Mermaid tails and shells, to bring the spirit of summer vacations into the cookie world. This time, I join Marlyn and Amber in her tutorials, and then contribute with my own little cookie, a bit more austere, for those who are not too wild about Royal icing.
Marlyn’s sea shells are deceptively simple, but will have you mix two consistencies of icing, so that you can make the decorative swirl thick enough to preserve the shape. Her tutorial is available in her Patreon site.
A little Diamond Dust never hurts…
For the mermaid tail, you can see Amber’s tutorial here. The two colors are gently marbled together, then after the icing is fully set, some shimmer powder is brushed on the surface and the details added with a stencil. You could free-hand it also, I am not that brave.
Finally, for a more austere cookie, I used a springerle type mold to bake the exact same dough. Once it cooled completely, I painted the shells with luster powder + vodka. Super simple.
Two awesome “cookiers”, two different takes on bees. Each brought some new technique for yours truly to learn. With Amy, I got into pressure piping and brush embroidery, but on my first attempt, I did not do a very good job. Amber brought very elegant Royal icing transfers, and border piping.
For Amy’s version, the wings were made with a brush embroidery technique. You can see her demonstrating the technique and making three different types of bees in this Facebook live (starting around the 17 min mark).The body uses what is known as pressure piping. The Royal icing is on the thick side, and you keep pushing it out of the piping bag and allowing some shape to take place, moving the bag gently up and down to create a bit of texture. The bodies of my bees were not too bad, my problem was the brush embroidery. The icing was not thick enough. I re-visited the technique a few weeks later, applying it to a different shape of cookie (briefly letting go of those training wheels). In the name of genetic diversity, each wing was a little different…
A little overview of the steps to make this cookie. It is easier if you draw the basic design on the naked cookie and go from there. Add the eyes, mouth and blush to the bee’s face after the iced cookie is fully dry (12 to 24 hours).
Amber shared a very unusual and elegant cookie. Starting with the color, a beautiful shade of blue, not normally associated with bees. That already called my attention. The hive was piped wet-on-wet, and the bee component was a royal transfer painted in gold and bronze. All details available in her own blog (click here), and you can see an Instagram video here. She is a magician with Royal icing, her bee hive is sheer perfection.
The bees are super fragile, so I advise you to make more than you need, as they might break when you remove them from parchment.
Bees were the subject of a blog post not too long ago (following a tutorial from Amy), and I incorporated some of those elements in a new design, joining the blue color with a stencil, and adding bee and hive made from Amy’s templates of my past.
Both border piping and brush embroidery are techniques I struggle with, so these cookies gave me an opportunity to practice. Maybe there is a little light at the end of this tunnel…
In my mind, cookie decorating has similarities with riding a bike. I am at the stage of riding with training wheels, insecure to let them go and find my balance. I rely on tutorials, on things I see and try to mimic. This post is one rare example in which I tried to let the training wheels go to make something out of my own imagination. The cookies were designed as a Birthday gift for someone who adores his puppy. I did my best to “cookie it.”
Once again, the recipe was my default: Grown-Up Spicy Chocolate Cookies, baked in two shapes, round and oval. Due to my complete inability to draw, I rely on images found in the internet to project on the cookies. A very fine black tip food pen, and then the fun part begins, painting them .
I used luster powder in several tones of beige, brown and copper, mixed with Everclear. Once the paint dries, the food pen comes back to refresh the outlines, as some parts are inevitably covered with paint. The birthday cake was a bonus cookie in the set…
This was my first time making 12 custom-designed cookies. It was a bit stressful, but I am happy with the way they turned out.
To wrap up this post, a few of the practice cookies I was playing with before settling on the final ones.
I also like the plain, black and white outlined cookies, but it’s too hard to resist the appeal of colors. Painting is just so relaxing, I love it.
