FRAMED FLORALS


Many occasions can be celebrated with floral cookies… engagement parties, weddings, Valentine’s, Birthdays… adding a frame to the design makes it even more special. Oval shapes are perfect for that. You can use a cookie cutter with scalloped edges. Or you can follow the cute idea of Marlyn from Montreal Confections, and shape the cookie using what is normally reserved for fondant: a silicone mold. Sugar or chocolate cookie dough with no leavening agent work best, making sure to bake the cookies from frozen. Once the cookies are baked, the central area is flooded and decorated.

In these cookies, I flooded the center with Royal icing in Gold, allowed it to set overnight, then stamped the designs… I thought a little kitten could look cute in place of flowers…


To order the mold I used to bake these cookies, follow this link. It takes a little bit of trial and error to get the right amount of dough in the mold, and pull it without losing the shape. But once you get the gist of it, it will go smoothly.


Using sugar cookies will give a totally different look. In the cookies below, I flooded the center with white Royal icing and then used wet-on-wet to make flowers. For a little bling, I painted the edge with luster gold.


A scalloped oval cookie cutter can give a stronger impression of a frame by piping a line on the perimeter and then flooding the center. Once that was fully set, I painted flowers using Sugarprism.


Just a few hours after I made these cookies, we stopped at Marshall’s and I found the absolutely perfect little platter! Serendipity in full force…


Another way to make a framed floral is flooding with a bright color, in this case Wedgewood with a touch of Royal blue, allowing the icing to fully set, and scratching a design with a needle, as I blogged about in September last year (visit post here)…

ONE YEAR AGO: Fun with Royal Icing Leftovers

GINGERBREAD HEART COOKIES

HAPPY VALENTINE’S DAY!

Today I share something special… my first tridimensional cookie set, following the guidelines of Tunde Dugantsi, from Tunde’s Creations (blog post with recipe and all details here). I’ve had these molds for a while, but lacked the courage to try them. I am so glad I did… I was quite nervous about the whole thing, from rolling the dough, shaping on the mold, and baking, but it all went quite smoothly. I am over the moon with my 3D-gingerbread babies!

Let me walk you through the process of making them…. The composite picture below shows the molds – they come with a set of 12 plus the perfect cutter to the the dough in the right dimension. Tunde shares her optimized recipe for the hearts, a classic gingerbread with plenty of cinnamon, ginger and cloves. To make un-molding easy, the molds are lightly sprayed with oil. I had no issues to bake them, a sharp pointed knife gently inserted on the side helped them release from the mold.

I was worried about the dimensions of the cookies after baking, but for the most part they paired quite nicely.

Once they are baked, the cookies are painted with a mixture of egg yolk, heavy cream, and red food dye.

After the painting dries, the real fun begins… Decorating the cookies with Royal icing. First I sketched a small heart shape in the center, and used that as a guideline for the design, piping with a PME tip 1.5. Once that is fully set, the two cookies can be joined together with Royal icing, adding some goodies inside (I used caramel-filled M&Ms), and a ribbon. A little more Royal icing piped as beads on the opening between the two cookies and the 3D cookie is done!

It was a very nice project that scared me to start with, but once I got the baking out of the way I felt a little more relaxed about it. The decorations made by Tunde are absolutely amazing, her skill with piping designs is unparalleled. I did what I could, simplifying things quite a bit.

The same mold can be used with different types of cookie dough. When you get the molds through Tunde’s etsy shop (click here to order), you will get a leaflet with a couple of interesting recipes in addition to the basic gingerbread. As I mentioned in my last post, love never goes out of fashion, so expect to see more 3D hearts as 2022 flies by…

FOR THE LOVE OF THE SEA

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.

SUGARPRISM, A NEW KID ON MY BLOCK

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.

BEE YOURSELF!