I am back with the rest of the Valentine's set. Again, I just mention the napkin ring cookies as there is a whole post about them.
I already showed yesterday the icing transfer heart. This one is the same, but smaller. I used a candy mold to create the small heart transfers. The cookie has a simple red base color, the icing transfer and white piped pattern, finished with a bead border.
This cookie features an other big heart transfer with roses and some piping around it.
This is a 4 inch heart cookie and the inside is a 2 inch heart shape. I flooded the inside with white and the rest of the cookie with red icing. Then I made the hearts in the red part with wet on wet technique. Watch my video to see how to make these. I wrote the word LOVE in the middle and added a little heart underneath. I finished the design with pink bead borders.
This is a very similar design, but instead of writing to the middle I added a rose.
The transparent lace is combined with a small royal icing transfer heart on red base.
The top of the cookie is flooded with red, the bottom with pink icing. I placed a small icing transfer heart to the middle. Then I traced lines from the heart to the sides on the top and connected the two parts with the red lace pattern. I finished the design with a simple bead border.
I decided not to plan too much ahead for the Valentine's cookies. I baked some circles and some hearts, prepared red, pink and white icing in flood and piping consistencies and started to play.
I already wrote a post about the napkin ring cookies, so I will not talk about that one now. So let's talk about the next cookie.
This is a 4 inch heart. I traced a 3 inch heart on top, then I created the red scalloped border with brush embroidery. Then I flooded the 3 inch heart with pink and let it dry. I finished the border with lots of dots and put some toothpick roses to the middle.
This cookie has a simple red flooded base, a red bead border and a transparent lace pattern. You can see how to make this lace (using 3 second consistency icing) here.
I made this heart shape icing transfer using a 3D cookie mold. I started with a marbled pink and white base color and when it was dry I placed 3 roses to the middle of the cookie then I added the heart transfer. I finished the design with white bead border.
This is a little candle holder. The base is a simple circle flooded with red icing and finished with a bead border. I cut the middle of the heart cookie after baking, then added a marbled flood base. I glued the two parts together, placed the candle inside the hole. I decorated the heart cookie with 3 little roses and finished the design with borders.
Sweet Wise is the host of my classes in Nashville. They not only sell a lot of great tools for cookie decorating, but also have hundreds of educational videos on Youtube to show us how to use them. One of these videos is showing how to make home made edible glitter. I wanted to try this for a while, but I decided to make it even better and use all natural ingredients. So I changed the process a little bit and used TruColor natural food colors.
For this project you will need:
water (distilled water for natural colors)
a small glass bowl
a plastic sheet (I use cheap dollar store cutting boards, but you can use an impression mat or anything you have on hand)
a fine sieve
container for your glitter
In a small glass bowl, mix 3 Tbsp cold distilled water with Truculor airbrush shine color. I added some extra pearl shine too. Let the color develop for a few minutes. Mix in one pack of gelatin (or 1 Tbsp). Heat in microwave for 15 second or until it gets runny and clear.
Spread the mixture on the plastic sheet with a brush and let it dry completely I used my dehydrator so it took less than a half an hour.
When completely dry, it flakes off the plastic. Break it into smaller pieces and grind it with a coffee grinder. (Use short pulses).
Use a sieve to filter the bigger pieces out.
Here is the beautiful, all natural home made edible glitter. Enjoy!