I made the dough and the fondant earlier this week, using the No Fail Sugar Cookie recipe and Marshmallow Fondant from Cake Central. I also tinted royal frosting yellow to use for center buds. On Thursday I practiced the best way to bake and frost, working in small batches made it the process go pretty well. By Saturday morning I had made over a 100 cookies.
Here is how they turned out.
First I cut out the dough with a large petal cookie cutter and while those baked I prepared the fondant for the top. After rolling out the fondant, I used my imprint pin to imprint the tulips on it. I used a different cookie cutter for the fondant and cut out as many as I needed and set those aside. I thinned down a little piping gel and had it ready to put on the cookies when they come out the oven.
After removing the cookies from the oven, I let them only sit for a second or two. (I baked them on parchment paper, great idea and I didn't have to clean my pans, and you can reuse the paper until you are finished baking.) I brushed a light coat of the gel on then very carefully matched up the petals as best I could. Having the large size cookie and smaller fondant worked well since I didn't have to match up exactly, but I did have to position them carefully. I didn't want them to look perfect, because the real edelweiss flower isn't at all perfectly shaped or even.
It was a very nice tea and all the ladies enjoyed learning about each others favorite things and enjoying a lovely lunch. Everyone loved the cookies and I was pleased with both the taste and the design.
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