Another great subject for cookie decorating, it is time to focus on this gorgeous fruit, which in botanical terms it is not a real fruit, but a pseudocarp. However, let’s not get too carried away with details. Fruit sounds a lot sexier than pseudocarp, anyway. I have a few designs to share, some are my own, some come from the super sweet Haniela.
FRAMED OVAL
Two colors of icing for the background. A small fondant piece painted with luster powder + vodka. And slightly darker icing for the details in piping consistency. The cream color was straight from Americolor Dijon. The pink was a touch of Deep Pink + Dijon to soften it a bit.
SIMPLE AND FUN
Just flooding, wet on wet for polka dots. A little fondant or Royal icing flower for a bit of contrast. And a smily face for good measure!
HANIELA’S GINGHAM STRAWBERRY
Such a cool technique! She showed how to make these cookies in a very recent live event (click here to watch it for free). It was not easy, but it is a nice approach to keep in mind. If you don’t have an air-brush and stencils, it is a good method to make the gingham design. You can learn watching the video, I share below just a few of the steps.
That’s all for today, friends!
Before I say goodbye, I must share the news: this Wednesday, June 4th, at noon Central Time, I will be a guest on the weekly event hosted by Haniela, and one that I very rarely miss… I am so excited! Check my main blog tomorrow for all the details.
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ONE YEAR AGO: To be or not to be a Strawberry
TWO YEARS AGO: Two Zentangle Flower Motifs
THREE YEARS AGO: Marbled Icing
FOUR YEARS AGO: Sugar Cookies, Black and White Series
For the Love of Cookies 
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