Sunset Hearts

Piping Final

Hello Fellow Cookie Lovers,

I said this is the year I would branch out and try new things and I’ve kept that promise to myself.  This blog will be a combination of both old and new.  Old, hearts…because I love ’em!  New, Petal Dust by Wilton.

I love the idea of Petal Dust and I only own a few and only those by Wilton.  Once I get more comfortable with using them, I plan on getting some other colors by other companies because the variety of colors and sheens is unlimited.

Without further ado, these are the cookies we’ll be making.  I call them “Sunset Hearts” because I tried to mimic the look of a glorious sunset with the symbolic love of a heart.  They are smaller in size than the cookies I normally work with, but not quite minis.  These cookies measure 2 1/2″ across and 2″ from top to bottom.

Piping Final


There are a few things you’ll need for this project.

  1. Pre-bake 6 hearts, I used a scalloped edge heart cutter (2 1/2″ wide X 2″ high).
  2. Four Wilton #1 tips for piping, One #101S tip to make the small roses, and One Wilton #59 tip for the small leaves (sorry, I forgot to include this in the picture below).
  3. Pre-make about 14-15 small roses and dry fully (I use the toothpick method so you’ll need some toothpicks if you want to try this method).
  4. You will  need four icing colors: a light peach, a light rose, a light yellow, and a light green.  The colors I used for each mix are noted in the photo below. You will need piping consistency of all four colors and flooding consistency for the peach and rose icings.
  5. Wilton red Petal Dust.
  6. A Blunt-edged or square-edged paint brush to apply the Petal Dust to the Cookies.

Sunset Icings

Sunset Tools

Flood the Cookies

The first part of the process is to outline your cookies in the corresponding flood colors using a Wilton #1 tip.

Sunset Outline Flood

Sunset Flood Let Dry

After you flood all six cookies, set them aside and let them dry overnight.  You want to have a very hard surface to work with when you apply the red Petal Dust to the cookies.

Making the Roses

As your cookies dry overnight, it’s a good time to make your royal icing, mini roses.  This way they can dry overnight along with the flooded cookies.

I use the basic Wilton Royal Icing Recipe (noted below) and use the icing straight from the mixer without adding any additional water.  You’ll know it is the right consistency if, when you hold your spoon up, it doesn’t even budge from your spoon.  It will also have sharp/solid edges to it and if you push your finger into it there will be an impression that remains in the icing.

Roses 1

I use the toothpick method of making roses rather than using the Wilton Flower Stem.  I find I can get a better angle for my roses and have an easier time turning the flower as I go.

Wilton has several rose tutorials online that explain the overall process better than I ever could, they just use their Flower Stem instead of a toothpick.  I use the same concept, the only difference is that they show you how to make roses using buttercream.  Using royal icing is a bit different in that I find it does work better with a little drying in between the first couple of petal layers.

The supplies I use are as follows:

  • A piece of floral foam to insert the toothpicks while working on the flowers
  • Coconut Oil or Lard
  • Wilton Buttercup Yellow Stiff Royal Icing
  • Pointed tipped toothpicks
  • Wilton #101S piping tip

Roses 2

I use a pointed tip toothpick but have used the flat edged ones as well.  The pointed edge ones work very well for the small roses.  I then apply a very light coating of Coconut Oil to the tip of the toothpick (you can use lard, like Crisco as well) – just enough so that the rose will come off easily once dried.

Roses 3Roses 4

So instead of “recreating the wheel,” here is the  tutorial I used from Sweetness Online and found that I use this technique for both small and large roses.

I typically let the roses dry as long as I can, sometimes overnight, but you can transfer these small ones after about an hour of drying if you lift from the bottom of the toothpick very gently and place on the cookie. If you let them dry completely, you do not have to be so careful when applying them.  I do let them dry on the toothpick and then remove them when ready to use.  If I make more than I need, I simply remove them and store them in a container – they last FOREVER!!  It’s something I do when I have extra icing – make roses, other flower, and other types of royal icing transfers (bows, circles, hearts, etc.)

Applying the Petal Dust

So now you are ready to add some dimension and interest to the heart cookies you flooded yesterday…

I’ve learned a few things working with petal dust but I am far from being expert .  First, a little goes a long way. Second, All colors do not work the same; using some colors right out of the jar works well, others, not well at all.  Colors like silver, gold, and pearl dusts work very well from the jar to the cookie as they are so much lighter in color.  For darker colors being applied to a much lighter base, you will want to use the procedure described in the next paragraph.

For this project, you will not go from jar to cookie with the brush.  You will be tapping and swirling most of the color off into the lid and on a paper towel before applying it to the cookie.  I find the darker colors work best using this technique.

The main thing to remember when applying the Petal Dust is to build the color up as you go.  Don’t try to get the end result with one application simply by using more of the dust. A small amount, used sparingly, built up layer by layer gives you a nice blended look.

So here are the tools you will need…

Sunset Dust 1

You will want to place a small amount of Petal Dust in the lid of the container to work with.

Sunset Dust 2B

Next, you’ll dip your brush into the Petal dust and swirl off the excess dust onto your paper towel.

After dipping my brush into the petal dust and swirling it onto the paper towel, I work from the sides of the cookies and up along the edges, I swirl my brush in a circular motion, constantly moving the brush around the cookie so as not to deposit too much color in one spot.   I do this several times and stop once the color has built to the density I like.


Your cookie should look like this after you apply the first level of the Petal Dust…

Sunset Dust 6

You can then move on to applying a second coat of the Petal Dust.  Same procedure as before, only this time you will start working your brush onto the top of the cookie.  You’ll want to stay about 1/4″ into the cookie – any deeper than that will close this small sized cookie in too much.

Sunset Dust 5

And, this is what the final rose-colored cookie will look like after the second application of the Petal Dust.

Sunset Dust 7

The next couple of pictures show the peach-colored cookie being tinted using the exact same process that you did for the rose-colored cookie.

This is what you should end up with before we move on to piping the details.

Piping 1

Adding the Details:  Piping

Most of you know I like to work with a less stiff royal icing because I usually use a much smaller tip (PME#0 and PME #00) for my piping work; however, for this project, I am using a stiff piping royal icing and a number one Wilton #1 tip and like the results.

  • I’ll be using three piping designs so you should end up with one peach-colored and one rose-colored cookie in each design.  I am adding a design that does not have a rose on it for those of you who don’t feel like you can pull off the creation of royal icing roses yet.  This way, you can still make some nice looking cookies and not stress out about your flower making skills.  Remember too, you can always achieve a nice looking flower simply by using a “Star” tip and some green leaves. It really does work.
  • For the peach cookies, you will pipe the details with the rose icing.  For the rose cookies, you will pipe the details with the peach icing.
  • The process is very easy once you break it down into logical steps; outlined below.

Piping 2Piping 3Piping 4

The next picture only shows the peach cookies because, ahem, I forgot to take a picture of the next stage before I started piping the rose-colored cookies.

Piping 5

And the last of the piping details…

Piping 6

Adding the Details:  Roses and Leaves

I like to let the piping dry/setup a bit before adding the roses so I don’t smear anything – especially when you are working with cookies this small.  I usually give the piping about 1/2 hour to setup and then add the roses. Just remember they are still not 100% dry.

I usually don’t plan how many roses I’ll use ahead of time, I usually let my piping design set the design for the number of roses I use; so go with what you personally like.

Piping 7Piping 8

Once the roses have been applied, I let them setup about 1/2 hour as well before I pipe the leaves, otherwise you will find the roses move.

I don’t have a small leaf tip and wanted something very tiny for these roses.  I decided the Wilton #59 tip works nicely.  I added a couple of leaves to each rose and some dots in the middle design where we didn’t use any roses.  I also decided to add a small ribbon to the third design.

Piping 9

Adding the Details:  Final Flourishes

To finish off the cookies, I simply go in and add two lines, slightly curved, with the Wilton #1 tip using the light green icing (see picture below).

Piping 10

I then use the same Wilton #1 tip to add leaves to the top line.

Piping 11

And for the final detail, I used the Wilton #1 tip and the light yellow icing to pipe in some small dots on the lower green piped line.

Piping 12

Sunset Hearts

I went ahead and added a rose to the middle cookie design but if you don’t feel strong making the roses, you can simply adjust your designs.

Such pretty hearts and I really liked working with the Petal Dust.  It gives the cookies a sort of vintage look and a bit of depth.  I’ll definitely experiment more with other colors.

