pink. Prepare royal icing in white and dark pink.

Instructions:
Outline and fill the cookies with various shade of pink or white run sugar. Allow to set completely. Brush embroidery petals using tip #3, one layer at a time. Start with the outer petals. Allow the brush embroidery to set completely. Add additional layers of brush embroidery petals. Allow each layer to set before adding another layer of petals. Pipe dots using royal icing and tip #1.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Butterfly Cookie Bouquet

LSAC-S3C30-006
Supplies used:
butterfly cookie cutter texture set
red rolled fondant
orange rolled fondant
light yellow rolled fondant
light green rolled fondant
light blue rolled fondant
lavender rolled fondant
various shades of dusting powders
black food color marker
tip #1
Icing required: Prepare royal icing in white.

Instructions:
Texture the rolled fondant using the mat from the butterfly cookie cutter texture set. Cut with the same cutter used in baking. Shade the fondant piece using dusting powders. Allow several hours or overnight for the fondant to crust. When fondant is firm, color in the indentations using a black food color marker. Pipe dots using white royal icing and tip #1. Arrange the cookies in a vase.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.