These tri-color flower cookies are the perfect way to use up leftover dough and icing! They're created by layering different icing colors in a single decorating bag (versus striping the inside of the bag with colors). Best of all, you can make them with whatever icing colors you have on hand! In this case, I had leftover red and navy blue icing- perfect for a patriotic platter of cookies! Deeply tinted icing is tough to re-purpose into another color because it's already saturated with food dye. So why not use it up to make some small treats to share with friends and family?
* Take note: prepping the icing bags takes some time, so don't let the next series of pictures alarm you. Once the final icing bag is ready to go, the flower cookies are really quick to decorate!
What You'll Need
* baked cookie flower shapes (I used a 2 1/8" flower cutter from a concentric flower cutter set, similar to this one)
* stiff royal icing in 2-3 colors
* disposable icing bags; thin ones and at least one thicker bag
* plastic wrap
* Wilton petal icing tip #104, and coupler/ring set (I love Ateco couplers and rings)
1. Bake your cookie shapes using your favorite roll-out cookie dough.
2. Prep your icing. You'll need 2-3 colors of icing in stiff consistency. Put each color in its own disposable icing bag. Generously cut the ends off of each bag.
3. Spread out a piece of plastic wrap, about 12" long. Squeeze the icing into a thick consistent layer, one color on top of another. I wanted the traditional red-white-blue color combo, so I layered the icing accordingly. Each icing "squirt" is about 1.25" wide x .75" tall x 4" long. It's a lot of icing.
4. Gently fold the plastic wrap over the "pod" of icing, and continue to roll the pod to use up the remaining of the plastic wrap. Twist the plastic wrap at each end of the icing pod.
5. Feed one end of the icing pod into an icing coupler. Turn down the opposite end. Drop the whole pod into a thicker icing bag, keeping the one end tucked next to the pod. This will prevent icing from squirting out the back of the bag when you use it!
6. Cut the exposed end of the icing pod. Squeeze out icing until you see the all of the icing colors.
7. Time to add the icing petal tip! Petal tips have a thick and thin end. The thick end will create the middle/bottom sections of the flower petal. The thin end will create the outer edge of the flower petal. Place the icing tip according to how you want your flowers to look. Be careful as you screw down the outer ring of the coupler, because it's easy to turn the icing tip by accident. Make sure you squeeze out a little icing to make sure it looks right before you go to your cookie.
**Want a blue edged flower? Make sure that the thin end of the icing tip is covering the blue layer of the icing pod.**
**Want a red edged flower? Make sure that the thin end of the icing tip is covering the red layer of the icing pod.**
Whew! Still with me? I told you that the icing prep was lengthy! Time to actually decorate the cookies! This is easy! Hold the icing bag so that the THICK end of the icing tip is closest to the middle of the cookie. Gently squeeze the icing bag as you move the bag towards the outer edge of the cookie and then pull it back down towards where you started. Release the pressure on the bag. You made the first flower petal! Turn the cookie a bit to pipe the next petal, then repeat to create the rest of the flower. I topped off the completed flower with a few white nonpareils and sugar pearls. Perfect!
To change the look of the flower, remove the icing tip, clean and dry it well, and replace it in a different orientation. If you're going to platter the cookies, make some flowers in solid colors so that the tri-color blooms POP!
Looking to change up the blossoms even more? Just pipe another layer of petals. BOOM!
Have a wonderful July 4th holiday!
It's amazing how the human mind works, and how certain smells can immediately transport you to a time and place of your past. The scent created by lily of the valley flowers is one of those hooks for me. It used to grow in the shade below my parent's bedroom room in the house where I grew up. Whenever I smell (or even see) lily of the valley flowers, I can picture them below that window. I'm transported back in time.
These lily of the valley cookies are simple to make, and they're perfect for spring cookie collections for Easter or Mother's Day.
Here's what you'll need:
* cookie with dried icing flood base. Shape of the cookie and icing base color is up to you!
* 20-secondish green and white royal icing
* toothpick or scribe tool
1. Bake your cookie shape and flood with the icing color of your choice. Let it dry completely. Pipe the green leaves and stem for the lily of the valley. I curved my leaves and stem because I wanted to mimic the shape of the egg. But feel free to pipe the greenery how you wish!
2. After the stem is dry, pipe one white ball of icing at the end of one of the stems. You want the icing to form a smooth, ball shape. If your icing leaves a "tail" or tip when you stop and it doesn't smooth over, stop, thin your icing a little bit more, and then try again.
