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)…
Sometimes we might get lazy and not want to mix a lot of different colors for Royal icing. But we still want colorful cookies… That is called a conundrum, and it is easily solved: make white icing, grab your favorite Sugarprism colors, and paint away! I cannot take credit for the idea, I simply followed the steps of Michelle, artist extraordinaire, and the very inventor of Sugarprism…
Let me walk you through the steps…
First, I made an outline with dark pink, using a PME #3 tip…
Then, flood the different areas with white Royal icing, and allow it to crust for 1 hour or so…
From this point, you can leave the cookie without any added decoration, for a simple, understated look, or add little dots and swirls to the wings.
Once all those additions are fully set, grab your Sugarprism colors (or use a food pen), and have some fun.
Gold luster powder mixed with vodka also works quite well to add some bling…
I hope you enjoyed this simple technique, and consider using it in one of your future cookie adventures…
Around 50 countries celebrate Mother’s Day on the second Sunday of May… If you are curious about this issue, in the end of this post I include a world map with all the details. Floral cookies are often the theme. Today I share with you a small collection made in the past few weeks. Some following tutorials online, some of my own making.
Perhaps my favorite, this version was inspired from the one and only Amber….
Round cookies are flooded in the color of your choice. Amber then uses a needle to scratch the basic design and pipes beads and details. She made a central flower with Royal icing, I went with fondant decorations sprayed with PME luster. It is a very good opportunity to practice bead piping, as you will be doing it over and over. Gather your Zen…
From yours truly…
This was my first time coupling decorated chocolate discs with Royal iced cookies. I love making these decorations because they are super effective but quite simple. For a detailed explanation, you can visit an old blog post of mine with a click here. You can take an easier route and use candy melts, as it is such a small component of the cookie, but it is up to you how much work you’d like to invest in it. I flooded the cookie with dusty rose icing, waited just 5 minutes and set the disc on top. Once it was all set, I piped a border in brown. The universe of chocolate transfer sheets is huge, like all universes are… I have a hard time picking patterns, but these butterflies won my heart at first sight.
From Haniela, a star-to-flower cookie flip…
I loved this cookie so much! It is a little more involved, but Haniela’s tutorial goes through every step in deep detail (video available here, starting at 10 min). Piping Royal icing in sections, air-brushing, and fine lines are all part of this wonderful cookie.
From yours truly…
A cookie flip of my own… Ice cream cone cookie cutter upside down, made into a little basket with a flower and leaves.
From Haniela, Daffodils
From Amber, two floral motifs…
Brush embroidery is one effective way to bring elegance to a cookie, and Amber is a total pro at this. I used her Royal icing recipe that calls for a higher amount of meringue powder for both of these floral cookies. It has a little more elasticity and it takes slightly longer to crust, so when you need to pipe several colors it is easier to work with. Like the example below, many different colors need to be incorporated and worked with a needle, so if the icing crusts too quickly, you’ll have problems.
For the above cookie, you can follow Amber’s tutorial, available here. Other options are shown in the tutorial also, all quite amazing.
From yours truly…
Very simple design, cookies were flooded with wedgewood blue, once fully set I painted simple flowers using Sugarprism. A similar pattern was recently featured on macarons (see here).
Another adventure using Sugarprism, painting flowers over white iced cookies. I used pink, red, black and green colors. These are very small cookies, two-bites…
Stick cookies, a format I adore… Very simple also, using Royal icing transfers set over iced cookies. Simple lines with green Royal icing, piping consistency, and you are done!
I hope you enjoyed this small selection of florals to celebrate Mother’s Day… Speaking of it, as I promised in the beginning, here is the day around the world
If you don’t know what Sugarprism is all about, visit this post from July last year. Michelle offers online classes for free almost on a monthly basis, and I always try to join because I learn so much from her. I share today cookies made in two of her recent tutorials, all with a Spring-Easter feel, perfect for the season. The Peekaboo Chick was the most challenging, I still cannot believe I made it, as I cannot draw to save my life.
For the Sugarprism website, click here. For Michelle’s facebook page, click here.
