I didn’t plan to post these cactus cookies right after my succulent cookie cups, but I guess I’m on a cactus kick!
Autumn Carpenter of Country Kitchen SweetArt very generously sent me this set of cactus cookie cutters. Aren’t they adorable?? I had the perfect opportunity to use them a few weeks ago when my friends threw a southwestern-theme birthday party for their 2 year old daughter.
Here’s what you’ll need for this project:
Roll-out cookie dough (use your favorite recipe or get mine in the tutorial shop)
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.
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.
Just like a tattoo, I’ll always have you! Happy Mother’s Day to my mom, and all the moms out there, thank you for always being there for me. For this design, I partnered with Domino Sugar and used their brown sugar cutout cookie recipe. How are you celebrating Mother’s Day? Let me know in the comments!
15-second count royal icing in red, light beige, green and pink. (Test the consistency by taking a spoonful of icing out of the bowl and dropping it back in. It should take about 15 seconds for the icing to be completely smooth.)
Soft peak royal icing in black
12” decorating bags
Decorating tip numbers 1, 2 and 3
Scriber needle or toothpick
Black edible ink marker
Cut the cookies from a sheet of brown sugar cookie dough using the templates and a paring knife. Flip the rose template over to make one facing the opposite direction. Bake and cool the cookies according to the recipe instructions.
Ice the heart with red 15-second count royal icing and a decorating tip number 3. Use a scriber needle or a toothpick to help shape the icing. Allow the icing to dry 6 to 8 hours.
Use a scriber needle or a toothpick to scratch the outline of a ribbon into the dry icing as a guide. Fill in the ribbon with light beige 15-second count royal icing and a decorating tip number 1. Use the scriber needle or toothpick to help shape the icing. Allow the icing to dry about 1 hour.
Outline the cookie and the ribbon with black soft peak royal icing and a decorating tip number 1. Use the scriber needle or toothpick to scratch “MOM” into the icing as a guide. Pipe over the guide with the black icing. Add a scroll on each side. Allow the icing to dry about 30 minutes.
Use a black edible ink marker to add shading.
Pipe the stem and leaves of the rose with green 15-second count royal icing and a decorating tip number 1. Use the scriber needle or toothpick to help shape the icing. Allow the icing to dry about 30 minutes.
Ice the rose petals with red 15-second count royal icing and a decorating tip number 2. Use the scriber needle or toothpick to help shape the icing. Allow the icing to dry 6 to 8 hours.
Use the scriber needle or toothpick to scratch the rose petals into the dry icing as a guide.
Outline the petals, leaves and stem with black soft peak royal icing and a decorating tip number 1. Allow the icing to dry about 30 minutes.
Using the template as a guide, fill in the shaded areas of the petals with pink 15-second count royal icing and a decorating tip number 1. Use the scriber needle or toothpick to help evenly distribute the icing. Allow the icing to dry about 30 minutes.
Use a black edible ink marker to add shading to the petals and veins on the leaves.
A friend of mine ordered some unicorn cookies recently, which gave me an opportunity to use the new unicorn cookie cutter designed by Lilaloa for Ann Clark Cookie Cutters. I didn’t film a tutorial for these simply because I didn’t have the time (it’s amazing to me how much longer it takes to decorate a cookie while filming it!), but I’ve posted a couple of links to other unicorn cookie tutorials at the bottom of this post.
I stopped selling cookies at the end of 2014 when I switched my focus to tutorials and classes, but very slowly, I’ve been taking orders from friends and family. I’m hoping to open my online cookie business again in late summer when I move my studio back into a commercial kitchen (currently I’m working in an art studio with a kitchenette). I’ll be sure to send out a newsletter with more info when I’m settled in the new space. You can sign up here to stay up to date!