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DECK THE HOLIDAY'S: HOW TO MAKE LOGO COOKIES AND FIX COOKIE EDGES!

Wednesday, February 20, 2013

HOW TO MAKE LOGO COOKIES AND FIX COOKIE EDGES!

   Here's another great tutorial from www.sweetopia.net  .  Enjoy!






How to Make Logo Cookies

There are a few ways I make edible ink logo cookies. Both involve using frosting sheets but the difference is in how they’re applied.
Putting the frosting sheets onto wet icing is one fast technique, but I find it a little less neat than my second method, which I’ll be sharing in this post, and have also shown here.

If you’d like to make logo cookies too, you’ll need:

  • Sugar Cookie Recipe here or Gingerbread Recipe here.
  • Royal Icing Recipe here. *White is the best colour to tint your icing. Any other colour as the base tends to cloud the image when applied to the cookie.
  • Edible Frosting Sheets
  • Edible Ink Printer and Food Coloring Cartridges
  • Edible Marker
  • Clear Corn Syrup
  • Paintbrush or Foam Brush
  • Piping Tips (#2, star tip #14)
  • Coupler
  • Piping Bag
  • White Gel Colouring
  • Optional – Disco dust
*
Instructions
Before decorating:
  • You’ll need to print your image onto frosting sheets using an edible ink printer. If you only have a few images to print and don’t want to invest in a printer, check your local bakery shop to see if they can print a sheet for you. Where I live, the Sobey’s store prints them for $10.00 per sheet.
  • Cut cookie shapes according to image size & shape.
*
Ready to decorate:
Step One: Flood your cookie with tinted white royal icing and let it dry for 12-24 hours. The length of time depends on the humidity of your area. Have a test cookie so you can ‘taste-test’ or ‘poke-test’ to see when your cookie is dry.
If you’d like more flooding instructions please check out my youtube channel here.

Step Two: Gently cut out wafer paper image. I used a small bowl and an edible ink marker to draw the outline of the shape I needed to cut out. You could make your own template, or even trace the cookie cutter you’re planning on using.

Step Three: Apply clear corn syrup to the back of the wafer paper or onto the dried royal icing with a ‘food-only’ paintbrush.
Apply image, gently smoothing over the surface all the way to the edges with clean, dry fingers. Have a damp & dry cloth nearby to wipe your hands as they can get sticky.

Step Four: Using a #14 star piping tip, pipe a scalloped edge around the borders with thick royal icing. If you’d like to add a little bit of glittery bling, sprinkle disco dust on the edges while the icing is wet.

And you’re done!
There’s one step that I didn’t mention, because I only used it for this rectangular cookie:

I think you can tell from the photo what my tip is… I love using a microplane rasp zester to file down the edges of a cookie if the edges aren’t so crisp. A neat little idea I have to thank my husband for!

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