Elegant Wedding Cake Cookies!

Transcription

1 Thank you for your purchase! Inside you will find a detailed, stepby-step guide for making these elegant wedding cake cookies - Perfect for a bridal shower or wedding favors! 1

2 Tools you will need Piping bags and couplers 8 oz. squeeze bottles #2 round piping tip #101 Petal Tip #352 Leaf Tip Flower nail 1 waxed paper squares White royal icing An offset spatula A toothpick or scribe tool A 3-tiered cake cookie cutter Cookie dough 2

3 Vanilla Roll-Out Cookie Dough Recipe INGREDIENTS: 1 cup of butter (2 sticks), room temp ½ cup sugar 1 egg 1 T. pure vanilla extract 3 cups All-Purpose Flour 1 tsp baking powder 1/2 tsp salt DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Sift together the flour, baking powder, and salt. Set aside. 2. In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla. Slowly add the flour mixture until dough forms. 3. Knead dough into a ball and double wrap in plastic wrap. Refrigerate for at least 2 hours. 4. Roll dough on floured surface and cut out shapes using cookie cutters. Place on cookie sheet. 5. Bake for 8-10 minutes in a preheated oven, or until sides of cookies are slightly brown. 3

4 Royal Icing Recipe 5 T. meringue Powder ¾ cup water 5 cups sifted powdered sugar Whisk together meringue powder and water in bowl of your stand mixer. Add powdered sugar. On slow speed mix with paddle attachment until powdered sugar is absorbed. Mix on high for 5 minutes longer. Icing will be stiff. Once your royal icing is made following the recipe above, it will be very THICK, similar to the consistency of toothpaste. This icing is used for outlining the cookie and for piping details using a piping bag and piping tips. For THIN consistency icing, add a few drops of water at a time to achieve the consistency of maple syrup or shampoo. It is easy to apply the thinned icing to the cookie by first filling a squeeze bottle and then squeeze the amount you need directly on to the cookie. *The consistency of royal icing for different designs is a personal preference. Heat and humidity can play a factor in how your royal icing behaves. It is best to practice to find what works best for you. 4

5 You will need a 3-tiered cake cookie cutter. The cutter I used is approximately 3.5 x4 which makes the perfect size cookie for a party favor! I purchased mine as part of a texture mat set (for fondant covered cookies), but you can use any 3-tiered cake cutter. 5

6 Bags & Bottles Fill a piping bag fitted with a #2 round piping tip with thick-consistency white royal icing. Thin some white icing with a few drops of water and fill your squeeze bottle with thin-consistency icing. Keep in mind you will need additional icing to make your ribbon roses and leaves. You may have to make a second batch of icing depending on how many cookies you are making. 6

7 Once your cookies are baked and cooled, outline the cookie with thick consistency royal icing using a #2 piping tip. Elegant Wedding Cake Cookies! Getting Started Ideally you will want to wait for the icing to firm up, or crust before moving on to the next step. It should only take minutes for the outline to harden so you don t accidently smudge or damage the outline. This outline will serve as a dam so when we add icing to the center it doesn t ooze over the edge of the cookie. 7

8 Next, fill the inside of the outline with thin consistency skin tone royal icing using your squeeze bottle. Use your offset spatula to ease the icing into all the corners. **TIP** Don t be afraid to add plenty of icing. Ideally you want the icing to dry flat and smooth. If there isn t enough icing it will dry uneven, look bumpy and you may see the surface of the cookie through the icing. Be careful not to overfill the cookie. You don t want the icing to run over the dam. 8

9 While the icing is still wet use a toothpick or scribe tool to pop any air bubbles that may have formed. **TIP** You can raise the cookie an inch or two from your work surface and gently drop it back down to force the bubbles to the top. This will also help smooth the icing. 9

10 Once your icing is fully dry, pipe two lines to divide each of the three tiers. **TIP** If you are making a lot of cookies and piping many details, the warmth of your hand will affect the consistency of your royal icing in the piping bag. Pop it in the refrigerator for 30 minutes for it to firm up again. 10

