May 4th, 2012 | Shop News | 0 Comments
Ok guys, if you have not signed up for our newsletter yet then you are missing out ! Here is the latest project that Susan Carberry put together for The Cake Cottage Newsletter. We will be putting more and more info in our newsletters so don’t miss out on great projects like this and tip and tricks to help you on your cake decorating skills…..Pete
Bird House Cookie
The Cake Cottage
Sugar Cookie Dough (see recipe and baking hints)
Fondant : Pastel Yellow, and a very small amount of black
( Call us for availability)
Royal Icing ;’ light blue, electric green, avocado green, yellow and pink
General tools, spatula, rolling pin, scissors, cornstarch puff
Sugar Cookie Recipe
Makes approx 3 Dozen 5” Cookies
2 Cups Unsalted Butter
2 Cups Granulated Sugar
1 tsp Vanilla Extract
2 tsp Lemon Extract (or flavor of choice)
5 ½ to 6 Cups All Purpose Flour
3 tsp Baking Powder
1 tsp Salt
In at least a 5qt mixer or a large bowl, cream the butter and sugar until fluffy. Then add the eggs, mix. Add vanilla and Lemon extract, mix.
In a separate bowl, mix the flour, baking powder and salt together. Gradually add to the butter mixture until incorporated. For 3D cookies it is best to hold back a bit on the flour (5 ¼ or 5 ½ cups). Scrape bowl and mix until dough comes together.
Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Roll out cookies on parchment paper, cut shapes leaving space between the cookies, then place the parchment paper with the cookies onto a cookie sheet.
Bake cookies at 350 degrees in a regular oven or 300-325 degrees in a convection oven until golden brown around the edges.
Cookie Baking Tips
1 – Roll your dough out onto a piece of parchment paper. This way you do not need to place any flour under the dough, as the extra flour can cause it to dry out.
2 – Roll out the dough between two dowels or thick skewers for a consistent cookie shape and size. Another option is using a wood rolling that has wood spacers on the side.
3 – Place the same or similar sized cookies on the same tray to ensure proper baking times as the smaller cookies will bake faster.
4 – Royal Iced Cookies – Use a Tip #3 and stiff royal icing to pipe an outline around the edge of the cookie. Then, thin down the icing, place in a bag without a tip, cut off end and flood the center of the cookie. note: For cookies that do not have a lot of detail or small areas, you can spread the icing with a Spatula if it is the correct consistency and you do not need to outline the cookie first.
5 – Fondant Covered Cookies – attach the Fondant using water, shortening.or Piping Gel.
After your cookie has cooled, knead your Yellow Fondant to give it elasticity (while kneading use a bit of shortening on your hands and work surface to prevent sticking). Dust your counter with the Cornstarch Puff and place the Yellow Fondant on top of the cornstarch, begin to roll out the Fondant.
Roll your Fondant approx 1/8th of an inch thick and cut out the shape using your Bird House Cutter.
Brush the back of the Fondant with water, then place the Fondant on top of the cookie with the water side down. Smooth the surface.
Cut out a small whole just below the roof line using the small Circle Cutter. Roll out a bit of Black Fondant, cut out a circle using the same round cutter. Brush the back of the circle with water and place inside the round opening on the cookie.
Using the Veining Tool, draw lines from the top of the cookie down to the bottom, approximately 1/2 an inch apart. This creates the wood planks. Using the Knife Tool, draw random lines up and down in various lengths on the wood planks. This will give you the wood grain look.
For the perch, roll a small ball of Yellow Fondant into a tube shape and attach using water, just below the Black Fondant .
With a dry brush and Canary Yellow Luster Dust, brush the Yellow Fondant to give a variation of color.
With light blue royal icing and a Tip # 5, pipe a zig zag pattern from one end of the roof line to the other end. Using the same bag and tip, pipe a zig zag on the base the bird house.
Use Tip #2 and Electric Green Icing to pipe random vines. Using Tip # 349 and Avocado Green Icing, pipe leaves on the vine.
Flowers ; using Tip #3 and Pink Icing, pipe a small balloon shape for each petal (hold the tip at a 45 degree angle and slightly off the surface, pipe and let the icing build up moving the tip up with the icing but still keeping it slightly imbedded in the icing, Once the icing has built up a bit, then lower your tip, relax your pressure and drag the tip at the end). Pipe five petals for each flower with the small ends of the balloons meeting in the middle. Fill a small bag with Yellow Royal Icing and cut a small amount off of the end. Pipe centers of the flowers with the bag at a 90 degree angle to the surface.
Attach the sugar bird using a bit of royal icing. There you have it. Now go show your friends and watch them be amazed……..!!