Flip flop cookies. |
- Summer cookie cutter set (2308-0993)
- Food color (Any color)
- Icing flowers
- Royal icing mix (CK-77-101)
- Fondant (SI-2WHT)
- Pastry brush (AT-60010)
- Disposable decorating bags (AT-460)
- Tip #46 (402-46)
- Tip #4 (402-4)
- Pink sanding sugar (SSUG-pin)
- Green and Blue spray color
- Favorite roll out cookie recipe.
We are going to start with the one on the
Left One
- Make royal icing and color a small amount pink, and more for yellow.
- Add extra water into royal icing to make it thinner. (should pour off spoon)
- With a pastry brush, apply yellow thinned royal icing.
- With a decorator bag, and tip # 4, apply small dots of pink.
- Let dry completely.
- Color some fondant pink and roll out small tubes, approx. 2" (For straps).
- Apply a little water on top (with finger) then sprinkle sanding sugar on strap.
- After cookie is dry, apply straps and flower with stiff royal icing.
- Make white royal icing thinned down. (should pour off spoon)
- Apply to cookie with pastry brush.
- Spray green and blue color on to achieve a Tye-dye look.
- Let dry.
- Color some fondant pink and roll out small tubes, approx. 2" (For straps).
- Flatten a little with your finger.
- Use the edge of a fork to put lines on the straps.
- Apply straps and flower with stiff royal icing.
- Make royal icing and leave a small amount white, and color a little more for yellow.
- Add extra water into royal icing to make it thinner. (should pour off spoon).
- With a pastry brush, apply yellow thinned royal icing.
- With a decorator bag, and tip # 4, apply diagonal lines on top of yellow.
- Let dry completely.
- Use a decorator bag with tip #46 attached and white stiff icing.
- Squeeze icing on top of cookie to make strap. Ridges of the tip should be facing up.
- Attach flower with royal icing.
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