Piping Final

I hope you enjoyed this tutorial.  Try them out for Mother’s Day or simply to cheer up someone’s day.  I think you will like the effect you get with the Petal Dust.

Your Fellow Cookie Lover,


Mother’s Day Flowers

Mother's Day Flowers

Hello Fellow Cookie Lovers,

I thought I would blog something fun and relatively easy that uses a cutter I know you most likely have on hand.  It’s the “Cupcake” cutter.  If you don’t have one…hmmm…you can basically get one anywhere – Michael’s Craft Store, AC Moore, Target, Walmart, Kmart, etc.  Any cupcake cutter will work.  I happen to have three different cupcake cutters; I’m sure I picked up a couple with some mixed sets I found at thrift stores.  I find it interesting there are so many different types.

Cut and Bake Cookies

I am using all three cutters I have so I can show you that you can basically use any cutter, and, the more the merrier by way of designs you can make.


I cut two of each cutter style and I will be doing three different designs.

Here are the three cookie shapes baked and ready to go.

MD Cookies Baked

Design and Flood the Cookies

After baking, I take an edible marker and give a quick sketch of what I want to do on each cookie.  I just want to get an overall idea for the initial “flooding” of each cookie.

MD Cookies Outlined

As you can see, I am creating a basket of flowers, a bouquet of flowers, and a terra-cotta pot with flowers.

Next I go ahead and flood the basic shapes onto the cookie.  The colors I used are Ameircolor Brown, Americolor Leaf Green with a bit of Americilor Ivory, and Wilton Copper with a bit of Americolor Ivory and Brown mixed in.  All are in flooding consistency. This is what you should end up with.

MD Cookies Flooded

I wanted a bit more depth to the basket and terra-cotta pots so after letting the first flood dry, I went back in with the same relative colors and added a second layer.  I then let the cookies dry overnight.

MD Cookie Flood Second Layer

At this stage you might be thinking 1) they still look like cupcakes, and/or 2) they look very boring.  Trust me, adding the details will make all of the difference.

Adding the Details

The first of the details I added was dry brushing some brown petal dust onto the terra-cotta pot.  I brushed some under the rim and along the sides of the pots to give it a more textured, worn look.


Next, I went in with a slightly lighter brown in piping consistency to add the basket weave to the basket.

The next set of details were the flower stems and the petals.  For the basket, I wanted to do a small purple flower that mimicked a violet and so I used a round tip #2 to add some lighter green leaves using a piping consistency icing.



For the bouquet, I added some stems to the bottom and left the top white.  I am going to add an array of flowers to the bouquet and want to see how the overall layout turns out before I add any leaves to the mix.

For the terra-cotta pot, I am going to add African Violets so I went with a larger leaf in the same piping consistency color I have been using.  The leaves of African Violets are darker but the edges tend to be lighter green so I will go in and paint in some darker details later on.

Making and Adding the Flowers

Most of the flowers for this project were done as royal icing transfers using a stiff icing.  The reason I did them as transfers was because I wanted a lot of dimension to the cookies.  You could easily pipe flowers directly onto the cookies (as I did for the small violets), but I feel I always have more control with the design when I do the flowers separately. I’ pretty good at roses, am getting better at violets and daffodils, but I still want to practice more.  But that’s half the fun.  You look back and see how your skill set changes with time.  If you don’t feel confident piping royal icing flowers, the star tips work just as nicely to get a variation of shapes and sizes.

For the basket of violets, I used a #101s tip and piped the flowers directly onto the cookie over the leaves added earlier.  I then went in and added some white dots to both the center of the flowers and the background in between the leaves.


For the terra-cotta African Violets (below), I used a # 59 tip and made royal icing transfers.  I added a couple of yellow dots to the centers, and, once dry, transferred them to the cookie.

For the bouquet, I made royal icing transfers of the roses and daffodils.  For the orange flowers, I used a star tip and added a yellow dot.



  • African Violets – Tip #59
  • Small Violets – Tip # 101s
  • Roses – Tip #101
  • Daffodils – Tip #59 for the petals, and a round #1 tip for the middle of the flower
  • Orange Flowers – Tip #107

I let the cookies dry for several hours and then it was time to add some additional elements.   I added the ribbon and bows to the flower bouquet.  I outlined the ribbon directly onto the cookie and flooded it. I made royal icing transfers for the bows for the basket and the bouquet.

Final Details

In order to give the cookies a bit more interest, I went in with my paint brush, and the same  food gel colors, and added some shading and details to the leaves and flowers.

And this was the final result. Wha-la – no more cupcakes here Cookie!😉

Mother's Day Flowers

I hope you enjoyed this post and give the Cupcake Cutter a try.  Let your own imagination run wild, have fun, and most importantly…eat the cookies!!

Your Fellow Cookie Lover,


So, What Do YOU Think?

Hello Fellow Cookie Lovers,

Sorry to lure you to my Blog without having an actual tutorial to share with you today but that is actually one of the two reasons I’m posting this blog entry.

What Are You Interested In Seeing?

The first reason is, who better to give me some feedback than all of you who are gracious enough to visit me here and spend your valuable time with me. With that in mind, I’d like to know what you’d like to see me post on my blog.  To-date I’ve done mostly tutorials and I think that’s the popular thing.  If there is anything else you’d like to see, please let me know.

Facebook Page

The second reason for this posting, relates to the first, sort of.  For those of you who have followed me on Facebook, please note I had to delete my personal and business pages in order to be able to restart and get what I wanted from Facebook from a functionality standpoint.  My Facebook page is now called “Cookie Celebration LLC”  It is linked to my personal page “Diane Coppola” and I am now using both pages for business, no personal use.  The way Facebook is structured, I have to have a personal page in order to have a business page, hence, both will be used for my business.  However, all posting, updates, photos, and notifications will be posted to my Cookie Celebration LLC page.  If you’ve previously liked me on Cookie Celebration, you will have to re-like me on Cookie Celebration LLC in order to get my posts.

How Do Both Of These Affect You?

So how does this affect you?  You can leave me a comment below by clicking the “comment” button, but you can also click the link to my Facebook page and leave me a detailed response there.  This way I’ll be able to respond more quickly to your comments and if you like the page, it will also help me to rebuild my likes since Facebook erases all of my previous data.

Additionally, by visiting my Facebook page (whether you like the page or not) you can see my photo album of previous cookies and get a better idea on what type of tutorials you might like to see me do. A “point of reference” if you will.

Look At Me, Look At Me!!

That sort of sounds like “Marsha, Marsha, Marsha!” doesn’t it (Brady Bunch Fans)? LOL! Well, if anything gets confusing when searching or linking to my Facebook page (because I am losing faith in Facebook if you couldn’t tell), I’m attaching the photo you will see on my page.  This is me (below).

Thank you all for visiting me, liking me, following me (You Stalkers!!🙂 and I hope to keep entertaining and teaching you.

Your fellow Cookie Lover,


Updated Picture

Easy Peasy Cookies for the Weekend

Stained Glass Birds

Hello Fellow Cookie Lovers,

I don’t use black much when making cookies because it turns your mouth black. Not a little, not a bit, but black…a lot of it!  But lately I’ve wanted to try out some ideas using a “little” black with white, and black with white and some colors.  I thought I’d share this process with you because it is a great cookie to make for kids and for adults.

For kids, these cookies are a great giveaway or craft project for birthday parties or even classroom fun. (Just make sure there are no school restrictions like peanut free, wheat free, etc.) Additionally, they make a fun weekend project for kids to color using edible markers – just like they would in a coloring book. And…they are good anytime of the year and are super simple to make.

For adults? Well, I’ve been seeing a ton of these “adult” coloring books. What makes them “adult” are the intricate designs intended to act as a relaxing project to get your mind off the craziness of your day.  I, personally, doodle and color with icing, so this could be a new way for you to color and destress.

I’ve also had requests for these cookies for those “painting/wine nights” that seem to be popular too.  You meet at someone’s home, a company comes in with canvases and paints and wine, and the night begins.  Well, these cookies make a great favor to hand out at the end.

The best thing about these cookies is that you can make them and keep them on hand, and, they can be used at anytime of the year by mixing it up with your favorite seasonal cutters.

What You’ll Need

  • White Outlining Consistency Icing
  • White Flooding Consistency Icing
  • Black Flooding Consistency Icing
  • #2 Piping Tip and Piping Bag
  • #0 or #1 Piping Tip and Piping Bag
  • Flooding Bottle

Bird 8

Techniques You’ll Use

  • Outlining
  • Flooding
  • Wet-on-Wet Design

Basically, the cookie requires only two colors; white and black.  I mixed up a white “outlining” consistency icing and used a number 2 tip to outline.  I also mixed a white flooding icing and a black flooding icing.  The black outlining details of the cookies are going to be achieved using a wet-on-wet process.

