Monday, January 28, 2013

Play Food

Play food

I made some tiny sugar cookie sugar cookies for you.

Tee-niny!

Yes, I love little and I kinda like to play with my food… But I’m sure you know that about me by now.

And you probably know that I made more than just baby cookies.

They’re cute on their own, but I really needed them to put on display.

Cookie Stands

On these 3-tier sugar cookie dessert stands I made.

EEek! Cookies on cookies. Key-ute.

Making Sugar Cookies

I love sugar cookies since they require a few basic ingredients that I almost always have on hand.

They can be baked in no time – especially with the recipe I’ve been using from my friend Bridget at Bake at 350. It’s been my go-to recipe lately. I love hers because nothing has to be set out to room temperature. And her dough doesn’t need to be chilled before rolling either. Equals Awesome! I hate waiting. So I love this recipe. When the dough comes together it will be crumbly, but don’t worry. Just grab it and knead it a bit and it’s ready to roll and cut. And it lifts beautifully, too.

Here’s Bridget’s recipe for sugar cookies and royal icing on some peppermint cookies I made a few weeks ago. And here is the recipe on her site.

But even better, Bridget has a Cookie Decorating book out. And I’m giving one away at the end of this post. YAY!

Decorating Cookies

Actually, I’m giving away a signed copy of her book, Decorating Cookies. Easy to understand instructions with tons of adorable cookie decorating ideas. You’ll love it.

Skip on down to the bottom if you want to enter. Wheee!

Or if you want to see how I made my cookies stand, then keep on reading. These aren’t in Bridget’s book… I was just inspired by her cookie creations and love for decorating and wanted to share it with you since I love using her recipe.

Hope you like them Bridget! P.S. I need a piping boot camp. I don’t know how you do it.

Rolling Pin

Roll your cookie dough out nice and flat. I used these rubber dough bands to make sure the thickness was even when I rolled.

Cookie Dough

Then cut out circles in graduating sizes. I used 3 7/8, 3, 2 5/8 and 2 1/4 inch sizes.

Cookie Dough

Before you bake, use a plastic drinking straw to remove the centers of each cookie. The straw collects the dough in the center. Convenient.

Freeze the cut shapes for about 10 minutes to help the dough avoid spreading and then bake.

And when they come out of the oven, use the straw again to make sure the holes stay the same size.

Shapes

Use the dough scraps and tiny cutters to cut out shapes for your desserts to go on display.

A piping tip like the one on the right will make circles with rounded tops since the tip is cone-shaped.

Makes great mini macarons or whoopie pies. Just tap the tip on the counter to release the dough.

Cookie Dough Shapes

Lots of little shapes.

Cookie Cutters

Assorted shapes – around 1 inch wide.

Tiny alphabet cutters. XOXO

Graduated ovals – plain on one side and crinkled on the other.

And my favorite – I can’t live without – graduated circle cutters that I used to make the stands.

Graduated Cookie Shapes

You’ll want to use four different sizes to make the 3-tier stands.

Note: For the chocolate cookies, I swapped out 1/2 flour for 1/2 cup cocoa and used all vanilla extract in Bridget’s recipe.

Piped

After they are baked and cooled, and then comes the piping. This always goes smoother in my head than when I actually start piping.

Pipe first with outline icing and then fill with flood icing.

However for these I ended up using a royal icing consistency somewhere in between and piped and filled with the same consistency.

Piped

Ugh – wonky lines. Not what I’d hoped.

So after I filled and before the icing set completely, I piped dots all the way around. Camouflage it.

Much better.

Let cookies dry overnight. And after all the cookie decorating save leftover royal icing in an airtight container or in the piping bag with the ends tied off and cap closed for finishing up the project the next day.

Now comes the fun part.

Decorating

Ice the cakes and decorate!

Easy details for major impact.

Luster Dust

Oh and those macarons, try painting them with a little luster dust.

Just mix some of the powder with a small amount of clear extract and you can paint right on the cookies.

Pretty.

Play food

Pretty dang cute!

Cookie Dessert Stands

And even cuter on display.

These were surprisingly easy to make stand up.