Hopefully I will be letting go of the training wheels a little more often. Then I might share my productions with you. Assuming they don’t have to be consumed as evidence of decorating crimes…
At some point this month it was Shark Week. I am horrible about keeping track of this type of stuff, and honestly I don’t really care. But when Amber made some super cool shark cookies, I decided that they can be featured anytime. Period. Her cookies are a lot more elaborate, using a tie-dye background. You can follow her tutorial on a Facebook live clicking here. The fun starts at exactly 5 min.
It all starts with the sharks made the day before using Royal icing transfers. You will need 4 colors + white just for that part. The shark template is available in her Patreon page.
I opted for a three color blue background to simplify it a bit. And also made a slightly different version, with ocean and sky.
The trickiest component is definitely the Royal icing transfer. When you see Amber making hers in the video, you realize how good she is at getting the consistency of the icing just right. I struggle a lot with it. In this batch of cookies, the icing for the transfers was a bit too thin, and the icing for the cookies a bit too thick. There you go.
Looks like my sharks had been swimming through rough waters. And they need braces… But, all joking aside, I loved making these cookies, learned a lot, and will definitely bring them back in the future. Now… what to do to get rid of an ear worm from a certain Spielberg’s movie?
It is interesting how you may stumble on something amazing just by accident. I honestly don’t remember what exactly took me to Michelle’s Facebook group page (Painting with Sugarprism), but once I got there and saw everything she does and teaches on that page, I could not wait to try her product, called Sugarprism. It is a powder that you mix with water and use as you would acrylic paint. But it is fully edible and… wait for it… wait for it… delicious! It is vanilla-flavored and it will never ever negatively interfere with any of your cookies, cakes, pies, chocolates. You can read about Michelle Tincombe with a click here. She is an award-winning cake baker (HBO-MAX Baketopia episode 7) and painter-extraordinaire. Her In this post I will show you some of the cookies I’ve made in the past few weeks, using Sugarprism in different ways. I am still learning, and some of my concoctions I consider “work in progress.”
Sugarprism comes in pouches with 40g each and all you need is a TINY amount diluted with water to the consistency you like. It all depends on what exactly is your goal. For instance, to make this flower over fully set Royal icing, I used a reasonably thick consistency of the colors, so that each brush stroke stayed where I wanted it to stay…
A person with good painting skills would be able to add the black details with black Sugarprism and a super fine brush. I don’t see that happening in this lifespan of mine, so I did that with a fine tip food pen. Painting is so relaxing! I know I do it like a 5yo, but I promise you, I thoroughly enjoy it…
A similar approach was used in the flowers below…
I used a slightly more diluted version to paint the blue background in these chocolate stick cookies, also previously flooded with white Royal icing… And a concentrated solution for the center of the little flowers.
I then mixed the pink and the blue and used the mixture in different proportions to make the background for the doggies, drawn with a projector (you know I cannot draw to save my neck).
The paint is truly very forgiving and a pleasure to work with!
Another way to use Sugarprism is over a naked cookie. Many people prefer cookies without icing and I think those people deserve some decorations too…
Those are chocolate cookies (recipe here), made with an embossed rolling pin. Flowers were painted with red Sugarprism and outlined with gold luster powder + vodka. The taste of red food dye can be a problem, it is often bitter. No worries if you use Sugarprism.
The same approach works wonders on a regular sugar cookie. Below a Honey Sugar Cookie made with a springerle-type mold. I used a set of Fall colors from Sugarprism for my little bee.
I’ve been playing with geometric designs lately, and will talk more about them soon. These were inspired by one amazing cookier, Tunde Dugantsi, from Tunde’s Creations.
I made them in two versions, plain and with a Royal icing transfer flower in the center.
Sugarprism gives amazing coverage and if you use a concentrated suspension it will be very bright and happy.
But the technique I am most excited about? Stained-glass effect. I diluted Sugarprism with water, making it a thick suspension. That was mixed with corn syrup and used to paint sections of a Royal iced cookie. The sections were piped with white Royal icing (icing tip #3) dyed gold with luster powder + vodka. A bit of a labor of love… A little fondant flower in the center finished the cookie, but it will also work well without it.
