Royal Icing:

The Icing that I choose to decorate my cookies with is Royal Icing. This is the what most Cookie decorators use, however if you find you just don’t like it try searching for glaze recipes. There are a few decorators who use glaze as their medium although I have heard it is much harder to get used to.

That being said, this post will be kind of a link party. Royal Icing consistency is one of the hardest aspects of decorating for people new to the craft. Because of this a lot has been written about it.

First the recipe, I use the Royal Icing recipe from sweet sugar belle. I change up the flavoring and the method of mixing my icing. Here is the original recipe on her site. I Pretty much always use the small batch, the large batch is well a lot of icing!!!!

For reference here is the recipe:

1 bag of powdered sugar (2l)

3/4c of water

1/2 cup of meringue powder (i use ateco)

and 2 T of Clear butter flavoring.

That’s it, not a lot to it right!? It is really important not to have lumps in your icing. I forgot my sifter when I went to a friend’s house to help her make cookies for a bakesale, and wow what a difference! It was so frustrating having to stop my decorating and unclog a tip because of a little tiny lump! I learned my lesson, alway sift! So with trial and error this is how I make my icing. If it doesn’t work for you, keep looking around the internet, there are so many ways to make R.I. find the one that works for you.

1. put water in bowl of kitchen aid mixer with whisk attachment. then add sifted meringue powder. Mix on high scraping down sides until nessecary until mixture is frothy and all lumps have been beaten out.

2. Add in sifted powdered sugar. This is where I find my giant crank sifter handy. Put on beater attachment and drape a clean kitchen towel over the bowl. turn mixer on slow. You can omit the towel if you’d like but your kitchen will be covered in powdered sugar!

3. Once most of the sugar is incorporated you can remove the towel, scrape down the sides, add the butter flavoring and beat on high until stiff peaks form.

4. store in air tight container with a layer of plastic wrap pressed to it for extra protection and long term storage. For short term storage you can wet a clean towel and drape it over your bowl. Any air will harden your icing.

Your Icing is done, you will add food coloring and thin it out from here.

*I use butter flavoring instead of the standard vanilla because I do not particularly like the taste of powdered sugar. The butter flavoring tones down the taste and the sweetness! If you would like your icing a bit sweeter substitute 1T of the butter flavoring for 1T of clear vanilla.

Next post we will explore coloring your icing, and getting the correct consistency.

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Baking your sugar cookies: Tips

Hello Everyone, Now you have a delicious cookie recipe and I just wanted to give you a few pointers to ensure that they come out well. Some of this may be obvious to people but some people are not baking inclined and everyone deserves yummy cookies.

Working with the dough:

*It is best to work with dough in small amounts and as fast as you can. When the dough is cold shapes cut cleaner and are easier to transfer to you parchment lined baking sheet.

* Roll out your dough on either parchment paper or a pastry mat to reduce the amount of flour you need to use while rolling, and to prevent sticking.

*Use the 2 pieces of wood 1/4″ thick that we spoke about in the tools post to get a uniform thickness.DSC_0069

* After cutting your shapes and placing them on you baking sheet,put the whole sheet pan in your freezer if your like me and have a drawer style freezer, or your fridgerator. This step is not 100 % required, but I always leave my sheets to cool for about 2-3 minutes. It helps them hold their shape while baking.

Baking Yeahhhh!:

You may have noticed in the recipe that baking time starts at 7 min. and can go all the way up to 12 min! I would like to give you one bake time to make your life as easy as possible, but the truth is that it all depends on your cookie’s size. A mini cookie needs much less time that your 4″ Goose shape!.

*With that in mind only put shapes on a sheet that are about the same size. If they are drastically different in size the small ones will overbake before the larger ones are set.

*Here is a picture of some Cookie bake times. The Mustaches were baked for 7 min, and the Hello Kitty heads and plaques were baked for about 11 min. With practice you’ll get a feel for how long a cookie should bake based on it’s size.

Cookie Bake Times

As you can see the tops aren’t brown like making chocolate chip cookies, Just “set” There is sliqht browning on the tips of the mustaches, but that’s because that area is so delicate, generally as soon as you see any brown on your cookies, pull em’ out they’re done 🙂

Here is a close up of the back of the cookie, just slightly brown is what your going for.

Baked Cookie Back

I hope that answers any questions you may have about baking sugar cookies. Please let me know how they turn out, or any tips or tricks you have of your own!!

Now go bake cookies!
Cheyenne

 

 

Edie’s Perfect Sugar Cookie Recipe

The perfect sugar cookie is quite the elusive thing. I think part of the problem is that everyone has a different idea of just what a perfect sugar cookie is! I have tried countless recipes with varying degrees of success, and after pulling the things I liked from a few and tinkering around Edie’s Sugar Cookie recipe was created. My goals were as follows. 1. a delightful texture. Not hard, or doughy. Edie’s cookies are slightly crisp on the outside and soft in the middle. 2. Have an acceptable amount of spread. These cookies do puff up a bit and spread. I don’t find it to detract from my work at all, and my shapes still look the the cookie cutters. If you need ZERO spread say for puzzle pieces that you actually want to fit together you need to find a recipe without any baking powder or baking soda. 3. and last but not least delicious! These are delicate in flavor, but super yummy and complement the royal icing that will be on top.

 

Edie’s Sugar Cookies:

3 sticks of butter at room temperature. (1.5C)

12 0z of white sugar (1.75C)

2 oz of powdered sugar (0.5C)

4 eggs, preferably at room temperature (eggs can easily be brought to RT by putting them in warm water for about 2 min, not boiling you don’t want to cook them!)

