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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