Finally, one from my “work in progress-folder.” Michelle shared an amazing cookie she made using the “galaxy” design, and I tried it myself. It is not nearly as cool as hers, but she gave me some advice and I might try it again soon. Check hers out in this post of her facebook page, it is very beautiful.
If you like painting cookies, you need Sugarprism in your life. Michelle Tincombe, the official inventor and double-patent holder of the product, worked for 4 years to get approvals and patents, and finally place Sugarprism in the market. Her page on Facebook and her youtube channel are endless sources of inspiration, although I must say a lot of it is beyond my skill level.
I loved trying this technique because it took me a little out of my comfort zone. You can see Amber demonstrating each step on a live Facebook video that is available here. She starts at 7 min and 50 sec. The cookie dough was flavored with strawberries, her copyrighted recipe is available through Patreon. Of course, you can use any sugar cookie recipe you like. I slightly simplified the decoration of my cookies, and used Royal icing transfer roses for the center. They were leftover from another project.
The cookie dough is pretty cool with little bits of freeze-dried strawberry in it…
Then the fun begins… All steps shown in the composite photo below… Paint a layer of Royal icing with the base color of your choice (thicker then flooding consistency it will dry a lot faster). I used the same color as Amber, you cannot go wrong with teal. The mini-projector helped me draft the eyelet design, and from there all I needed was to trace the outline, and flood the appropriate area.
Next, I filled the center with pink and added the white polka dots (wet on wet)…
Let that set for half an hour or so, add fine lines to outline the design, and gently glue your central decoration. And voilà: your cookie is ready!
I made this cookie a couple of months ago, and plan to do it again, as I would like to do a better job with the fine lines. Those can be very tricky to get right.
Audrey Hepburn. Class, beauty, sophistication and sweetness in equal parts. I firmly believe we should cookie what we love, and since I’ve always been fascinated by her, it was just a matter of time. I would not dare trying to draw from a picture, not even with the help of a mini-projector. But this stencil captured her essence well enough. The whole process is simple, but some small details can have a huge impact on the final product. Read on…
I think her image begs for an oval cookie shape, so that’s what I used. I can visualize a Tiffany blue for the background, but this time I went with gold, using Americolor Gold gel dye in the icing.
The trickiest part of the cookie is air-brushing the stencil. Lighter colors are more forgiving, but black requires a lot of attention or you will have blurred edges.
One important detail to avoid blurred edges is a totally flat icing. If your icing dries with even very subtle waves, it will be pretty much impossible to lay the stencil flat and some parts of it will allow the dye to leak underneath. I made some in black and white, and like that look too.
Another way to get sharper edges is using a screen like this one placing it right on top of the stencil, and air-brushing over it. I have a love-hate relationship with the screen, because it is very hard to judge how much of the dye is reaching the icing, how much is retained in the screen. Particularly with dark colors, it is a tough call. You also have to clean the screen every couple of cookies, and that is a hassle too. So some of my cookies were made with the screen, some without. It turned out that all the ones made with the screen had sharper edges, but were too light and I had to go over the black areas with a pen.
To keep the festive atmosphere in play, I painted the beaded edges gold with Edibleart Decorative Cake Paint. It is the fastest and easiest way to do it. Luster powder + vodka is quite time consuming, as the suspension dries so quickly and it is hard to keep the level of gold constant as you work.
I have to say that this is one of my favorite cookies! But then again… I am a self-professed Audrey-Cheerleader…
It took me a long time to finally go to the place where my maternal grandparents were born. That trip materialized when Phil and I celebrated our 13th wedding anniversary. We were living in Paris and flew to Lisbon to meet our dear friends from the US, Marijo and Vlad. A magical trip. If you’ve been to Lisbon you’ve certainly marveled at the tiles that seem to decorate every little corner of that town. Almost always dark blue and white. I share two ways to “cookie” them, and close the post by bringing the “Lucky Portuguese Rooster” to the party.
