How To Make Beautiful Mother's Day Cookies + Stained Glass Cookie!

[Music] [Music] okay so the first thing we're going to do is roll out our cookie dough and bake our cookies you can find my rolled sugar cookie recipe on my blog and I like this recipe for the fact that it doesn't rise to much so it doesn't it holds its shape really well and baking you don't lose your cookie cutter shape too much actually gonna cut this in half it's a little more than I want to a lot at one point I also like to use wooden dowels on either side so I make sure I roll the cookie dough exactly the same thickness and at least send my cookie dough's from when I cut it out it's easy to pick them up without miss shaping the cookie that's a little thicker than I want it so I'm gonna get thinner dowels okay for this Mother's Day cookie said I'm gonna be using my M and a oval for the O and then a another oval for the inside of the oh I know some parts and different sized hearts and flowers and a round cookie cutter there and a fluted round get a nice clean cut on your cookie and push it out right on to your cookie sheet not for the oh I'm gonna do two of the larger circle or ovals a little bit thinner and then one for the center that is going to be a little bit thicker because I'm gonna do the O as my kaleidoscope cookie which you can find a tutorial for also on my blog so one that's thicker and then go ahead and cut out the center so I'm going to do two more of those but just a little bit thinner we need another em I'm gonna try and puzzle as many of these in here as we can so let's do the EM here now we're gonna roll this just a little bit thinner I wanted it thicker for the O and the ends so that they wouldn't have a tendency to break their thin pieces but the rest of the cookies are a little bit less of a worry on their design that they would if they would break easily so we're going to roll this out a little bit thinner they'll get more cookies out of it that way as well one large plaque that we're going to write happy mother's day on and now I want two more of our ovals you don't have to do the O as a kaleidoscope cookie you can just do just an O by itself if you want you can re-roll your scraps so just make sure there's not a bunch of flour on them let's set them aside and we'll reroll those unless I actually like to stack all of the O's together so that I get the hole cut in exactly the same place for all of them so that when I'm doing the kaleidoscope cookie that they line up nicely [Music] [Music] [Music] okay so there is our set of cookies now you're gonna put these in the freezer for 10 minutes and make sure they're nice and hard before you bake them at 400 for between 8 and 12 minutes depending on your oven I like to check them at 8 minutes and then they usually need to go another minute or so you don't want them to start browning very darkly just a very light golden brown and they'll be done [Music] okay now that you have prepared we're going to color it and make it the proper consistency for decorating our cookies so when you first make the royal icing it is a stiff consistency we want to thin this out so that we can slug the cookies with a consistency that will spread out and make a nice smooth layer on the cookie we're gonna do this with water and I like to put my flavoring in the water so whatever extract you'd like your frosting to be flavored add a few drops to your water and then you're gonna start adding water to your royal icing a little bit at a time until you achieve the consistency that you will want for your cookies there are several different consistencies for flooding cookies for for outlining cookies what we want is it called a 10-second icing and I'm going to show you how to achieve that so just keep adding a little bit of water at a time and mixing and then we will test our consistency you if your coloring your icing you can add your coloring in now so you can be mixing it in while you are achieving the consistency that you want once you get to the point where your icing is running off your spatula and ribbons you want to start testing it for the proper consistency so just jiggle your bowl and get the icing flat in the bowl and then clean off your spatula and you're gonna draw your spatula through the icing and watch the line when you draw your spatula through start counting and when you get to a point where it comes back together in ten seconds that's your 10 second icing so draw a line 1 2 3 4 5 6 7 8 9 10 our line did not completely come together so we're gonna add a little bit more water and keep mixing and then test again you okay let's test again if there's any bubbles go ahead and pop them so you've got a nice clean smooth surface to test in draw your line one two three four five six seven eight nine ten okay our eyes even came together in ten seconds so it's ready to go now we're going to put it into our piping bags I usually use disposable piping bags and I like to use the Wilton number-two tips for most of my cookie designs you're gonna be doing big areas of flooding you can use a number three round tip but for the most part when I do more intricate cookies I like to use a number two tip I also like to put my bag into a cup to be able to fill it easier it just makes it so you have one more hand to use for scraping the bowl and it's less awkward filling the piping bag this way so go ahead and get all of your colors prepared and use a number two Wilton number two round tip and get