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.
There are a few things you’ll need for this project.
- Pre-bake 6 hearts, I used a scalloped edge heart cutter (2 1/2″ wide X 2″ high).
- 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).
- 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).
- 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.
- Wilton red Petal Dust.
- A Blunt-edged or square-edged paint brush to apply the Petal Dust to the Cookies.
Flood the Cookies
The first part of the process is to outline your cookies in the corresponding flood colors using a Wilton #1 tip.
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.
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
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.
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…
You will want to place a small amount of Petal Dust in the lid of the container to work with.
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…
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.
And, this is what the final rose-colored cookie will look like after the second application of the Petal Dust.
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.
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.
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.
And the last of the piping details…
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.
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.
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).
I then use the same Wilton #1 tip to add leaves to the top line.
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.
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.
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,