To make the tiles simply flood square cookies and let it set overnight. In this first style I used a mini-projector to copy images I found in the internet.
Then it is just a little labor of love, filling the spaces with a food safe pen.
Those are labor-intensive, but they are my favorite way to bring the tiles into the cookie universe.
Another way to do it, simpler and faster is using stencils like the one below:
Starting with the same type of flooded cookie, all you need is to couple the stencil with air-brushing. In this case, after the dye was dry, I sprayed a coating of Edible Lustre, from PME, to give a shiny look. The picture does not show it too well.
This method is easier and faster, but stencils can be temperamental. A little more enthusiasm and the dye might sip underneath and give a blurred edge.
And now, for the Lucky Portuguese Roosters… they remind me so much of my parents’ home! My Mom had a set in porcelain, they are usually sold in a group of three: large, medium, and small.
In Brazil we call them “Galo de Barcelos“, and they are almost always black, although other versions exist.
I also improvised on the little rooster, making a bit of a Portuguese-tile version of it. Apologies to purists, I promise to stick with tradition from now on…
I hope you enjoyed this small collection of Portugal-inspired cookies. Mexican tiles are also a fun source of inspiration, bringing more color into the equation. I will definitely explore that in the near future.
A great Mexican painter with a life-story plagued by serious health problems and chronic pain, she was famous for her self-portraits, all very colorful, showcasing her beautiful, profound eyes and dark hair. This post joins a few “Frida-cookies” I’ve made using two different methods: traditional Royal icing flooding and piping, or drawing with a mini-projector.
To cut the shapes I used this set from Sugarbelle. Those are very small – not quite 2 inches – perfect for those who just like a little taste of sweets, or as decoration details in cookie platters.
By joining two flowers with Frida’s head, the resulting cookie is about 3.5 x 2.2 inches, still small as far as cookies are concerned.
A very detailed tutorial can be found at Sugarbelle blog with a click here. I cannot lie to you, they were a lot more work than they seemed. Mainly because there are several colors. In addition to the flooding consistency you’ll need red, yellow and black in piping consistency (for the hair and roses), and green in stiff consistency (for the leaves). You will be dealing with a lot of piping bags and tips. But it was worth it! I really like the way they turned out.
Moving on, I used some of the countless images of Frida available in the internet to work with my mini-projector, after flooding the cookies with a pink or white Royal icing base and allowing it to set overnight.
I think the stick format is pretty nice to showcase Frida, and I like to imagine she would love some red roses too… Painting was done with food pens and luster powder + everclear.
She is flashy. She is self-confident. She is goofy and charming at the same time. Meet the Flamingo Princess, courtesy of Haniela.
This was super fun to make. Yes, I repeat myself, but what can I do? It’s been one fun project after another in this cookie adventure of mine. This one seems a little involved, but the glasses and the leaves must be made in advance (at least the day before so they can fully set), and the fondant molded flower doesn’t need a long time to set but it will also wait for you for days if it makes your life easier. The templates for the cookie as well as the glasses are available at Hani’s ko-fi shop, or you can use a regular strawberry cookie cutter, but then you must make sure the size of the glasses will work. A little adjustment might be needed when you print it out.
The glasses are made with black royal icing plus a little sparkle (I used Tourmaline Pink Prism Powder). Then the center is piped with electric green. Once that sets, all you need is to have your fondant decorations ready and painted, and flooding consistency icing in pink, yellow, black and white.
The beaks were piped free hand, but I have trouble judging size and keeping things similar from one cookie to the next. They can conceivably be made as Royal icing transfers, which would be my choice when I make them again.
I had one extra cookie that was decorated as its expected shape…
Hani, thanks for the constant inspiration, and for your help and support online!