Friday, June 19, 2015

Pretty in Blue Cookies

My good friend Martilda is expecting her sweet baby boy next month. Of course we needed blue cookies for her baby shower! Blue is also Martilda's favorite color!

For the large cookie, I used a small salad plate as a guide to cut out a big circle of dough. I only added a couple of minutes to the baking time. The night before the baby shower, I used glacé icing to flood the cookie with white. The next day, once the icing was set, I used royal icing to pipe the words and to make the brush embroidery flowers. 

I love the bright white of the royal icing against the soft white of the glacé icing.

The polka dot cookies were decorated using the wet on wet technique with glacé icing.

I decorated these cookies with tiny roses using a similar technique. I love using glacé icing for cookies because it sets well, but doesn't get rock hard like royal icing.

Congratulations, Martilda! I can't wait to meet your sweet new baby!


No Fail Sugar Cookies

Chocolate Roll-Out Cookies

Glacé Icing

Royal Icing

Brush Embroidery Tutorial Video

"Wet on Wet" Tutorial Video

Sweet Ambs Tiny Flowers Tutorial Video

Monday, January 13, 2014

The 120 Mile Cookie!

This summer, the kids set a goal to walk 120 miles together. It was a hot summer, and it took a lot of work and dedication, but they did it! We had an awards ceremony to celebrate. I baked and decorated a giant sugar cookie to commemorate their accomplishment.

You can read more about our summer at my other blog: The Cake Runner

After rolling out the dough, I used a salad plate for a template and cut out a large circle. I transferred the circle of dough to a parchment lined baking sheet. Then, I made some fork prints to prevent the cookie from rising too much during baking.

I used my favorite sugar cookie recipe (linked below). I just added a few minutes to the cooking time since the cookie was so large.

Once the cookie had cooled, I was able to flood the entire cookie with a base of white glace icing. I allowed that to dry overnight, then I used tan colored royal icing and a #3 writing tip to create the laurel wreath and the numbers. After that dried for a couple of hours, I used a small brush to "paint" gold luster dust mixed with a little vanilla onto the decorations.

Nice and Shiny!


Stable Sugar Cookies

Glace Icing

Royal Icing

Wednesday, September 18, 2013

Professional Photography Makes a HUGE Difference!

I've done my fair share of research online, trying to find the best tips for taking nice pictures of my cakes. Those tips have definitely helped my pictures improve (things like having a nice backdrop, natural lighting, interesting angles, etc.). However, I have to say that professional photographs really make a huge difference.

My talented photographer friend Rebecca attended the party where these cakes were served, and I'm so grateful she shared her photos with me. I LOVE how clean and bright the cakes look in these pictures.

I love this sign that Aubree's mom made. Isn't it cute?!

I created polka dots inside the cake by first baking some cake balls and then baking them into the cake layers. I'm so glad Rebecca got a picture of the cake after it was cut.

Just to give you some perspective, here's one of the pictures I tried to take of my cake:

So, yeah. The colors look off and the whole photo is grainy. Something about it just isn't as fun, either.

If you're working on creating a cake portfolio, try hiring a professional photographer.
You really will see a difference.

Rebecca Fedele is a Family Photographer who also specializes in Birth Photography.
She is based in Illinois.

Monday, September 2, 2013

Disaster Avoidance: Fading Colors

Remember when I made this cake with the fun striped bows?

Well, I had some leftover fondant when I made it and decided to experiment and see if I could make a really big bow with a lot of stripes.

First I rolled out a big piece of white fondant. Then I used a pizza cutter to cut long ribbons of colored fondant, which I placed as evenly as I could on top of the white fondant.

Then I got out my rolling pin and flattened/smoothed it all together.

Then, I made a huge bow.

Your eyes are not deceiving you - the colors faded significantly on the left. Can you guess which side was facing a window during storage? Thankfully I made this bow for fun and didn't discover a horrible surprise the morning a cake was due.

Disaster Avoidance:

To preserve the color of your beautiful cakes and decorations, store in a cool, dry room out of direct sunlight.

Monday, August 19, 2013