How to Make 3-D Contoured Cookie Baskets (Part of a Dessert Network Collaboration)

okay in this video I'm going to talk about another type of basket you may have seen my stenciled sandwich basket that I did earlier in this case I'm going to do a basket where the sides are actually made of contoured cookie dough I won't show you how to contour the cookie dough in this video you're gonna have to wait to the next one but I'm going to show you how to put it all together from contoured pieces through to filling it with flour flowers and leaves all made of cookies so the finished product is going to look something like what you see here and the elements that you need for it are a base that's top coated with the topcoat ideally completely dry I've got a whole another video about top coating and how to get this smooth glossy coat so just suffice it to say for now it's it takes some practice but that video can walk you through the steps I've done this I've dried it overnight because we will be stacking something on it would smooth out the icing dry and just as a frame of reference this cookie is it looks four and a half inches wide I used a fluted round cutter a pretty standard shape that's available online in most cake and cookie decorating supply houses as well so you'll need a base this one's just been top coated I'm going to show you how I detailed it in this this is a finished base it has some dots around it I'm going to show you how to do a bit of a dot work but for now we'll put that aside and the other two elements you need to form the primary part of the basket are two pieces of contoured cookie dough I bake these around a tin can essentially and we're going to show that as I said in another video so we've got these these three pieces I've used Gingerbread here my gingerbread recipe which is posted on my site it's particularly great for contouring cookie dough's because it does not spread too much so when it's wrapped around a really weird convoluted shape in the oven it's not going to break and tear on you but every dough is different so just you know might have to do a little bit of trial and error if you're working with not my recipe because each behaves a little bit differently if the recipes got more butter in it or more loving it may bread more in the oven and not hold up so well around contoured shapes as an example here that I baked this a while ago this is tinted sugar cookie dough I tinted it pink it did pretty well this is my standard sugar cookie dough recipe that I have on my site and in my books as well but there's a little bit of splitting and cracking here because this tends to have more this this dough has more butter in it and again a little bit more leavening it behaves a little bit a little bit differently especially around really sharp corners like so it's going to spread and crack perhaps a bit more so when in doubt use gingerbread and use my gingerbread recipe it's my standard cut out cookies injur bread and it's rather delicate tasting yet still sturdy enough to do 3d constructions okay so that's a little bit on the dough's to use I've put aside the sugar cookie ones because we're going to work with the gingerbread here completely and we'll come back to detailing the base I want to show you how to put these sides together pretty straightforward when they come baked out of the oven it's never I big 1/2 it's slightly over a half of the basket and then I piece them together and they never come completely together in a round shape I like to have a little bit of spare on each piece and then trim it down to size to make a perfect fit it's just easier that way so you'll notice this is not a round circle but we're going to try to make it round what I'll try to do is I'll stack them on top of each other and look at them and say okay gee I get a rough visual gauge of how much I need to trim off each end so that when they are pieced together it's roughly circular and I trim primarily off of one side of the basket rather than the other so that the front facing piece is longer than the back side so you never really see that seam if you're looking at the basket front on so I'm going to trim it looks like I need to trim a good half an inch off at least one of the pieces so I get it around her shape and I'm going to do that off the back this is going to be the back piece I'm going to trim it off the back piece and we'll see how it stacks up this dough is soft enough to actually cut off fairly large chunks with if you find your dough is really really hard you might want to jump to a micro planning tool and shave it off more gradually because you'll run less risk of actually breaking off a big chunk of cookie but because my dough is pretty soft I'm going to see if I can't start by taking off a big piece simply by cutting with a very sharp paring knife about oops I broke a little bit of the bottom of the basket off see there's the risk of that but I might not have to carve as much off the other side so let me just see where I am again I think that they're in better alignment but I do want to take a little bit more off the side so good news is that hopefully I can cover up that that broken piece right there it trim a little more gradually just so I don't break any