I love finding inspiration from antique stores, you can find a plethora of hand sewn embroidery fabric.
This particular design was inspired by a combination of bedspreads and china dishes I found.
I love how eloquently the hearts appear on the cookie with a single rose in the centre.
I have to admit tufting is my go to design for bridal showers and wedding favors.
Romantic Tufted Heart Cookies:
- Cookie cutters
- Lace heart cutter,OP
- PME #3 writing nozzle/tip
- PME # 1.5 writing nozzle/tip
- PME st-50, small leaf tip
- #0 Artist brush
- Scriber tool
- Paper cornet or piping bag
- Gel brush
- Sugar Cookie Recipe
- Royal icing
- Fondant, Satin Ice
- Gum paste for no cutter roses, Satin Ice
- Gum arabic
- Royal icing
- Vine food paste, SKGI
- Moss green food paste, Wilton
- Fairy pink petal dust, CC
- Everclear or lemon extract
- Cooled boiled water
- Small Rose
Visit Shop 5th Avenue Cakes for supplies
Bake, cool your sugar cookies completely.
You will need an off-peak consistency royal icing and soft/medium consistency royal icing.
Filling the Paper Cornets/Piping Bag:
Fill your piping bag to the size of your palm, this will ensure you do not injure your hand with too much icing.
Fill your piping bag/cornet, fitted with the #3 writer nozzle/tip, with the off-peak consistency.
Fill your piping bag, fitted with # 1.5 writer nozzle/tip, with the soft-medium peak consistency.
Fill your piping bag, fitted with the small leaf tip, with the off-peak consistency.
Watch the video below to learn how I created The Romantic Tufted Heart Cookies
Tips for success:
1. The correct consistency of royal icing
2. Understing and knowing pressure piping
3. Keep your nozzle against a damp sponge or cloth
4. Only use you icing for 20 minutes and than re-beat and place in a clean cone or piping bag
Visit Shop 5th Avenue Cakes for the tutorial on the construction of the Tufted Heart Cookie.
The tufted heart cookies can purchased decorated at 5th Avenue Cake Shop