them all prepared in your icing bags I also like to close my icing bags with either a rubber band or in icing tie it just makes the bags more secure you're not going to be worried about them popping open and leaking when you're decorating so get all your icing is prepared and we'll get started [Music] okay now that our cookies are baked and cooled and we have our icing colors prepared and ready to go I've also made some cake lace which I love to use to embellish my decorated cookies I like to use Claire Bowman's cake lace I find it's the easiest to use but whatever you have on hand will work I've made a few little fondant flowers for some of the decorations and I have my fancy sprinkle mix that I had custom made by sprinkle pop I sent them a color palette I found online and they matched it perfectly so I've got some gorgeous sprinkles ready to go go ahead and set those things aside we're gonna start by flooding a few of the cookies with a base color background and those will need to dry completely before we do further decorating on them so we're gonna do those first and set those aside and let them dry for 24 hours so we're starting with the large heart and I'm gonna be doing some brush embroidery on this one so I'm gonna have a light teal background and I like to leave my icing about an eighth of an inch too even a quarter of an inch away from the edge because I like to do some decorative details around the edges some little lace detailing or dots different different borders on different cookies but I do like to have a little edge where I can do some more decorating after they've dried I'm just gonna use my scribe to smooth things out and spread the icing to to be even on all of the edges where I want it to be in the process popping neat bubbles that I see just making my icing as even as possible on the two sides of the heart so they match and then I tap my cookie a little bit and that helps bring any bubbles to the surface that I can then pop with my scribe okay we're gonna set that aside and let that dry for 24 hours we're gonna do the same with our plaque [Music] [Music] this one here's gonna be our sprinkle cookie I'm gonna do the light teal background don't go too close to the edge because your sprinkles will just fall off so give yourself about it a little more than eighth of an inch from the edge of the cookie right out all nice and even I have your bowl of sprinkles ready I can kind of play with the sprinkles where you might want different colors and different pieces and then dip straight down [Music] here we go there's our sprinkle cookie now we're gonna do an M this one's gonna have a little strip of lace and then we're gonna add some more scroll detailing after it dries [Music] [Music] now we're gonna take some more of our lace and I'm gonna cut a little strip of this part of it let that dry and we'll cut off the excess and then we're going to do some scroll flower piping here [Music] [Music] this one is gonna be our kaleidoscope cookie we're gonna go ahead and decorate it first and then we will do the kaleidoscope technique [Music] [Music] okay so now that our cookies have dried overnight we're going to finish the decorating so to start I'm just going to trim off the excess lace and you just need a pair of fine scissors and trim right up next to the icing so there's no extra lace hanging over the icing if there's anything that's kind of sticking up from the edge we can go ahead and put a little bit of gum glue on that to adhere it to the icing we'll do that a little later next thing I'm gonna do is show you how to make some little icing packets I like to use these when I'm doing a little fine detail decorating as opposed to the large piping bags with piping tips I can get a finer point and adjust the size of my lines by just trimming a small or larger amount off the tips of these and these are made with cellophane basically gift wrap cellophane so I just buy that in big rolls so I'm going to show you quickly how to do that you can also make these little piping bags with parchment paper cut the strip off of your cellophane rolls and then from one corner fold up until you have a triangle so you meet this edge with this edge and kind of give it a little crease and then you can see right this edge right here is where you're going to cut it and you'll have a perfect square so now you have a square and you're going to cut it on the diagonal right where you'd take your little folded crease if they've ever made parchment scones this is basically the same thing so now I'm going to use a little bit of cellophane tape laying with the point towards you you're gonna grab this corner and tuck it in so you're making a cone shape you're rolling it so that you have a cone and then you're gonna meet this corner with your point hold it there I grab a small piece of cellophane tape and with this cone rolled as tight as you can you can adjust you can push this cone in until you have a really sharp point and lay that piece of cellophane tape down inside to tape that down so now you have that secure grab another piece of cellophane tape and wrap the other point all the way around until it point meets your top point here and you can kind of adjust it with your fingers by sliding your fingers back and forth until you get a really nice sharp point you're closing it all the way so it's basically a very closed pointed cone and go ahead and put another piece of tape just fold that flap down and now you're ready