more off and in shaving if it's a if the dough is hard is is sometimes the safer idea then just simply doing one big cut down the side this makes a bit of a mess so you want to do this when you're not icing other things so you don't get crumb in your icing it's still not a great fit so I am going to trim a little bit off actually the other side so it comes together a little bit more round and right now I'm just doing broad brush cuts and trims and will come you know perfect the seam by taking my micro planer which is nothing more than a grading tool and making sure that those seams are really tightly fitting so I usually come back at the edges a couple of times before I get a cut to the point that I like the fit and I still feel it fits better this way still feel like I can take a little bit off this backside maybe not as much now I'm trimming much less liberally now I think I took it about an eighth of an inch off there and I'll take another eighth inch off the side that I cracked it an angle before because I want to clean up that part anyway and now I've got something that's much closer to a round shape pretty nicely fitting I think at least fitting well enough for the purposes of this this this construction however it's pretty jagged rough fit here so I am going to take a smaller tool now and just my micro planer and just just shave this until it's flat and nicely really nicely perfectly fitting the cleaner de seams you get there going to be covered with this wafer paper it's going to go around them a weight actually is a frosting sheet in edible paper so the seams won't end up being visible but the more tightly they fit together the less lumpy that seam will appear when I and I wrap the paper around it so now I've got it fairly straight except for this little hitch there so I'm going to put that on the bottom of the basket do the same on the other side just get it nice straight up and down flat and as I said if your dough is really hard you might have a hard time getting a paring knife through it so you might want to shave from the get-go you hope though you'll be shaving for a pretty long time if you have to take off as much cookie dough as I did so there you have it beautiful nice fit looking at it from top down it looks like a circle or as close as it can get and that seems all been even out the next step is to glue the ring together you want to glue those two pieces together with icing with royal icing a thick royal icing before you wrap it with the colourful edible papers because you don't want it moving around on you as you try to wrap it so this would be a kind of thing you'd want to do about half an hour 45 minutes before you wrap it with a paper I've got thick royal icing what I call my glue consistency which is roughly a formulation of about two pounds of powdered sugar to five large egg whites or the equivalent thereof and pasteurized egg whites and I'm just putting as little as I need to on the edge of the seam I like to work on a card board for this little card cut out cardboard pieces because then once I'm done working on this one I can move it away and just bring in another one they're very mobile this way because they do to be moved out of your work area while they dry okay so I've glued it together just put a little bit in the seam and I can I can pick it up now it's only been a couple of minutes and I can still pick it up because my icing was really thick but one thing I do want to do is make sure than any icing that's smushed to the outside of the seam gets scraped off because that'll dry hard and we'll leave a little ripple or Ridge when I come to wrap the frosting sheet around the cookie the only thing I'd like to do is reinforce the inside with more icing this won't be seen so I'm more liberal with the application of icing to the inside I'm holding this up normally just so the camera can hopefully see it normally I would do this with it sitting down it my fingers are clean if you'd like you know if you'd like to use a spatula that's fine too but often times they just smear that to the inside gives it a little more reinforcement and I will do that on the other side as well then one last look to make sure that it's nice and round from the top and that there's nothing peeking out of these seams and it looks pretty good it's okay if it's messy on the inside because that'll all be filled in the end I'm going to set that aside to dry again I let this sit probably an hour until that icing is completely dry and before I start wrapping the edible paper around it I'm going to clear off this work surface I'm going to then come back and detail the base so you can see how I did the dot work and then we'll grab the contoured cookie basket okay I cleaned up my area I don't like to have any crumbs around when I'm icing because it just invariably like getting the icing and that's just ugly so off this particular base is I'm going to do a row of dots around the perimeter I've got three rows of dots here and I'll tell you how to do that I'm not going to do it today but I'll tell you how to how to handle that if you want that kind of intricate border I don't do much as far as border on these cookies for instance I'm not stenciling the base as I did on my other sandwich