2t vanilla extract

2t almond extract

1pound 9 oz flour (4.5C)

2t baking powder

1t salt, (leave out the salt if using salted butter.)

Directions:

1. Beat butter until creamy, if using cold butter it will take about 3 min on high.

2. add sugars and beat about 2min on medium high

3. add eggs one at a time, adding the next when first is mostly absorbed, add in vanilla and almond extracts.

4. in separate bowl combine salt, baking powder, and flour stir to combine.

5. lower the speed on your mixer and add the flour to the mixer in thirds.

6. mix until fully incorporated, about 1 min.

7. Your dough will be soft! you want it soft. If you dough was able to be rolled out right now that would mean you had a lot more flour in your recipe, so instead of buttery sugary goodness, your cookies will taste like flour, blagggh

8. Divide into 3 sections wrapped in plastic wrap. Form these into a flat disk, this will help them cool evenly and be ready to be rolled out straight out of the fridge.

9. Let chill at least 7 hours preferably overnight. The best thing about these cookies is they can be rolled straight out of the fridge! Roll out to 1/4″ thick and bake  at 400 degrees for 7-11 minutes depending on size.  You want them just barely set. When the middle doesn’t look “wet” your good. a slight brown on the edge is okay but get them out of the oven as soon as you see a tinge of brown. don’t overcook them, decorate and eat yum!

A perfectly Baked Cookie:

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I hope you enjoy them,

Cheyenne

Alice in Wonderland Cookies

I have been DYING to do an Alice in Wonderland themed set, and when I received an order for 4 dozen cookies it seemed like the perfect time! I am really happy with how they turned out. I got to try some new techniques that I have been working on. 1. cookie painting. The technique of using food coloring as your paint medium. It’s actually a lot easier than you would think, although I try to keep it to a minimum because I am afraid it might add that yuck food coloring taste to the cookies.

You can see the hand painting on the teapots and the queen’s face.  It took a few cookies but i think she looks pretty snazzy.DSC_0059DSC_0063

What techniques are you trying to conquer? I really want to try shading with my airbrush gun. That thing frightens me….

Cookie on!

Cheyenne

Valentine’s Day VooDoo Dolls

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Don’t you just love these guys!? I LOVE them. I am always drawn to things a bit quirky and voodoo dolls for valentine’s day seemed to fit the bill. Plus any excuse to use buttons is okay with me! Over the last two weeks I have been working on my Valentine’s day sets and woo exhausting! But it’s done and I posted the new Gift sets on the site today. You can check them out here if you would like. 

The main thing I wanted to post about today was the burlap texture of the dolls. It really adds a wow factor to the cookies. It’s the details that really make a special cookie. To do this I modified  the technique posted by SweetSugarBelle. You can find the tutorial here. She made beautiful ratan bunnies. My goal for the Voodoo dolls was a more subtle woven fabric look, resembling burlap or muslin. So where she used two different colors of icing I only used one but the rest of the technique was the same. 

This is why I love blogs and this is why I wanted to create my own. By sharing her beautiful creations it opens up a whole creative world for other cookie artists. When you see something amazing look at it and then think, “how can I apply that technique in my own unique way?”

Not feeling that confident in your skills yet? No problem, copying is the highest form of flattery right? Start copying to build your skills (just give credit where credit is due) and soon you will find your mind working in new ways, and you’ll be walking down the street and BAM! Cookie idea.

Now go get Cookieing!

Cheyenne

Transferring your design: template method.

Now that I have my camera, my next big purchase will be a kopykake machine. What is a kopykake you say??? Well it is a machine that projects your image, in our case, on to cookies. This allows the user to pipe accurate lines onto their cookies. Right now they run about $200+, a bit out of my price range right now :(.  I want one so bad. If you’d like more information on them or how to use one Marion over at Sweetopia has a very good post on them. Check it out here.

So for now I am using the Template method.

Supplies:

Cookie, if using an iced background make sure it is 100% dry.

edible marker

index cards or cardstock

original sketch

20 second icing

 

Instructions:

1. Sketch out your final design as you would like it to appear on your cookie. I like to do this on tracing paper but I am sure any kind of paper would work.

2. Darken the outside line so it will be easily identifiable, You want just the silhouette of the design.

3. Place your drawing over a index card. then with a pencil or pen firmly trace around your design. remember just the silhouette for now.

4. When you move the tracing paper you will see the outline pressed into your index card. now you can trace over that indent with a pen or pencil so it will be easier to see. Cut out your shape.

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5. After you do the Silhouette template, stop and refer back to your design. Is there anything else that you want to be 100 % accurate or you are not confident about free handing?? Only the important design elements not everything or you’ll drive yourself nuts!

In this case I really liked the shape of his face and wanted to be accurate. so I repeated the same procedure as above except with just the inner shape of his face.

DSC_0185 All of the other details will be freehanded.

6. Now simply place your template on your cookie and trace with your edible marker. (It’s not in the picture but trace your face also)

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Don’t have any edible markers handy? Well then use a needle or pin to scratch into your dried icing.  It is a little harder to see but if you have an unsteady hand or you are worried about your marker lines showing, using the scratching method will leave your tracing lines almost invisible. ( This little guy is a penguin)

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7. Now outline and fill just like normal.

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8. Now stand back and enjoy your beautiful Cookies!

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If you have any good tips or tricks for transferring your designs I would love to hear them! This works well but can be a bit time consuming if you have to do it on many cookies and many different designs. I tried to simply let the edible ink bleed through my tracing paper onto the cookies but no luck 😦

Happy Cookying!

Cheyenne