Hi! Hope you’re enjoying your summer (or winter), wherever you are.
I’m excited to finally be doing another giveaway!
It has something to do with the tip I’m going to share with you about fixing your cookie edges, a little bit to do with cupcake fun and even some cake decorating.
A veritable smorgasbord of sweetness for you.
But first, a little tutorial on making logo cookies.
Erika and Ryan of Rowell Photography know how to take fantastic photos, and as a part of my thank you to them for taking lovely photos such as these here and here, I made edible ink cookies of their photography business logo.
How to Make Logo Cookies
There are a few ways I make edible ink logo cookies. Both involve using frosting sheets but the difference is in how they’re applied.
Putting the frosting sheets onto wet icing is one fast technique, but I find it a little less neat than my second method, which I’ll be sharing in this post, and have also shown here.
If you’d like to make logo cookies too, you’ll need:
- Sugar Cookie Recipe here or Gingerbread Recipe here.
- Royal Icing Recipe here. *White is the best colour to tint your icing. Any other colour as the base tends to cloud the image when applied to the cookie.
- Edible Frosting Sheets
- Edible Ink Printer and Food Coloring Cartridges
- Edible Marker
- Clear Corn Syrup
- Paintbrush or Foam Brush
- Piping Tips (#2, star tip #14)
- Piping Bag
- White Gel Colouring
- Optional – Disco dust
- You’ll need to print your image onto frosting sheets using an edible ink printer. If you only have a few images to print and don’t want to invest in a printer, check your local bakery shop to see if they can print a sheet for you. Where I live, the Sobey’s store prints them for $10.00 per sheet.
- Cut cookie shapes according to image size & shape.
Ready to decorate:
Step One: Flood your cookie with tinted white royal icing and let it dry for 12-24 hours. The length of time depends on the humidity of your area. Have a test cookie so you can ‘taste-test’ or ‘poke-test’ to see when your cookie is dry.
If you’d like more flooding instructions please check out my youtube channel here.
Step Two: Gently cut out wafer paper image. I used a small bowl and an edible ink marker to draw the outline of the shape I needed to cut out. You could make your own template, or even trace the cookie cutter you’re planning on using.
Step Three: Apply clear corn syrup to the back of the wafer paper or onto the dried royal icing with a ‘food-only’ paintbrush.
Apply image, gently smoothing over the surface all the way to the edges with clean, dry fingers. Have a damp & dry cloth nearby to wipe your hands as they can get sticky.
Step Four: Using a #14 star piping tip, pipe a scalloped edge around the borders with thick royal icing. If you’d like to add a little bit of glittery bling, sprinkle disco dust on the edges while the icing is wet. (Update: A note about disco dust for you – Although it hasn’t been always labelled as so, it is now labelled as non-toxic and for decorative use only (depending on which brand you buy, one or both may be listed). If you’d like to use disco dust, perhaps use it on a royal icing transfer or other removable item (gumpaste flowers etc.), and make sure your recipients know about it, or check your bakery supply store for sparkly “food-safe” items. I haven’t personally tried any other products yet, so can’t comment, but I will definitely be experimenting in the future, and will share with you on the blog!).
And you’re done!
There’s one step that I didn’t mention, because I only used it for this rectangular cookie:
I think you can tell from the photo what my tip is… I love using a microplane rasp zester to file down the edges of a cookie if the edges aren’t so crisp. A neat little idea I have to thank my husband for!
GIVEAWAY! CLOSED And, I’m giving a pink one away to you! (A rasp zester or Oprah-esque giveaway? Hmm, which would you prefer? Lol). There is more though. I’m so excited to be hosting this giveaway for THREE Sharon Zambito DVD’s of your choice! If you haven’t heard of her, Sharon is the talented sugar artist behind Sugar Ed Productions, a cake decorating resource for the beginner or professional. You may have noticed I mainly make cookies and cupcakes, and am still getting my cake decorating feet wet, but after watching several of Sharon’s educational DVD’s, I feel confident about starting my next cake! Hop on over to Sharon’s site where she has been so kind as to offer free shipping on orders over $25.00 to USA and Canada, from now until Saturday, July 23rd, 2011. Just use the coupon code sweetopia when filling out your order.
When I discovered this sturdy cupcake carrier (actually called the Cupcake Carousel), I knew I wanted to give you one too. Gone are the days of ‘flopping-over’ cupcakes with this carrier; it’s the perfect way to bring cupcakes anywhere.
And what if you’d just like to pack up one tasty little cupcake? Here you go, the next giveaway item. This sweet little cupcake carrier. In pink, of course.
And last, but not least, this cupcake candle warmer from Scentsy. It smells like sweet cupcake heaven!
One person will be winning all these prizes!
How to Enter the Giveaway CLOSED
It’s easy. Four possible ways of winning:
This contest is open to U.S. and Canadian residents (sorry international readers!), and the winner will be chosen randomly at www.random.org. The contest closes at 7pm on Wednesday, July 27th, 2011.
Congratulations to Christina, comment #435 for winning! I will be emailing you shortly to find out where all your prizes will be sent to.
Thank you to everyone who entered! Your comments made me laugh, smile and just plain feel good! I’m so lucky to have such lovely readers!