baskets because that that baskets going to cover the vast majority of it so I'm just doing a little bit of edge work I've got icing of beadwork consistency in my parchment cone which means for every cup of that glue that very very thick royal icing that I use I usually add about two to three teaspoons of water to kind of loosen it up and I've got blue to contrast my pink base holding my pastry cone at about a ninety degree angle to the surface I simply push out a dot I want these pretty big my opening here at it is less than an eighth of an inch I don't have to open it much I'm controlling how big the dot is simply by how hard I'm pushing and how loose the icing is the looser the icing is the less I have to push it it just flows out but I am pushing to a certain extent and the cool thing about these scalloped cutters this fluted cutter that I used as a base it's just it's a super great piping guide for me because I just put a dot in each little scallop and I don't have to worry about how they're spaced so much okay just four more dots to fill in these remaining little scallops and and there it is complete now if I wanted to come in and put another row of white dots above the blue dots I would let these dots dry just until a skin had formed on them really literally a few minutes but it depends on the ambient conditions the drier it is outside the faster they'll dry and then I simply I'll give you I'll show you an example we'll put this on the backside of the basket that come in between two dots and pipe and other dots and again I like to do that when there's some these have been allowed to dry because if I come too close they do tend to bleed together but if it's dry there's less likelihood of that happening and then I just continue in that vein to finish out the base of the basket I'm going to put that aside I'm going to move over some frosting sheets we'll talk a little bit about what they are and then we'll apply them as I said to that contoured piece that we just put together and then we'll move into the final assembly of the baskets okay I'm back my cookie ring that I put together before the base of the basket is now dry certainly dry enough for me to pick it up in one piece and wrap it with these edible papers before I actually wrap it with edible paper I want to tell you what range of edible papers are out there I have a whole video that it will explore this or does explore it in great detail but I'm going to touch on it here and then tell you the type that I prefer to use for this particular type of basket basically edible papers is the generic term and they're different types of papers that fall underneath them wafer paper is one and frosting sheets is another and the primary difference is that wafer paper is made with potato starch and water and then dehydrated into thin sheets whereas edible papers are the primary starch in them is either tapioca starch or corn starch so they're little weightier in thicker and gummy are edible papers frosting sheets that is also sugar in them whereas wafer paper does not so there's some differences I prefer for this particular project I'm preferring to use frosting sheets because as I said the corn starch or tapioca starch in them and some of the other additives to the edible papers or the frosting sheets make them a little less see-through and they also give them more body so they can stick to a naked cookie without that cookie being ice to wafer paper will not stick to a naked cookie so I'm working with frosting sheets to be clear but frosting sheets do vary in their weights this is a frosting sheet they come pre-printed in different patterns or then complain so I've got two different types here but they are not all created equal this particular pre-printed one is made with tapioca starch it is somewhat sheer so if I were to put it up against this gingerbread you'd see some gingerbread showing through behind it which is not ideal for what I want to do so I'm actually going to double up this tapioca starch based frosting sheet with a much heavier weighted not much heavier weighted because each of these things is you know very very very very thin but this is a frosting sheet made with cornstarch and it's got more weight to it you can't actually see through it so I'm going to double these up before putting them on so that we don't see through my pretty patterned frosting sheet one other word about frosting cheese as I said they do come in pretty pre-printed patterns but if you don't like the particular patterns you're seeing you can also design your own frost Sheetz this is just an example of this had been a plain strip of frosting sheet but I rubber stamped on it these little chicks and then I painted on it with food coloring to create the sky and the grass so it's possible to customize the strips that you put around these baskets as well I thought that might be pretty cute for Easter to wrap that around that particular basket but we're not going to use that I'm going to use the flowers and show you how I do them back to back in this case since I'm working the rubber stamp version was done on one of the weightier frosting sheets I wouldn't have to double it up I would just stick it directly on to the cookie but I'm going to