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!Do you ever see something in your house that inspires you to create a cookie? This one was inspired by my toothbrush holder! Inspiration can be found anywhere. If you haven’t tried it yet, take a look around your house or keep your eye out while shopping. And, if you see something in the store that inspires you, just snap a photo to use as a reference later. I do that a lot! There are so many things around that are just begging to be turned into an edible piece of art!
Martha Stewart’s Wedding Cakes, I came across a cake decorated in fondant that was cut to look like eyelet lace. It was one of the most gorgeous cakes I’d ever seen and I can’t believe it’s taken me this long to finally put eyelet lace on a cookie! I’ll show you how to make eyelet lace using royal icing in this tutorial. For products used in this and other tutorials, visit my recommended products page. 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. shop. 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.A few years ago when I was flipping through
recommended products page. Flooding With Royal Icing, which is available in my video tutorial shop. You’ll also find my cookie and royal icing recipe there. Watch the video below to see how I made these grill cookies. They are 3″ in diameter. Here are the colors I used. I used black mixed with a little bit of yellow to achieve the gray. I actually didn’t have any orange on hand, so I mixed a little red with some lemon yellow. The light brown color used for the skewers is brown with a small touch of green added to neutralize it. Happy summer!!!!!Memorial Day is this weekend! I think these grill cookies with tiny cheeseburgers and shish kebobs would be a fun dessert to have at a summer cookout. For products used in this and other tutorials, visit my
Amazing Mold Putty. It’s so much fun to go into second hand shops and antique stores to find beautiful pieces for mold making. Cameos, costume jewelry and buttons are a few of my favorite things to use. This particular mold was made using a decorative piece from my grandmother’s collection. 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.I usually use my silicone molds to make fondant decorations, but this time I tried using cookie dough and was very happy with the results. I’ll show you how to make molded cookies in this tutorial.
Jay Strongwater frames that my grandmother has on display in her art gallery. In this tutorial, I’ll show you how to achieve this enameled look. You can see the entire set of cookies here. To purchase products used in this and other tutorials, visit the recommended products page. Karen’s Cookies website. scribe tool to trace a round cookie cutter in the center of the cookie to create a guide. Flooding With Royal Icing, which is available in my tutorial shop. You’ll also find my cookie and royal icing recipe there. scribe tool to swirl the two colors together. cracked glaze technique. tutorial shop on how to make this royal icing transfer bee. How To Make Royal Icing and Cookie Decorating Basics, which are both available in the shop. Read this post for a demonstration on piping filigree. The color of this icing is brown mixed with a touch of green added to neutralize it. When making gold icing, I like to start off with brown because it makes the gold really stand out. Also, if you miss a spot, the brown icing is more forgiving than white would be. Add a border around the circle and let the icing dry for about an hour. 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. here!These cookies were inspired by the bejeweled
New York City skyline cookies. I don’t own a Kopykake, so this was the next best thing for me. Here’s how to do it. For products used in this and other tutorials, visit the recommended products page. Flooding With Royal Icing, which is available in my shop. You’ll also find my cookie and royal icing recipe there. The gray color shown here can be achieved by mixing black with a touch of yellow to neutralize it. Trace the image onto a piece of tissue paper using an edible ink marker. It helps to tape it down so it’s not moving around as you trace it. silver pearl dust with a few drops of alcohol and paint over the lines that you piped earlier. video tutorials!I first used this low-tech tissue paper method when I created these
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. recommended products page. I started out with a heart cutter for the head and a 6 petal flower cutter for the body. flooding with royal icing video tutorial, which is available in my shop. Once the cookies are baked and cooled, ice them in flood consistency royal icing and a round tip 3. Allow the body to dry for about 30 minutes in front of a fan before piping the head and the ears. 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:
flood consistency royal icing in two colors of your choice. The beige color is made using brown with a little bit of green to neutralize it and the blue is made using royal blue with a touch of black. Use a tip 3 to flood the cookie and a tip 1 to pipe the design. You can find these products on my recommended products page. bead border using a tip 2 and stiff consistency royal icing. Read this post on how to paint with gold luster dust if you’d like to add some shine to the border.Filigree is one of my favorite designs to make. There’s something about it that I find very relaxing. To make these cookies, you’ll need