This Love Birdhouse Lesson is a beginner course introducing you to Bobbie’s method of Cookie Decorating. This lesson fairly simple after flooding the birdhouse Each cookie took 11 minutes to complete! Have fun learning how to decorate love birds perched on the ledge of their birdhouse with royal icing. These adorable cookies would be apropos for a wedding, bridal shower, or Valentine’s Day. If you still have doubts and decorating cookies intimidates you but you can’t wait to try, 5ᵗʰAvenue’s Cookie Art Academy is the place for us. You’ll learn Bobbie’s Method of Cookie Decorating, all courses, from beginner to pro, are including with your membership. You’ll be able to continually advance your Cookie Art Education to the next level with No Interruptions!!
PLUS You’’ll Also Acquire·
Bobbie 5 scrumptious Cookie Dough RecipesBobbie’s coveted Dimensional Royal Icing RecipesUsing tipless bags correctlyUsing speciality Nozzles Royal Icing Consistencies Flooding an over-sized large cookie with a smooth finish How to Transfer Design to the IcingHow to Transfer Royal Icing Pieces Sculpting Dimensional Royal Icing Food Paste ConsistenciesBobbie’s Color Mixing MethodPainting with Food Paste and Edible DustsCreating movement and dimension using your Food PasteBobbie’s Brush TechniquesEdible Icing SheetsAccess from mobile, tablet or PCYou’ll be able to advance your cookie artistry to the next level with no interruption!!Supplies Needed for 5ᵗʰAvenue’s Love Birds and BirdHouse Cookie Art Lesson
Birdhouse Cookie Cutter: http://bit.ly/1SsYRyk
Decorating nozzle #1: http://bit.ly/1Lu3L9z
Decorating nozzle #1.5: http://bit.ly/1Lu3L9z
Decorating nozzle #2: http://bit.ly/1Lu3L9z
Decorating nozzle #3: http://bit.ly/1
Tipless Bags
5ᵗʰ Avenue’s Cookie Dough Recipe: http://bit.ly/1iLvWFH
5ᵗʰ Avenue’sRoyal Icing Recipe: http://bit.ly/1KLvDED
Flood consistency royal icing
Soft consistency royal icing
SugarFlair: http://bit.ly/2iRhzTt
-Pearl Ivory
-Dusty Pink/Wine
-Rose
-Royal Blue
-Chestnut
-SugarFlair Extra: http://bit.ly/2jLwFwo
-Black Extra
Scribe tool: http://bit.ly/1KSlQue
Artist brushes
Super white: http://bit.ly/1iMHd8v
SugarFlair Lustre: http://bit.ly/3qxq1Hw
-Pearl white
-Chestnut
Kitchen paper
Lemon extract
To create the champagne colour in the circle mix pearl white dust with 1-drop pearl ivory and lemon extract.
Watch the video and learn how to create these love bird and birdhouse cookie
Please click on the image for more Cookie Art Courses:
Hi Bobbi I am a newbie to cookie decorating and I am in awe of how talented people like yourself are. A couple of questions if I may I live in Australia and so cookies (decorated) haven’t exactly taken off yet. I have just started what I am really hoping as a mature age person to end up with my cookie journey taking me into the retail world but that is way off yet. I have been following you now for around a year and I have noticed you started off with your other website with fondant then just doing details in either royal icing or painting etc but I noticed you are now using royal for flooding the cookie first. Is there a reason for the change as that is what I was attempting to do being a tad bit easier I think anyway the fondant first then royal for the rest. I watched your tutorial on your other old site of the way you have your consistencies but I am a little confused with your off-peak version so if you wouldn’t mind could you please verify this I am having trouble viewing this tutorial again it keeps buffering for some reason. Also when you are saying ‘stiff’ do you mean straight from the mixer or have you added any extra water after taking it out. Sorry for my dumbness but I so want to get it right ..thank you…by the way keep up your great work and also tutorials for people like me I love love love them. Kind Regards Kim from Down Under
Kim
Thank you! I moved all my posts to 5th Avenue Cake Designs because it was becoming too confusing for my subscribers. My royal icing recipe from the mixer is always off-peak (meaning if you lift the paddle from icing it will slightly curve), generally, stiff consistency icing is generally only used for piping flowers. As far as changing my cookies to using royal icing, I was receiving a plethora of request to show more royal icing flooding. Most of the methods and designs I teach can be used on fondant in the same manner. There are few expectations: Wet on wet next to wet etc. Off-peak is easier on your hand, if you icing is stiff it can be uncomfortable to pipe. I hope this helps!!