Mar 22

83 comments

Easter Bunny & Lamb Decorated Cookies

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Hold on to your hats! I'm about to ask you a mind-blowing question:

Have you ever frozen royal icing before?

Royal icing which you've made and put in a container, not already on a cookie.

If you did, how did it turn out after you thawed it out? 

Was the royal icing good for decorating?

By the way, how are you?

What were you doing before you read this?

Where are you?

What's the temperature there?

What's your favorite book?  

(Snuck those in there to see if you were still reading, but really want to know the answers. Cuz I'm nosy like that).

 

Okay, so I guess that was more than one question and definitely not mind-blowing, but I'm in the midst of playing around with that very idea (freezing royal icing). Somehow I'm guessing it's just not going to be as good as freshly made, but who knows!

It's be interesting to see if there was another way to use/save leftover royal icing, besides making icing transfers.

And thought I'd share some sweet and simple lamb and bunny cookies. If you'd like to make these lamb cookie for Easter, spring or they might even work for a baby shower (or for counting sheep when you can't sleep?), they're really very simple to make, you only need a few things to decorate these:

 

What you'll need for decorating

  • Shortbread Cookie Recipe here
  • Royal Icing Recipe here.
  • 3 piping bags (or squeeze bottles – your choice)
  • 3 couplers
  • piping tip #2, #1, Wilton #14
  • Lamb Cutter (It's in a set)
  • white & black food gel coloring
  • decorative ribbon (optional) *I used Martha Stewart gingham bows

How to Make a Lamb Cookie:

You'll need white icing in 2 different consistencies for this cookie. For the face and legs, the usual flood icing, and for the lamb's wool, a thicker icing. When you dip a spoon into the icing and pull upwards, a stiff peak will form and stay standing straight up. Another way you can tell if it's thick enough, is that you'll be able to see "ribbons" form when the icing is being mixed.

Here's a close-up of the 'shells' I piped for the lamb's wool…

And a quick pictorial, below. If you'd like to see a more detailed tutorial, you can find it on the lovely Callye's blog, for my guest post there.

Besides this little guy, I shared my Easter bunny cookie over at The TomKat Studio, with these adorable Bunny Love Collection printables.

If you'd like to make these here's a little how-to:

How to Make an Easter Bunny Decorated Cookie

To begin, you'll need:

  • Shortbread Cookie Recipe here
  • Royal Icing Recipe here.
  • Bunny Cutter (It's in a set)
  • Piping Tips (#2, #3), Couplers, Piping Bags
  • Food Gel Colourings (Colors your choice)
  • White Non-Pareils
  • Ribbons (optional)

If you need some more guidance, a good place to start is with this Cookie Decorating Tutorial and two videos on Icing Consistency and Flooding Cookies.

Outline and flood your cookie with royal icing, using a #3 piping tip. I left the bunny ears until afterwards, as I find it easier to flood the larger area first.  Once the icing on the bunny has dried, pipe a dollop of icing for a tail, using a #3 tip. Sprinkle on the non-pareils right away. Adhere the ribbon with a dab of icing, and pipe the eye and nose with a #2 tip.

Thanks to the The Flour Pot Cookie Book for the ribbon idea!

Once your cookies have completely dried, package and add tags, if you like.

The TomKat's studios printables were also perfect for the tops of these mason jars which I filled with candy, a cookie each and will be using as an Easter table centerpiece.

You'll have to excuse the quality of the next photo… I forgot to take pics of these little pastel mushroom cookies, except for this iPhone pic I posted on instagram.

I don't know what it is about mushroom cutters, I just love making them! (Other examples here and here).

Thanks so much to Scarlett O'Neill for taking these photographs for me in January, for the Autumn issue of My Little Jedi.  She took the photographs of me holding cookies and these Easter posts here and here, and is the sweetest and most talented photographer who did my brother's wedding photos (post and sweets coming soon).

Looking forward to hearing about your experiences freezing royal icing or anything else you'd like to share!

Hoppy decorating!

xo,

Marian
p.s. If you'd like to never miss a post, and/or receive more tips on cookie decorating, click on this button below to sign up:

 

p.s.s. Follow Me on Pinterest

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83 Comments

  1. Tammy
    March 31, 2012 at 11:17 pm | Permalink
    51

    Hi Marian!!!

    i always freeze my leftover RI. i do find the consistency thins out a little but i just add a little sifted powdered sugar and it works wonderfully. i don’t have any problems with it drying out because i make a pouch out of Glad Press n Seal and then put the pouches in a freezer bag. it is really easy and saves me a ton of time and money by not wasting any leftovers. i haven’t noticed it tasting any different either.

    as for your other questions :)

    By the way, how are you? i am doing very well, thank you

    What were you doing before you read this? adding new cake and cookie pics to my FB page: http://www.facebook.com/cakes.cookies.andmore.insavannah

    Where are you? Savannah, GA

    What’s the temperature there? currently 64, but it’s 11:15 pm. the high tomorrow is 86 and the bugs are terrible already

    What’s your favorite book? there’s too many to list, lol

    Thanks you for all your posts, advise, and inspiration. you are the main reason that my cookies look so great :)

  2. marian
    April 1, 2012 at 10:42 am | Permalink
    52

    Hi @ Tammy: Thanks for the great tips!

    I tried clicking through to your facebook page but it didn’t go to your page for some reason.