The composite picture below shows the main stages. Michelle explains exactly what to do, where to start each line, how to angle it, how to hold the brush, and the design slowly comes to life…
It blows my mind how an artist can see the drawing in all its many parts. I have major problems with spacial orientation of things. For instance, I cannot read a map, I am unable to “transfer” the map to my surroundings. All those things they place in stores or streets with the – “You are here” – label… they are of no help to me. This handicap translates into issues if I have to draw things by looking at an image. The fact that I can do it with Michelle’s instructions still amazes me. Huge thank you to her!
Moving on, a trio from her tutorial “Bunnies Gone Wild”… Three departures on the bunny motif to make a zebra, a cheetah, and a giraffe pattern. Compared to the peekaboo cookie, those were quite a bit easier. You almost get into a zen-mood painting each pattern. I loved them all!
All cookies started from a white background, the zebra was ready to paint, and the other two got a little background color using very diluted Sugarprism acrylic color. Once that sits for a while, the painting of patterns on top can begin…
These cookies take a little time to paint, but mastering the patterns is a nice skill to have. As Michelle pointed out during the class, you can use the patterns in so many different cookies – imagine swimming suit cookies for the summer, dresses, hats, handbags… I will definitely be playing with them… and of course, let’s not forget…macarons!
Michelle, thank you so much for the tutorials! Already revving my engines for the next…
For a non-native speaker of English, some expressions can be quite amusing. Bear with me is definitely one that makes me smile because no matter how hard I try to avoid it, the image of a teddy bear jumps in my mind. Playful and cute. So, bear with me as I go from English to baking. Sugar cookies, sandwich cookies, macarons. With bears in mind…
THE LITTLE PANDA BEAR
This design was based on a picture my niece Carla shared in our family whatsapp group. I knew I had to “cookie-it”. So I used the mini-projector to draw the basic design, and then applied the same technique used for bunny rabbits in previous posts. Sugarprism was used to paint the body. The only additional detail was piping non-adjacent sections of the bamboo, allowing to set and then pipe the remaining parts. This way the stalks are more realistic. I used a food pen to make the leaves.
BEARS WITH HEART BALLOONS
The cookie cutter set used for these cookies can be found here. I love Semisweet Designs! Not only they sell unique cutters, but they share blog posts with ideas to decorate them.
Below I show some of the steps to bring these little bears to life… The ears, arms and legs get a small amount of icing that is allowed to set before fully flooding them. This prevents cratering, which might happen in such small areas.
The eyes were 4mm black pearls from PME, added right after flooding. Finally, after the cookie was fully set, I painted the balloon with luster powder, added the eye details and smile, and a little ribbon to tie the balloon.
KIM-JOY’S LITTLE BEAR SANDWICH COOKIES
Kim-Joy always makes the cutest productions celebrating animals, and this is a good example. You can find her recipe here. Bake a full round for the base, and a top with a slightly off-center hole. All you need then is a bit of ganache to sandwich the cookie, sprinkles, and Royal icing details. For the ears, I baked tiny little rounds of cookie dough, and inserted in between the two cookies, the ganache worked well to keep them in place.
TEDDY BEAR MACARONS
For these macs, color most of your batter brown, and separate a very small amount without any color, adding it to a piping bag with a very small round piping tip. Then pipe rounds with little ears, and add a touch of light batter for the nose area. Bake, fill, and then use a food safe pen to add the eyes, mouth and nose. The filling for those was a ganache noisette (recipe available in my food blog here).
Because this is a very simple design, a French meringue recipe (like this one) will work well. For complex drawings with multiple colors, most people prefer Italian meringue because it is a lot more stable and gives a larger window of time to work.
I hope you enjoyed this small selection of bear cookies. Stay tuned for more sweetness in cookie format soon…
As I promised, in this post I share cookie decorating styles inspired by tutorials online, or ideas I see in places like Pinterest and Instagram.
DESIGN #1 THE FLOWERY HEART
Amber (@sweetambs) showed how to make this flowery cookie during a live Facebook (click here to watch it), and I jumped on it right away. It is a basic wet-on-wet icing. After flooding with a background color (I used white), you pick one or two different colors for flowers and you choice of color for leaves. Those end up as spots without precise edges. The icing is allowed to fully set, and then a fine black pen brings the full design to life.
The bead border I made with white, and later painted it with luster gold + vodka. The steps to make this cookie are shown in the composite photo below.
