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!)
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 myshop.
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.