    I hate the bugs too… we’ve got a little while to get yet, it got cold again and snow fell this morning. =(

    Thanks for visiting me here!
    xoo

  3. Dawnielle
    April 1, 2012 at 1:54 pm | Permalink
    53

    Good morning, Marian.
    I will try to freeze my RI, such a great idea.. Answers to your Qs;
    Doing well, thank you
    Prior to reading your post, thinking of Easter cookies and that I. We’d to get started on them.
    I’m in the Portland, OR area and it’s a lovely 48 degrees
    Current book I’m reading is Water for Elephants so I guess it’s
    my current favorite.

    I had a question for you and it might be a bit off topic although it does pertain to cookies, royal icing and flooding. I hosted a baby shower for my sister yesterday and decided to make round sugar cookies decorated in robin egg blue with brown polka dots dropped into the RI. I’ve made these cookies so many times in the past but not with dark brown coloring. I used a lot of coloring to achieve a very dark brown. All looked well until the following morning when I discovered that the brown dots bled or looked as if the moved and left a trail of lighter brown behind them. I was thinking I perhaps had dropped the brown dots in too soon or that my icing was too thin or that I had moved the cookies to make the icing shift.. My second batch did the same thing after thickening the icing and assuring not to move the cookies. Do you have any suggestions to avoid this bleeding? Thank you for any thoughts you might have. Dawnielle

  4. Tammy
    April 1, 2012 at 8:39 pm | Permalink
    54

    @ marian:

    i checked my link and it works if you would like to take a look now :)

    Thanks so much!

  5. Yvonne
    April 2, 2012 at 11:40 pm | Permalink
    55

    Hi Marian, I absolutely love all of your cookies. You are so inspiring. I really want to make the lamb cookies and cannot find the Martha Stewart gingham ribbons anywhere. Did you purchase them this year?
    Thanks for the info.
    Yvonne

  6. April 3, 2012 at 4:02 pm | Permalink
    56

    Hi there! Your lovely post has been featured on my blog:

    http://mijbilcreatures.blogspot.it/2012/04/easter-diy-tutorials-part-1.html

    Thanks for sharing your gorgeous cookies! :)

  7. Carol
    April 8, 2012 at 7:25 am | Permalink
    57

    Hi Marian, Thanks so much for sharing your beautiful ideas of which you have many. I’m fairly new to cookie decorating so your rabbit cookies were a good place for me to start. I am very proud of my first attempt and have included a link to my fb page if you want to have a peek.
    https://www.facebook.com/media/set/?set=a.3624463532107.2164539.1289559908&type=1#!/photo.php?fbid=3624564694636&set=a.1787147920365.2103496.1289559908&type=1&theater
    @ Yvonne – I to searched for the gingham ribbon without success both online and in Australia where I live. I would also be interested to know if you can still purchase the ribbon.

    Carol

  8. April 10, 2012 at 8:27 pm | Permalink
    58

    Hi @ Dawnielle: Love the spelling of your name! So sorry I’m late to the party (answering your question). Humidity can cause that. It’s frustrating, isn’t it! These posts in the tutorial section will help:
    1) How to Prevent Bleeding
    2) How to Avoid Spots on Icing

    Hi @ Tammy: I’m dying to see them, but when I clicked the link it just takes me to my facebook ‘feed’. Maybe because I haven’t liked your page yet? I would, lol, but can’t get to it. I tried searching http://www.facebook.com/cakes.cookies.andmore.insavannah in the tool bar and it didn’t find it. =( Do you have a web site please?

    @ Yvonne: Thank you! I did – it was either at Michael’s or Walmart… if memory serves me correctly, it was Walmart. Sorry my answer is late, I hope you found them!

  9. April 10, 2012 at 8:31 pm | Permalink
    59

    Thank you for sharing@ Mijbil! I looove your little animal tutorials!

    You did an amazing job on your cookies, as well as the presentation, @ Carol! As for the ribbon, I’m beginning to think my local Walmart put out some old stock or something!

  10. Katie
    April 14, 2012 at 12:26 am | Permalink
    60

    I was wondering what size bags you use to package your cookies? Thanks so much…love your blog, you are so talented!

  11. marian
    April 14, 2012 at 7:42 am | Permalink
    61

    HI @ Katie: The one I use most of the time are about 6cm wide and 10 cm high. They’re easy to cut down if you need to. I always keep a bunch of sizes on hand though, that way I don’t have to worry about shopping if I have larger cookies.

  12. Mel
    April 29, 2012 at 10:44 am | Permalink
    62

    The White Non-Pareils, do you only buy those online? Or is there a store I could find them? I can’t seem to find the tiny ones :(

  13. marian
    May 3, 2012 at 12:16 pm | Permalink
    63

    HI @ Mel: I”ve found these at McCall’s Bakers Warehouse and online here:

    http://www.amazon.com/CK-Products-Ounce-Pareil-White/dp/B00375LB44/ref=sr_1_3?ie=UTF8&qid=1336061745&sr=8-3

    Hope that helps!

  14. February 24, 2013 at 9:41 am | Permalink
    64

    Never frozen royal icing, but have frozen buttercream. Had to do this for my son’s birthday cake, which I froze separately, as his birthday was while he was on holiday from school and I knew I wouldn’t have much time to decorate it.

    Love those bunnies, am off to make some!

  15. February 24, 2013 at 9:42 am | Permalink
    65

    Sorry forgot to say, both cake and icing came out well.

  16. marian
    February 24, 2013 at 10:29 pm | Permalink
    66

    Hi @ Jewel: Thanks for the info., good to know! Have fun decorating! xo

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