I used the Flooding Bottle for the White Flooding Icing since this is the color I used to fill in the largest areas.  The Black Flooding Icing was used in a Piping Bag with a #0 tip to get a thin line to outline the designs.

The Process

I used a bird cutter for this project and using the  white outlining icing, I created three different sections. Keep in mind, you don’t have to create separate sections for flooding, you can outline the entire cookie and flood the entire cookie with white and then add the outlining details with the black.  I’m using three different sections to get a bit more interest to the cookie.

Bird 1

After the outline has setup a bit, I then went in with a white flooding icing and filled in the first section.

Bird 2

While the white icing is still wet, go in with the black flooding icing in your Piping Bag and #0 (or #1) tip and using a wet-on-wet technique, outline the design you want to create – these will be your “coloring areas.” Think “stained glass” for this process and that will give you an idea of how you want to create the design.

Bird 3

I then moved on to the next section which is the body of the bird.  Keep this in mind…when you are flooding separate areas of any cookie, you want to make sure that you  let the flooded areas setup for about 15 minutes before you flood any section that is adjacent to the area you just flooded.  If you don’t, the icing will simply flood together blurring the edges you meticulously outlined in the previous step, ruining your overall design.  In this case, I chose to flood the body second since it was NOT adjacent to the wind I just flooded.

Bird 4

Again, just as you did for the wing area, go in with your black flooding icing and add a design to the body of the bird.  I started by adding a wind design and then outlined the entire body, added a dot for the eye, and then added some “coloring areas” within the body and tail areas of the bird.

Bird 5

And lastly, after letting the first wing and the body of the bird setup (about 15 minutes), I went back in and used the same process to finish the second wing of the bird.

Bird 6

You then want to let the cookie dry overnight before coloring the cookie.  Below are four cookies I did using this technique and I will continue on to show you what you can do with these cookies if you want to get “fancy” and take it to another level.  If not, use your food gel colors and/or edible markers to color in your cookies and just have fun!  Wouldn’t this make a great handout at Thanksgiving using Christmas ornament cookies?  Your kids could sit down after eating their meal and start creating memories for the upcoming Christmas season. Just make sure put a hole in the cookie before baking so you can add a ribbon at the end to make it an ornament.

Bird 7

You’ll notice I tried to do some different designs for each of the cookies just to keep things interesting.  At this point, you can simply color in the sections.  If you want to take it a bit further…read on…

Taking It Up A Notch

If you’re ready to have a bit more fun with these cookies, you can see what can be achieved simply by painting in some different designs and colors.   I used both Americolor and Wilton food gel colors, Wilton and FooDoodler edible markers, and, my new favorite tool, Rainbow Dust edible writing marker with a super fine point.

Bird 9

With a few tools, you can create the following birds…

Bird 10

Cookie #1 was done using only the Rainbow Dust Jet Black Edible Food Pen.

Cookie #2 was done using the Wilton and FooDoodler colored edible markers and the Rainbow Dust Edible Food Pen.

Cookies #3 and #4 were done using the Wilton and Americolor food gels and some of the details were added using the Wilton and FoodDoodler colored edible markers and the Rainbow Dust Edible Food Pen.

I hope you try it out.  It’s a fun project and unlike a coloring book…you get to eat your artwork.  Happy coloring!

Your fellow cookie lover,


Making an “Egg-ceptional” Easter Egg

Dear Fellow Cookie Lovers,

A lot of you have sent me such lovely and kind words about my recent Easter Eggs and asked if I could provide you with some instruction on how I made them. So, this blog post will be a detailed explanation of how to make some of these lovely Easter Eggs for your family and friends. I am also including a picture of my recent “Easter Sampler” as I will be including some of the details of this cookie into this blog’s instruction.

Easter Eggs Galore

Easter Sampler

I will be utilizing a large egg shape in order to show you more detail in how I create the smaller eggs.  I understand that many of you do not have such a large egg cutter and that is fine; this blog is intended to show you up close what you can do on smaller eggs.  The cutter I am using is actually a pancake form that used to be a circle.  Since I have larger circle cutters, I bent this into an egg shape.  The difference in sizes:  Large egg is about 6.5″ wide and the smaller egg is about 3.75″ wide.



Prepping Before Decorating

For this project, there are a couple of things you will need to complete several hours, or a day, prior to actually decorating the egg.

The first is obvious, you need to make your cookie dough, cut and cook your cookie, and ice it with white royal icing so you have an iced cookie that is fully dry and can be painted on.

The second task is to make some royal icing transfers for your egg design.  For this design, I will be using easter bunnies, eggs, and a bow.  If you are not familiar with royal icing transfers, do not worry, they are very simple to make.  I am attaching a clipart sheet that I created using some simple clipart designs that you can use for this project.  (click this link to open the PDF file Easter Printout).

Once you have your sheet printed, I would suggest outlining the images in order to get a darker edge to the designs.  The reason is, we will be placing a piece of parchment paper over the page so we can pipe the royal icing transfers and it will be easier to see the design if you make them darker.

Egg 1

The next three pictures show you how I created the designs using royal icing.  I used a 5 second icing without first outlining the designs.  If you feel you will have more control outlining the designs first and then flooding, go with it.  I added the magnets to hold the paper in place.

In the first picture, I flooded all of the bunnies on the first row, all of the eggs, and the dot on the bow.  In this step, you are making more royal icing transfers than you will use because we are making sure we have enough transfers in the event any of them break.

In the second photo, once the dot for the bow dried, I then flooded the second part of the bows, and once they were dry enough, the third part of the bows.

Once you finish flooding the designs, it will take a few hours for them to fully dry on the parchment paper.  You will know they are completely dry when they simply move around if you give the parchment paper a little jiggle.  Since the royal icing on the egg needed to dry overnight, I simply let the royal icing transfers dry overnight as well.

And, this will be the result of your prep work after 24 hours of drying. In hindsight, I wish I had made the royal icing transfer icing slightly thicker to get more of a raised design, but they will still work for the design.

Pictured above is the large iced egg, the dried royal icing transfers and my setup to start painting the cookie.

Outlining the Design and Painting the Cookie

When painting the cookie, I used Wilton Violet, Americolor Orange, Americolor Deep Pink, Wilton Lemon Yellow, Wilton Kelly Green, and Wilton Sky Blue.

If you’ve read my other blogs, you will be familiar with “color blocking.”  This is where I paint large areas of color to create the overall design on top of the cookie, leaving one or two areas white.


Before color blocking, I kept in mind that I needed to make sure that three of the blocks of color would be large enough to accommodate my royal icing transfers.  With that in mind, I placed the transfers on the cookie to get an idea of where I wanted them to be.



Once I determined the layout of the royal icing transfers, I went in with a ruler to establish some base lines, and, using a pink edible marker, I laid down the first lines of my design.  I typically freehand this but if you’re new to this process, use whatever tools you need to get your desired design. Don’t worry about the lines as they will end up being covered in the end.

After those initial lines are drawn in, I remove the royal icing transfers and add some additional lines to give me more sections to work with.  In the picture below, I used a stencil that I liked to draw in the wavy line.  (Sorry, I don’t know where the stencil came from as I’ve had it so long and this is the first time I am using it.)

And this is what you will end up with before you start painting.



Painting: Color Blocking

One suggestion I can give you here when painting on cookies, the less water the better.  I’m still working on controlling the amount of water and color I use on my cookies and I find if you use too much water, you will get “pitting” in the icing (Not a bad look if that is what you want in your design, but not for this egg).

This may seem like an odd picture to include but I’ve added it to show you that you will ALWAYS go from putting the paint brush into the watered-down food gel color to a paper towel to get most of the water off of the brush before you put your brush to the cookie.


So here we go.  This is my setup for painting.

I put a dab of each color into my paint palette and squirt a little water into each one.  I never use this much food color gel (I probably use about a third of what you see), but for picture-taking purposes I’ve used more. As I work with each color I have a cup of water I use to further dilute the colors.

This is the squared-off brush I use to lay down my colors. I find this edge works best for putting down an even tone in larger areas. It is about 3/8″ wide.



I started at the top and added one layer of Violet by swiping the brush back and forth. After that first initial layer, I want back in and went over it again, this time using more of the gel and very little water (The first layer does not have to be dry to do this).  I won’t show you this each time I use a new color, but know that this is typically how I build up each color so that I’m not saturating the cookie with water.