DESIGN #2 THE COLORFUL HEART
This design was inspired by Marlyn’s recent Facebook live (available here), in which she made amazing “tassle-heart” cookies. I simplified the design quite a bit, and used two of my favorite colors: dusty rose and wedgewood. Then it is just a matter of playing with fine lines and dots, in any way you feel like. Making the hole in the center gives these cookies a totally different look which I like a lot. The process is simple, you flood with two colors, eye-balling the shape. That has to set for a few hours. Then piping consistency icing in wedgewood is used to make the details. The cookies look nice without the extra piping, if you prefer. They have a classic look that way. Or you can add a few dots using wet-on-wet.
DESIGN #3 FILIGREE HEART
I consider this a work in progress, as I did not hit the consistency of the royal icing correctly to do the design. I followed one of Amber’s tutorials, and used her own stencil to guide the piping, but that is one technique that still eludes me. So I intend to get back into this in the near future. The process starts by flooding the cookie and allowing that layer to fully set. Then, the stencil is used to air-brush with a color that will be light enough to get hidden under the piping. I chose gold.
Once I realized how difficult it was to pipe the design, I did a few extra cookies skipping that step, and just allowing the stencil to shine… So consider that if you run into the same issues I did!
DESIGN #4 THE LACE HEART
This was made following a Facebook live from Haniela (available here). I actually used a cookie that had a stencil image underneath, so you can see some golden bits that should not be there, but I wanted to practice this new (to me) method. I will make it again because I love the look.
After piping the design, the opening is painted with a very dilute Royal icing. If you hit the consistency of the piping correctly, this is actually not too difficult. I’d say it looks more complicated than it is, but of course, I still need practice, as my fine lines were just a tad thick.
DESIGN #5 SUGARPRISM PAINTED HEART
This one was made during a Facebook live tutorial by Michelle, and it is my third time joining her FREE classes. I still cannot quite believe I painted that without any projector or transfer of design to the surface of the cookie. She is truly like a magician guiding the hands of those watching. I made one during class and a second one the following day by myself, watching the video again. You can find Michelle on instagram and facebook.
DESIGN #6 MANDALA HEARTS
Not exactly a tutorial, but I’ve seen this type of design on Instagram and Pinterest, and improvised my own. Super simple, you start with a few lines and then use the needle to draw lines in both directions A few little dots close the deal. All wet-in-wet, which is the most forgiving type of sugar cookie decoration.
DESIGN #7 THE MENDED HEART
Another design inspired by many similar ones out in the IG-Pinterest universe. Divide the heart in sections, decorate each any way you want, let that set. Use piping consistency icing to add stitches, and a border. DONE!
I hope you could find some inspiration for your cookies, as Valentine’s Day approaches! I feel that there’s never enough time to cover all the styles that appeal to me, but in a way the heart motif is one that I don’t mind doing regularly throughout the year, so expect to see more…
Moving along the Holiday Baking Path, today I share a series of Christmas Tree Cookies with different styles of decoration. Some are gingerbread with very little icing, some are sugar cookies also very austere in the icing department. Some are simple, some a bit more involved. Some are modern, some more traditional. I hope you will find a cookie with your name written on it…
This is the perfect cookie for those who are anti-Royalists, as far as icing is concerned. I used a large oval cookie cutter and a mini-tree shape. Cut the tree from the center of the oval cookie, lifted it out, painted green with Sugarprism. The great thing about Sugarprism is that the color is unchanged during baking. And it tastes great, a nice vanilla flavor that won’t interfere with your cookies. Placed the painted tree inside, and baked them together. Finally I just glued some confetti sprinkles with a tiny drop of icing. Basically, it is a naked cookie, but looks pretty decorated, right?
Now for a slightly unusual shape, I used this cookie cutter. I think it calls for a more modern design, so I went with three different types, the first with minimal icing + white sanding sugar, and the other two either flooded white and with added swirls, or iced with fine green lines all over. In that one, a bit of copper luster powder was added for a little extra bling, as well as a golden star made as royal icing transfer the day before.
As some may know, I have a hard time resisting the Call of the Zentangle, so I had to incorporate a black and white tree version. Flooded white and details added next day with a black food pen. The white star is molded fondant sprayed with PME luster pearl.
Same shape, same white flooding as a starting point, a super simple design: draw lines with black pen and glue confetti sprinkles all over the lines.
