Monday, 25 November 2013 12:10
Hi! It's Georganne again from LiaLoa. I got overwhelmed looking at all those fruits and vegetables last week and had to take a break before I finished showing you how I made them all. Actually, I just got lazy, but let's keep that little secret between you and me, shall we? Especially don't tell my children because one of them is still working on his homework. And I may or may not have told him that if he wants to be a ninja someday, he's going to have to learn how to keep working until the job is done.
Before we get started, make sure to gather up all your supplies for these delicious looking cookies.
1. These cookies could not be more simple. Or adorable. With count 15 orange icing and a #3 tip, make a big ol' dot of orange icing at the top and another dot below that and then just let it get all squiggly down toward the bottom. Carrots grow how they want. There's no real wrong way to do this one.
2. You should definitely let the orange dry for an hour or more before adding the greenery. I kind of rushed it and you can see how the orange seeped up there a bit. Add the green leafy part with a #2 tip and stiff green icing. Again, just let it get all squiggly. Let it all dry overnight before stacking.
1. I used straight electric green food coloring for these pears. Using a #3 tip and 15 count icing, outline and fill the body of the pear. Let it dry for 30 minutes or more.
2. With thick dark brown icing and a #2 tip, add a stem. Let dry for 5 hours or overnight.
3. Add a gentle pear blush with pink luster dust and a clean food grade paint brush.
1. I love the look of the pumpkin from the top. Star with the section in the bottom front of the pumpkin. Use a #3 tip and 15 count orange icing to outline and fill a vaguely tear drop shape. Move on up to the paisley shape on the right and finish it off with a shorter tear drop in the back. Use the curves of the cookie to guide you. Let these sections dry for at least 30 minutes.
2. Fill in the gaps with more pumpkin sections. Leave the top left gap open so the sections don't run together. Let dry for an hour or two.
3. Fill in the final section of the pumpkin with orange icing. Use 15 count green icing and a #2 tip to make the stem. If you want it to have more dimension, wait 15 minutes after piping the base before you add the stem. Try to stay away from that last section of pumpkin you just piped or things will get weird. Let the whole cookie dry overnight.
4. Using a clean food grade paintbrush, push some of the brown luster dust into the cracks between the sections and around the stem of the pumpkin to create even more depth.
1. With a 20 count purple icing and a #3 tip, pipe grape size dots of icing all over the cookie. Make sure that none of the dots are touching. Let dry for 30 minutes.
2. Fill in as many spaces as you can with more grape size dots of icing. Don't let any of the new dots touch each other. Let those ones dry for an hour or so.
3. Fill in the remaining section with more dots of icing. It's okay if these ones touch.
4. While those dots are still wet, start covering them with your royal icing transfer grapes. Add more icing and transfers as necessary to fill in the gaps.Then add a stem with green icing and a #2 tip.
You could just stop right there and your cookies would be fine. OR.... you could just go all out and add some of that pink luster dust all over the place to your grape cookies to make them look all juicy and delicious. It's your call.
Either way, be sure to stop by and see me at my blog LiaLoa.
And don't forget how much The Cookie Cutter Company LOVES when you share your cookie creations on The Cookie Cutter Company's Facebook Page.
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