Beginner Level:
Original this course was developed for 5ᵗʰ Avenues Cookie Art Academy Kinder Art Course, a free section, designed for children and their parents to help the little ones during virtually learning. After serval request for a more detailed Rainbow fish Cookie Art Course, I developed Rocco the Rainbow Fish Cookie Art Course

For this lesson we DO NOT need a special cutter, we will be using a round cookie cutter!
I will be introducing a new Watercolor background technique that will help you to a paint the correct tone for base color between the scales.The scales are piped using Royal Icing accompanied by Bobbie’s Brush Embroidery Method, and the fins are piped, dried and “watercolor” painted off the cookie and the carefully transfer add attached to the Rainbow Fish(which transform the round cookie into a Rainbow Fish). Although this lesson is quite simple to execute, it has a stunning finish.

In this course Bobbie’ shows you her signature style of these methods Royal icing Transfers Technique, Brush Embroidery Technique, and we will dip a tad into Bobbie’s style of the Lambeth Method! Moving forward you learn Bobbie’s Color Mixing method, transforming food pate into Pseudo Watercolor.Acrylic Paints that achieve realism, and Bobbie’s Brush Technique!

Supplies Needed for Rocco the Rainbow Fish:
Tipless Bags:
Scribe Tool:
Artist brushes:
Gold Fish Cookie Cutter:
Brown Sugar Cookie Dough Recipe:
Pressure Piping Royal Icing Recipe:
Royal Icing Consistencies
-Flood Consistency 10-15 Second
-Soft Consistency
– Medium Consistency
Rainbow Dust Colours Double Sided Edible Food Pens:
-Spring Green
-Sky Blue
-Dusty Pink
-Royal Blue
Gallon ZipLock Bag (Cut in Half)
SugarFlair Extra:
-Black Extra

-Blue Extra
-Sky Blue
-Ice Blued
-Royal Blue
-Rose Pink
Sugarflair Lustre Dust:
-Pearl Ivory
-Antique Gold
Lemon Extract, Vodka, or Everclear
Paper Towel
Cooled Boiled Water
Craft Brush

Brush Embroidery:
Fill your tipless bag, cut the tip #2 size, with Stiff consistency royal icing. to achieve a beautiful ruffled edge begin by touching the tip to cookie’s surface, at 45° angel, Squeeze the tipless bag, simultaneous lift the bag allowing gravity to help the icing fall correctly, then touch the surface again creating the ruffle edge! Continue to pipe the brush embroidery scales until the top of the tail.
After piping each scale dip the brush into the cooled boiled water, blot the brush on to the paper towel, being mindful the brush remains slightly damped. Using the side of the flat brush, brush the royal icing in the direction of form!
⭐Bobbie’s Brush Embroidery tips:

-Work in small section,
-Brush Embroider while the icing is wet,
-Be mindful your brush is not too damp or too dry!

Happy Cookie Decorating ~ Bobbie 

Click on the images below for more of Bobbie’s Method of Cookie Decorating Course:

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