Antique Cross Cookie

I'm absolutely enamored with the crackled effect on this Easter cross cookie. Its antique appearance adds a touch of beauty and elegance that truly captivates. When paired with delicate greenery and florals, the result is nothing short of magnificent - and the best part? It's incredibly easy to achieve!

For this particular cookie design, here are the supplies you'll need:

• Cross cookie cutter
• Chefmaster liqua gels in neon green, neon purple and bakers rose  
• Chefmaster set B
• Chefmaster set C

• Americolor white liqua gel -
• Royal icing - I make mine with Genies Dream meringue powder

Icing Consistencies & Colors 

1. Flood - white
2. Detail - white, purple, green & pink

Now, let's dive into the steps:

1. This step is super important - BEFORE you bake the cross cookie, paint it with the Americolor white liqua gel. Put a nice coat on it - not too thick, but cover the cookie. When you bake the cookie, the gel will crack, giving the cookie the antique look. You can NOT use chefmaster for this. 
2. When the cookie is cool, you can decorate like normal
3. Use green detail icing to create the the vine. It's one long line, flowing from top to bottom.
4. Using the same green detail icing, pressure pipe the little leaves. Put the icing tip down where you want the base of the leave, give some pressure and then pull the icing tip away - this gives the leaf a pointed end. The more you practice, the better you'll get at doing this, so you might want to practice on a paper towel or parchment before doing this on the cookie.
5. With purple detail icing, create the purple flowers - they are just a bunch of tiny little dots grouped together, in an elongated shape.
   
6. Add pink flowers using pink detail icing, either by making tiny circles inside of each other or by piping a clump of dots in a circular shape.

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!

 

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