Second, I added the pink, and then I added the blue.  You’ll notice that I color blocked the three areas where I am using the royal icing transfers first.  I like to do this to make sure I get a color balance that I like.

I then went in and color blocked the rest of the egg leaving one area white.  I like to leave at least one area white when I paint on cookies for a couple of reasons.  The first is it gives your eye a place to rest among all of the other bright colors, and second, it gives you an area you can paint in some whimsical designs.


With my egg fully color blocked, I then use a small brush or two to add some details prior to piping.



I think some people get overwhelmed at this point so I will isolate each of the sections as I work on them. This will show you just how easy it is to create an interesting design by focusing on one section at a time.

In the white area, I painted in some yellow dots.  I then went in and surrounded them with orange.  Finally, I went in with deep pink and surrounded the orange. For those of you who don’t feel handy with a brush, you can easily do this using edible markers and get the same result, maybe an even neater design!

After completing my circle design, I then went in using pink, purple, and orange edible markers and put in a “confetti-like” design.

And for the last part of this section, I took the green edible marker and added some dots around the edge of the circle design.  Below is what this section should like at this point.



Preparing the Icing for Piping

For this stage, I went ahead and made 5 colors and white, piping consistency colors.  I used Wilton Violet, Americolor Orange, Americolor Deep Pink, Wilton Lemon Yellow, and Wilton Sky Blue – the same colors I used when painting the cookie.

Egg 6

You might be wondering why I have my icing wrapped in plastic wrap.  Well, a few years ago I saw this great technique shared by SweetSugarbelle which used this technique and I’ve used it ever since.  The reason being, as you will see below, it enables you to reuse your piping bags over and over again with a light washing.  Additionally, if I do not use all of my colors for one project, this is a great way to store them for another day or two.  Once you are ready to use them again, you simply knead them to mix all of the ingredients that may have separated a bit and insert them in your piping bag. Such a timesaver.

Egg 7
Wilton Piping Bag, Icing in Plastic Wrap, Piping Tip, Tip Holder
Egg 8
Insert the icing into the Wilton piping bag and pull the icing through the tip of the piping bag. You will then cut off the top of the plastic wrap.
Egg 9
Once cut, this is what the icing in the bag will look like.
Egg 10
This is what it will look like once you are finished and ready to pipe.

Piping the Designs

AND…onto the piping!  Here is my setup.  A quick word about the tips I use.  I hardly ever use a tip bigger than size 2 when piping.  In fact, 95% of the time I use a “0” or “00” tip to pipe. Use what feels comfortable to you.  When I first started piping, 3 years ago, I only piped with number 2 and graduated to the smaller tips.  I really detest the number 1 tips as they always curl on me and I cannot figure out why that is the only tip that gives me a problem. I use it but only when I can stay close to the cookie with the tip. Otherwise, I use the smaller tips and “drag and drop” my lines.


The first thing I do is to pipe a line is the corresponding color of each color block to define each section. (with the exception of the green, where I used sky blue to outline the area).


The first section will be the orange section where I will be adding a scalloped design with dotted details.  I lay down my first line of scallop as a guide and finish the entire area.


I let the scallop design setup a bit and then go in with the deep pink to add some detail using dots.


To finish up this area, I went in and added another smaller dot in sky blue.


I decided to add my royal icing transfers at this stage so I could add the details to these transfers and get a better idea how I wanted to decorate the rest of the color blocks.  I simply added some royal icing to the back of each royal icing transfer and placed them on the cookie in the areas I outlined for them earlier.


Next, I went in with the edible food markers and added the designs to the eggs. Don’t make yourself crazy with getting the design right, the idea is to give them a whimsical fun look using the colors you used in the rest of the design.IMG_2577

I then went in with some of the deep pink royal icing and gave the bunnies a little bow.


And for the last royal icing transfer,  I painted in a gingham design on the bow using the deep pink food gel color watered down. After painting the gingham design, I used the purple edible food marker and added thin stripes to the design.

Onto the Violet color block.  I started with some yellow squiggles and then added some orange squiggles.  I also added some yellow dots along the bottom of this color block.



Next I took the white piping icing and added medium-sized dots.


Then I added some smaller deep pink dots.


And for the last part of this color block, I used the sky blue to add dots in between the yellow dots.


Onto the yellow color block.  I used a simple straight line design in different lengths using the violet piping icing.  After it setup a bit, I went in and added dots to the ends of the lines.



Onto the green color block. I used a scalloped edge in deep pink along the top portion of the green color block and then added some deep pink dots along the wavy bottom of the color block.


I then went in and added yellow dots to the scalloped edge and in between the pink dots.


Next, I added a daisy design in white with orange centers, finishing off this color block.

IMG_2591 (1)

And, we are almost there!  Onto the sky blue color block. I started by adding white dots to the sky blue block and a line of blue dots above the blue line.


Next I added some orange dots  alongside the white dots.  Notice when I do dots, I typically will vary the size of each dot by color to give it more detail.


And, still more dots! I went in and added some yellow dots and some tiny deep pink dots along with the white and orange dots and some deep pink dots in between the blue dots to complete this color block.


At this point, I go in and add any other details I feel the cookie needs.  In this case, I went back to the white color block and added some dimension by adding a yellow dot to the center of the circles where the yellow was painted.  Additionally, I added some yellow dots among the confetti designs.

And this is what your cookie will look like in the end!!

Large Egg

I promise you this is a relatively easy cookie to make.  If you feel like you are not a good painter, simply used colored icing in place of color blocking.  The only difference is that you will have to wait 24 hours to start piping over the sections.  If you feel you can’t do one or two of the designs, pick something that is easier for you (i.e., make different size dots instead of a design you find too difficult).

Large Egg and Small Eggs

Happy Easter to all of you!

Your fellow cookie lover,


Glass Cookies

Candy Cookie

Hello Fellow Cookie Lovers,

Today’s post is something completely out of the box – a new technique I recently tried and sort of….well, LOVE!  It’s not for everyone; 1) because it is labor intensive, and, 2) perhaps the look isn’t your style.  But…even if it’s not your style or too labor intensive for you, let me tell you what these cookies taste like!! Pure deliciousness!! You bite into the cookie, you get a crunch of the candy with a sort of caramel, pure sugar taste.  Then the royal icing flavor hits your tongue and it’s a bit less crunchy. And then, the cookie; soft and a wonderful texture against the crunch of the candy and icing. YUM!! I tell you, it’s my all time favorite right now.  If you’d like to give this a shot, I invite you to read further and try your hand at this.  I’m new to it, of course, but hopefully I can share some tips with you that will make your initial try successful.

It’s sort of a joke that I came up with this idea after “dreaming” about it one night.  True story.  I woke up and thought, hmmm, that’s really odd…could it work?  And, it did work. And I could not get over the look I achieved.  They turn out looking like glass stones – even the royal icing parts that are painted look like stones.  Okay, here we go.

These are the supplies you will need to get started.

  • A Silpat mat
  • A candy thermometer
  • A wooden spoon and a smaller spoon to drizzle the syrup
  • Vanilla or any other flavoring you like
  • Corn syrup (here I had lite syrup on hand but it works with regular too)
  • Food gel – any color you want to work with (I bet it would work great with BLACK for Halloween!!)
  • Cookie cutters.  I used cookie cutters to keep the  syrup contained in the overall shape and size of the cookies I am making

Tools you need

The recipe below is the one I used when making the sugar candy.  It’s not the only way to make a hard candy, I’ve seen the dry process but have not had luck with it, and, I bet if you melted down colored hard candy, it would work as wll.  So, if you have another hard candy recipe you like, try it with that.  As long as the candy sets hard after you create your design it will work.


  • 1 cup of granulated sugar
  • 1/2 cup of corn syrup
  • 1/3 cup of water
  • 1/2 teaspoon of vanilla
  • gel food coloring


In a small pot, attach the candy thermometer to the side of the pot.  Add the sugar, corn syrup, and water in the pot and place on the stove over medium-high heat.  As the sugar starts to melt, give it a quick stir with a wooden spoon and then DO NOT MIX the mixture at all during the remainder of the process.

Let the mixture come to a boil.  I usually reduce the temp to medium heat once it comes to a boil and then let it continue to boil until the temperature on the candy thermometer hits 280 degrees which is considered just under a “hard crack.”  (Most candy makers boil it to 300 – 310, but I find going to about 280 works better for this project as it is a bit less sticky.)

