This was another super fun project, following a detailed tutorial from Amber. Her work is always so elegant and whimsical, I love it. She shared two different variations for the ear decoration, one with plaid wet-on-wet,the other piping a square pattern, which is what I decided to do, as it was new to me. I am so in love with these cookies!
Two basic components to decorate the cookie: the Royal icing plaid motif for the ears, and Royal icing transfers + piped leaves for the lower half. The composite below shows the overall steps. Amber demonstrates one version in a recent Facebook live. You can watch it here, starting at 4 min.
The grid pattern is drawn with a light food pen on the baked, cooled cookie. Then the two colors of squares are piped, one color at a time, so that the edges don’t touch. No need to wait for a long time, just pipe the second color when the first is starting to crust. The lines can be added right away or if you prefer some more definition, they can be added later. Once that is set, I piped a thin border and added rose gold sanding sugar to it.
The flowers were made the day before, then the edges painted with silver luster powder + vodka. Once they were glued to the cookie, I piped leaves with stiff royal icing, and that helps set the whole arrangement in place.
It is a little labor-intensive, but not that bad. Once you have the royal icing transfer flowers ready, the piping of the ears is straightforward. You can also simplify and make it plain, or with little dots wet-on-wet. The plaid is a nice touch, and once you master this technique, you can use it in many different cookie shapes and designs.
Amber, thank you for yet another great tutorial!