Thanks for a GREAT Spring Cookie Class - Supply List & Resources

We want to extend a heartfelt thank you to each and every one of you for joining us at our recent Spring Cookie Class! 🍪💐 It was an absolute delight having you all there, and we hope you

had as much fun as we did.

We truly appreciate your enthusiasm and creativity as we whipped up delicious treats together. Your passion for baking and decorating is truly inspiring!

To make sure you have everything you need to continue your cookie adventures at home, we've put together a supply list with links to essential tools and ingredients. Whether you're a seasoned pro or just starting out, these resources will help you create beautiful and delicious cookies all year round.

Supply List:

🍪 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

• Chefmaster set B

• Chefmaster set C

🛍️ 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.

Edible Markers -I personally use both of these recommendations

• Black - these are great for writing on icing
  
• Colored markers - these are great for writing on a bare cookie also and I love the brown for details on the icing
  

Food safe paint brush -These paint brushes are great for adding texture and other fun techniques.

Also, here's the videos of me decorating the cookies from our class. Maybe they will help you decorate your own at home!

 

🌟🍪✨ 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.) 🛒🎉

Elegant Easter Delights: Decorating an Egg Cookie with Brush Embroidery Border

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:

• Egg cookie cutter 
• Chefmaster liqua gels in white (yes, I do put a little white in my white icing) neon green and bakers rose  
• Chefmaster set B
• Chefmaster set C

• Royal icing - I make mine with Genies Dream meringue powder
• Food safe paint brush

Icing Consistencies & Colors 

1. Flood -pink
2. 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)
   

Now, let's dive into the steps:

1. Using white detail icing, add a brush embroidery outline around the entire egg
2. Using your pink detail icing, outline an egg shape covering the inside edges of the brush embroidery
3. Flood the inside of the outline using pink flood icing
   
4. Allow the cookie to crust over (approximately 15-30 minutes in front of a small fan on low).
5. You can add a daisy like flower using your detail icing. Using the green detail, add a dot to the center of the egg.
6. 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.
7. 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 Delights: Decorating a Lamb Cookie

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
• Chefmaster set B
• Chefmaster set C

• Royal icing - I make mine with Genies Dream meringue powder
• Black edible marker

Icing Consistencies & Colors 

1. Flood - white
2. Detail - white, pink and green
   

Now, let's dive into the steps:

1. Outline the cookie, with the exception of the face and legs, with white detail icing
   
2. Flood inside the outline with white flood icing
   
3. Allow the cookie to crust over (approximately 15-30 minutes in front of a small fan on low).
4. Using white detail icing, add the curls/swirls around the outside edge of the flooded area
5. Using white detail icing, add the dots to the rest of the flooded icing (the area where you have no swirls)
6. 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. 
7. Add pink petals around the green dot, using your pink detail icing. You can make one large flower or 3 small flowers.
   
8. 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.