to fill your cone and I usually set this on a small container to hold it upright for me while I fill it so then get some of your stiff royal icing in a small dish we're gonna make this quite thick we want to use this as we're gonna do some little lace piping and some dots around the outer edges and we're also going to be doing some lettering so you don't want an icing that's gonna spread out you want it quite thick but a stiff royal icing as you get when you very first mix it is a little too stiff it'll just break it won't flow out of your tip so we're just going to add a few drops of water at a time literally just like two drops at a time until we get just the right consistency and I will show you what we're looking for so this is already smoothing it out and making it more like kind of peanut butter now when you pull your knife up off of your icing you get a point and if it stays in that point it's still too thick you want it to slightly droop over so add another drop or two it's just a drop at a time because it's really easy to make this too soft too liquidy at this point you can add your color if your coloring this now when I pull my knife up it's still keeping a sharp point so I'm going to add another drop of water I'm just gonna keep doing this process until I find the right consistency now see it drooped over that time see how it did that when I pulled it up instead of holding a stiff peak it curves over so I'm gonna call that good and I'm gonna add this to my little piping bag that I just made now these little piping bags you do not want to fill too overly folks we need to have some room to fold down and it does not take a lot of this to do our little embellishments so you don't need a ton so once you have your icing in your bag you have your long pointed side is gonna lay down on your bench and then there's a straight edge here so you push that down flat and then you're gonna take one long piece of tape and seal that spot tape that down and roll your excess behind and then push your icing down to the tip so it's nice and tight and then we're gonna fold one side in and then the other side in so that makes a nice triangle point here and then we're gonna start folding that down so fold it down twice until you get a really nice tight piping bag take another long piece of tape and tape that flap down and that's it now you have your really fine tipped very maneuverable and piping bag ready for writing details now we will be cutting our tip to whatever size we want excuse me we'll be cutting our tip to whatever size we want our our line to be okay we're gonna start with some scroll piping on the dark purple cookie so that's pretty random I just want to make your little scrolls and spirals and pleasing patterns [Music] [Music] that looks pretty good to me so I'm gonna leave this one like this I'm not gonna do a border on it because I feel like there's so much detail already all right that one's done we're gonna let that dry and we'll paint that with a gold luster after it's dry okay so on this one we're gonna do a little bit of gold scrolling as well a little bit more basic [Music] then we're gonna do some white dots around the edge and before we do that I'm gonna go ahead and glue down any little bits of lise that are still sticking up from the edge of the cookie here so just a very damp paintbrush and then press release down and we're going to do a pretty little dot border [Music] well my mattress will paint some gold luster dust on that one so it's gonna get some purple scrolling [Music] that's it on that one this one gets more cold [Music] [Music] we're gonna do some sprinkles on this one so I'm just gonna do a line of our original flood icing across the center of this one not too much and we're gonna take out any of the big sprinkles let me just have some of the the little ones that we're gonna put on this one [Music] we're gonna do a little border on this one as well do a little bit of piping on this one as well now we're gonna do some brush embroidery on our large teal cookie so you need a little dish of water and a paper towel and a couple of flat brushes a medium-sized and a small flat and short bristled then you want a packet of your original stiff royal icing and then I like to use a little flower cutter as a template for piping the flowers onto the cookies and I just trace it on with a little scribe or something with a sharp point you can freehand these as well I usually do one full one and then a couple of partials around the edges in random places so you're going to pipe a border around where you just traced and you're gonna do is pretty thick zigzag line and just follow your trace line we're pretty close to it you can vary it a little bit so each flower isn't exactly the same but that tracing gives you a good guideline then you're gonna take care of brush and get it damp and then blot it off on a paper towel so it's not dripping wet it's just damp and you're gonna start pulling in these these little jagged cigs AG lines pull them in towards the center of the petal and you don't grab the whole line you're kind of grabbing halfway into that line of icing and leaving the tip and then pulling in the rest of it towards the center of the petal and if you get too much icing on your brush go ahead and rinse it off and dry your brush off again now I'm going to do three petals in the center and this is more of a freehand you just do smaller little jagged section and spaced out three of