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.

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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.

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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.

 

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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.

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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.

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TIPS USED:

  • 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,

Diane

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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,

Diane

Updated Picture

Easy Peasy Cookies for the Weekend

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

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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.

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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.

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

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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,

Diane