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.
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.
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.
I hope you have enjoyed the post and feel inspired to create some whimsy of your own!
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!!
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.
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!
TOOLS YOU’LL NEED AND THE COLOR SCHEME USED
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.
MIXING THE ICING
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.
ICE THE COOKIES
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.
TEXTURIZING THE COOKIES: SECOND LAYER
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.
At this point, you want to let the cookies dry for about two hours.
TEXTURIZING THE COOKIES: THIRD LAYER
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.
FILING/SANDING DOWN THE ICING
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.
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.
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.
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.
PAINTING THE COOKIE
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.
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.
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.
I re-dip the brush and slightly blot it on the paper towel again to get off some of the wash.
I then “brush” it and “blot” it across the cookie.
Once the brush gets dry I repeat the process from step 3 on.
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.
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.
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.
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.
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.
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.
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.
Let dry overnight so that you can literally use any decorative technique you want when the cookie is fully dry.
ADDING OTHER ELEMENTS
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.
And the pictures below are some closeups of the cookies done for this Blog Posting.
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!!