Cookie Collab With Bloom Daily Planners

This post is sponsored by bloom Daily Planners

I’m thrilled to be partnering with bloom Daily Planners again to bring you these fun cookies based on the gorgeous and inspirational designs from their new Academic Planners! Coffee Lover, Navy Cacti, and Blue Floral are shown here. Follow the link to see the full line and use code SWEETAMBS for 15% off your order! http://bit.ly/sweetambsXbloom

Watch the time lapse video below to see how I made these Bloom-inspired cookies. I used a mixture of food coloring and Everclear to paint the details (read this post for more info on painting on royal icing).

This post is sponsored by bloom Daily Planners

Vegan Royal Icing with meringueshop’s Egg-Free Meringue Powder!

I’ve received so many requests for a vegan royal icing recipe over the years and I’m thrilled to finally share one with you! I met Diane Forley, the founder of meringueshop a few months ago during a cookie decorating demo in Brooklyn. She told me about an egg-free meringue powder that she was working on and asked if I would like to try it out. Of course I said yes! My first couple of tries making the icing were a bust, but with a few tweaks, Diane perfected the recipe.

meringueshop’s egg-free meringue powder is not only vegan, but it’s made with organic ingredients such as raw cane sugar and aquafaba broth (from slow-simmered chickpeas). You can find it here at meringueshop.com. Use code SWEETAMBS10 for 10% off your order!

It’s also available on Amazon: https://www.amazon.com/Organic-Vegan-Meringue-Powder-oz/dp/B07BGBXJKM

Watch the video below to learn how to make vegan royal icing (it’s a bit different than making royal icing with conventional meringue powder) and see how I used it to create some gorgeous designs (if I do say so myself!). Scroll down for my notes on the meringue powder and tips on making the icing.

Vegan Royal Icing Recipe:

makes about 2 cups of royal icing, good for about two dozen cookies

  • 1.6oz (45g) meringue powder

  • 3 oz (82g) water

  • 1 lb (453g) confectioner’s sugar

  • flavoring and/or coloring (optional)

Supplies

  • Stand mixer with whisk attachment

  • Kitchen scale

  • Timer

  • Rubber spatula

  • Flavoring and food coloring (optional) —

Instructions:

  • Place meringue powder and water into the mixing bowl with a whisk attachment.

  • Stir slowly to dissolve, then let the mixture sit for 10 minutes to thicken slightly.

  • Add the confectioners sugar and beat on medium-high speed (speed 7 or 8) for 10 minutes.

  • Allow the icing to rest for another 10 minutes to thicken. The longer the icing sits, the thicker it will be.

  • Color and thin the icing to the desired consistency, or use it as stiff consistency for techniques such as piping roses and brush embroidery (watch the video for a visual on icing consistency).

  • Store the icing in an air-tight container with a piece of plastic wrap directly on the surface of the icing. You can keep it in the refrigerator for up to three weeks.

Notes:

  • If you’re adding flavoring, keep in mind that the icing already has a tart taste due to the citric acid in the meringue powder. I would use either vanilla or almond, but steer clear of lemon. Add the flavor before beating the icing.

  • If you’re adding color, use a concentrated gel paste or liquid. Even a few too many drops of color can thin your icing too much, so it’s best to use as little as possible (if your icing does become too thin, meringueshop recommends adding a tablespoon of the meringue powder and beating the icing until it thickens).

  • This royal icing can be used the same way you would use conventional royal icing, but it is a bit different in some ways. The icing becomes very thick when it sits overnight, so you might be tempted to add more water to thin it out. Instead of adding more water, I recommend that you put the icing back on the mixer with a paddle (rather than the whisk) to loosen it up before using it. If you add water to it, it might feel okay at first, but it won’t hold its shape as you pipe (this is especially true for stiff consistency icing).

  • Make sure to allow the base layer of icing to dry 6-8 hours before adding more decorations  (this is true of conventional royal icing, as well).

Find more information and royal icing tips in this User’s Guide from meringue shop and don’t forget to use code SWEETAMBS10 for 10% off your order!

Have any questions or comments about vegan royal icing? Let me know in the comments!

