Tag Archive | run sugar icing

Brush Embroidered Winter Trees

LSAC-S3C30-026Supplies used:
tree cookie cutter
electric green food color
emerald green food color
leaf green food color
brown food color
red rolled fondant
black food color pen
tip #3
bird silicone mold
Icing required: Prepare run sugar icing in four shades of green. Prepare royal icing in white.

Instructions:
Outline and fill the cookies with a shade of green run sugar. Allow to set completely. Pipe the trunk with brown run sugar. Brush embroidery tree branches using tip #3. Allow the brush embroidery to set completely. Mold the bird with red rolled fondant. Attach to the trees with piping gel. Allow the birds to firm. Add a dot for the eye using a black food color pen.

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

Print a copy of this project.

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Sparkly Halloween Cookies

LSAC-S3C30-024Supplies used:
bat cookie cutter
skull cookie cutter
witch hat cookie cutter
electric green food color
black food color
regal purple food color
orange food color
black disco dust
lilac disco dust
sour apple disco dust
burnt orange disco dust
tip #1.5
Icing required: Prepare run sugar icing in the following colors: white, black, purple, green, and orange.

Instructions:
Skull Cookies: Outline and fill the skull with white run sugar. Allow to set completely. Outline and fill in the eyes with black run sugar. Immediately sprinkle with black disco dust. Pipe nose and mouth with black royal icing using tip #1.5. Immediately sprinkle with black disco dust.
Bat Cookies: Outline and fill the bat wings with black run sugar..Allow to set completely. Outline and fill in the body with purple run sugar. Allow to set completely. Brush piping gel on the bat’s body. Immediately sprinkle with purple disco dust. Outline the bat with purple run sugar. Immediately sprinkle with purple disco dust. Pipe the eyes and mouth with white royal icing using tip #1.5. Pipe dots for the eye and black royal icing.
Witch Hat Cookies: Outline and fill the band of the witch hat with orange, green, or purple run sugar icing. Allow to set completely. Outline and fill in the hat with black run sugar. Allow to set completely. Pipe hat details with run sugar icing and immediately sprinkle with the same color of disco dust.

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

Print a copy of this project.

Stenciled Halloween Cookies

LSAC-S3C30-023Supplies used:
pumpkin cookie cutter
round cookie cutter
orange food color
black food color
orange rolled fondant
black rolled fondant
white rolled fondant
Halloween stencils
Icing required: Prepare royal icing and run sugar icing in the following colors: orange, black, and white.

Instructions:
Cover the cookies with rolled fondant. Use the jack-o-lantern stencils to add the pumpkin face designs. Use the spider and bug stencils to add the design on the round cookies. Pipe dots around the cookies using run sugar.

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

Print a copy of this project.

Fall Leaves Cookies

LSAC-S3C30-022Supplies used:
elm leaf cookie cutter
maple leaf cookie cutter
oak leaf cookie cutter
aspen leaf cookie cutter
acorn cookie cutter
pumpkin cookie cutter
oak leaf cookie cutter
red food color
orange food color
yellow food color
leaf green food color
brown food color
ivory food color
antique gold crystal pearl dusting powder
Icing required: Prepare run sugar icing in the following colors. Red, orange, yellow, dark green, light green, dark ivory, light ivory. Prepare royal icing in brown.

Instructions:
Leaf cookies: Outline and fill the leaf cookies in various shades of run sugar. Allow the iced cookie to set completely. When the background color is completely set, pipe the details onto the leaf with brown royal icing using a pastry bag fitted with a #1.5 tip. Allow the brown piped details to set completely. Brush over the cookies with antique gold dusting powder.
Acorn cookies: Outline and fill the bottom of the acorn cookie with one shade of ivory run sugar. Outline and fill the cap of the acorn with the other contrasting shade of ivory run sugar. Allow the iced cookie to set completely. When the background colors are completely set, pipe the details onto the acorn with brown royal icing using a pastry bag fitted with a #1.5 tip. Allow the brown piped details to set completely. Brush over the cookies with antique gold dusting powder.
Pumpkin cookies: Outline and fill the pumpkin cookie with orange run sugar. Outline and fill the stem of the pumpkin with dark ivory run sugar. Allow the iced cookie to set completely. When the background colors are completely set, pipe the details onto the pumpkin with brown royal icing using a pastry bag fitted with a #1.5 tip. Allow the brown piped details to set completely. Brush over the cookies with antique gold dusting powder.

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

Print a copy of this project.

Standing Farm Animal Cookies

LSAC-S3C30-015Supplies used:
round cookie cutter
oval cookie cutter
owl cookie cutter
gingerbread girl cookie cutter
aspic cookie cutters
crown cookie cutter
pink food color
black food color
yellow food color
orange food color
brown food color
ivory food color
red food color
Icing required: Prepare run sugar icing in the following colors: white, light pink, grey, ivory, black, red, orange, yellow, light brown, brown, and dark brown. Prepare white royal icing with a stiff peak.

