Welcome May!

Last week my BFF, whom happens to be my daughter, gave me an early birthday present. The wrapping paper was so beautiful and delicate that I

carefully unwrapped the gift and saved the paper. I wanted to use the design for either a cookie or cake.

Since Mother’s Day is this Sunday I chose a cookie.

To ensure the old gold colour pops, I coloured my royal icing using Wilton Color Right System.

For this project you will need:

Mother’s Day Gift Cookie:

Almost the entire cookie is piped using one border

Equipment:

• PME #2 writer nozzle, or Wilton #2
• Parchment cone, or disposable bag
• Artistic brush
• Palate
• Damp cloth
• Paper towel

Materials:

• Royal icing
• Oval shaped Vanilla or Orange spice sugar cookie recipe
• Rainbow dust, ginger colour
• Wilton Color right yellow and orange
• Everclear, or lemon extract

Visit Shop 5th Avenue Cakes for supplies

For most of the design you will be using a pressure piped tear drop motif.

Please enjoy the video-tutorial below

 Royal Icing Recipe:

Dried Albumen Royal Icing Recipe:

• 907 grams Confectioners Sugar, sifted
• 1/2 teaspoon Vanilla Extract or almond extract
• 30 grams dried albumen
• 3/4 cup Luxe water

Add the dried albumen to luke warm water and mix well.

Using the paddle of your standing mixer place mixed dried albumen and confectionary sugar in mixing bowl of the standing mixer, stir with a grease-free spatula just to incorporate. Add extract and mix on the lowest speed until ingredients are combined. Scrape bowl down as needed. Mix for 10-20 minutes on medium-low speed.  Mix until icing forms peaks and doesn’t lose its shape. If the icing appears too thin add more powdered sugar; if icing appears too thick add more water.

Cover icing in an air tight container. The icing will keep for up to 7 days in a dark cool place, DO NOT PLACE IN THE REFRIGERATOR.

Happy Mother’s Day