This is what your mixture will look like as it boils down.  It looks so pretty at every stage. I just love the amber color you get without adding food gel, play with that color by itself if you like it.

While your sugar boils down into a thick syrup, setup your Silpat mat with your cutter(s).

Also, have your vanilla and food gel color ready to add to the mixture after it boils up to the proper temperature.

Once the syrup reaches 280 degrees, remove it from the heat and stir in the vanilla with a wooden spoon and then mix in the food gel (I used about 1/4 teaspoon of Wilton’s Teal food gel/icing color for this recipe.)

*** Be careful, because the syrup can burn you severely so wear a protective glove and use a wooden spoon to mix.  The mixture will boil up a bit as you mix it. ***

Here is what the mixture looks like after I added Wilton’s Teal Food Gel – the mixture is now ready to be spooned into  the cutters.


You have to work quickly at this point as the syrup sets up very quickly. The idea is to control the syrup as you lay it down on the Silpat.   Poor the colored syrup into a glass measuring cup with a pouring spout so the mixture doesn’t get overheated in your pan.

Getting ready to pour

I used a teaspoon to lay the syrup into the cookie cutter.  If, during the process, the syrup starts to harden, you can “zap” it in the microwave to get it back to a flowing consistency.

Pouring the Syrup

A few tips about laying the sugar into the cookie cutter:

  1. Try to get the syrup close to the edge of the cutter to make sure you get a solid design of candy to lay over the cookie and then add some layering of syrup inside the outline.  I’m still working this out as the height of the cutters and the quick setup of the syrup makes it difficult to get the syrup right to the edge of the cookie.  I just work with the design as it comes out.  You can pour it, but, due to the tendency of the syrup to set quickly, it tends to pour thicker than I like for the cookie.
  2. Try not to get large blobs of candy in one spot – the lighter you go with the candy, the easier the cookie is to eat.  I think lines about 1/8″ to 1/4″ wide work best. You will get lines that are thicker and thinner and I would not worry about it as the royal icing sometimes covers the smaller lines, softens the wider lines, and the variations of thickness adds to the overall design of the painted cookie.
  3. Don’t move the cutters during this process; only when it sets up fully can you remove the cutter. The candy sets up really fast and you can remove the cutters in about 3 minutes or less.
  4. You will get some stringy syrup lines and drops outside of the cutters – I let them fall and simply remove them after they dry.

The picture below on the left is the design I made inside the cutter. The picture below on the right is what the candy form looks like after removing the cutter.

Once the candy has hardened (2-3 minutes!) I get my hand under the Silpat and roll the mat off of the candy while I gently let the candy fall into my other hand. (If you try to lift the candy off of the Silpat, rather than roll the Silpat off of the cookie, odds are the candy will break.)

Lifting candy off of silpat
You will have more success by rolling the mat off of the candy rather than lifting the candy off of the mat.


Candy overlay on plain cookie

I lay the candy over my baked cookie to see what it will look like.


From here on, the process is so simple; more in line with what you probably do with your cookies normally.

Here is the baked cookie ready for royal icing.  As you can see, sometimes the candy breaks.  Don’t worry about it because the royal icing will help you cover up the break; it is very forgiving.

Icing 1

I simply outline as usual and flood the cookie with icing.

Icing 2

Icing 3

I used white for my flood color but you can use any color depending on the look you want to achieve.  I like the white because it leaves me with unlimited options on final colors and designs and I know how the gels will appear on the white.  With other colors, you will have to know how your gels react to colors – for instance, if you flood in pink and then paint over it with yellow, you will get orange in your final paint color, run pink over a blue base and you will get violet.


The next step is to place the candy on top of the WET royal icing.  For this stage I use both hands (not shone in picture because, well, I am taking the picture!) and hold the candy parallel to the royal icing.  By doing this, you won’t have the edges hit the icing first, the flat back of the candy hitting the icing will prevent it from sinking unevenly.  The candy will slowly sink into the royal icing and the royal icing will cover some of the very light lines and puff up inside the open areas of the candy design.

Icing 4

This is what the candy will look like on top of the wet icing.  See how the icing covers up the break that occurred earlier?

Icing 5

Let the cookie dry overnight because the candy keeps the royal icing moist longer than if you simply iced the cookie and you do not want the candy to move when painting it.

Okay, I had to add another picture here because, after I let the cookie (pictured above) dry overnight, I DROPPED IT ON THE FLOOR!! It happens. So, below is a picture of the new cookie I’ll be using in the remainder of the blog.  I wanted to post this picture so you weren’t totally confused and scrolling up and asking yourself if you are crazy…well, you may be, but not in this case.😉  Same process though, as outlined prior to this section.

New Cookie


After the cookie has dried overnight, you are ready to paint.

And, a note of encouragement here…if you are not a painter, or still aren’t satisfied with the results you’ve been getting, you can still make these cookies really look gorgeous with very little effort.  In the following pictures, you will see that I go ahead and paint in most of the areas with various colors and leaving some white, all the while, keeping in mind what kind of designs I might paint on top of them later.  You can stop after this stage and still have really nice cookies!! They look like stained glass. Also, you don’t have to be a painter either, you can easily use edible markers to color in the area and add details with the edible markers as well.  Like coloring in a coloring book – so simple, right?

This is how I start most of the cookies that I paint.  I “color block” a portion of the cookie so I get a balance of colors.

Glass Color Blocking
Color Blocked Cookie:  for the color blocking I used  Americolor Royal Blue, Wilton Sky Blue, and Americolor Leaf Green.  As I add details to the cookie, I also included Wilton Lemon Yellow (mixed with the Leaf Green), and Wilton Teal.

After I lay down my initial color blogging, I then go in and start adding some details to various shapes that I left white.  Overall, this is really just a layering process. You can see in the picture the little brush that I used.

Glass Adding Details

At this stage, you can see I added some more tools to the picture that I will use moving forward.  Edible food writers, toothpicks, and my paintbrush.

Glass Adding More Details

You can see how I start building the design of the cookie.  You’ll notice I added a “Craftsmart” wooden sponge-tipped instrument (below).  I found this in the paint aisle of Michaels and I decided I wanted to use it for this cookie so I added it here for your reference.  (More on these little sponges that come in different sizes and brands, in another blog post.)

Glass Tools
With the teal color of the candy, I decided to “think” SEA design for this cookie but in somewhat abstract ways.  So you will see that I added some designs that sort of look like fish fins, some bubbles, some little fish shapes and some coral-like, flowy shapes.

It would be painstakingly boring to show you each step of the design process but I’ll try to give you some idea of how I did some of the more detailed designs in the final picture below.

Glass Green Finished Cookie


In addition to the notes show in the picture above, I used the edible writers for the confetti-looking design and some of the dots.  I typically go in last with the white, using the toothpick dipped in the white, the small paintbrush to paint some bubbles and swirly designs around the edges and some highlights on the actual glass.  ***A note about white; I used Wilton white-white icing color in my designs but the one thing I do not like about it, it takes a long time to dry.  So if you are going to package ANY cookies using white in this way, allow a couple of days for the white to dry completely or it will be sticky.


And here are the finished cookies I’ve done using this process.  I really like the look…and TASTE…of the cookies and it’s something new to try.  I’m sure it won’t be a weekly thing as it is labor intensive, but for some special looking, great tasting cookies, it’s a fun technique to try.

Glass Three Cookies


I’ve had fun exploring this new technique and I am sure I’ll work with it in several ways in the near future.  For instance, I used the leftover syrup to make some organic designs  simply by drizzling it on a Silpat and then broke them apart into smaller pieces. You can then use them in a myriad of ways; build an abstract design, use the pieces as mosaics, crush the candy to make your own sprinkle dust! And, since it becomes a hard candy, you can use it to make stained glass cookies by making cutouts in your dough, placing the hard candy in the opening, and cooking along with the cookie in the oven. Oh, and you can actually eat it just as it is too!!🙂  Also, I found that if you keep the hardened candy and want to use it at a later date, you can reheat it in a pan or in the microwave with good results.

Have fun with this process and remember this is not a perfect technique, it’s very organic in nature since you have to work so quickly with the sugar syrup. And…I promise you will love the taste!

Your fellow cookie lover,




Hand-Painting and Piping Process

Hello Fellow Cookie Lovers,

This week I took part in Julia Usher’s Practice Bakes Perfect Challenge on her Cookie Connection website.  If you are not familiar with the site, it is a fantastic resource for learning, sharing, and being inspired by EVERYTHING cookies.