11 Add 3 small pearl dots to each corner. **TIP** If your pearls form a peak or come to a point, use a damp, food-safe paint brush to gently tap the peaks down. This must be done immediately, before the icing dries. 11

12 Ribbon Roses To make ribbon roses your icing needs to be extremely thick. If your icing has softened over time and has become too runny, you may want to put the icing back in a bowl and whip it up for another few minutes, until it is the consistency of toothpaste or thicker. Divide your icing into 4 bowls. Color each bowl using: Wilton Sky Blue Wilton Juniper Green Wilton Violet Wilton Pink 12

13 Ribbon Roses Fill three piping bags (fitted with #101 petal tips) with the pink, blue and lavender icing. Fill another piping bag (fitted with a #352 leaf tip) with the green icing. 13

14 Ribbon Roses Cut 1 x 1 waxed paper squares. You will need at least 9 squares for each cookie you are making. 14

15 Ribbon Roses **These are instructions for a right handed individual** To make a ribbon rose, hold your flower nail in your left had and squeeze a dab of icing on the top. This will act as glue to hold one of the 1 waxed paper squares in place. Place your square on top and push it down to smooth it on the head of the nail. 15

16 Ribbon Roses Ribbon roses are made in one quick motion by holding the flower nail in your left hand and piping bag in your right. Step 1: Pipe a cone. Hold your piping bag with the wide end of the teardrop shape piping tip lightly touching the nail. You want to hold your bag level and horizontal to the head of the nail. Squeeze your icing slowly and simultaneously spin the nail counter-clockwise between your fingers. 16

17 Ribbon Roses 17

18 Ribbon Roses Step 2: Stretch Once you have rotated the nail 360 degrees, the cone should be formed (this is the center of your rose). Continue squeezing but at the same time move your right hand outward, creating a band of icing approximately 1/4 inch long. 18

19 Ribbon Roses Step 3: Spin Stop squeezing your piping bag. Spin your flower nail between your fingers to roll up the band of icing around the cone. The key is to keep the band of icing level to the flower nail. The bottom edge of the band should never touch the nail. 19

20 Ribbon Roses Step 4: Terminate Once your rose is formed, with a slight snap of your wrist, pull the icing bag away from the rose to end the icing band. Ideally the end of the icing band should lay flat against the side of the rose, although sometimes it will form a point, which can be pushed down with a damp food-safe paint brush, if you desire. 20

21 Ribbon Roses Carefully lift the waxed paper with your ribbon rose off of the flower nail and place it on a cookie sheet. Leave the roses to dry for several hours. Once they harden you can peel them off of the waxed paper. Repeat with the blue and lavender icing. Make enough roses to have 9 per cookie. **TIP** Whenever I have leftover royal icing from a cookie project, instead of throwing away the icing, I make ribbon roses! They can be stored in a sealed container for up to a year and used for future cookie projects! 21

22 Ribbon Roses Using a dab of white icing, attach each ribbon rose to your cookie. I use 2 roses on the top tier, 3 roses on the middle tier and 4 roses on the bottom tier. 22

23 Leaves Once all of your roses are in place, it is time to fill in the spaces with leaves. Hold your piping bag (fitted with a #352 leaf tip) so that the piping tip is up against the base of the rose. (Notice the orientation of the piping tip.) Slowly squeeze the icing bag. Let the icing fill out to form the base of the leaf 23

24 Stop squeezing and slowly pull the icing bag away from the cookie to form a point. Create a leaf or two for every rose. 24

25 And there you have it Your finished Wedding Cake Cookies! I sincerely hope you enjoyed learning how to make them! 25

26 Other ideas.. 26

27 Should you have any questions please feel free to contact me on my Facebook page: Sheet/ or me at Happy Baking! Copyright Disclaimer This material is owned by Loren Ebert of The Baking Sheet. Please do not distribute or copy without express written permission from the owner. 27