Rania officially started her formal education last Saturday. She is now in Kindergarten!
*teary eyes* I know it's a cliche to say "Time flies so fast", but it really does.
I remember telling her the story on how I gave birth to her. The first time she opened her eyes and the first time she said "Mommy". Now, she is a "big girl" as we call her and also a school girl for that matter. Cycle of LIFE **deep breath**
She did very well on her first week, although language is the major adjustment for her because she neither speak nor understand Arabic. But I do hope and pray that she will
learn the language eventually.
Back to my baking *hahaha* I made sugar cookies today to give out to her teachers and
classmates. I made 3 batches of sugar cookies..Whale, Flower and Squirrel.
I used my sugar cookie recipe as seen HERE
I got this marbling technique from Glorious Treats. You can check out her site for more beautiful decorated cookies.
- Using an outline consistency (17-20seconds rule) outline the shape. Let it dry for 30minutes to an hour.
- Using a flooding consistency, flood your cookie.
- Since this is a "wet on wet" technique, pipe another circle using either the same color as the outline or use a different one.
- Using a toothpick, drag a portion from the outside edge of the piped circle toward center.
- Pipe a small circle in the middle.
I used Joy of Baking Royal Icing Recipe with little modification.
- 4 cups icing/powder sugar
- 3 tablespoons (30 grams) meringue powder
- 1/2 - 3/4 cup (120 - 180 ml) warm water
- In the bowl of a hand mixer or an electric mixer, mix and beat the icing sugar and meringue powder until combined. Add 1/2 a cup of water and beat on medium to high speed until stiff peak and glossy.
- For outlining, use thicker consistency (17-20 second rule) you can add more water or more icing sugar to achieve right consistency. To flood, use a thinner consistency, the icing should create a ribbon as it falls back into the bowl.
- At this time, you can divide your royal icing and add food coloring ( I used gel food color from Wilton)
- Make sure to cover up your royal icing with a cling film or better yet a damp towel as this will prevent the royal icing from drying, crusting and hardening.