use the Daisy one and I am going to back it with that heavier paper oh one last word before I show you how to do that the frosting sheets typically come in 8 by 10 8 by 11 and sheets and they come on a backing paper you know so you peel them off before you put them on the cookie you don't want to eat this inedible part but before I take it off the backing I always cut it to the size I need to fit the basket it's easier to cut it with a backing paper on it so this particular strip that you saw here to get it really nice and straight I cut it on a paper cutter I measured the height of my basket and it's about 1 and 3/4 inches tall I cut this actually about one and a half so I'll show so in this particular basket there'll be a nice area for me to apply a little beaded border and a little bit of the gingerbread will show you could you could cut it exactly the height of the basket but sometimes I like to leave a little edge at the top so that's a little bit about the different type of papers and how you would handle them to cut them into strips I'm going to move these extra pieces aside and then show you how it would apply them as I said wait wait for paper which is the type of edible paper that's made with rice paper will not stick to a naked cookie but this stuff will and this will stick with just a thin schmear of light corn syrup which is what I've got in this container here to do this though I'd like to work on parchment paper because the corn syrup kind of gets everywhere and that way I don't have to clean my work surface up as often if I do line it with parchment paper and I am going to take the the backing strip this heavier one off its backing sheet and I'm going to give it a light coating of corn syrup for the side tent I use a sponge brush this has red food coloring on up at the red food coloring is pretty washed out if you use so it's not going to hopefully not going to smear red food coloring on my white here so you want to make sure your sponge brushes as clean as possible this one's been used for other purposes and got stained but it is I'm hoping very clean and you'll notice I'm not I'm not pooling the corn syrup on top I never want to see like a big big pool of it there because this paper will dissolve if it gets too wet or become just really hard to handle so I'm just making it putting on enough to make it tacky it's kind of moving all over on here tacky all over the top and wafer paper which we're not working with is even more prone to dissolve and with too much corn syrup on it so you know I try not to be overly liberal with it but just you want to cover the whole area because we're going to stick that Daisy piece on top of it so that we can't don't see through the Daisy piece these strips I'm kind of confined I should say to how long I can cut the strip I cut the longest dimension off that sheet that I just showed you and I don't know that it's going to fit all the way around this particular basket it's a little big so I might have to patch the backside okay so I just peeled the Daisy piece off its backing paper and I'm now sticking it onto the white piece and then I'm going to lift it up and show you that it's much it's very difficult to see through it now and so that's just going to show up much more nicely the pattern when I wrap it around that basket now when I applied the corn syrup to the white strip I got some on this piece of parchment paper what I next need to do is put corn syrup on the back of this white strip so that it will stick to the cookie but I don't want to lay it directly on the area where I just work because if I get corn syrup on the front of that it will eventually dry but I'll dry with a really shiny spot and I don't want to see that so I'm going to get a clean piece of parchment paper down here so there's no risk of actually getting corn syrup on the face of the daisies when I turn it over my hands are a little sticky from the corn syrup and you'll notice that I'm cleaning them off and that's so that they don't stick to this paper and potentially tear the paper when I try to get my hands off of it so I'll be cleaning my hands a lot through this process too now you could apply the corn syrup directly to the cookie but since my paper doesn't cover the entire side of the cookie I don't want to do that because if I go too far up the side with it again the corn syrup will dry but it will leave a shiny spot and that's not what I want to see so I'm going to apply it directly to the paper as I did before it's a little harder to apply it directly to the paper simply because there's more risk of the paper kind of tearing or breaking because it is fragile but then if you were to apply it to a cookie but in this case I just I think I run more risk of getting corn syrup up the sides of that basket than I do breaking this paper so we're going to do it this way okay that is looking pretty good I'm going to put that corn syrup aside one other note about frosting frosting sheets they are pliable but they they need to be stored in plastic resealable reclosable bags because if they're left out at room temperature particularly on a dry cold day they will become brittle and break very very fast wait for paper which is made with a rice paper doesn't behave