OUT OF THIS WORLD SUGAR COOKIES

I faithfully follow four Cookie Gurus to guide my path through all things Royal icing: Marlyn, Amy, Haniela and Amber. Today I share my adventure with Amber’s Alien cookie design. I thought the whole thing was super clever, joining the “galaxy” theme for the basic decoration with a cute little green being. Here they are, surrounding their Queen, my personal contribution to the theme. You can watch Amber’s detailed video as part of a recent Tuesday Cookie Therapy, with a click here.

Once again the shape of choice is the hexagon, these are 3 inches wide. Amber’s template (available in her ko-fi shop) is used to make the alien’s head, first the green part is piped, and after just a few minutes you can pipe the eyes in black. As usual, the transfers need to be made the day before.

They are centered on the flooded base later. For that step you will need five colors to be piped concentrically: black, turquoise, purple, pink and white.

Amber shows in her tutorial a perfect way to get the galaxy effect using a spatula, not a needle. She also made beautiful stars as transfers, but I failed at those and used star-shaped sprinkles instead. I will try them again in the future, those need a lot of skill to pipe and to handle later. After placing the transfers, add the sprinkles of your choice, and you could be done.

But I could not leave them alone, decided to shower the edges with some diamond dust. To do that, I made a little shield with parchment paper to protect Mr. Alien’s head.

Diamond dust sticks in every surface, so the only way to be selective about the coverage is protecting spots you want to keep without it.

For the Queen, I simply googled “alien coloring pages” and found that drawing ready for my projector. I thought it was a perfect match for these little guys.

FOR THE LOVE OF ALL THINGS BEES

Once again I followed the cookie-steps of Amy to make these adorable cookies that celebrate one of the most fascinating creatures of this world of ours. Honey bees. Her tutorial can be found as part of Tuesday Cookie Therapy here (starting at 36 min and 30 seconds) and a more detailed version focused only on the bee cookie is available here.

Three different cookie shapes. Royal icing templates make two sizes of bees, and the little bee hive. All templates for transfers are available at Amy’s ko-fi shop for a very small fee. You get 4 PDF downloads, one of them lists all gadgets used in the project, from cookie cutters to cordless air-brush.

THE ROYAL ICING TRANSFERS

You can use parchment paper placed over the template, or stick them in plastic bags (or those plastic page protectors for folders) and pipe away. For the cookie recipe, I used my default (Neat Edges Sugar Cookies), flavored with 1/2 tsp honey extract and 1/4 tsp almond emulsion. Keep in mind those need to be made the day before to fully set before you add the details with a food pen. Once they are ready, you can plan their placement over the cookie.

THE BEEHIVE COOKIE

Amy designed a very nice method to make the beehive shine (make sure to watch her tutorial). Flood it in sections (so they are kept nicely defined), but when you do half of the sections, air-brush some brown color just at the edges. If you don’t have an-air brush, you can conceivably brush some powder but you will have to do that when the icing is totally set, so the cookies will take longer to be finished. Once the icing is crusted (probably after an hour or so) you can glue the bees on top.

But the final details must wait another day, as the fine pen can hurt the icing if not fully set. Add the antennas and flight path, and you are done!

For the hexagonal and honey pot, I flooded the whole cookie, let it fully set, and then air-brushed a honey comb stencil with brown dye. Bees and a honey drip were added, plus the final touches with a food pen. Diamond Dust gave some of the cookies a final shine I like very much. Amy is big on Diamond Dust too.

I painted the honey drip and the small hive with Baby Yellow pearl dust from Oh Sweet Art. Unfortunately it seems to be unavailable at the present time. It is one of my favorite colors, very subtle.

Hexagons are one of the most versatile shapes in the cookie universe. I have made bee cookies in a more simplified way, just piping small blobs of icing for the bee’s body. It works, but Amy definitely takes the concept to a whole new level!

BAKE COOKIES!

BEE HAPPY!

