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
Techniques You’ll Use
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.
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.
After the outline has setup a bit, I then went in with a white flooding icing and filled in the first section.
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.
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.
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.
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.
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.
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.
With a few tools, you can create the following birds…
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!
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
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
DIRECTIONS FOR MAKING THE SUGAR CANDY
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.)
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. ***
LAYING THE SUGAR ONTO THE SILPAT
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.
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.
A few tips about laying the sugar into the cookie cutter:
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.
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.
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.
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.)
I lay the candy over my baked cookie to see what it will look like.
PREPARING THE COOKIES
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.
I simply outline as usual and flood the cookie with icing.
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.
LAYING THE CANDY ON TOP OF THE COOKIES
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.
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?
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.
PAINTING THE 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.
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.
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.
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.)
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.
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.
THE FINAL COOKIES
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.
SOME ADDITIONAL WAYS TO USE THE CANDY
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!
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.
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:
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.
I used the coloring process on sugar cookie dough only, not chocolate,not gingerbread, or any other flavor.
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.)
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).
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.
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.
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.
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.
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.
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!
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!!
Spring is finally in the air and I’ve been working on cookies with a ton of colors lately. I thought it would be nice to share a fun project with you – Festive Owls. I’m thinking my next project for my blog will be festive flowers so tune in for that upcoming blog! Tons of fun, I promise!
I don’t own an Owl Cookie Cutter so I use my egg cutter and my oval cutter and I simply cut out a piece from the top of each to create an owl design. If I happen to find an Owl Cutter that I like and is a good size I’ll purchase it but to-date, I haven’t found anything I really like yet.
I cut a couple of cookies using my egg and oval cutters (First Photo). I then took a small egg cutter and a round scalloped cutter and cut off the tops of the original shapes to create the head of the owls (Second Photo). I saved the cutouts to use as wings on the Oval Owls (Third Photo).
I then outlined each of the cookies and flooded in the main colors. For the wings, I used a simple wet-on-wet technique using a base dot color and then a lighter dot color on top of that. I did let these dry overnight…not because I’m a patient person…because I knew I would be adding even more layers and texture to the cookies and if I make a mistake it’s easier to correct on totally dry cookies. Soooo, try to let them dry overnight.
A little side note about the picture above. If you don’t do this already, you may want to try this with any leftover royal icing you don’t want to throw out. Whenever I have extra royal icing that is too loose to make roses with, I make all different size dots and store them for a project such as this one. I also use them for my Colorful Flowers as the centers and it saves me a ton of time decorating. I sometimes use a template to ensure they actually come out round but sometimes I just wing it! Below, you can see how I used different color dots to start the Owls’ eyes.
I chose some of the colorful dots for the eyes of each of the owls and attached them with royal icing. In the second picture where the owls have the scalloped head, you can see the lines (a bit hard to see, however-sorry) I drew in using the wings as a guide so I could place the eyes knowing when I attach the wings they won’t be in the way. That’s important when you’re doing the 2-D Owls.
I then split my owls into two projects; the first are the one dimensional Owls. I outlined the eyes with a flowering sort of design and outlined the nose (above). I then flooded the nose, drew in a design for the wings and outlined and flooded the chest of the owls (above). You can see in the photo above, I went ahead and flooded the wings. Then I simply added a highlight color above the chest half circle, added dots to the ear section and added some orange dots around the eyes. I have to admit I started to get a little crazy with the colors at this point. Go crazy with color on your first project; you can always scale back when you make them again, but have fun and explore. Make the first set for yourself, they are equally as fun to EAT!!
And these are the owls completed (made from the Egg Cutter). I used both Royal Icing and food markers to add the remaining details. I’ve been exploring with the food writers lately and they come in handy for some lighter details but I’m not totally sold on the full value of them. I like the FooDoodlers better than the Wilton fine tips but all of the food writers’ tips do “smash” in a bit and get thicker. They have their value but I get more mileage from Royal Icing and a paint brush. Try them yourself – I’d suggest fine or extra fine tips as the regular tips sold in most Craft Stores are way too thick to have much value in the design process. I do, however, use the food writers a lot for outlining some preliminary guidelines and for this purpose they are invaluable.
Okay, moving on to the Owls made using the Oval Cutter. For these Owls, I also used the cutouts I had when I cut the head of the Owls out. I thought they’d make nice wings. In hindsight, ehhh, they make it a bit more interesting but I think the one dimensional owls are equally as nice and faster to make. But, see how you like the process of adding dimension to yours.
