Tag Archives: ribbon roses

Decorative Monogram Cookies {A Tutorial}

9 Sep

So… I got a new cookie cutter. Isn’t that how all of my posts seem to start? I’ve always been super jealous of Lilaloa’s plaque cookie cutter, and finally Karen’s Cookies came out with one and I snatched it up immediately… and then proceeded to wait forever to actually bake anything with it. That’s just how I roll really. I did in fact get around to making some cookies with my new plaque cutter and decided to do a bit of tutorial on these cookies while I was at it. Here’s the finished product.


Decorative monogram cookies. I of course chose to do “C”s this time around, but really any letter would work with this technique. I think.


Using 10 second black royal icing, I piped the border.


Immediately flood the interior of the cookie with the same color. In my case, black. You can tell from the finished photo that I did some in white too, to alternate the color scheme. Give the cookie a jostle across your work surface to flatten out any bumps or lines. Then… you wait. Dry time. I gave these guys overnight simply because I was using black and white as my color scheme and those two colors tend to bleed into each other pretty easy if you don’t allow proper dry time. If you want to learn more about royal icing bleeding and how to prevent it, check this out.


Once proper drying time has taken place, i then used a #2 Wilton tip to pipe on my first section of decal. I did the little “flower” first because it helped give me a base to work out from to make sure everything stayed proportionate and as close to the center of the cookie as possible. Since I was placing my flower on the left hand side of the C, the flower is of course placed off to the left on the cookie.


Then, I added the first layout of my C. I used 10 second icing here, because I knew I was going to be going back and thickening the letter to give it a more robust feel, and i didn’t want to have lines in my C when it was all said and done. I did do some sketches on paper to get a feel for how I wanted my C to be designed and thus already had a plan for where to put the curls, etc.


Without allowing the white to dry AT ALL, I immediately went back and thickened the C in the areas closest to the flower. I then gave it a shake to even everything out.


Next, I went in and added some little stems onto my flower with leaves coming off. Given that it’s not a typical flower color or design, it can look like a flower with stems, or it can just look like part of the design, but the beauty is that is doesn’t really matter when you work with all one color as it blends together nicely. To get the look for the little leaves, you simply place your tip where you want the base of the leaf to be, and squeeze a round dot out and while still squeezing slightly, you pull away and up. It makes it end in a point as you can see above.


I then went around the outside edge with a solid border. Often times I like to do dots because I prefer that look, but dots give a more “fun” feeling while a solid line gives more of an “elegant” feeling. Course maybe that’s just me, and I AM a bit cooky, so take that with a grain of salt I suppose!


My very last step was to add the ribbon rose. These roses are made out of fondant. That’s a different tutorial for a different day. I attached them by simply putting a dollop of the color I did for the letter on the bottom of the rose and then placed it in the center of my flower. I thought it gave a nice formal touch.


These would be great for a wedding, rehearsal dinner, bridal shower, graduation, you name it! I loved them.


Thanks for checking them out. If you want to get the plaque cookie cutter, you can buy it from Karen’s Cookies, here.

Happy Baking!

Spring Bird Cookies {A Tutorial}

26 Feb

I love spring. Like, REALLY love it. There is something about finally being able to open the doors and windows and take a deep breath without it stinging my lungs that I just adore. The smell of rain, fresh cut grass, budding flowers, and birds chirping. Oh, and speaking of birds chirping and flowers blooming, I have some fun cookies to share, along with how I made them!

To start out, you’ll need to bake up a few round sugar cookies of your choice. Let cool and then get to it!

Outline the cookie in teal royal icing. For these cookies, I used Wilton food coloring found here. After outlining, flood with 10 second icing.

Give the cookie a quick shake back and forth across the table to get the icing to smooth out. Then let it set aside to dry completely for oh… 8 hours or more. I usually let mine sit until the next day because the next step is going to be applying pressure with the food writer and stencil.

I created a stencil out of card stock paper, but you can use whatever works for you. If you have a paisley cookie cutter it may work just fine too. Trace around the stencil with a red food writer.

After outlining with the food writer, use your red royal icing to outline and flood the bird’s body shape.

Once you’ve let the red dry for a while (probably only an hour this time around) you can use a toothpick or a #1 tip to apply the black royal icing for the birds eyes.

Using the same method, apply a small triangle with yellow royal icing immediately after you apply the black eyes.

I used the same toothpick that I used for the eyeballs to add little feet to the bottom of each bird.

Add a little swirl to the red part of the bird to give him the appearance of a wing.  I used ribbon roses glued down with a drop of the red royal icing. There is a great ribbon rose tutorial by Sweet Sugar Belle here, but I prefer to make mine out of rolled buttercream fondant. I then use leaf tip #67 to add three dollops of green icing for leaves.

Finally, I ran a line of red dots around the outside edge of the cookies to finish it off!

Welcome soon to be Spring! I’m SO glad you are here!