Vase Cookies

I used the cracked glaze royal icing technique to make these vase cookies. The flowers and leaves are made from gum paste (I don’t have a tutorial on that, but I’ll make one!)vase
I don’t have a vase cookie cutter, so I cut these by hand using this template. These cookies are pretty big. They measure 5-1/2″ tall and 4″ wide. If you click on the template below, it will open in a new tab and you can print it out from there. 

I printed the template on card stock and cut it out. Then I covered the template in clear tape and trimmed the excess. This helps to keep the template clean. It’s a little trick I learned from a friend during my days working at a certain cake decorating supply company. Sometimes we’d have to decorate cookies for product packaging before the actual cookie cutters were available to us, so we made a few hand cut cookies using templates like this.

If you’re going to use this technique, make sure your dough is very cold so that the cookies do not become misshapen. I used a paring knife to cut the cookies. My cookie and royal icing recipe are available here in my shop.

Once the cookies were baked and cooled, I used the wet-on-wet technique to decorate them in royal icing. I used a round tip 1 to pipe the blue details. This shade of blue is Wilton royal blue mixed with a little bit of black.

Once the cookies were completely dry (I always try to let my cookies dry overnight), I used the cracked glaze technique over the icing.

The glaze will dry to the touch if you allow it to sit for several hours. If you want to wrap these in cello bags and ship them, you’ll have to keep the bag from touching the glazed surface. I was able to ship my enameled cookies because I piped raised details, which prevented the bag from touching the glaze.


I’ll be teaching the wet on wet technique in class on July 19, 2014 at my new studio in Beacon, NY. Click here more more information and to reserve your spot.Class719_2

15 thoughts on “Vase Cookies

  1. Hi Amber!
    I truly admire your work and your tutorials are great!
    I tried the cracked glaze technique for several times (I did everything like you did in the tutorial and I also used the dust you recommended), but the surface is always getting darker than yours. Your vases are keeping nearly white. Whats your secret?

    • Thank you, Stephanie! The cracked glaze technique works best when the surface of the icing has a shiny finish, which you can achieve by drying the cookies in front of a fan. If the air is humid or if the icing absorbs the butter from the cookie (aka butter bleed), the brown dust will stick to the icing. This happens to me from time to time, but I think it just adds to the “antique” look of the cookies 😉

  2. Amber; que magnífico trabajo, es una verdadera obra de arte. Algún día llegaré a hacer algo tan amazing???? ja,ja,ja….

  3. Hi Amber,
    You are so incredibly talented. Thank you for sharing your talent with us.
    I will be purchasing your tutorials and look forward to making these gorgeous creations.
    I would like to purchase those cookie cutters in the basic shapes and size that you use in your videos i.e., round, square, heart, star.
    Do you sell them in your store or, can you recommend a
    good place to purchase them?

  4. I am amazed with your work! Are a source of inspiration for me. And a thousand thanks. thanks, you can not imagine what I learn with your videos.
    From Spain, congratulations on your work, (art) is extraordinary!


  6. Wow Amber…..i just watched your video on the cracked glaze technique. You are revolutionary! What an amazing effect this brings to decorating. I’m going to try it with my glaze icing and see if it can come emulate that cracked glaze look. Thanks for sharing. Keep making gorgeous cookies. It is such a blessing to see everything you make. 🙂

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