I love when a cookie cutter is used with new designs in mind, and this recent version from Haniela is one of my favorites. So elegant in its simplicity, and very effective. She demonstrates it in great detail here, starting at 2 min and 20 sec. If you have a cupcake cookie cutter, you are all set! In the same video she shows how to make a very cute Santa Claus, also with the same cutter. She is the Queen of Cookie Cutter Flips!
For these gingerbread cookies, you’ll only need four colors of Royal icing: white, black, cream and green. For the ferns, black stems and twines, make sure to have icing in piping consistency.
The twine decorations are simply small red dots painted with a food pen after the lines are fully set. Amazing how little details can elevate a design!
Piping ferns is a skill that comes in handy for countless cookie designs. It is quite forgiving, since you can add new layers in stages. A few red sprinkles (or royal icing dots) complement this look quite well.
I am married to a watermelon-addict. When I saw that Marlyn created a trilogy of watermelon-based sugar cookies, I knew I was going to make them all. And so I did. Not in the same day, mind you… but taking the scenic route, which is the best route, always. Each cookie brought a little new thing to try. I cannot pick a favorite, love them all. Thank you, Marlyn! So here they are, in order of increasing complexity.
A simple cookie shape, made more interesting when playing the role of a watermelon. New trick learned in this cookie? Using the air-brush to add some pizzazz to the basic color. The air-brush works on the wet icing, no need to wait for it to crust, in fact it is best used this way to get the desired effect.
WATERMELON ICE CREAM CONE
From this cookie the main lesson learned was piping the cone. Super nice technique that can be used in many designs… think baskets for instance!
Next time I might reduce the amount of icing in the piped swirls over the cone, maybe make a single layer of swirls instead of two, or piping a flattish layer then adding sprinkles on top. Who knows, maybe there are watermelon-shaped sprinkles out there?…
This time I switched things around and went with a Chocolate-Mint Sugar Cookie base. For this design, the techniques incorporated are related with air-brushing: making a shield (I used regular paper) and cutting two stencils (like described in the previous post).
The shield (top left) is used to airbrush the edges of the glass. Then two different stencils come to play, one to make the light pink base, and the other to intensify the pink color.
All these designs were demonstrated in a single video tutorial by Marlyn, from Montreal Confections, in her Patreon page, where you also have access to a printout for the templates. You need to be a supporter to have access to this series. If you are passionate about cookie decorating, I believe that becoming a supporter is a great move. Nothing beats getting detailed instructions from a pro in a format that allows you to ask questions and get feedback.