It's school carnival season, so I baked up these cute
mini fall cookies for my kids' school to sell!
I usually decorate cookies by flooding them with glaze and then using royal icing to do the details. It can be a pain to make both kinds of icing and try to match colors, but I really like the way they look. It's so much easier to do the little details with royal. HOWEVER, I wanted to try the all glaze method on these little cuties since they weren't very detailed! I really like how these turned out, so I may be doing more this way in the very near future :)
This isn't really a tutorial, but just in case you are wondering, here are some of the supplies that I use when making decorated cookies:
A good rolled cut-out sugar cookie recipe (sorry, I don't give mine out, but most people have success with the No-Fail Sugar Cookies Recipe)
Wilton clear, 16" disposable pastry bags and rubber bands
Wilton couplers and rings
Ateco tips (for these small cookies, I used a #4 or #5 to fill larger areas and a #3 for smaller areas. For the stems and apple leaves I used a #2 tip)
Glaze icing (I don't give out this recipe, but you will have success using a glaze recipe that uses powdered sugar, light corn syrup, water, and clear flavoring) It needs to be sort of thick to be able to hold an outline. You will flood with it too, so don't make it so thick it hurts to squeeze it out of the bag!!
Sprinkles
Toothpicks and small paintbrushes to push icing around
Americolor gel colors (Be sure to use white in your glaze along with whatever other color. Glaze is opaque, so the white will make a better looking color!)
The pumpkins are my favorite!! To make them poof up, you need to overfill the sections. Be sure to let each section dry a bit before filling the next.





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