the same way it could be left out without getting brittle it's brittle to begin with but this if I'm going to reuse this I want to repackage it in my plastic bag pretty quickly just so that it doesn't get unusable okay so I've got that that coated on the back and as I mentioned earlier I've got a front of my basket which is the side of the basket that has more arc to it so I always wrap the front of the basket first so that the seams are kind of towards the back of the basket if that makes sense and so I stick it the middle part to the middle part of the front and then just guide the rest of the frosting sheet around the back so it comes all the way around the back it's nice to kind of have it still on the cardboard to do this because I use the base of that cardboard as a guide you know their tendency is to lift this up and then it kind of buckles so if as long as I keep the bottom part of the paper flush with the cardboard it should wrap pretty nicely now I am a little bit short on this basket this is a particularly big basket so if I want it I won't do it today I can come back in with a smaller piece of paper and just patch that so that it will you nicely from all sides but the seam areas are nicely covered and you've got a cute looking little basket I am going to run my fingers along the top edge a little bit just to make sure it's in the bottom edge just to make sure it's completely stuck down to the gingerbread the advantage with frosting sheets is they do stick as I said to naked cookies on iced cookies and they also have enough weight that I can apply icing on top of it almost immediately with wafer paper if I'm going to apply it if I were to apply icing on top of it to decorate on top of it that wet icing would cause the wafer paper to buckle but here I can put a top border on this almost immediately my paper was really wet here and I over handle it and you'll see that I tore a bit of that paper off so just be a little too wary of that you know touch it as little as you have to and don't get it over a wet but I think that looks pretty good looking at it from the side so the next step is to clear off the workspace and I'm going to stick this down onto another base this is a base I had earlier my other one that I just put the beads on is still drying so I want to get this stuck into place and I can do that with the same brown glue that I used before to put the two sides together just want to make sure that it's actually working and I want to make sure it's centered again on the base I'm going to rotate my front a little bit so I hide that rip part of the basket there from the front view and then to glue this in place I am piping icing along the bottom of the basket and gluing it effectively onto the blue I've got my trusty needle which I can use to kind of push that icing more into the corners if your fingers are clean you can also smear it in and to anchor it in place and I'll do that on both sides of the basket and this won't mean need much drying time because this thing stands on its own unlike those sandwich baskets I can I can start decorating it almost immediately but if you wanted to let it dry so this doesn't shift around so I decide that's a certainly a fine thing to do too so that's how you put on the paper and anchor it to the base of the basket I'm going to move over my canister here and I'm going to put some decorative detail on the top edge here I feel I forgot that I have a big open gingerbread area here and I want a more beads along beads of icing along the top as I said before the good news about frosting sheets is you can pipe on them almost directly after they've been applied so I'm going to take that blue and I'm al evading this so that I can see the dots in my line of sight if this were sitting down on the counter top I couldn't tell you if the dots were round or angled because I'm not looking at them head-on so if I had my druthers I'd actually elevate this up to my eye level to work on it when I'm when I'm piping on the side of something I always elevate the piece that I'm working on because otherwise I can't see what I'm doing so if I slouch a little bit here to do that do this it's because I'm trying to get my eyes is square on to the side of this basket as possible and I am going to put my glasses on for this too now as I said if I were doing this for a gift or for real or for a real customer I would definitely fill in that gap there and I can I can show you how you would do that I think I have a little piece here simply just cut just simply cut another strip of the same height down to size and stick it stick it in there if you wanted to get fussy about it you can match up the daisies but we're going to move forward and I'm going to show you it up with dots on the top again this is icing a beadwork consistency and if it's at the right consistency it will form a nice rounded shape on its own even when piped vertically on the side of something let me rotate that around so that camera can see those are nice round dots and I'll just continue all the way around this kind of cleans up the edge and it's you're going to see that as hopefully it will hide that seam here a little bit I'm going to try to get a dot kind of into that area so I do like