Visit my shop for a tutorial on how to make these royal icing bee transfers.
This design was inspired by a fabric eyeglass case. I made these flowers using the wet-on-wet technique.
If you’ve created a cookie or a cake that was inspired by a household item, post a photo on my Facebook page! Maybe it was a pretty fabric, a piece of furniture, a dish, or an appliance. I’d love to see what you’ve come up with!
This scallop cutter is one of the latest designs from KarensCookies.net. I started with a 4×3″ piece of cookie dough and trimmed off the top and bottom using the scallop cutter. You can use the scraps to make molded cookies.
Then, with stiff icing and a tip 2, outline the shapes you just drew. Stiff icing is the consistency that I refer to when the icing comes off the mixer. It is spreadable, but able to hold a peak. You can learn more about this in the videos, How To Make Royal Icing and Cookie Decorating Basics, which are available in my tutorial shop.
Once you’ve outlined the shapes, fill in the tiny spaces around and in between them using flood consistency icing and a tip 1. There’s a video on flood consistency icing available in my tutorial shop.
Immediately fill in the rest of the space with flood icing and a tip 3. You’ll have to work quickly at this point so that all of the icing blends together.
Once you’ve flooded all the areas that need to be covered, use a scribe tool to help evenly distribute the icing and shape the edges.
Allow the icing to dry for 8-12 hours.
I used the brush embroidery technique to decorate the edges of the cookie. Using stiff icing and a tip 1, pipe a line in a zigzag motion along the edge of the cookie and use a damp brush to bring the icing inward. There’s a video on this technique available in my shop.
Once all of the edges are brushed, pipe an outline around each shape in the lace pattern using stiff icing and a tip 1. Allow the icing to dry for another couple of hours before handling the cookie.
You can also add swags and beads to dress them up.
Happy summer!!!!!
This is a great way to use up dough scraps that are left after cutting out cookies. I never use scraps more than once to make rolled cookies because of the problem of misshapen and bubbly cookies, but the scraps worked perfectly for this application. My general rule is to keep the dough cold while working with it, but this is an exception. The dough needs to be at room temperature in order to press it into the mold.
Press the dough into the mold and remove the excess around the edges. It is helpful to grease the mold first with a little shortening or butter. I used my Orange Vanilla Spice cookie recipe, which is available here in my shop.
Immediately turn the mold over and bend the mold back to release the dough. You can use a scribe tool to help get the dough out of the small crevices.
Place the cookies in the freezer to chill for 15 minutes (or wrap them up and freeze them for up to 3 months until you’re ready to bake). It’s best to unmold these directly onto a sheet tray so that you don’t have to move them around while they’re soft. Then, when they’re cold enough to handle, move them to a room temperature sheet tray and into the oven.
Bake the cookies according to the recipe, but keep an eye on them as they are very thin so they will brown more quickly. I baked these for about 8 minutes.
Once the cookies are baked and cooled, you can dust them in powdered sugar. I dusted some and left some bare. These cookies are buttery with crispy edges and are a little chewy in the middle. I had a really hard time not eating the whole batch!
You can see other ways that I used the silicone molds here, here and here. Feel free to share photos of the different ways you’ve used silicone molds on my Facebook page.
Add white pearls using a tip 2 and stiff consistency icing.
Then, pipe a bead border using the same icing and tip. There is a video in my shop with full instructions on how to pipe a bead border.
Let the pearls and bead border dry for an hour, then paint them with a mixture of pearl dust and alcohol. I combined white pearl dust with a little bit of gold to make this champagne color.
Last weekend I went to my grandmother’s house to visit for the afternoon. One of my favorite parts about visiting grandma when I was little (and now) was going to the basement to explore. There are so many fun things down there. Antique toys, a pool table, old books and photos…. This past weekend was no different. This time during my exploration of the basement, I came across an old high chair that was decorated with a picture of a teddy bear and a duck. As soon as I saw these images I knew I had to make a cookie! The final product came out far different than what I had originally planned, but that’s usually the case when I make cookies.
These images were the inspiration.
The color shown here is a mixture of brown with a touch of green to neutralize it.
Let the icing dry for about an hour, then add a snout using the same flood consistency icing.
Repeat this process on the ears and paws.
Use a scribe tool to help shape the icing.
Allow the icing to dry for another 30 minutes, then pipe a nose using black icing and a tip 1.
Use the scribe tool to help shape the nose and then use the icing from the nose to “draw” the mouth.
Pipe brown eyes using a tip 1.
Immediately add pupils with the black icing.
Allow the icing to dry 8-12 hours. I let mine sit overnight. Once it’s dry, use the scribe tool to scratch the surface to create seams in the bear. This is similar to how I did the cracked glaze technique.
To add “fur”, apply some of the same light brown icing that you used to flood the bear. Then, dab the icing using a dry brush. The longer you dab, the more defined the texture will be.
Before the icing has a chance to dry, use the scribe tool to go over the seams again.
Let the icing dry for about 20 minutes in front of a fan, then apply dry bronze pearl dust on the edges and in the seams.
Use a mixture of gold pearl dust with alcohol or flavored extract to paint the inner ears and paws to give a satiny look. You can read more about painting with gold luster dust in this post.
To make the eyes look like they’re made of glass, take a drop of corn syrup and apply it with a small brush.
Apply it to the nose, too.
Make a bow using a tip 1.
Let each section of the bow dry before you move on to the next one.
Once the first layer of the bow is dry, you can add a second layer to add dimension.
Pipe a dot in the center and use the scribe tool to shape it.
Pipe tails.
Let the icing dry for another 4 hours before handling the cookie.
You can see the whole tutorial in action in this video:
