I've had this design floating around in my head for a while, but we recently got some exciting news and these marbled cookies with pink roses seemed like the perfect cookie to share along with the announcement!
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If you haven't guessed already, we're having another baby girl! I'm sure many of you remember my gender reveal cookies that I made when I was pregnant with Olive. It's been almost 3 years since then! I can't wait for her to have a little sister.
Here's what you'll need to make these marbled cookies with gold trim and pink roses. Find these supplies in my Amazon Store.
- Roll Out Cookie Dough
- 3-½" Ann Clark Heart Cookie Cutter
- Flood consistency royal icing white and gray
- Medium consistency royal icing in golden brown
- Stiff consistency royal icing in light pink
- Decorating bags
- Decorating tips 3, 1, 101, and 352
- Decorator brushes
- Scribe tool
- TruColor LLC Liquid Shine gold
- Black from the Wilton Color Right set
- Gray = black
- Golden brown = brown + yellow
- Pink
- Paint palette or small dish for gold paint
- Wilton Color Dust in Pink
Pin this project for later!
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Over the Moon excited for you about your news!!! A 2020 baby!!! Love your reveal cookie design! Simply beautiful. You are such an inspiration! Thank you.
Awww SWEETAMBS!!! CONGRATS to you and family. Soooo happy for you!!!
Thank you, Valerie!!!
Congratulations on the new sweet addition to your family!
Thanks, Patty! 🙂
Beautiful design so elegant and sweet. Congratulations on your sweet baby girl, such a blessing! God bless you and your family ?
Thank you, Patty!
Congratulations Amber and thank you so much for sharing your talents and inspiration with us... ?
Thank you, Karen!
Congratulations on another beautiful little girl, Amber. Olive will love having a baby sister. These cookies are so pretty, I love the marble swirl!
Thank you so much, Kathy!!
Congratulations!! And the cookies are gorgeous!!
Thanks, Sandra! 🙂
Congratulations...3 is such a great age and I am sure Olive will love having a sister! Thanks for another great tutorial.
Thank you, Mary! I think she will, too!
So happy for you!!! As a cookier and mama to 3 girls (totally biased of course) - that is the best news!!!
🙂 🙂 🙂
Absolutely gorgeous! I got your newsletter a few minutes ago, and saw them highlighted
I am sorry to bother with something unrelated, but I could swear that in one of your Cratsy (Bluprint) lessons you featured cookies decorated with wafer paper? I cannot find it, and now I wonder if maybe I saw that some place else????
could you point me to it if available either there or here on your site? I seem to remember them as being round cookies, and the wafer paper had a floral pattern... I hate when I don't bookmark things properly (sigh)
Thank you, Sally! I didn't use wafer paper in my Craftsy class, but I've made wafer paper roses and I've used floral wafer paper to make meringue cookies. Here are the links:
https://www.sweetambs.com/tutorial/wafer-paper-roses/
https://www.sweetambs.com/tutorial/meringue-cookies-sugar-stamps/
awesome!!!! thanks... and congrats on the new baby girl "in the making"
wonderful!
I have watched your videos and have purchased several of your videos over the past few years.
One BIG question I have is how to you keep the royal icing from crusting for so long as you work on the details. For instance the marble cookie in this email.
Do you have a humidifier in your room or keep the room at a certain temperature?
I know you add one tablespoon of meringue power than most but do you do anything else?
Thank you in advance for all that you do.
Katrina
Hi Katrina! I'm so glad you've been enjoying my tutorials.
I've found that the extra meringue powder is the biggest factor in keeping the icing from crusting over too quickly. I use 10 TBS per 2 pounds of powdered sugar, which is about double what most recipes use.
I don't have a humidifier in the room, but that would certainly help if you are still having trouble with the icing.
🙂