This post is sponsored by meringueshop.

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Click here for a vegan cookie recipe. I replaced the baking soda with 1/2 teaspoon of baking powder.

Unicorn, flamingo, and llama cookies with Sprinkle Pop sprinkle mixes!

I hope unicorns never go out of style 😍 Styles may change, but luckily for us, Sprinkle Pop has a sprinkle mix for any trend! Follow the link for 20% off your order through June 9th! Discount automatically applied at checkout. https://sprinklepop.shop/discount/sweetambs

Scroll down for the full supply list and my time-lapse cookie decorating video to make these unicorn, flamingo, and llama cookies!
 

Here’s what you’ll need for this project:

  • Roll-out cookie dough (use your favorite recipe or get mine in the tutorial shop)

  • Paring knife to cut the cookies (templates below)

  • Pink Ombre, Rainbow Road, and Unicorn sprinkle mixes and Gold Dragees from Sprinkle Pop

  • Flood consistency royal icing

  • Decorating Bags

  • Decorating tip 1

  • Decorating tip 2

  • Scribe tool

  • Edible activated charcoal for black icing

  • Gel paste colors: Blue, Pink, and Yellow from the Wilton Color Right Set

Right click on the image below to print the templates.

This post is sponsored by Sprinkle Pop.

Succulent Cookie Cups!

When Wilton hired me to create a birthday project for an Instagram takeover, I immediately thought of succulent cookie cups! Wouldn’t these be such a fun treat for a party? I’ve recently become obsessed with succulents and I have a growing (no pun intended) collection of them in my dining room. Head on over to Wilton.com for more birthday ideas!

Scroll down for the tutorial and supply list with links to purchase the products on Amazon.

—-

For the cookie cups:

For the succulents:

To make the pots that hold the succulents, start with Wilton’s Roll Out Cookie Recipe and their Mini Ball Pan. Press the dough into the cavities and use a measuring spoon to help smooth it out (make sure to grease and flour the pan first!). Trim the excess dough, but don’t throw it out! Those scraps will be perfect for the “pebbles” in our potted plants. Place the scraps on a parchment lined baking sheet and pop it into the oven at 350°F along with the mini ball pan. Once the cookies are golden brown around the edges (about 10-12 minutes), place them on a cooling rack while you prepare for the next step.


Now comes the fun part! To give the cookie cups a marbled look, melt one package of White Candy Melts in a microwave-safe bowl and, using the microwave-safe silicone Icing Bottle, drizzle melted Light Cocoa Candy Melts on top. Swirl the Candy Melts with a scriber needle from the Cookie Tool Set. Dip the cookie cups into the bowl and place them upside down on a cooling rack over a parchment-lined baking sheet to allow the excess candy to drip off. Make sure to move the cookie cups onto a clean sheet of parchment before the candy sets.

Succulents come in all different shapes, colors, and sizes, so you can get as creative as you like! I used a petal tip 101, a leaf tip 352, and a round tip 8 from the Wilton Deluxe Decorating Tip Set with stiff royal icing to pipe a few different types. Once the icing is completely dry, tint the centers of the succulents with Goldenrod, Deep Pink, and Purple Color Dusts. Then, mix a few drops of food coloring (I used pink, blue, and yellow from the Color Right set) with vodka or any flavor extract to create edible watercolor. Apply the watercolor to the succulents to give them a more realistic look.

How pretty are these marbled cookie cups?! I would keep these on display in my house just like this! Once the Candy Melts have set, you can start assembling. I filled these with Chocolate Decorator Icing (I’m totally cool with eating this by the spoonful), but if frosting isn’t your thing, you could use pudding instead. Dip the cookie cups into the cookie crumbs for the “pebbles” and then arrange the succulents on top (you might need to use a bit of Decorator Icing to get them to stick to the crumbs).

And here they are – fun succulent cookie cups for a sweet birthday celebration! I had so much fun taking over Wilton’s Instagram to share this tutorial with you! Click here for more birthday ideas and follow me on Instagram @sweetambs for more cookie design inspiration.


This post is sponsored by Wilton.

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