If you are good at drawing, you can do a similar design free-hand, but I used a mini-projector to help me out… The candy corn shape works well for that.
Another option that is pretty simple: ice with white and wait for that to set for about 30 minutes. The do little indentations with the handle of a brush or a fondant tool. Glue the confetti and a golden star. Simple and I think pretty cute, particularly for a small cookie.
For another modern-ish version, after flooding the angled tree with white, I used a stencil to add a delicate leaf pattern. The design was made a bit more evident with a beige food pen, and gold luster powder added to the base and accent star. The whole cookie was then lightly sprayed with PME gold.
To make the snowflakes I used a puncher thingie (similar to this one) to cut wafer paper, then glued a silver nonpareil in the center.
I intend to go for the tree design that Marlyn shared before this season is over, so stay tuned.
Brush embroidery is also a very easy way to decorate this type of cookie, sanding sugar giving it a nice, snowy look.
But of course I must close the post with my obsession of 2021…
I hope I’ve inspired you to bake some Christmas trees cookies for your family and friends. I saved a design from Marlyn for a post that should be published the day after tomorrow, as I consider it a work in progress. Stay tuned!
I dedicate this post to all who struggle with a harsh reality: Halloween won’t be back for 363 days. I invite you to sit back for a virtual tour of many spooky cookies I’ve baked and donated in the weeks before the greatest cookie holiday of all times…
Perhaps my favorite of all…
Some additional cookies got the “zentangle” treatment I am so fond of…
Moving on… some cookies made with the help of a mini-projector and pictures found online (artprojectforkids is a favorite source of mine)
Basic white cookies for a black-and-white spooky look, painted with food pen, free-hand, as it’s such a simple design. Bat and skull are fondant additions.
Zentangle can be interesting to change the background, and particularly for a Halloween cookie, no need to strive for perfection. Or so I hope.
A little more spookiness, the bat cookie was inspired by Haniela…
I really love the candy corn shape, so versatile! The purple ones below are not iced, just sugar cookies painted with Sugarprism, or with little fondant ghosts.
Below, a couple of crackled cookie attempts using Sugarprism once again. I will re-visit the technique soon and blog about it once I get it right.
Shortbread is also wonderful to decorate using cookie stamps like these from Nordic Ware. After baking, they were painted with luster dust diluted with vodka.
Linzer Cookies can be scary too! Just use your favorite recipe and create a spooky face. I painted the edges with luster dust and vodka.
And finally, a couple of macarons, because… how could I NOT include them?
That’s all for now, folks! I am really sad that Halloween is over, and all the cookies I did not get a chance to make will have to wait. But hey, there’s always Thanksgiving… and Christmas… and when you blink twice, Valentine’s will be knocking on your door!
I am so so excited about this post! My inability to draw anything free-hand has always bothered me. When I saw that Michelle (the very inventor of Sugarprism in flesh, blood and awesomeness) was going to teach a class online about painting Sally, from the Nightmare before Christmas, I was tempted. Imagine that: creating a very complex image on a cookie without the help of a projector. I admit that my first reaction was to run away screaming. But she convinced me to give it a try, and said she was SURE she could help me. It would be a slow, step-by-step thing, and painless. So one particular Sunday afternoon, I spent two hours surrounded by Sugarprism, brushes, and guess what? There was almost no pain involved. Instead, I was rewarded by a cookie staring at me with a surprised look. Did you really just paint me?
YES I DID!!!!
I cannot tell you how thrilled I was by the time we finished it. I know it pales in comparison to Michelle’s version, and to many made by people in class, but it felt like a masterpiece to me. All credit to Michelle, she just explains every detail so well, how to hold the brush, how much product to add to it, the consistency, and how to approach the design. It was a ton of fun, made me feel on top of the world… And can you believe she did that tutorial FOR FREE? I mean, seriously! Join her Facebook group and come have some fun…
Below a little progression of the cookie painting. I swear, I still cannot believe I painted this. Michelle, have I thanked you enough?
The whole tutorial was to make Phil and Sally, ooops, sorry, I meant Jack and Sally, but I ran out of time and had to leave class. My Jack was not in the best of his shape. Still, it’s Nightmare Before Christmas, I am hoping it just adds to the spirit!
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.