Decorated Sugar Cookies: Whale, Squirrel & Hibiscus Flower

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.

1. Using an outline consistency (17-20seconds rule) outline the shape. Let it dry for 30minutes to an hour.
2. Using a flooding consistency, flood your cookie.
3. Since this is a "wet on wet" technique, pipe another circle using either the same color as the outline or use a different one.
4. Using a toothpick, drag a portion from the outside edge of the piped circle toward center.
5. Pipe a small circle in the middle.

 I used  Joy of Baking Royal Icing Recipe with little modification.

Ingredients:

• 4 cups icing/powder sugar
• 3 tablespoons (30 grams) meringue powder
• 1/2 - 3/4 cup (120 - 180 ml) warm water

 Procedure: 

1. 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.
2. 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. 
3. At this time, you can divide your royal icing and add food coloring ( I used gel food color from Wilton)
4. 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.

Royal Icing Transfer

 Royal Icing Transfer for My Cookie Pops

 This is my second attempt to make Royal Icing Transfer. The first one was here.
For this Ladybug, I made a big dot for the body while a smaller black dot for the head. It is ideal to use edible pen for the spots although you can also use the same icing to make it.

 

 I used a transparency sheets for my first try and I failed.
Here, I used the regular parchment paper. And it turned out beautiful and almost 0% breakage.

To make Royal Icing Transfer, print the letter or shapes or image with the size that you like.
After which, just place underneath the parchment paper and trace it. Once dry it would easily pop off.
Make extra just in case of breakage.

Sugar Cookie, Royal Icing, Piping and Flooding

After I baked my yummy goody cookies (love your own hahaha) I let it cool for 24 hrs. The following day, I prepared the Royal Icing.

Ingredients:

4 cups (440 grams) confectioners' (powdered or icing)sugar

3 tablespoons (30 grams) meringue powder

1/2 - 3/4 cup (120 - 180 ml) warm water

The consistency of your Royal Icing will make or break the whole decoration of your cookie. So, you have to make sure you get it right. It was my first time to make sugar cookies as well as the royal icing, hesitant at first, but like what they say "No Guts , No Glory" kaya naman either maging successful or 

not ang aking first attempt... atleast I tried.

Btw, as for the consistency of the Royal Icing ~ Flooding there are 10second rule, 17 second and 20 second na you can follow. For piping, a thicker consistency ang mas maganda (for me) although you can still use the flooding consistency of your icing for piping

.

Piping

I have to use an outline para mas ayos ang shape.I need an edible pen for it. 

 Here is my first attempt. I am really happy with the outcome..no bubbles! hooray! 

 Rania made these cutie smiley's (with my help)

I tried to copy the ladybug from the invite kaso my piping tip is quite big kaya I decided to create something like this. Di ko alam kung mukang ladybug, peace sign or bettlebug hahaha.

As for the color, I got it right. Many novice bakers like me would have problems with the colors black and red kasi its hard to get the correct color pero with my FLOW PASTE Food Coloring from KopyKake I was able to perfect it at no bitter taste though I used more color than the usual.

I experimented some..Sun, Letters and No flooding.

I let it dry for another 24hrs but I decided not to put the red dots/colors kasi I am not satisfied with the drawing hehehe..Sayang ang effort.

I will try next time the Icing transfer para I can use a transparency film to trace the ladybug photo. 

I hope  it will work next time. Kung hindi parin maganda isip nalang ng ibang pwedeng design ;-)