MARLYN’S PEACOCK PAISLEY COOKIES

I fell in love with these cookies the moment I saw them on Marlyn’s Facebook page. They seemed way beyond my skill level, but when I watched her tutorial, she stated that they would be a great ‘beginner’s project.” I tried to make them back in January, but was not too happy with the outcome. Not only my royal icing was a bit “flat”, but I messed up the dimensions of the design in relation to the cookie size. Since then I’ve been meaning to re-visit the project, and now I finally did. To speak like they do in a certain tent of my past, “I am chuffed.” Truly. Thank you, Marlyn!

These cookies are a labor of love, but so much fun to put together! If you become a supporter of Marlyn on Patreon, all her detailed tutorials and templates are available for you (she has almost 600 posts listed on Patreon). But you can also download just the templates for these cookies on her ko-fi page for a very small fee.

The cookie has three components: a base layer with flooding consistency (two colors), a floral Royal icing transfer, and decorative lines added with piping consistency icing. The most important thing is to make sure the size of your cookie matches well the template of the design.

I could have printed the design a tiny bit smaller, but I am ok with the way it turned out. One easy way to get the cookie ready to work on is to air-brush the exposed region, so that you can easily see where to pipe the flooded base. But you can always just draw the outline with a food pen.

Start by making the Royal icing transfer, keep in mind it must dry for 24 hours so it can be peeled off safely from the parchment paper.

My advice would be to pipe it on acetate instead of parchment. Maybe brands of parchment behave differently, but mine wrinkled a bit, and that resulted in some of the transfers not laying fully flat on the flooded base, particularly the pointed edges.

Next, time to work on the flooding. You will need two colors, teal and green, but as you can see, the green part ended up exactly the same as the color of the Royal icing transfer. Of course, if I wanted to do that, it would never happen! Murphy’s Law. Note to self: create more contrast next time.

The final details rely on piping fine lines, the step that can truly make or break your cookies. The Royal icing transfer is super smart, because it serves as a guide, but you still need to get the consistency of the icing right. I am always afraid of it, but keep picking projects that force me to do it, because that’s the only way to improve.

The cookie also works on a white background, but it is not as dramatic, in my opinion. At any rate, this cookie shape is one of my favorites to play with. So many possibilities!

I hope you enjoyed this post, and consider following Marlyn on IG and Facebook. She comes up with free tutorials at least twice every week, and her creativity and skill will blow your mind.

FOR THE LOVE OF LADYBUGS

Today marks the 4th anniversary of my Mom’s death.
I think she would have loved these cookies…

Ladybugs are adorable. We must ignore the sad fact that they can bite, although as stated in the link “they prefer not to.” I find that statement almost as adorable as ladybugs themselves… These cookies were made following a quick video of Haniela, a cookie artist who lives in Spain. I used my default recipe for neat-edges sugar cookies. These were perfumed with chai extract from Olive Nation. Make the ladybugs the day before, and follow the self-explanatory pictures to decorate them or the IG video from Hani. Air-brushing the edges is optional, the cookies look fine without it.

Let’s get started!

The day before, make your little ladybug friends…. I did not use a template, just eye-balled a red body and a little black head. You can make many more than you’ll need, as they keep forever.

Let them sit at room temperature overnight, then gently add the details with a black food pen…

Now, let’s work on the cookies…

Start outlining the edge and the empty spaces… You can eye-ball it all, or draw with a food pen to guide you. Keep in mind you will need to pipe a central vein on the leaf, so plan your empty spots accordingly.

Flood with green royal icing…

Let that set for 30 minutes or so, add details with piping consistency black icing…

Let that set for 10 minutes and pipe little decorative dots all around the empty spaces.

The basic cookie is ready… Now add the ladybug with a small dot of royal icing as glue, and if you like, air-brush a slightly darker green around the edges. I did, but it is a bit hard to notice (check the first or the last picture of this post).

I think those turned out pretty cute, and were not at all complicated to make. I still struggle with the fine lines, and feel that there’s a lot of room for improvement, but I try to have fun on my path to reach Nirvana.