Today’s cookie project was created for Practice Bakes Perfect Challenge over at Cookie Connection. This month’s theme was Architecture and so I decided to make Roman Colosseum.
I’ve made 3D cookie pieces before but this was something new and adventurous and it turned out fantastic.
Below you can find all the tools and video that shows exactly how I baked each part and also I how I decorated them with royal icing.
|I was delicious.|
To make 3D Colosseum Cookie You Need
Round Cookie Cutter for the base
Metal Tins – large one to make the outer wall, smaller one to make the inside walls
Aluminum foil to support metal tins on the baking sheet
Templates – Free for Haniela’s Patrons
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Gingerbread Cookie Dough – recipe below
Professional Needle Tool or toothpick
Royal Icing Recipe
Mini Accent Cookies Cutters
Edible Markers by FooDoodlers -fine tip
Royal Icing 15 Second Consistency: ivory, light brown, light green, dark green
Old Gold Luster Dust
GINGERBREAD DOUGH FOR CUT OUT COOKIES AND
EDIBLE 3D STRUCTURES(used in the video) adapted from Sweetopia
5 1/2 cups all purpose flour
2tsp ground ginger
3 tsp Saigon cinnamon
1 1/2 tsp ground star anise(I absolutely love using this spice, it’s magical 😉 )
1tsp baking powder(OMIT if making gingerbread house, and other 3D pieces, or simple if you don’t want the cookie to spread/rise)
1/2 cup granulated sugar
1/2cup brown sugar
In a medium bowl whisk together flour, spices, set aside
Cream butter with sugars until mixture is light and fluffy.
Gradually add eggs, honey and molasses and mix until smooth.
On low speed, gradually add flour mixture to the butter mixture and mix until two are well combined. Turn the dough onto a work surface and give it a little knead so it comes completely together. Chill overnight. Bake at 350F for 9-12 minutes, depends on the size of the cookies.
When using small pieces for your gingerbread centerpieces, you need to watch them carefully as they bake, they will be done in less time. Thicker the cookie more time needed to bake them, .I usually bake small pieces on the same baking sheet and large pieces on the another sheet.
Cool the cookies completely before decorating.
For structural pieces I don’t add baking powder/baking soda.