candy corn

TWO SPOOKY COOKIE PROJECTS

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With Halloween quickly approaching, spooky cookies are hard to resist. Today, two more projects inspired by Marlyn from Montreal Confections. The first using the candy corn cookie cutter, a favorite of mine, and the second one, a little more involved, to bring a haunted house to life.

Let’s start with the simpler one, the Spooky Candy Corn…

Marlyn brushed the facial features with thick Royal icing using a stencil, for a very polished and uniform look in all cookies (watch her video clicking here). I simplified quite a bit, by drawing the features with a food safe pen. Next, I painted them black with Sugarprism. The classic combination of three bands of colors were then piped, and once that crusted, the additional features – teeth, eyes, eyebrows were added with thicker icing or food pen. I searched for cartoon images of facial expressions to help me out, but if you have artistic inclinations, play with what your imagination offers you.


I love their goofy look, and of course had to put my little platter to use!

Moving on to the Haunted House…


This is a simple project once you have the Royal Icing Transfers made in advance. Watch the whole process by visiting Marlyn’s Facebook page with a click here.

I cut the cookie by hand using the template she provided, but you can easily adapt the features to any house-shaped cookie cutter you own. Some of the steps involved are shown in the composite picture below.

Making the Royal icing transfers is really a lot of fun and together they add a lot to the cookie. You can of course pipe them all over the set cookie, except for the ghost. It works better as a transfer to get the right lifted look, as Marlyn explains in her video.

Halloween is one of the best seasons for cookie decorating,
so stay tuned for a lot more in the near future!

ONE YEAR AGO: A Fairy Cottage Cookie Composition

A WELCOME TO FALL

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It is that time of the year. Temperatures will drop, and the trees will soon change color. These cookies are my little shout out to Autumn. Some inspired by Marlyn, from Montreal Confections, and adapted to my skill level.

I fell in love with these cookies the moment I saw the video by Marlyn. The challenging part for me was piping the basket, and I do need more practice, but overall I am happy with the outcome. You should definitely see Marlyn’s version, because she added a little bear peeking from inside the basket, the cutest little detail (Instagram entry here). I simplified it by using fondant flowers instead. The chocolate dough is my default, by the way. I sent these cookies to a dear friend, and used the smallest amount of chipotle, as I did not know her take on the pairing of cocoa with pepper…

The cookie cutter I used was this one. It all starts by piping an outline for each balloon section, and piping the basket weave. Then, flood the different regions according to your choice of pattern (dots, swirls), and you are almost there. Some fondant decorations and additional piping is all you’ll need. I had some leftover Royal icing which I put to use in my Hexagon Ode to Fall. I had no idea where I was going with it, but I liked it a lot. It ended up with an ET-meets-Aztec aura…

Another cute cookie project conceived by Marlyn (her creativity is unreal), involves the candy corn shape. Recently I got a special cutter that makes four small cookies at a time. It is what I’ve used in this fun batch. Check her IG post for all details.

This is a much simpler project, although it does require the piping of fine lines as a starting point. You can get by without them, but some of the visual impact will be lost.

The final detail is a little luster powder in red or pink to make the cheeks blush. I tell you, my friends, cookie decorating is all in the small details, and if you follow the artists out there, you will learn a ton from them.