Cookie Sticks

Start with using cookie sticks for the support. These are bigger than the lollipop sticks I usually use for cake pops (lower right).

The sticks should be about 6 inches tall for the stands. Buy the 6 inch sticks or cut down the 8 inch.

Use a cookie stick to gently twist through each cookie opening to make sure it goes through before building.

And make sure your cookie icing is completely dry and set from the day before.

IMG_1276

Sugar Cookie Stands

  1. Start with the smallest cookie shape. It should not be iced. Place on a flat surface and then insert the cookie stick. Slide the largest iced cookie on top. Having two cookies on the bottom will give you more support and keep the stick straight.
  2. Cut striped straws into 1 1/2 inch sections. Slide one straw piece over the stick and push to the bottom as a spacer/ledge.
  3. Slide second largest iced cookie on stick until it stops at the straw. Then slide another straw piece on top.
  4. Slide last cookie on top until it stops at the straw. Then slide one more straw piece on the very top. Wrap a piece of washi tape around the straw and cut out a triangle for a cute flag topper.
  5. Note: Not shown. Use the leftover royal icing to pipe in between the two bottom cookies and pipe dots around the centers of each tier to help secure the cookies in place as you build. Attach the desserts to the tiers with royal icing too. Then let dry and don’t move for a few hours. I skipped this step because I wanted to get right to taking pictures.

Sugar Cookie Dessert Stands

There you have it four cookies for 3-tier stands. Bridget’s recipe will make four stands with enough cookies to decorate.

And these can be totally scaled back? Two tiers? Just a cookie plate? Just the tiny cookies? Only one cookie shape? Choose how you want to play.

Cookie Stands

They’d be super fun and totally stand out for Valentine’s Day, for a dessert party or even party favors.

Enjoy!

_______________________

Now for the giveaway!

Decorating Cookies

Enter for a chance to win a signed copy of Bridget’s book, Decorating Cookies.

  • Just answer the following question and leave your response in the comments section on this blog post.
  • What did you do this weekend? Something fun I hope. I made a bunch of cookies : )
  • Deadline to enter is Wednesday, January 30, 2013 at 7:00 pm. Sorry, Time’s Up. Winner announced below.
  • One winner will be picked at random and announced sometime Wednesday evening on this post.

Good Luck!

 

Thank you all so much for the sweet words on the cookie stands. I really appreciate it. And now for the winner of Bridget’s book.

It’s comment #917 – Becky P! Congratulations and have fun decorating cookies. And swimming too.

 

1901
debb malone said...

hi!

February 14, 2013 02:22 PM
1902
courtney said...

Happy Valentines Day my dad is my valentine and i like your ideas.
hoping you put more ideas and you are my valentine too.

February 14, 2013 05:58 PM
1903
Yarlin said...

Increíblemente Bello todo. Estoy fascinada con todas estas maravillas. Felicidades y muchos éxitos. Dios le Bendiga sus Manos.

February 15, 2013 06:28 PM
1904
Karisma Pinckney said...

Me and my 7 year old daughter made heart shaped cake pops for her class. And need i say that were a BIG HIT!!!! thanks for you wonderful work with cake pops

February 16, 2013 05:10 PM
1905
Robyn said...

Love all the great ideas! You have inspired me to bake this weekend!

February 17, 2013 01:41 PM
1906
Kelly said...

I absolutely love this i cant wait to try it tomorrow morning, my son and i will have a blast and the idea is wonderful. Letting all my baker friends know of this amazing site. Great job keep up the creativity !! ^_^

February 25, 2013 10:44 PM
1907
Ana said...

This is really a good idea. Fantastic!

March 31, 2013 01:35 PM
1908
Laurie Clarke said...

xLaurieClarkex– love you, Bakerella – you inspire me with your sweet details. Thanks for helping bring cake pops to the forefront of the dessert world!

September 23, 2013 04:41 AM
1909
Lydia said...

Oh my gosh, these are AMAZING! You sound so nonchalant about their brilliance. Mine would probably fall apart and I would end up with a delicious batch of cookie mush.

January 8, 2014 06:35 AM
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