to conceal that seam as much as possible and as usual I am steadying particularly when I'm piping vertically in my bag will shake so I need some steadying devices I'm doing this a couple ways I'm steadying this hand on the canister and using it to steady the tip and I'm also resting this elbow against my counter and it's the combination of all those things that is allowing me to pipe nice and neatly if I were out here try to do it I'd be shaking a lot more now I'm beginning not to see where I'm piping so I'm going to rotate I'm going to look at it from the side and make sure my dots are even and nicely shaped if there's one I hate you know if it's particularly big or small or a strange shape I'll let the dot dry set up a little bit and then I'll flick it off with my handy dandy trusting needle again and then just repipe it so I always have this by my side as I'm doing any kind of piping work because it's good for cleaning off mistakes as well as steadying stencils and doing a whole bunch of other things when you're decorating so we'll just complete the top here and then the next step will be taking a basket that's dried with all the dry details on it and assembling it into the finished products that I showed you at the start of the video I've got some other little cookie doodads that I'll be putting inside like cookie flowers and leaves and some butterflies that'll be sticking on the side those were all pre iced and allowed to dry so they're easy to assemble when I come to this part of the process trying to assemble anything with wet icing on it it's just like mistake it's just going to get messy so how are those doc took him pretty good I think they would look rounder if I were you know if this were closer to my line of sight if I were to elevate this maybe another few inches so I do recommend doing that if you're piping vertically okay so I've come around to the back of course I would finish it off all the way around and there you have kind of finished face of a basket okay well my basket that I just put together and put the dots on is drying I'm going to go ahead and assemble some pretty stemmed flowers and leaves they're going to go inside the baskets and to do that I like to work on a piece of bubble wrap just so that if I have to turn anything upside down which I often do when I'm putting them together I don't disrupt the icing decorations on the top of the cookie these cookies were previously iced so they're completely dry so they're less prone to getting messed up anyway I'm here's one that's completed I've got two little flowers in the leaf stuck to one of these flat coffee stirrers is what they are and I did that with thick royal icing glue that same body and consistency of icing that I use to put the baskets together this one's been drying maybe for half an hour to an hour and now I'm able to pick it up and move it around so it really is that easy as long as the icing is the right consistency to put these these together and I'm just going to show you how I do that by sticking one big flower at the end of the stick if you want to see what's happening on the back side you know you can turn it over and do that as well and that sometimes you might want to do that for instance if you wanted to create a sandwich kind of effect here I've got a small cookie on a stick if you want to create a sandwich defect so that the flowers view nicely from all sides this is that this is the time when you want to turn it upside down and that bubble wrap would come in handy here I'm going to sandwich this one with another small small cookie that fits it in that way you have a piece that actually views from any which direction by minute to get some brown icing on that there I got it off and that you know the icing so thick I'm moving this round right now without too much difficulty but when it's one-sided in a heavier cookie you can't pick it up immediately you do need to give them more drying time but typically half an hour to an hour is certainly adequate I've got a few of those pieces already made so they're ready to put on these baskets I'm going to get another one out they've got a couple leaves here and maybe that small double-decker one is going to work too and now we're ready I'm going to ready to actually fill these baskets and this filling approach is very similar to what I did on my sandwich baskets which I showed you earlier so if you've seen that video this might be a little bit of a repeat that's always good to get reinforcements now you could approach this by gluing things to the inside of the basket but I'd like to fill it up with other things that are edible one alternative is jelly beans they're also great filler material and you can anchor things in them but today I've got sanding sugar colored sanding sugar and I'm just going to pour it in until it more or less goes to the top of the basket and then these items that have glued together should stand pretty much on their own let's see this one's already been cut down these sticks are about four to five inches tall so I do this is the typical length that com but if I want them to fit without any of them any of the sticks showing I do need to cut them down I'm going to just put a couple more into this basket because