This recent challenge was to take inspiration from a Pinterest Board created from gorgeous pictures of an Istanbul trip that were taken by Christine of Bakerloo Station on Facebook.

I’ve been exploring with several new techniques this year and I decided to use hand-painting, piping and wafer paper for this challenge.  I thought I would share with you how the creative process occurs and how this cookie actually came about.  This post is intended to primarily show you the hand-painting and piping process more so than the wafer paper process as I am still new to  wafer paper and have only used it as accents in my cookies thus far.

Istanbul Inspiration (Cookie Celebration)

To start, I was inspired by these two photographs (below) of tiles posted on the Pinterest board.  Additionally, I loved the blue-green, sea colors and wanted to utilize them as well.  I wanted there to be movement in the cookies and, of course, have texture, which I always try to achieve in my cookies.

I tried to do a mosaic technique at first and really did not like the outcome.  So, I decided to use a large cookie cutter and cut it into smaller pieces, similar to creating mosaics.  I was then free to design each of the individual cookies as tiles.

Painting the Base

After icing the cookie and letting it dry overnight, I used Teal and Sky Blue (Wilton colors) to paint some designs on which to build.


You can see in the photo, I used a plastic template to create the swirly teal design.  I can usually free-hand my designs but for this cookie set I knew I wanted the pattern to be very consistent in order to get “movement” in the design.

Next, I went ahead and added some green to the cookies and darkened it a bit on the one edge with navy blue to get some depth.


Once I was happy with the base painting, I moved on to the piping part of the process.

Piping the Design

I used four colors for the piping:  Teal, Navy Blue, Grey, and White (All Wilton Colors. White is plain RI without coloring added).  I started with the navy blue as I wanted this to be the predominant detail color.  I piped an outline on each of the shapes with a number 1.5 tip.  Note:  I tend to use a very small tip like this as I use a looser icing to pipe than most Cookiers.  Use what feels comfortable to you.


Next, I added some grey by outlining inside the teal shape and creating a scalloped edge to each of the cookies. This was done using a number 1 tip.


When I get to this stage of a cookie, where most of the overall design of the cookie is in place, I really use a freestyle form to add the details and dots.  I started by adding detail in white using a number 1.0 tip.  I added dots and some leaf-like detail over the navy blue colors.


I then moved on to adding details in navy blue and then finished up with adding the teal details.  The teal was used on the outer edge of the cookie, as very tiny dots around the grey scalloped edging, and few details along the leaf-like design.  The navy blue was used for the remaining designs.


Adding Some Whimsy

At this point, you could really be finished with the cookie.  I, however, have been exploring with wafer paper and wanted to added something a bit whimsical to the cookie design.  I’ll not go through the wafer paper process as I am certainly not a pro at it yet, but included it in the final picture so you could see how the overall design changed with this little addition.

Istanbul Inspiration (Cookie Celebration)

I hope you’ll try some hand-painting with detailed piping over it as it is so much fun and takes very little to accomplish something creative.  The wafer paper, hmmmm, I really like working with it and I am getting better at it and would recommend it as well, but, you really do need to have a lot of patience for that process!  You’ll see more wafer paper in my upcoming posts as I find more and more ways to add some creative and different elements to my cookies.  Hopefully I’ll get good enough to show you some of the techniques with wafer paper in the near future.

Pictured below are some other designs that used this very same process to show you the diversity you can achieve with this painting and then piping technique.

Spoiled DogSpoiled Dog 2Turtle Love

I hope you have enjoyed the post and feel inspired to create some whimsy of your own!

Have fun fellow Cookie Lovers,





Working with Colored Dough

Colored Dough Cookies All

Dear Fellow Cookie Lovers,

I recently shared some Valentine cookies on my Facebook page that utilized pink colored cookie dough – an idea I was inspired to use after reviewing Sweet Sugarbelle’s Website November 24, 2015 Facebook post.  Ever since then, I’ve wanted to try even more cookies using this technique and I thought, what better way than to try then out on Easter cookies! So, if you’ve ever wanted to try out this technique, here is my experience, to-date because there will be more! – of working with colored dough.

Girly Girl 2
My recent Valentine’s Day “Girly Girl” Cookies in which I utilized Americolor Deep Pink colored cookie dough.  What a timesaver and a gorgeous result in the end.

This is such an easy technique that the real challenge lies only in your imagination on how to apply the technique to your own cookie designs.  For me, I wanted to try the technique out to see if I could  1) save time,  and/or, 2) enhance the overall look of the finished cookie. Anything I learned after that would be a bonus. So without further ado…

Coloring the Dough

I tried coloring the dough in two ways.  The first time I tried it, I had already refrigerated the dough and then added the coloring to it.  The second time I tried it, I added it to newly mixed dough PRIOR to refrigeration, which is the technique I preferred and use in this post.  I found I got equally good results but it was obviously much easier to knead the color in on the unrefrigerated dough.  I mention both ways in the event you want to rush off and try the technique on dough you’ve already made and happens to be in your refrigerator – which is what happened to me.

A few things to know:

  1. I used both Americolor and Wilton gel food colors.  I personally prefer Americolor food coloring but only because of the packaging whereby you can add the coloring by “drops” rather than scooping out the color on a toothpick for the Wilton colors. You’ll see the toothpick technique in my picture in this blog.
  2. I used the coloring process on sugar cookie dough only, not chocolate,not gingerbread, or any other flavor.
  3. I found the coloring did not dye my hands when I added it to the unrefrigerated dough but it did when I colored the refrigerated dough.

Pictured below you will see how I add the color to the dough. And…that’s it! Not kidding. Once you add the color to the dough, all you “need” to do is “knead” the color into the dough – a process that took me about three minutes for each color. (Remember to wash your hands after each color to get off any slight discoloration.)

Coloring the Dough
I know we all like precise recipes when it comes to making cookies but the amount of color I used for coloring my dough was really trial and error.  I can tell you that I used approximately one cup of dough to about 3 – 4 drops of Americolor food coloring, and the amount for the Wilton colors is pictured above.  The one thing I can tell you is that the baked cookies come out VERY CLOSE to the color of your unbaked dough color. Sort of “what you see is what you get.”

Knead, knead, knead until the color is even in the dough and wrap and refrigerate as usual. I used Americolor Leaf Green, Wilton Golden Yellow, Americolor Deep Pink, and Wilton Violet as seen below and Wilton Copper and Americilor Chocolate Brown (both not pictured below).

Colored Dough
Colored dough ready to go into the refrigerator.


The Baked Tinted Dough Cookie – To Decorate or Not To Decorate

As I stated in my intro, the real beauty of tinted dough comes in the application of use.  Below, are baked cookies that I used for this blog posting but, seriously, you could use these cookies exactly like they are when they come out of the oven.   In the inspiration cookies from Sweet Sugarbelle’s Facebook page (11/24/15 posting), she used a yellowish tinted dough with a simple brushing of Pearl Dust over them which came out gorgeous without any further decorating.  So for anyone looking to do something super easy and to arrange into a beautiful platter of cookies for the host, this technique will leave you smiling!

One thing I want to mention at this point.  I’ve used a total of 8 different colors (outside of this blog) and the only color you really have to watch is the Wilton Violet color.  I baked them about 1 – 2 minutes less than the others because the color tends to change  – it came out a bit brown – odd.  But all of the other colors really were close to the original colored dough color prior to baking.

The Cookie is Your Palette

Okay, for the cookies I did, I used a variety of ways to try out the tinted cookies.  First, I used the cookies fully iced with just the edges or a small amount of the cookie showing, and, two, the cookies completely bare with royal icing in white piped over them.

Below is the first set of cookies iced and ready to go.

Iced Cookies Mix
In this set of cookies you can see how I completely iced most of the cookie leaving only the edges of the colored dough showing. Pictured below, you will see how the painted technique I used on top of these cookies was further enhanced by the actual color of the cookie.

I went ahead and painted the cookies in three different ways.  The first was painting two stripes on the iced cookie and then piping an intricate lace design on top – one of my favorite styles to work in.

Finished Rabbits

For the second set, I painted the cookies in a watercolor type of technique and then piped white lines and some outer details on the edge to get yet another effect.  I like how these came out and the little hint of the cookie left as an edging on the top of the cookie really was the way to go with these rabbits.  I think I would leave some cookie showing on top for all of the rabbits I did next time around.

Finished Rabbits 2

I love a natural looking egg and had to try them with the colored dough.  I simply painted the white iced cookie with the same colors I used for tinting the dough, and then took Americolor Chocolate Brown with a stiff brush and splattered the cookies. I then went in with Wilton White-White Icing Color and a very tiny-tipped brush and added some white dots as well.

