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:
- Lamb cookie cutter
- Chefmaster liqua gels in white (yes, I do put a little white in my white icing), green and pink
- Royal icing - I make mine with Genies Dream meringue powder
- Black edible marker
Icing Consistencies & Colors
- Flood - white
- Detail - white, pink and green
Now, let's dive into the steps:
- 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!
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