Sunday, October 30, 2016

Happy Halloween .. Royal Icing Cookies (Black Cat, Witch Hat and Ghost)

Happy Halloween everyone! I was hoping to get this post up over the weekend, but this darn head cold made me behind. I made the Zombie's for my oldest son, and for my youngest who is still cool with mom's treats I made Halloween themed cookies. I had these 3 pack from last year's Michael's clearance bin and used them this year. it came with a cat, hat and ghost. Since I had a half batch of royal icing I made another batch of fun royal icing cookies.
 
 
After the cookies had set up I put them in little bags for Caden to give to his friends in class.
 

What you Need:
Sugar Cookies cut into ghost, cats and hats
Halloween Cookie Cutters
Royal Icing in white, red and black (recipe below)
AmeriColor Gel Food Coloring Red and Black (to dye Icing - This is my fav brand)
Pipping Bag

I used the dipping method with my royal icing. I started to do the dipping method about 6 months ago to speed up my decorating time. You can pipe each cookie which is a little cleaner but I find the dipping method to be the best. You get your royal icing to the outline consistency and put into a pie dish (I find this is not too deep). Once you dip the top of the cookie you tap off the extra icing and then you let dry! Once dry you can add your details.

For the ghost I dipped in royal icing not colored. When the white was dry I then took a pipping bag with black royal icing and made the eyes and mouth. I saw on the package they outlined the ghost in black also but I liked this look.

For the witches hat I dipped in royal icing colored black. When the black was dry I took a pipping bag with red to make a ribbion and outline the brim of the hat. You can get fun and add dots etc or just leave black.

For the Cats i dipped in royal icing colored black.  When the black was dry I took a pipping bag with red to make the eyes (you can add a small black dot in the middle also but I liked the look with out). I took a ziplock with white royal icing to add a nose. I then took the black pipping bag to pipe on whiskers.

I like to do my cookies the night before to give plenty of time for the icing to harden


Click HERE to see who I link with.
INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS:
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven. Cool completely.


Julie Usher, she has a GREAT YouTube video on how to make, color and make consistency adjustments

Royal Icing what you need:
2 lbs Powdered Sugar
1/2 tsp Cream of Tartar
5 Large Egg Whites (or equivalent) 
Flavor to Taste
Gel Icing Color

Mix powder sugar and cream of tartar in your mixer, just to make sure it is incorporated in. Slowly add egg whites, then whip start of slow then go to very high speed. She says around 2 minutes, my friend had an older mixer so it took almost 10 minutes. You want stiff peaks that hold on and won't fall off the spoon. Add in your flavor, I would suggest you use a clear flavoring.  This would be the glue texture great for ginger bread houses etc.

Take 1 cup of royal icing in a smaller bowl then add your coloring, lightly mix so you don't get air into the the icing. I'm like her and like the gel coloring. 

For Top Coating - Add 1 1/2 to 2 1/2 tsp Water (This is if you don't want to outline and flood)
For Outlining - Add 1/2 to 3/4 tsp Water
For Flooding  - Add 2 to 3 tsp Water

WATCH her video on How to Top-Coat, Outline, and Flood Cookies. YES it is around 7 minutes BUT if you have never done this technique it's a MUST she explains it perfectly.

Wednesday, October 26, 2016

Halloween Zombie Cookies ... (Royal Icing)

Next on the spooky cookie list was for my middle school-er is not cool with my normal fun cute cookies. So I had to find something kind of ghooly but still cool. I saw a picture of these zombies ... WELL I thought I saved it now I can't find it so I'm going by memory and can't give a link for credit.



What you Need:
Sugar Cookies cut into zombies
Zombie Cookie Cutter (I bought Undead Fred on Amazon $6.50)
Royal Icing in Red and Grey (recipe below)
AmeriColor Gel Food Coloring Red and Grey (to dye Icing - This is my fav brand)
Pipping Bag

I use the dipping method with my royal icing for the grey color. The only grey coloring I found was a airbrush food so it was watery and wasn't as vibrant as my other colors. I started to do the dipping method about 6 months ago to speed up my decorating time. You can pipe each cookie which is a little cleaner but I find the dipping method to be the best. You get your royal icing to the outline consistency and put into a pie dish (I find this is not too deep). Once you dip the top of the cookie you tap off the extra icing and then you let dry! Once dry you can add your details. 

