Kiss Butt Cancer Cookies / Cupcake Toppers ... Bikini Cookies & Lip Cookies

A while back my former personal trainer reached out to me to make some special cupcakes for her sister who was doing her last chemo treatment! I was so honored to be able to do this special cupcakes. She wanted something fun but also tasteful. I went on a google search and found an idea to make bikini bottoms and glitter lips. She had Lymphoma so we did purple shades.

What you need:
Lip Cookie Cutter
Heart Cookie Cutter (Flipped over to make a bum for the bikini)

Royal Icing in Purple (recipe below)

AmeriColor Gel Food Coloring Purple (to dye Icing)

Pipping Bag
Edible Glitter
Candy Flowers (for Bikini)
Edible Saying bubbles 
Edible Markers to write on saying bubbles 
Frosted Cupcakes

For Lips I did the dipping method and then sprinkled the edible glitters on them. Once dry I took a pipping bag to do the outlining of lips.

For Bikini Bottoms I pipped on a triangle on the upside down heart to make the bikini bottom shape. I added a candy flower on each hip of bikini.

I picked up some candy saying bubbles and wrote on them Cancer Kiss Butt.

Tint your Royal Icing to the perfect shade of purple. 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. I took a plastic piping bag and added the details with Red, Blue and 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 and you get a cyclops (which kids think are cool but not the look I was going for).

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.