I'm gonna also fill it with some Jordan almonds depending on the occasion fill it with different things you know if it's Mother's Day maybe you just put a bunch of flowers in here for Mom but if it's Easter then Jordan almonds and chocolate eggs little chocolate bunnies and things can make great additions to the baskets as well so I've got a couple flowers in there that might just be enough because I still need to fit a handle let me grab those and talk about those a little bit these handles are made with rolled fondant I've got two here because they are fragile just in case I break one they're made with rolled fondant which is a sugar dough which is very malleable and it can be rolled into sheets and cut into ribbons in this case I've cut it into very thin ribbon about an eighth of an inch and I've let it air-dry at least half an hour if not longer generally I'll allow overnight especially if the piece is bigger now long enough that it is rigid and holds shape on its own it does isn't going to bend or get messed up when I move it like so and since I've filled this with sugar it's really easy just to plunge the handle in there and it pretty much stays where I want it I kind of like how that blue handle looks with with the blue cookies as opposed to the pink one so let me put the pink one aside if you want more detail on how to make those handles I have a whole video on ribbon work where I work with fondant and modeling chocolate to make different type of ribbon elements handles bows flowers and a couple of other things and we'll be coming will be but you'll have the opportunity explore that once we finish finish here I'm going to take another leaf in just to fill out that void there and then toss in some Jordan almonds again it's always good to kind of look at this from a distance and see if it's making sense to you visually I've got some almonds in the back sometimes the almonds help to prop things up too that's needed in this case the sugar is so deep I don't really need it I think just one almond in the front is kind of nice and my last finishing touch is going to be possibly a bow or a butterfly on the top one word on the bow this isn't actually constructed from two teardrop shaped cookies that I iced and allowed to completely dry and then I glued them together with thick royal icing when they were lying flat so then now I'm able to pick them up as one element and that's easier it's easier to do that step in advance as opposed to trying to glue two halves together on the side of the basket so I am going to sew it because you know I can handle in one piece and I don't have another one that I've got an anchor to one that's loose so I think I'm going to try to set it in this void if it's not too big I might even be able to stick it kind of partially into the sugar to keep it in place if I put a little more sugar in this corner so I'm going to try that but I am going to glue it to the side of the basket so I want to apply my icing here not too much and then stick it to another cookie element that it will actually end up drawing on to I think that looks pretty nice except it kind of hid this flower so I'm going to move that over at touch I'm going to take my handy trusting needle Turkey laser and get rid of that brown icing because it'll dry there and show clean that up a little bit while it's still wet and then the last touch will be adding a center to that bow and I'm going to use you could pipe some icing there if you wanted but I kind of like these large I think these are four or five millimeter dragees which are sugar beads to form the center of the bow I think the blue looks good we'll keep with the blue theme again to stick it on because it's a relatively heavy object I'm going to use a dab of this icing glue hopefully will stick to that bow right there I'm having a little trouble getting it out so I'm going to take my trusty needle and try to apply it more directly they're still having trouble how about this let it to the back of the bead so that beads in place now if I were to deliver this to a customer or to a friend and had had to travel with it I would allow some dry time most certainly so that that bow and that beads stay in place at least an hour and for driving I probably also recommend removing the handle and inserting it once you got on location because any vibration in the car could cause that to move and just break it and always have a few extra handles on hand so there you have it a contoured basket and another of my videos I talked about how to shape that dough and it's really quite a fun and thing to do so please stay tuned live sweetly

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Keywords: how to make 3-D cookie baskets, how to make contoured cookie baskets, working with edible papers, working with rolled fondant, How to, how to make, tutorial, cookie, decorated cookie, cookie decorating, decorating techniques, Julia M Usher, Recipes for a Sweet Life, Ultimate Cookies, Cookie Swap, baking, decorating, desserts, contoured cookie dough, edible papers, 3-D cookies, Easter basket cookies, Easter cookies, basket cookies, cookie basket, Easter (Holiday Period), spring

Id: QL04AlFHRis

Length: 37min 55sec (2275 seconds)

Published: Sun Oct 06 2013