Special Baking Instructions: Cut the sheep using the bottom dress from gingerbread girl cookie cutter for the body. Cut the sheep’s face using a round cutter. Use teardrop cutters for the ears. Use a scallop aspic cutter for the curly hair. Cut the pig using the bottom dress from gingerbread girl cookie cutter for his body. Cut the pig’s face using a round cutter. Use teardrop cutters for the ears. Cut the horse using the bottom dress from gingerbread girl cookie cutter for his body. Cut the horse’s face using an oval cutter. Use teardrop cutters for the ears. Cut the mane using a six sided star cutter. Cut the cow using the bottom dress from gingerbread girl cookie cutter for his body. Cut the cow’s face using an oval cutter. Use teardrop cutters for the ears and horns. Cut the chick using the bottom half of an owl cookie cutter for his body. Cut the chick’s face using a round cutter. Cut the rooster using the bottom half of an owl cookie cutter for his body. Cut the rooster’s face using a round cutter. Add a comb using teardrop shapes. Cut triangles to fit each of the baked cookies to create standing cookies.

Instructions:
Sheep: Outline the sheep and all the details with black run sugar icing. Allow the outline to set. Fill in the face and ears with grey run sugar. Add two small dots using black run sugar for the eyes. Fill in the front legs with grey run sugar. Immediately fill in the body with white run sugar. Fill in the top of the sheep’s head with white run sugar. Fill in the feet with black run sugar. Fill in the nose with ivory run sugar. Pipe two small teardrops using black run sugar for the nostrils.
Rooster: Outline the rooster and all the details with black run sugar icing. Allow the outline to set. Fill in the face and body with white run sugar. Add two small dots using black run sugar for the eyes. Fill in the legs and beak with orange run sugar. Fill in the comb with red run sugar.
Pig: Outline the pig and all the details with black run sugar icing. Allow the outline to set. Fill in the face, nose, and body with pink run sugar. Add two small dots using black run sugar for the eyes. Pipe two small teardrops using black run sugar for the nostrils. Fill in the feet with black run sugar.
Chick: Outline the chick and all the details with black run sugar icing. Allow the outline to set. Fill in the face and body with yellow run sugar. Add two small dots using black run sugar for the eyes. Fill in the feet and beak with orange run sugar.
Cow: Outline the cow and all the details with black run sugar icing. Allow the outline to set. Fill in the face and ears with white run sugar. Add two small dots using black run sugar for the eyes. Pipe spots using black run sugar. Fill in the horns using ivory run sugar.Fill in the nose with ivory run sugar. Add two dots for the nostrils. Fill in the teat with pink run sugar. Fill in the feet with black run sugar. Fill in the body with white run sugar. Pipe spots using black run sugar.
Horse: Outline the horse and all the details with black run sugar icing. Allow the outline to set. Fill in the face, ears, and body with brown run sugar. Add two small dots using black run sugar for the eyes. Fill in the nose with light brown run sugar. Pipe two small teardrops using black run sugar for the nostrils. Fill in the feet with black run sugar. Fill in the mane using dark brown run sugar.

Making the Cookies Stand: Allow the decorated cookies to dry completely. Pipe a strip of royal icing in the center of the back of the cookie. Attach the cut triangles. Stand the animals and allow the royal icing to dry.

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

Print a copy of this project.

Flower Bouquets

LSAC-S3C30-014Supplies used:
tulip cookie cutter
daisy cookie cutter
carnation cookie cutter
leaf cookie cutter
deep pink food color
orange food color
yellow food color
electric green food color
sky blue food color
black fine food color marker
fine brushes
paint tray
candy clay
green sixlets
Icing required: Prepare white run sugar icing.

Instructions:
Outline and fill the cookies with white run sugar. Allow the icing to set completely. When the icing is set, color the details on the flowers. Allow the colors to dry. Outline the details with a black food color marker. Line the flower pots with plastic wrap. Add candy clay. Arrange a flower and leaf in a flower pot. Seal the plastic around the candy clay. Add the green sixlets to hide the candy clay.

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

Print a copy of this project.

Princess Cookies

LSAC-S3C30-009Supplies used:
frog with crown cookie cutter
castle cookie cutter
magic wand cookie cutter
crown cookie cutter
rose cookie cutter
electric green food color
electric pink food color
yellow food color
sky blue food color
purple food color
black food color
piping gel
rainbow disco dust
Icing required: Prepare run sugar icing in the following colors: white, light pink, medium pink, dark pink, sky blue, purple, electric green, yellow and black. Prepare white royal icing with a soft peak.

Instructions:
Frog: Outline the frog and all the details with black run sugar icing. Allow the outline to set. Fill in the frog head with green run sugar. Fill in the frog belly with yellow run sugar. Pipe around the belly and fill in the frog body with green run sugar. Fill in the crown with yellow run sugar. Allow all the icing to set. Brush the crown with piping gel. Sprinkle the crown with the disco dust.
Magic Wand: Outline the wand with black run sugar icing. Allow the outline to set. Fill in the wand with run sugar. Add a stripe of contrasting color. Fill in the top part of the wand with run sugar. Allow all of the icing to set. Brush the top part of the wand with piping gel. Sprinkle the crown with the disco dust.
Castle: Outline the castle and all the details with black run sugar icing. Allow the outline to set. Fill in the outlines with run sugar. Allow all the icing to set. Brush the areas desired with piping gel. Sprinkle the piping gel areas with the disco dust. Pipe steps using royal icing with a soft peak.
Crown: Outline the crown and all the details with black run sugar icing. Allow the outline to set. Fill in the outlines with run sugar. Allow all the icing to set. Brush the areas desired with piping gel. Sprinkle the piping gel areas with the disco dust. Pipe steps using royal icing with a soft peak.
Rose: Outline the rose and all the details with black run sugar icing. Fill in the outlines with run sugar.

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

Print a copy of this project.