Finished Eggs

So fun right?!  The many uses of colored dough.  I am a fan.  Okay, some more ideas.

I have wanted to try the “moss” technique on cookies for some time and decided colored dough might look nice with this technique.  I simply took one of those green cookies I baked and used my handy zester to turn it into cookie dust. I painted a thin coat of royal icing onto the cookie and sprinkled with “moss” cookie dust.  I think next time I would go over it with some darker paint in some areas but I liked the clean look of these eggs without it.  You could easily use a green-base or brown-base of royal icing and dust with the moss cookie dust before it dried but I was not sure what I was going to do with all of the egg cookies until I got into the decorating process.  That is why I then painted a thin coating of royal icing on top and then dusted.

Moss Eggs

Now, I’ve saved my favorite for last.  You all probably know by now how much I love to pipe so this may not come as a surprise to you.  Well, the thing I really don’t like is having to wait for my iced cookies to dry before I can actually get to the piping.  So this technique of leaving the cookie un-iced and going strait to the piping process THRILLED ME!!  Just bake and grab my piping bag.  THIS is a technique you will be sick of seeing me do before I am done with it.  Hey, just a fair warning for you all!

Finished Cookies 1

Finished Flowers 2
In this photo, I used the Copper-colored dough cookie and simply piped white icing over it.

Fabulous fun!!!  I like this application of the colored dough process the best because…it SAVES ME TIME!!  Not that I’m in a rush, I’m just impatient to get to the part of the decorating process that I really enjoy…which is piping!!

And, for the last view, a combination of all the Easter cookies I did using the colored dough technique.  I hope I’ve inspired you to try out this technique and let your mind go wild with ideas.  I am still thinking of ways to use it!  Most of all, remember to have fun…and…eat the cookies!!

Colored Dough Cookies All

Your fellow cookie lover,



Working with Royal Icing Textures

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Hello Fellow Cookie Lovers,

I know, I know!  It’s been a long while since I’ve posted to my blog!  I’ve been in a total state of transition (still am!), and I am finally finding the time to post something of value for all of you.  I’ll leave it at that and keep you updated on some changes with regard to my website, blog, etc. in the near future.

I made a promise to myself that 2016 would be the year that I tried out new techniques in cookie decorating.  I’ve taken a break from producing cookies for sale and it has been very beneficial as it’s a different creative process when you have total and complete free reign of the design with no time challenges to be concerned about.

Onto the tutorial for this post. I want to share with you some new techniques I’ve been working with – specifically achieving texture on cookies with royal icing and hand painting.  I’m sort of new to it myself, so I’ll share what I can and encourage all of you to seek out other Cookiers who have a passion for these techniques as well.

In the cookies I recently created for a mixed media challenge on Julia Usher’s Cookie Connection website, I was challenged to use texture, painting, wafer paper, lustre dusts, intricate piping, royal icing transfers, and sugar beads.  It was fun!!! Really, the worst of the cookies still came out nice proving that you don’t have to be an expert in any one technique; you just have to want to challenge yourself and try new things and know that a mix of media really adds a level of beauty you might not have otherwise achieved.  I found that I got better with practice.  Some techniques took longer than others to master and I still practice all the time.

Textured Hearts 1

I’m totally hooked on the “plastered look technique” used on my recent cookies and will show you how easy it is to do.  I’ve omitted the make the dough, roll the dough, cut the dough, blah, blah, blah, assuming you want to move on to the creative stuff quickly!!  Me too!


Pictured below are the tools that I used for this technique.  If you do not own a Zester tool, I have tried it with the small side of a generic shredder used for cheeses and it comes out good enough to use – just a little more coarse. Don’t make yourself crazy with having the exact items I used, this technique is very forgiving. For instance, if you only have one size brush and it is either larger or smaller – use it! You can always add to your inventory if you fall in love with the overall technique. Just promise me you won’t use SANDPAPER! I honestly had someone ask me if they could use that. NO!! Use a metallic utensil that can be washed and is used for food sources only.

Texured Cookies Tools
Tools used to achieve the color scheme and the texturizing on the cookies



This is the Royal Icing recipe I use:

  • 3 cups sifted confectioners sugar
  • 3 Tablespoons Wilton Meringue Powder
  • 6 Tablespoons of water

Put all ingredients into a stand mixer and whip on high for about 5-6 minutes. The icing should stay on a spoon if you turn it upside down and leave a dent in it if you push your finger into the icing.  Similar to what you may use to make royal icing roses.

In the picture below, you will see I am using a Navy Blue, Ivory and White color scheme (Americolor Gel Food Coloring).   The first layer should be a 5 second icing that flows over the cookie to get a smooth base.  For the second and third layers, I will be using a thicker royal icing than the first layer.  You can see the difference in texture in the picture.  The white and Ivory icing consistency was achieved using icing straight out of the mixer. When mixing, I used one cup of icing to which I added 13 drops of Navy Blue for the blue, and, 1 drop of Ivory for the off white color.

Textured Cookies Color Scheme
Color Scheme: Navy Blue, Ivory, White


I iced my cookies in two colors – Navy Blue and White – leaving the Ivory to be a texture layer on both cookies.   I then let them dry overnight.  It’s really important to dry the first layer 24 hours as you will be really “working” these cookies with some tools and a couple of other layers of icing.  I’m showing a dark base and a white base version so you can see how the cookies come out in the end and the variety you can get simply by using the same color scheme.

Although I create in an organic way, (not much planning on paper but rather in my head) I do have a sense of the color scheme I want to achieve in the final cookie before I start.  For those of you who find this intimidating, just copy this color schemes to start and, once you get the feel for it, experiment with your own colors – look in your closet for inspiration! I think we tend to dress and decorate in color schemes we subconsciously, or knowingly, like.

Texture Cookies Iced

Iced Cookies


This is the fun part, especially if you’ve never intentionally “messed up” a cookie!  For this part I used a mini offset spatula to apply the icing.  If you don’t have one, use a butter knife.  In this stage, you will use the Ivory icing for both of the cookies’ second layer.

Take your Ivory icing and simply smear it on the cookie trying to leave “about” 50% of the first layer exposed.  Don’t get too smooth on this layer. Move your spatula in different directions and apply different pressure in some areas. I try and keep this layer fairly thin – about 1/16″.   The only “rule” here is to clean up the edges after you apply this layer as you probably will want to do some kind of edging on the cookie in the end.  Once you’ve completed this stage, let it dry a couple of hours.  This layer will dry quickly as it is much less thick than the initial layer.

Spackle 1
Grab a small amount of the second layer icing color on an offset spatula.
Spackle 2
This is what your cookies should look like after “spackling” on the second layer of the cookie. Notice it is not even, not smooth, and I have tried to keep the edges fairly clean.
Spackle 4
I kept the second layer of icing for the white-based cookies the same as the blue-based cookies as I wanted the blue on top of this cookie just to get a lighter look.

At this point, you want to let the cookies dry for about two hours.


For the third, and final, layers, I used Blue icing for the white-based cookie, and White icing for the blue-based cookie.  Same technique using the offset spatula; spread the icing over the entire cookie, this time leaving about 25% of the first layer exposed and 50% of the second layer exposed.  Keep it a bit chunkier/coarser on this layer (chunkier/coarser on texture, not thickness – stick with the same 1/16″ as in the second step).  Again, clean up those edges and then let the cookie dry overnight.

Spackle 8
For the white-based cookie, this is what the end product will look like (prior to drying) with the second and third layers applied to the first smooth layer.  Let dry overnight.
Spackle 10
For the blue-based cookie, this is what the end product will look like (prior to drying) with the second and third layers applied to the first smooth layer.  Let dry overnight.


Time to really get those cookies looking spectacular.  My favorite stage, actually.  We’re going to “sand” the cookie down with the zester tool.  If you’ve never sanded down royal icing before, just remember to keep the pressure a bit light for this technique as you don’t want to 1) crack the cookie, and 2) take too much icing off all at once.  It’s a gradual process.  Once you get more comfortable with this process, you’ll get a feel for the level of pressure you can use on the icing/cookie.

It is important to “sand down” the icing you just meticulously spread onto your cookie over the last day in order to get that Old World Venetian Plaster look to your cookies.  We are NOT going for the 1970’s stucco look!!  Oh yes, I’m that old!

