Bee Mine Honeycomb Valentine's Day Cookies

Few weeks ago I shared with you a recipe for Vegan Royal Icing. I used vegan royal icing to make these pretty Bee Mine Honeycomb Cookies.

Before I jump into a tutorial let me tell you little bit about my favorite gadget of 2018!

This thing saved my wrist from going to the hospital. I tell you it’s so awesome I recommend it to anyone who has to bag a lot of piping bags.
If you decide to get one be sure to get a the tape as well as it doesn’t come with one, or mine didn’t.
One roll of tape will last you through at least a thousand + bags.
What I love about this sealer is that I can mark my piping bags based on the consistency which is incredibly useful. For example: thickest icing gets 1 stripe, more fluid icing get 2 stripes and so on.
Before I use the sealer to seal the end of the piping bag I twist the end of the bag and the section I want to apply the seal to.
Sealer also come with the cutting blade attached at the bottom. This is really useful if you are using a larger piping bags and need to cut the end of the bag. It really works like a charm.
Be sure to watch the video below to see it in action.

I made bees’ body as royal icing transfer. I used a wax paper and a small hand drawn template.
When piping small decorations like these make sure you use icing that is thicker (20-25 second consistency), it doesn’t spread as much and you can create a bit of a dimension.
Plus you’ll be able to fight the cave-ins much better with the thicker icing.
Make sure to let the transfers dry overnight.

Use thick royal icing.
Apply icing onto a spatula or a spreader not on the stencil.
Use a stencil holder or magnets to keep the stencil down.
Ideally you don’t want the stencil holder to be shifting so if you can have a rubber liner underneath or use a silicone mat.

After icing dries you can use dry color dust to give little more interest to the design. I used Cappuccino Petal Dust and a food only paint brush.
I also use gold luster dust give icing a little bit of shimmer.

Using a frosting sheet is really simple. It’s like edible paper. Depending on the brand some paper are thinner than others.
I mostly use what is widely available to me. I used Wilton brand but you can use what ever you have available and are familiar with.
Cut the small piece write with an edible marker and then remove the backing acetate or paper sheet.
To glue the frosting sheet on the royal icing I used a little bit of white royal icing. Color of dark royal icing will most like seep through the white frosting sheet.