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| 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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