The idea here is two fold: 1) smooth out the roughness of the icing, and 2) create a visual layering of all three icing layers.  I do this by moving the zester – constantly turning it and the cookie, and angling it in all directions as I pull it across the icing.  As you work near the edges, I like to angle the zester to obtain a rounded edge.  You’ll want to keep a clean, dry brush next to you to brush away the “royal icing dust” so you can see how the layers are starting to look.  Keep in mind when you sand the icing down, it will make it much more porous to your “paint” you will create with food gel, so you don’t want heavy pressure here.  Keep it light enough to remove the roughness but heavy enough to get the crustier edges sanded down.

Sanding 1
This is what the cookies look like when they are fully dried and prior to sanding with the zester.

I’m going to share a lot of pictures with you for this step of the process so you can see the level of beauty the sanded cookies have prior to painting.

Sanding 2
This is what the blue-based cookies look like when I finished sanding but haven’t yet brushed the royal icing dust off the cookies.
Sanding 3
This is what the white-based cookies look like when I finished sanding but haven’t yet brushed the royal icing dust off the cookies.
And…this is what the cookies will look like after you have brushed off the royal icing dust!!!! I’ve included individual pictures below so you can see the closeup details.Sanding Final

Sanding 8

Sanding 9

Sanding 7

Sanding 4

Sanding 14

Sanding 6

Prior to moving on to the next stage, make sure you brush, brush, brush the dust off those cookies.  I also take a clean, dry towel and wipe down the cookies, front and back.


You probably feel like this is a lot of work for a cookie, but trust me, reading it takes much longer than it actually takes to do.  The results at each step are so fun to see and I promise you will be really excited along the way to see how the cookie will turn out.

Before we start painting the cookie, you MUST make sure you have thoroughly brushed off the “icing dust” on the front, back and sides of the cookies.  If not, your colors and textures tend to get muddied rather than enhance the overall texture.  So, brush, brush, brush, those cookies.

Similar to the coloring of the icing, selecting your paint colors is one part trial and error and another part sticking to a color scheme.  Remember I told you that your icing becomes more porous as you sand it?  Well, that means that as you apply the paint color the overall color will be darker, and in some cases a bit pitted looking.  That’s okay, it just takes some “trial and error” to get a knack for how colors change when applying them to porous icing and other colors.  For instance, you will find using an ivory wash over pink will turn it orange and over blue it will turn it green.  This is something I really didn’t have a problem with as I have used acrylic paints and watercolors in my past and had that knowledge.  If you don’t have this baseline knowledge, don’t worry, just go with the flow – it will be more fun to see what you create!!😉

A couple of things about creating the “paint wash”:

  • I used Americolor gel colors for this project but also use Wilton colors.
  • I used paint brushes I only use when working with my cookies.
  • You need a lot of water and very little gel color.
  • Keep a wad of paper towels next to your paint palette.

The idea for this stage is to get a variety of colors in your icing and a depth of color by laying the paint over the textured layers you painstakingly created. For the cookies pictured in this post, I used Americolor’s Navy Blue and Ivory colors – the same colors I used when tinting the royal icing.  Sometimes I use totally different colors than the ones I used to tint the icing, but, again, it’s trial and error, so explore.

  1. I put a very tiny amount of color on my palette and mix a lot of water into the gel to get what looks like a steeped tea, translucent color.
  2. I then dip my brush in the mix and wipe it on my paper towel to see if the color needs to be watered down further.
  3. I re-dip the brush and slightly blot it on the paper towel again to get off some of the wash.
  4. I then “brush” it and “blot” it across the cookie.
  5. Once the brush gets dry I repeat the process from step 3 on.
  6. I don’t typically color the cookie entirely with color; instead, I try to leave some white/ivory showing to keep the range of depth strong.
  7. For this project, I used the Navy Blue and the Ivory gel colors.  You can go crazy with more than two colors to get some really beautiful looks; for this project, I am using just two to keep it easy.
  8. The painting process is similar to the “spackling” process in that I use the first color and then layer the second color on.  As you will see in the following pictures, I don’t wait for each paint color to dry, I work with the colors one right after the other.  After the cookies fully dry, I sometimes go back in to add some darker color but most of the time I am finished after using the two colors while they are both wet.
Painting 1
This is what I start with. I’ve put a couple of drops of blue in one crevice of my painting tray and two drops of ivory in a couple of other crevices. I’m using a flat head brush and a rounded brush.  I have my water and paper towels handy as well.

I’m starting with the Navy Blue gel and watering it down.  I test it on my paper towel to make sure it is a light wash.

Painting 2




Painting 4
I next watered down my Ivory gel and blot it on the paper towel to get a light wash.  You can see how beautiful your paper towels are already starting to look!!
Painting 8
For the blue-based cookies, I left some white and blue showing as I will then be applying the Navy Blue as the next color.


Painting 6
For the white-based cookies, I also left some blue and white showing, and then went ahead and layered on a very light wash of the blue.
Painting 9
After putting a light wash of blue on the blue-based cookies, I dipped my brush directly in the Navy Blue gel without watering it down and dapped it into key areas and crevices on the cookie to get the look above.  Below is a picture of just how dark the Navy Blue color was that I used.

Painting 5

After the cookies dried for about 30 minutes, I went back in and used a dried brush technique with my rounded brush and VERY lightly swirled my brush over the cookies to get an even more subtle level of texture.

Dry Brush 1
When using the dry brush technique, put the tip of your brush into the full color gel and then in a circular motion, swipe the brush over your paper towel until the gel is more dry than moist.  At that point you can take it to your cookie.  Swirl the brush lightly over the cookie and as you go over the textures of the cookie, you will see even more texture comes out than when you used the watered down gel colors.

This is what the cookies looked like after I painted with watered down colors, and the second picture is what they looked like after applying the dry brush technique.

Painting Final
After applying watered down gel colors but prior to final dry brushing technique.
Dry Brush Final
The effect is subtle but if you look at some of the lighter areas, you can see that the dry brushing has just deposited a small speck of color here and there emphasizing the texture from sanding the icing.

Now, let the cookie dry a bit (about one hour) before getting into the metallic layer – if you want to add a metallic layer.  (For these, I do!!)  I find waiting for them to dry a bit works best so that the metallic really “pops” the overall design of the cookie.

In applying the metallic layer, less is more.  I decided to use both silver and gold dusts on the cookies as I haven’t tried that before.  Focus on putting a concentration of metallic in just a few areas so the metallic is bold but not overpowering.  I used the Wilton lustre dusts mixed with vodka to get a smooth paste that brushes on without clumping.  I then let the cookie dry overnight before I add any decorative details such as royal icing transfers, stamping details, wafer paper, beads, etc.

Metallic 1
I am showing the silver dust mixed with the vodka and the gold dust strait out of the bottle.  I used each color mixed with vodka, but wanted to show the dry version as well.


Metallic 3
Up close look at one of the cookies with some gold washed over it.
Metallic 4
In the cookies on the left you can see I used silver dust.  For the cookies on the right I used gold.
Metallic 2
Up close look of some silver dust on the cookies.

Metallic 5

Let dry overnight so that you can literally use any decorative technique you want when the cookie is fully dry.


Once you have your gorgeous, textured cookies, you can do just about anything on top of them.  In the pictures below, you will see that I explored using a stencil and royal icing to get even more texture to the cookie.  I also added royal icing transfers (roses) and gold and pearl white beads.  I also piped some design because, well, I’m a PIPE-A-HOLIC!! (I seriously get the jitters if I go 48 hours without piping SOMETHING! Hey, don’t judge me, you’ll get there!)  Your options are unlimited and I encourage you to imagine anything.  Add wafer paper, some Cookiers like fondant transfers, others use SugarVeil (I have not tried it yet), you can use beads/dragees, and even dry lustre dust adds a nice element to the textured cookie.


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Of the six cookies that I made for this Blog Posting, I did four of them with an emphasis on gold.
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For the other two cookies, I tried to stay with a silver tone to them and kept the overall look of the cookie lighter.
Textured Hearts 1
These are the Valentine Hearts I recently made using a textured base, stencils with royal icing, hand piping, royal icing transfers (flowers), and gold beads.  For the cookie in the upper right corner, I used a stamp before using the stencil over the cookie.

And the pictures below are some closeups of the cookies done for this Blog Posting.

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I hope you enjoyed this post and I hope to share more with you, ahem, in a more timely manner in 2016.  Thanks for following me fellow cookie lovers and remember to just have fun! They are cookies! Even if you aren’t completely satisfied with your end result the first time around, your consolation prize is that you have a tasty cookie to eat, which will give you the inspiration to try another batch!!  I know I did!!