I like to do my cookies the night before to give plenty of time for the icing to harden. After the grey had setup over night I was able to add the blood splatters. I took a plastic piping bag and added the details with red royal icing. I have found in the past making this a little thicker than your outlining consistency is best if not they run together.  I first tried a fork to splatter but it didn't look right so just used the bag to fling the icing (when in your adult life is this ok ... take it when you can).



Click HERE to see who I link with.
INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS:
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven. Cool completely.


Julie Usher, she has a GREAT YouTube video on how to make, color and make consistency adjustments

Royal Icing what you need:
2 lbs Powdered Sugar
1/2 tsp Cream of Tartar
5 Large Egg Whites (or equivalent) 
Flavor to Taste
Gel Icing Color

Mix powder sugar and cream of tartar in your mixer, just to make sure it is incorporated in. Slowly add egg whites, then whip start of slow then go to very high speed. She says around 2 minutes, my friend had an older mixer so it took almost 10 minutes. You want stiff peaks that hold on and won't fall off the spoon. Add in your flavor, I would suggest you use a clear flavoring.  This would be the glue texture great for ginger bread houses etc.

Take 1 cup of royal icing in a smaller bowl then add your coloring, lightly mix so you don't get air into the the icing. I'm like her and like the gel coloring. 

For Top Coating - Add 1 1/2 to 2 1/2 tsp Water (This is if you don't want to outline and flood)
For Outlining - Add 1/2 to 3/4 tsp Water
For Flooding  - Add 2 to 3 tsp Water

WATCH her video on How to Top-Coat, Outline, and Flood Cookies. YES it is around 7 minutes BUT if you have never done this technique it's a MUST she explains it perfectly.

Tuesday, October 25, 2016

Spider-Man Cookies .. Spider & Spiderweb Cookies (Royal Icing)

Next on my list of cookies to make are Spider-Man themed. I signed up for Spider-Man themed Birthday party for Birthday Dreams (bringing birthday's to homeless kids). A very special 2 y/o will have these cookies on top of frosted cupcakes. What gets better but a COOKIE and a CUPCAKE ... At least in my world that is the bomb! I've been experimenting with different ways to show a theme between fondant, modeling chocolate and now royal icing cookies. I've done the iconic Spider-Man Cupcakes two ways before (Here and Here), but I wanted to try a new look.


What you Need:
Sugar Cookies cut into circles (see my fav sugar cookie recipe below)
Royal Icing in Red, Blue and Black (recipe below)
AmeriColor Gel Food Coloring Red, Blue and Black (to dye Icing - This is my fav brand)
Pipping Bag
Black Food Marker

I use the dipping method with my royal icing for the two colors (red and blue). I started to do this about 6 months ago to speed up my decorating time. You can pipe each cookie which is a little cleaner but I find the dipping method to be the best. You get your royal icing to the outline consistency and put into a pie dish (I find this is not too deep). Once you dip the top of the cookie you tap off the extra icing and then you let dry! Once dry you can add your details. 

I like to do my cookies the night before to give plenty of time for the icing to harden, for the web design they needed to be wet to add details. I took a plastic piping bag and added the details with Black royal icing. I have found in the past making this a little thicker than your outlining consistency is best if not they run together.  I tried a few different ways to make the webs. The best way I have to make the web is to make a spiral on top of a WET cookie. I then started from the middle and pulled out to make four sections. I then went and pulled IN in between these sections. Play around find what works best. I pipped the lines on also but didn't like the look. Since earlier this week I ran out of black AmeriColor and picked up black Wilton color to Michael's I used this. Wilton in a NON squeezable bottle. I so hate these bottles the squeeze bottles are the easiest and LESS messy!!

For the Spiders I waited the overnight to make sure the red was dry before I pipped on the Spider. For the body I made a small oval and then a large oval below (mine are not perfect but I think they are still cute). For the legs instead of pipping them on I decided to use the food marker to draw them on, this way they didn't merge if the royal icing expanded. 

 

Click HERE to see who I link with.
INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS:
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven. Cool completely.


