35th Birthday Cookies!
Yesterday I celebrated my 35th birthday by making myself some cookies! Rather than decorating these cookies entirely in royal icing, I decided to top them with a swirl of white chocolate ganache using a Wilton 1M tip and a sprinkle of edible glitter hearts.
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I made the “35” using the royal icing transfer method. The great thing about royal icing transfers is that you can make them several weeks ahead of time and use them when you’re ready to decorate your cookies. I’d normally use Crystal Colors Antique Gold to paint around the edge, but I wanted something extra glitzy this time, so I used the Gold Highlighter from NY Cake. This highlighter is non-toxic, but is not considered edible by the FDA. It’s meant to be used on decorations that can be removed, such as fondant, or royal icing transfers like these. I don’t have any problem with eating it, but if I were making these cookies for a customer, I’d explain the difference and give them the option of the edible or non-edible decoration.
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The mint green icing is white chocolate ganache that I made by heating 1 cup of heavy cream and pouring it over 2 cups of white chocolate chips. I allowed the mixture to sit for a few minutes to let the chocolate melt and then whisked it together until it was smooth. I placed it in the refrigerator for a few hours until it was firm, then added blue and a touch of yellow gel paste food coloring before fluffing it up with an electric mixer. I’ll be sharing a video of this recipe in an upcoming post.
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Here’s a quick time-lapse video of how I made these 35th birthday cookies!
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Learn more about decorating cookies with royal icing in my book, Cookie Art: Sweet Designs For Special Occasions, available in my shop and on Amazon!
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