Have you ever laid in the grass looking up at the clouds trying to imagine them as different things? Redesigning cutter shapes is a lot like that, I trace the cutters out on paper and rotate them while trying to imagine what would fit inside that shape.
If you’re anything like me you have way too many cutters, in this tutorial I’ll show you how you can decorate a Christmas ornament cookie into a more versatile fantasy flower cookie.
Ready to make beautiful cookies using and unusually cookie cutter? Let’s get started!
The most complicated part of this tutorial is mastering the dual icing constancy. Should you struggle at achieving the ideal icing to both outline and flood I suggest you use two consistencies (outline & flood). Your cookies will still be beautiful and you will have a much more pleasant experience!
There are several ways to transfer the guidelines to the cookie surface, but we’re going to start with a basic technique. Start by cutting out your paper template and tracing it with an edible marker.
Carefully trace the template, try to make the line as thin as possible.
I suggest you use a marker color that is close to your icing color to minimize the possibility of the lines showing after the cookie is done.
Now it’s time to start icing. The icing consistency should be something between flood and outline consistency. This way, you can outline & fill with the same icing eliminating the separation between them.
Begin outlining your cookie with royal icing. I suggest working in a #2 piping tip, this small tip facilitates working on the fine details such as the top of the petal area.
Once outlined immediately flood this section of the cookie and then smooth out the icing with the tool of your choice, I am using a needle tool.
Allow the icing to dry before transferring the secondary guidelines.
Re-trim your template to remove the background petal area, this will create your new stencil for the second part of decorating.
You will use this paper stencil to create the shading inside the flower while creating the piping guidelines all at once.
My preferred method to achieve the shading is with an airbrush but you could also paint on food color to create the shaded area.
Once you’ve shaded the area, you can now fill in the second layer of icing on the flower creating the second layer of petals and giving the impression of a darker flower center.
Using a 1.5 piping tip I added swirls along the sides of the flower to use that area of the shape.
Now I pipped a stem and a sepal at the base of the flower.
Smooth out the surface of the green icing and allow to dry.
You can add second layer of green icing to the sepal area to create more dimension.
Now let’s move on to the next set of detailing — the yellow stamen at the top of the design. Using an edible marker add the stamen guidelines.
Outline and flood the stamen, allow to dry completely.
Once the icing is dry draw 3 circles to the tops of the stamen, using the same icing as before. Take note that if the icing isn’t completely dry the sanding sugar will stick everywhere.
Immediately dip into the coordinating sanding sugar and shake off the excess. Place your cookies on a baking sheet to dry overnight before gift wrapping.
Now why not go sift through your lonely unused cutters and a sketch pad and try your hand at redesigning those shapes into something brand new!
About the author
Marlyn Birmingham owner of Montreal Confections YouTube channel has been teaching cake & cookie decorating since 2010. She not only designs beautiful cookies but also invents great new techniques such as the Paint Your Own Cookie concept. A self taught decorator with royal icing running through her veins she is obsessed with all things cookie. She lives in Montreal, Quebec, Canada with her husband and two children. Marlyn’s works have been featured across the cake world, including Cake Central Magazine, Cake Wreaks, 1,000 Ideas for Decorating Cupcakes, Cookies & Cakes, The Martha Stewart Show and more!