Today's guest post is brought to you by Sara from The Sherlocks' Home. She's frugal and creative and has some great tips on her blog. She also does some really cute digital creations, which are FREE!
Hello! I'm Sara from
The Sherlocks' Home - another blogger out of Idaho. I grew up in a small Idaho town, and really wasn't crafty or arty as a kid. I much preferred reading a book, playing (falling) in the creek by our house, or hanging off the monkey bars, than anything that involved sitting still and focusing. Fast forward several years, and I'm a 30-something wife with five stepkids and a passel of grandkids with lots of requests, and a home to decorate. Sometimes I wish I could have a redo and learn all of the skills I'm learning (and chronicling) now, at an earlier age!
Suzanne was THE first person to stop by my blog when I started writing about my home and craft obsessions. I was absolutely tickled when she asked me to guest post for her - especially when she specifically requested a post about cookie decorating, which I only started doing a couple of months ago. The whole process does take some time, and can seem daunting, but once you get started, this becomes an addictive hobby!
Today I'm going to show you how I decorated the pumpkin cookies in the photo above. There are a lot of photos showing the steps, and if you need to see more detail, click on the photo and it will bring up a larger size.
The things you'll need: your favorite roll-out cookies - cut in pumpkin shapes (I used a Wilton pumpkin cookie cutter and my grandmother's sugar cookie recipe),
Royal Icing (homemade or you can buy it in large tubs at some craft locations), gel food coloring, a bowl and spoon for each color you plan on making, icing tips, icing bags, toothpicks, and a cup of warm water and measuring spoon.
Divide your icing into the number of bowls you need (one for each color). Use a toothpick to pull some color out of your gel coloring and drag it through the icing. Each time you add more color use a clean toothpick. Stir the icing, making sure to get the coloring completely worked in - no streaky colors! It may take a bit to get the shade you want, but work in the color in small increments. You can always add more color, but cannot take it away if you add to much!


Once you've reached to shade you want, you can start the process of getting the consistency you need. On this cookie, we're outlining and filling in the same color. Which means that the color we just created will be used for two different consistencies of icing. Start by getting the icing ready to outline the cookie. Slowly add water - a few drops at a time - making sure to totally incorporate the water into the icing before adding more. For outlining, you're looking for a consistency that I call "stretchy". When you pull the spoon out of the bowl, the icing doesn't break right away, nor does it run off the spoon. If the icing becomes to thin, you can add more powdered sugar to thicken it back up.


Let the icing rest for a minute while you prepare your bag. I like to keep my piping bags in a drinking glass with a moist paper towel in the bottom. Folding the edges of the bag over the glass makes filling it really easy, and the glass helps to keep the icing from spilling out all over the counter. The paper towel keeps the icing in the tip moist when you're not using that particular bag.
Spoon 1/3 of the icing from the bowl into your waiting bag. Once the icing is in the bag, pull the edges off the glass, and twist the top to push the icing down towards the tip. Some decorators like to secure the top of the bag with a rubber band, though I've never had it come apart once twisted.
Now you're ready to thin the rest of the icing for flooding. Slowly add a few drops of water at a time, until you reach "10 second" consistency. The name "10 second" icing comes from the amount of time it takes for the icing to smooth out after you drag a line into it with a spoon. Technically it can be anywhere from 5-10 seconds, but that range is what you are looking for in flood icing.
There are a couple of different ways you can dispense flood icing. Occasionally I will use a squeeze bottle, but for easier cleanup on smaller jobs, I like to use a sandwich bag.
Now you're ready to start icing the cookies! Grab a couple of paper towels (to keep your piping tip clean), and toothpicks and let's get started. Try to work on just a few cookies at a time to keep from being overwhelmed! (If this is your first time, you can use a small sheet of wax paper or a paper towel to practice a few stripes of icing before beginning on the cookies.)
You want to hold your piping bag, so the tip is at a 45 degree angle from the surface of the cookie. Try to keep consistent pressure on the bag as you're piping to keep the outline flowing smoothly.
If you mess up due to shaky hands (or because you are trying to balance a camera in one hand, and outline with the other), use a toothpick to scrape the messed up icing off of the cookie and keep on working.
To start a line, touch the tip to the cookie, and lift up keeping pressure on the icing bag. Let the "stretch" work to your benefit by keeping the tip about 1/2 inch above the cookie surface until you're ready to end your line - you will have more control, and smoother lines. To end your line, release the pressure on your bag a short distance from where you want to end, and touch the tip to the cookie at the end point.
Once you have your outline done, let the cookies rest for about 10-15 minutes. This outline will be a barrier to keep the flood frosting on the cookie. (I added the stem outline after the above photo was taken.)
After the rest period, clip the corner of the flood icing bag, and begin flooding sections of the cookie. With a large surface area to be flooded, you want to try to work in sections.
Squeeze flood icing into the two outer sections - notice that I don't completely fill the section with icing. The purpose of the flood consistency is to spread out and fill the area where it's used. If it doesn't fill in within a minute, use a toothpick to guide the icing to the outlined edges.
You can fill in the stem at this time, then let the cookies rest again for about 30 minutes before filling the center section.
If you have additional cookies to decorate, this would be a good time to start on them.
After the rest period, flood the center section. To get a bit of a 3D effect, I over filled this section a bit.
Let the cookies rest for at least an hour at this point - that's a lot of icing to get started drying!
After an hour is over, you can go back in with the green icing and add some details. I drew some leaves and curly vines on freehand, as well as added some little lines on the stems for dimension. Now comes the hard part...the cookies need to dry for AT LEAST 8-12 hours before they can be packaged or stacked.
There are so many different things you can do once you get used to outlining and flooding cookies. You can swirl multiple colors of flood icing together with a toothpick, use a small paintbrush to create brush embroidery, or "paint" directly on a filled and dried cookie with thinned flood icing. The only limit is your imagination!
As I said at the beginning, I only began doing this a couple months ago. This is the process that works for me as I decorate cookies. I hope it gives you some ideas! I'm always happy to try to answer any questions - you can
email me or visit me at my
blog.
Thanks for hanging out with me today! And thanks to Suzanne for letting me come visit!
I keep telling Sara that she's going to be everyone's favorite neighbor with those cookies! Aren't they gorgeous?
Thanks for a great tutorial, Sara!