First (Photo Above), I outlined a scalloped design on the top of the Owls and used a wet-on-wet technique for the wings.
Then, I added those same pre-made dots for the eyes.
After adding the eyes, I added the nose by outlining it first and then flooding it. I then outlined the top scallop with a contrasting color to make it stand out a bit more.
Okay, yes, I went a “little” crazy with the colors and designs. Next time I’d tone it down a bit but like I said earlier, go crazy, you get a better sense of what you like and don’t like only with trial and error. I rarely sketch things out on paper – too impatient. I think it works for a lot of Cookiers but I’d rather just grab a variety of colors and tips and “wing it” – no pun intended. 🙂 Time to add the wings.
In order to add the wings, I needed to have something underneath each of the wings that was level with the cookie itself so the wings were flat against the body of the Owls. I then let them dry for about and hour. And…wha-la…Festive Owls.
Kinda fun…don’t you think? Definitely learned some lessons along the way and I’m inspired to do another set using those lessons. I hope you try something festive. Make up a batch of four or five colors, use several different size tips and explore. I think you’ll be surprised how easy it can be!
You may have noticed that I love to find different uses for cookie cutters. Well this particular post is no exception. And…it came about by accident! Love when that happens. I was going through my “Misc” cutter box the other day, searching for a particular cutter and I picked this cutter up and thought, “where did I get this from?” Then I realized, it was the “Flag” cookie cutter. But, that is not what I saw. So here is how it all started and where it ended up.
This is what the cookie cutter looks like when it is viewed in the ordinary position.
But…here is what I saw. Do you see what I see?
It looks like a bird, right? I was so excited and I thought, let me give this a try. So, I cut out a couple of cookies, baked them up and started to decorate. This picture shows you the same cookie but simply turned in a different way (pre-baked).
Here is how the cookies baked up.
And, as a side note, you can always flip the cookie over (pre-baked; my picture is post-bake 😉 ) and you could have “Love Birds” for Valentine’s Day! I opted NOT to do another Valentine’s Day cookie, thank you very much! But for those of you who are still baking up some “love,” go for it.
I started by outlining of the major areas to be flooded: Bird’s body, feet, tail feathers.
Next, I flooded the outlined areas.
Once dry, I then went ahead and drew in the eye, beak, and wing of the Bird. Sometimes I skip this step and start the outline with my Royal Icing but, for instruction purposes, it helps to see where we are going with this.
Same outlining process as before, outline the second layer of details and flood each area. On the wing I did a wet-on-wet technique to add the white dots.
Once the second layer dries for about ten minutes, I add the circle to the middle of the flower shape; which will be the Bird’s eye.
Drying time…again! I know, I’m impatient as well! But once that is done (4-24 hours), I go ahead and add the fun details.
At this point you can consider the Bird done, however, since I am practicing my “painting on cookies” skills, I went ahead and added some additional fine details to cozy it up a bit. And, wha-la, final version of my FLAG/BIRD cookie. Fun!!
Below is a list of what you need to complete this project but experiment with your own style too! Use colors you love, try the “Love Birds”, try out a different tail, or you can even place the bird on a branch instead of adding a long tail. Have fun.
WHAT YOU WILL NEED
Gel Colors: Cornflower Blue, Brown, Moss Green, Orange, Golden Yellow, Black
Royal Icing Flood: Cornflower Blue, Brown, Moss Green, Orange, Golden Yellow
I’m so excited to be able to share this blog with each of you and look forward to embarking on a journey of inspiration, instruction, learning and honing the craft of Royal Icing Cookies. There are many topics scheduled over the next several weeks and I hope you enjoy them and find them helpful in your own quest to create personalized cookies that look great and taste great! This forum will focus on what I am currently working on, some tutorials on how to recreate some of my favorite cookies, how to find your own inspiration, other websites that inspire me (and I am sure will inspire you as well), and much more. I hope you will join me in growing the site by providing feedback, ideas, and questions about topics you would like to see addressed. Several other generous Bloggers have helped me create better cookies, create my own designs, learn tips and tricks to speed up the process and/or save you time, and much more. Let this be one more resource you have at your fingertips…the more the merrier. We all have to start somewhere.
Look for my FIRST TUTORIAL on how to create some of the Football Season cookies pictured above. You might just find yourself inspired enough to create a batch for SUPERBOWL 2015!! See you soon.