🌟🐰I'm thrilled to extend my heartfelt gratitude to each and every one of you for joining me in our Easter-themed cookie decorating class this weekend. Your enthusiasm, creativity, and eagerness to learn
truly made the sessions a delightful experience for all involved.
One of the recurring themes in our classes has been the curiosity about the supplies I use to create my cookie masterpieces. As promised, I've compiled a list of links to some of the products I personally use and recommend. These resources will serve as invaluable companions as you embark on your own cookie decorating journey, filled with confidence and creativity.
Without further ado, here are the links to the products:
💧 Icing Consistency: Adjust water a squirt at a time until you reach the right consistency. Detail icing - dairy queen curl. Flood icing - Glob & ribbon technique.
🎨 Gel Colors: Chefmaster liqua gels - I use set B and set C for a good variety of colors. And for the antique finish on the cross, I use Americolor white liqua gel
🥧 Adjustable Rolling Pin: This model from Amazon is similar to the one I use and love for its precision and ease of use.
🎂 Turntable: Highly recommend this turntable from Amazon for easy decorating.
The Process
Make dough
dough can be frozen for 3-4 months in an airtight container (I wrap in cling wrap and then put in ziploc bags)
Roll dough between 2 pieces of parchment paper
Cut cookies (if you need a unique cutter, I can make just about any shape - they are $5 each)
Bake cookies then sit on paper towels to absorb butter while cooling
cookies can be frozen for 3-4 months. I place in airtight containers.
Make icing
color icing (adding a drop or 2 at a time)
spritz to get to detail consistency and then bag
spritz to get to flood consistency and then bag
icing can sit on counter for weeks and in refrigerator or freezer for months, but you may need to remix it to even the color.
Outline the area to be iced
Flood the outlined area
Allow the icing to crust (15-30 minutes)
Add details
Dry for 24 hours before packaging
Place in cello bag (if you do not heat-seal the bag, then you need to place the cookie in an airtight container)
On counter - cookies are good for 2 weeks
In freezer - cookies are good for 3-4 months
I hope you find these resources as helpful and inspiring as I do in your cookie decorating endeavors. Remember, if you ever have any questions or need guidance along the way, please don't hesitate to reach out to me. I'm here to support you every step of the way.
Thank you once again for your passion and dedication to the art of cookie decorating. Together, let's continue to spread joy, one beautifully decorated cookie at a time.
(Note: As an Amazon Associate, I earn from qualifying purchases.) 🛒🎉
Easter is a time of renewal and celebration, marked by vibrant colors
and intricate designs. In this brief blog post, we'll embark on a
creative journey to decorate an egg-shaped cookie adorned with a
delicate
brush embroidery border. This elegant technique adds a touch of
sophistication to traditional Easter treats, transforming them into
edible works of art. Join us as we explore the art of brush embroidery
and discover how to elevate your Easter baking with this stunning
decorative border. Let's bring a touch of elegance to our springtime
celebrations!
For this particular cookie design, here are the supplies you'll need:
Detail - white, pink and green (if you plan to pipe a little rosette flower like mine, you will need piping consistency icing, however, you can leave the flower off or add a daisy like flower using detail icing)
Using your pink detail icing, outline an egg shape covering the inside edges of the brush embroidery
Flood the inside of the outline using pink flood icing
Allow the
cookie to crust over (approximately 15-30 minutes in front of a small fan
on low).
You can add a daisy like flower using your detail icing. Using the green detail, add a dot to the center of the egg.
Using the pink detail icing, pipe daisy petals around the green dot. Put your icing tip at the side of the green dot and then apply pressure until the petal is the size you want.
You can use green detail to add a few green stems around the flower if you want - or leave this off. It will look great with or without.
That's it! Allow the cookie to dry for 24 hours, and it'll be ready to
go. Wishing you the best of luck on your decorating journey, and I can't wait
to see your beautiful creations!
Note: As an Amazon Associate I earn from qualifying
purchases.
Easter brings with it a myriad of delightful traditions, from egg hunts
to family gatherings. One cherished custom is the art of decorating
Easter-themed cookies, each one a canvas for creativity and seasonal
cheer.
In this brief blog post, we'll explore the joyous process of
decorating an Easter lamb cookie, a symbol of innocence and renewal.
Join us as we embark on a journey of icing, sprinkles, and sweet Easter
magic!
For this particular cookie design, here are the supplies you'll need:
Outline the cookie, with the exception of the face and legs, with white detail icing
Flood inside the outline with white flood icing
Allow the
cookie to crust over (approximately 15-30 minutes in front of a small fan
on low).
Using white detail icing, add the curls/swirls around the outside edge of the flooded area
Using white detail icing, add the dots to the rest of the flooded icing (the area where you have no swirls)
If you know how to pipe pink roses, then pipe some and use them, but if not, little daisy like flowers will look great. To make these, Add a green dot for the center of the flower, using the green detail icing.
Add pink petals around the green dot, using your pink detail icing. You can make one large flower or 3 small flowers.
Using your edible marker, add the line for the eye and the mouth (I think the black line will look better than the icing line I did on mine!)
That's it! Allow the cookie to dry for 24 hours, and it'll be ready to
go. Wishing you the best of luck on your decorating journey, and I can't wait
to see your beautiful creations!
Note: As an Amazon Associate I earn from qualifying
purchases.
As the flowers bloom and the air fills with the sweet scent of spring,
there's no better time to indulge in some delightful cookie decorating.
In this brief blog post, we'll dive into the whimsical world of
decorating a floral bunny face cookie. With vibrant colors, delicate
petals, and a touch of whimsy, this cookie promises to capture the
essence of springtime joy. Join us as we explore the art of creating a
charming floral bunny face cookie that's as beautiful as it is
delicious!
For this particular cookie design, here are the supplies you'll need:
Detail - white,
purple, green & pink (You can use detail icing to make daisy like flowers, but if you plan to pipe actual flowers like are on my cookie, you will need piping consistency icing and a petal tip for the big pink flowers and an open star tip for the smaller flowers)
Now, let's dive into the steps:
Using an edible marker, draw the pink section for the ears and where the one ear flops over. This will help you know where to outline
Outline the
entire cookie with white detail icing. Also outline around the flopped over ear and around the pink inside ear areas
Flood the cookie with white flood icing, but do not flood inside the inside ear areas. Also, do not flood over the line where the ear flops over - flood up to it, but not over.
With pink flood, flood the inside ear area
Allow the
cookie to crust over (approximately 15-30 minutes in front of a small fan
on low).
Add your flowers - either piped florals or daisy like flowers - for daisy like flowers, use your detail icing to add the center dot and then pressure pipe the petals around the center using different colors. Leave space between your flowers and let them crust over before adding touching flowers.
Use green
detail icing to create the flower green leaves - just space these around the flowers in various places. You can just pressure pipe these, putting the tip of the bag where you want the leave to start and then applying pressure and pulling away just a bit to get a good tip on the leaves.
You can use your white detail icing to outline the entire cookie, making sure to add an outline over the flopped over ear.
That's it! Allow the cookie to dry for 24 hours, and it'll be ready to
go. Wishing you the best of luck on your decorating journey, and I can't wait
to see your beautiful creations!
Note: As an Amazon Associate I earn from qualifying
purchases.
