Cookie Cutters : Oval Cookie Cutter (I used the largest cutter from the set to make the cereal bowl and I trimmed it with the smooth edger by SweetSugarbelle, Strawberry Cutter, Champagne Cutter, Beer Glass Cutter (to make the mason jar with the flower, I trimmed the handle) Croissant – hand cut with Pen Blade)
Many of you wonder what kind of piping bags I use. I mainly use Disposable Piping Bags to decorate my cookies and I’ve used them to decorate cakes and with piping tips, too. They work well. I’ve used these bags for about 2 years now and I’ve got say so far so good. I get the 14inch ones because they are longer and I can easily tie the knot and trim the excess with scissors. No need to use the rubber bands.
I always start with the sketch board, though I have to admit it wasn’t always the case. In the beginning of my cookie decorating adventure I wasn’t thinking much about the designs, I just went with what ever I thought of at the moment.
If time allows I try to bake my cookie day ahead before I decorate. You can certainly decorate cookies on the day you bake them as I have done so many times. My preference though is letting them rest a day.
To make Croissant Cookie I printed a template and hand cut the cookies. I’m sure you can probably get a custom cutter made or maybe there is a croissant cutter out there. I don’t have one in my vast collection of cookie cutters.
I’ve been decorating for years and I’m realizing I go through stages of techniques I like to do more than others. I really like using wet on wet technique. Advantage is you get your cookies done fast, disadvantage is you need color lots of icing. I know painting on royal icing is hugely popular these days but I’m just not into that so much, not yet. But you never know next month I might pick it up because I’ll see something inspiring and painting will be my new thing. For now let’s make some Croissants with 3 different colors of royal icing, shall we?
I like Mimosa, it’s light and refreshing and celebbratory so why not for Mother’s day.
I also make a lot of royal icing transfers, they are time savers and can bring your design to life.
For the cereal bowl I made cereal and blueberries ahead of time. To make royal icing transfers you can use Parchment paper, Wax paper or Food Grade Acetate Sheets. I prefer using acetate sheets.
Even though I have few mason jar cookie cutters I used a Beer Glass Cutter to make the mason jar with the flower. All I had to do is trim the side handle and look it is a perfect fit. I also love this flower design so much.
I’m guilty of eating lots of bananas: fresh, cooked, baked, chocolate dipped, that’s me. Most people buy a bunch I buy 2, and that will last me maybe till midweek, maybe longer, but what if one banana is just not enough, I rather have more than not enough bananas. Bananas are great, you can…
I made a delicious Shark Week inspired Shark Cake Roll. Shark Week kicks off this weekend on Discovery Channel with a week long shows filled with all things sharks! To celebrate the most anticipated summer event I decided to make super easy Shark Cake Roll. JUMP TO RECIPE|PIN IT for later SHARK CAKE ROLL Instead…
With only a few days before Valentine’s Day here is a simple cookie idea for you to try. To make these cookies you need: Lemon Royal Icing Balloon cookie cutter- from The Cookie Cutter Company Red(10 second icing), Black(outline toothpaste consistency) and Pink Food Coloring(10 second icing) White – 10 second icing-video tutorial Cookie Sticks…
When you want your cookies,chocolates, cakes, fondant or royal icing decorations to have a little sparkle using Luster Dust is a perfect way to achieve that. Luster dust is nontoxic, tasteless, odorless edible powder,it comes in a form of a powder and in the wide variety of colors. I’d say most universal for me is…