them in the center and then I use my thinner brush and do the same thing it's on a smaller scale and then you can put a little dot or a little swirl right in the center repeat that on the rest of your flowers we're gonna do a leaf and this is more of a freehand thing so I'm just gonna do a zigzag line for a leaf shape as you did on the flowers [Music] [Music] these will get painted gold later and then a bead border on this one as well sticking okay let that drywall paint our dots and I'm going to pour the isomalt for our kaleidoscope cookies and for more details on how to make these kaleidoscope cookies refer to the post that i have on my blog i have a full tutorial on how to do these so I'm pouring my prepared isomalt right into the center just making sure that the I smell goes all the way to the edges now we're gonna let those set and then we'll come back and finish the Kaleidoscope cookies okay once these are cool we're going to take them off the pan they should release fairly easily with a little spatula now we're going to immediately treat these with a clear edible spray glaze so that the isomalt doesn't get damaged by moisture in the air so you're just going to put this on either some parchment paper or an old box this stuff really gets all over the place so make sure you put it on something that you can throw away we're gonna do both sides let that side dry and then flip it over and do the other side okay now we're gonna put together our kaleidoscope cookie so we have the backside and we have the middle and then we have the front so they're gonna get stacked like this so the first thing we're gonna do is glue the middle down to the backside we're going to just use a little bit of our our white flood icing now we're gonna fill with our sprinkles and this lovely sprinkle pop mix that I had custom-made some of the sprinkles are too large for our whole say they wouldn't quite fit in there so I'm gonna take the biggest ones out and then I'm just gonna put a little handful of them in there I'm probably gonna take out these big rods to it don't think they're gonna be quite as maneuverable in there okay now we're gonna go on our top make sure everything is lined up nicely now we're gonna set that aside to dry for a little while and then we're gonna do a little bit of more decorative piping on here that is now that we've let the Kaleidoscope cookies dry a little bit we're going to do some final piping not just some little gold detailing [Music] let that dry and little paint it gold okay so there are several different ways that you can do lettering on your cookies I've made a template here that says happy Mother's Day and I have cut it out with my cookie cutter so I know exactly where to place it on the cookie so I have the alignment right and lay that down on the cookie and then with a scribe tool or something sharp like a pin you can poke small holes all along your lettering and give yourself a line to follow when you are piping your letters for this one I made a stencil on my cameo cutter and I cut it out of a template stock and I will just put that on top of the cookie and spread the royal icing on top of it and you get some really nice clean lettering with that method [Music] just checking here to make sure my letters are coming through nicely so I can follow the dots when I'm piping [Music] now I could just follow the dotted line when I'm piping [Music] now I'm gonna glue my flowers down with a little bit of royal icing on the backs [Music] [Music] [Music] ok so now we're going to paint our our embellishments gold so you're gonna want an edible gold highlighter or luster dust make sure it's edible there are several different edible brands you can get and one of them is Wilton Wilton gold luster dust you can get it at Michael's so go ahead and mix your luster dust with a little bit of Everclear I'm with a very fine tipped brush you're gonna you're gonna make a paint that's a fairly liquidy paint you don't want it too thick and see its pretty runny and go ahead and paint everything that you did the gold piping it's a little bit tedious just take your time it's a beautiful effect so it's it's worth the time I'm using role consumer gold highlighter and technically it's edible in other countries in the USA it's not FDA approved for consumption yet but it is in other countries this is the reason why you want to pipe your anything that is going to be painted in gold you want to have a base color your icing needs to be yellow or gold because if you miss a few spots down towards the edges it's not going to show because it's very hard to get all painted all the way up against the edge of the cookie so if you have a little bit that you didn't get the gold highlighter on it's not gonna show near as much as if the icing was white or another color [Music] you'll want to keep stirring your paint and sometimes adding a little more Everclear because the Everclear evaporates really quickly if your paints too thick it won't flow down the edges of your your piping and will be harder to paint also it the the highlighter settles a little bit in the bottom so you want to keep stirring your paint occasionally [Music] [Music] you [Music]

Channel: Shani's Sweet Art

Views: 70,272

Keywords: cookie decorating, cookie tutorial, how to decorate cookies, cookie decorating tutorial, stained glass cookie, Shani's Sweet Art, Kaleidoscope cookie

Id: RFCq71uO98U

Length: 58min 27sec (3507 seconds)

Published: Sun Apr 15 2018