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.
Daffodils are my absolute favorite flower, hands down. They are commonly found in my favorite color (YELLOW!) and they are the sure sign that spring is well on its way. What better way to celebrate these spring beauties than with icing?!
I have created a little video on how to make these pretty daffodils with royal icing. Remember that I'm not a videographer by any stretch of the imagination, so don't laugh too hard at my film :)
But you'll get the idea on how to make these blooms to celebrate spring!
I love re-purposing cutters, especially using a single cutter for making multiple designs for one occasion. A skull cutter has so many possibilities! I have a small collection of skull cutters, and I am always on the lookout for a new skull style.
Inspired by a bikini cookie made by Sweet Sugarbelle, I used a corset cutter to make this cute hula girl cookie! I used a ruffled edge corset cutter, like this one.
Check out my video on how I made it! This video was my very first iMovie. I won't win any Oscars, but I learned a lot in the process!
Today I had posted these blossoms on Jill FCS' wall as my contribution to her share theme of "understated artistry". She was looking for cookies where the number of colors and techniques were limited but the cookier still pulled off a beautiful cookie.
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'll create! I'll bring the coffee- maybe Mike (The Cookie Widower) will make it for us.