Julie Usher, she has a GREAT YouTube video on how to make, color and make consistency adjustments

Royal Icing what you need:
2 lbs Powdered Sugar
1/2 tsp Cream of Tartar
5 Large Egg Whites (or equivalent) 
Flavor to Taste
Gel Icing Color

Mix powder sugar and cream of tartar in your mixer, just to make sure it is incorporated in. Slowly add egg whites, then whip start of slow then go to very high speed. She says around 2 minutes, my friend had an older mixer so it took almost 10 minutes. You want stiff peaks that hold on and won't fall off the spoon. Add in your flavor, I would suggest you use a clear flavoring.  This would be the glue texture great for ginger bread houses etc.

Take 1 cup of royal icing in a smaller bowl then add your coloring, lightly mix so you don't get air into the the icing. I'm like her and like the gel coloring. 

For Top Coating - Add 1 1/2 to 2 1/2 tsp Water (This is if you don't want to outline and flood)
For Outlining - Add 1/2 to 3/4 tsp Water
For Flooding  - Add 2 to 3 tsp Water

WATCH her video on How to Top-Coat, Outline, and Flood Cookies. YES it is around 7 minutes BUT if you have never done this technique it's a MUST she explains it perfectly.
 

Monday, October 24, 2016

Halloween Cookies .. Spiderweb Cookies (Royal Icing)

For a fun Halloween treat I tried my hand at spiderweb cookies using royal icing. I'm really loving the look of royal icing cookies. NOW if I was eating a cookie I'm a huge fan of a large amount of frosting on it (use frosting on cookies .. heck frosting alone is my downfall). These sure look fun, now I'm no master cookie maker but I love that I'm getting better. 

What you Need:
Sugar Cookies cut into circles (see my fav sugar cookie recipe below)
Royal Icing in White (no coloring) and Black (recipe below)
AmeriColor Gel Food Coloring Black (to dye Icing - This is my fav brand I had to use Wilton)
Pipping Bag

I use the dipping method with my royal icing. I started to do this about 6 months ago to speed up my decorating time. You can pipe each cookie which is a little cleaner but I find the dipping method to be the best. You get your royal icing to the outline consistency and put into a pie dish (I find this is not too deep). Once you dip the top of the cookie you tap off the extra icing and then you let dry! Once dry you can add your details. I like to do my cookies the night before to give plenty of time for the icing to harden, but this needed to be wet to add details. I took a plastic piping bag and added the details with Black royal icing. I have found in the past making this a little thicker than your outlining consistency is best if not they run together.  I tried a few different ways to make the webs. The best way I have to make the web is to make a spiral on top of a WET cookie. I then started from the middle and pulled out to make four sections. I then went and pulled IN in between these sections. Play around find what works best. I pipped the lines on also but didn't like the look. Since earlier this week I ran out of black AmeriColor and picked up black Wilton color to Michael's I used this. Wilton in a NON squeezable bottle. I so hate these bottles the squeeze bottles are the easiest and LESS messy!!
 

Click HERE to see who I link with.
INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS:
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven. Cool completely.


Julie Usher, she has a GREAT YouTube video on how to make, color and make consistency adjustments

Royal Icing what you need:
2 lbs Powdered Sugar
1/2 tsp Cream of Tartar
5 Large Egg Whites (or equivalent) 
Flavor to Taste
Gel Icing Color

Mix powder sugar and cream of tartar in your mixer, just to make sure it is incorporated in. Slowly add egg whites, then whip start of slow then go to very high speed. She says around 2 minutes, my friend had an older mixer so it took almost 10 minutes. You want stiff peaks that hold on and won't fall off the spoon. Add in your flavor, I would suggest you use a clear flavoring.  This would be the glue texture great for ginger bread houses etc.

Take 1 cup of royal icing in a smaller bowl then add your coloring, lightly mix so you don't get air into the the icing. I'm like her and like the gel coloring. 

For Top Coating - Add 1 1/2 to 2 1/2 tsp Water (This is if you don't want to outline and flood)
For Outlining - Add 1/2 to 3/4 tsp Water
For Flooding  - Add 2 to 3 tsp Water

WATCH her video on How to Top-Coat, Outline, and Flood Cookies. YES it is around 7 minutes BUT if you have never done this technique it's a MUST she explains it perfectly.
 

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