3. Immediately after piping the icing ball, take your scribe or toothpick and "tease" out the flared petal tips of the lily of the valley blossom. Start at the base of the icing ball, and pull the icing out. Do the remaining petal tips for the flower. Repeat for the rest of the flowers on your stem. That's it! See, I told you it was easy!
I liked pulling/teasing the icing from the base of the ball because it left the spherical shape of the icing intact, creating a ton of dimension.
Look at how puffy those blossoms are!
May you feel inspired to "cookie" something that reminds you of a happy time from your past!
My family tries to go camping in early spring, before the 'ordinary' trees, like maples and oaks, become fully leafed. There's just something about the glowing white or pink of a blossoming dogwood tree amidst the hibernating hardwood trees. Along with early daffodil flowers, dogwood blossoms are a sure sign that spring is nearly here!
This tutorial is great for those cookie people are are new to painting on cookies (or who are shy and not-so-confident like me)! It's hopefully a *hard to mess up* kind of thing!
Dogwood blossoms have four petals, and there are lots of cutters that can fit this bill. I stretched out a metal dogwood blossom cutter to make this cookie, but That's A Nice Cookie Cutter has a beautiful dogwood cutter with leaf here!
What you'll need:
* baked dogwood flower shaped cookie
* food safe marker
* white royal icing, 20-second consistency
* soft pink Amerimist airbrush color ( regular thinned Americolor gel in this color will work too!)
* green Amerimist color (or thinned Americolor gel)
* food safe paint brushes
* green icing in piping consistency
3. Flood the remaining flower petals. Allow to fully dry.
It's painting time!
I thinned the Amerimist airbrush color with a little bit of vodka before painting. Using a wide brush, add some lighter color to the petals. Use a narrow brush to add vein lines and to outline the petals. Think "watercolor-style", and *not-so-perfect* kind of brush strokes. Remember to go light on the color at first- it's a lot easier to add more color later than to remove heavy color now. Use the edges of the petals as a guide for vein lines.
Using a grass tip, add the blossom's center with green icing. If you don't have a grass tip, a round tip will do!
Just like the pink color, thin out a little bit of green airbrush color with vodka. With a paintbrush, add a little bit of green color in each of the petal notches. Outline the petals with white icing to make them pop!
Celebrate the arrival of spring with these pretty dogwood blossoms!
And mix them with some other spring/summer blossoms for a pretty floral platter!
Royal icing transfers are a great way to use up extra icing, and can be stored indefinitely for future use. I like having these mini ruffled ribbon roses on hand because they can be quickly added to a cookie, speeding up the decorating process. And they're pretty, too!
I used a PME 56R for these tiny blossoms. They can be made with a bigger tip, but keep in mind that a bigger tip makes them not only wider but taller, too.
Here's what you'll need for these pretties:
*STIFF royal icing. The icing should hold peaks without falling. When in doubt, mix in more powered sugar.
*small petal tip: PME 56R for right handed or PME 56L for lefties, Wilton 101s, Wilton 101, Wilton 102. Basically, the smallest petal tip you can get.
I LOVE my PME 56R!
*decorating bag, coupler set
*flower nail and parchment squares
It might be easier to WATCH this process before I break it down step-by-step. Take a look!
1. Attach a small square of parchment paper to your flower nail with a bit of royal icing. Start in the center, with the wider part of the tip touching the nail. To make the icing cone, spin the nail with the fingers on one hand, and apply even pressure on the decorating bag with the other hand. If you haven't made any kind of icing flower before, this whole "spin with one hand, pipe with the other" might be tricky. Think of rubbing your head and patting your belly. It's awkward at first, but practice will help!
2. Touch the wider end of the tip to the nail again. This time you'll spin the nail again and apply even pressure on the decorating bag with the other- but you'll move the bag up and down making a ruffled edge.
3. Using the same up and down motion, create a final row of ruffles.
4. Slide the parchment square off of the flower nail and set aside to dry for several hours. Once dried, store the flowers in an air-tight container until you're ready to use them.
After you master the general process of making these ruffled roses, you can experiment with the angle of the tip to the nail, which changes how tight the ruffles are to the center of the flower.
Another option is to make the flowers two-toned, by placing two colors of icing in the bag. Kinda pretty, aren't they?
Or add a little touch of extra color by brushing petal dusts at the base of the rows of petals.
I hope you'll grow to love these ruffled ribbon roses as much as I do!
I'm Amy. Wife, Mom, former science teacher- and now full time cookie baker on Maryland's Eastern Shore. Pull up a chair and we create! I'll bring the coffee- maybe Mike (The Cookie Widower) will make it for us.