🌟🍪✨ SUPPLY LIST - Easter Cookie Class! ✨🍪🌟

🌟🐰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:

🍪 Sugar Cookie Recipe: Pam Kennedy’s No Chill No Spread Sugar Cookie Recipe. It's a tried-and-true favorite!

🎨 Royal Icing Recipe: Genie’s Dream Meringue Powder - follow the recipe on the package and flavor to your taste.

💧 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

🛍️ Tipless Bags: Weeties tipless piping bags from Amazon - a personal favorite for their ease of use.

🍬 Cello Bags: Morepack’s self-sealing bags from Amazon for packaging your beautiful creations.

🥧 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

1. Make dough
   1. dough can be frozen for 3-4 months in an airtight container (I wrap in cling wrap and then put in ziploc bags)
2. Roll dough between 2 pieces of parchment paper
3. Cut cookies (if you need a unique cutter, I can make just about any shape - they are $5 each)
4. Bake cookies then sit on paper towels to absorb butter while cooling
   1. cookies can be frozen for 3-4 months. I place in airtight containers.
5. Make icing
   1. color icing (adding a drop or 2 at a time)
   2. spritz to get to detail consistency and then bag
   3. spritz to get to flood consistency and then bag
   4. 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.
6. Outline the area to be iced
7. Flood the outlined area
8. Allow the icing to crust (15-30 minutes)
9. Add details
10. Dry for 24 hours before packaging
11. Place in cello bag (if you do not heat-seal the bag, then you need to place the cookie in an airtight container)
    1. On counter - cookies are good for 2 weeks
    2. 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.) 🛒🎉