Creatividades LatinasCreatividades LatinasCreatividades LatinasCreatividades LatinasMis recetas FavoritasNanny SchererCookies in CREATIVIDADES LATINAS TUTORIAL Decorate Cookies Using Fondant Fondant is popular for decorating cakes, but it's also a great medium for decorating cookies. If you're making cookies for a contest or for a party where you really want to impress the guests, then fondant is the way to go. Instructions Cover the entire cookie with fondant for a sleek, smooth appearance. Make a batch of quick pour fondant, pour it into an icing bag, add a tip and pour the fondant over the cookie. Use a small spatuala on the edges and then let the fondant dry. Add fondant decorations to cookies covered with fondant by rolling out a sheet of fondant and using mini cookie cutters to cut out small shapes. You can cut out small fondant circles by using the bottom of a clean pen cap. Make fondant hat cookies for a tea p arty or girl's birthday party. Bake a batch of round sugar cookies and attach with icing half of a large marshmallow or a small, round cookie to the top. Roll out fondant and cut a circle larger than the cookie, drape ov er the cookie, trim the edges and decorate with fondant flowers and ribbon. Make imprinted fondant by rolling out a sheet of fondant. Then take a textured material, such as lace, and lay it on top o f the fondant. Secure the material with tape and firmly roll over the material with a rolling pin so that the texture is embedded into the fondant. Cut the fondant into the shape of your cookie, and apply it to cook ies fresh from the oven so that the heat attaches the fondant to the cookie. Ice cookies with regular icing and make fondant flowers, shapes, ribbons and other decorations and attach to the icing. You can make pink fondant ribbons for breast cancer cookies, red, white and blue stars for July 4th cookies or black and ora nge stripes for Halloween cookies. Decorating Cookies Decorating cookies can be as simple as dipping coo kies into melted Candy Melts®, outlining and filling cut-out cookies with poured fondant or adding designs in buttercream icing. Decorate your favorite cut- out cookie with icing in fun colors and flavors. We'll show you how to get started with icing basics and leave the rest up to your imagination! Cookie decorating techniques •When you consider a baked cookie your palette, just about anything amazing can be created. •Decorating with buttercream
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Microsoft Word - Cookies in Creatividades Latinas Tut
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8/3/2019 Microsoft Word - Cookies in Creatividades Latinas Tut
Even those who don’t like sugar cookies love these chocolate sugar cookies. These are soft sugar cookies
made with butter instead of shortening. They are decorated with fondant purchase at the store, rolled th
and cut with cookie cutters to match up on the cookies. The scraps can be cut for additional decorations
At most grocery or department stores, you can only buy white fondant. Use food coloring to tint the
fondant the desired color.
Ingredients
14 tablespoons butter
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 large egg
2 1/4 cups pastry flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup cocoa
1 tablespoon cold water
Directions
Preheat the oven to 350 degrees. Lightly grease two baking sheets.
1. With the paddle attachment to your stand-type mixer, cream the butter and sugar together. Add
the salt and vanilla. Add the egg and beat until well combined.
2. In another bowl, whisk together the flour, baking powder, baking soda, and cocoa.
3. Add the flour mixture to the butter and sugar mixture along with the one tablespoon cold water.
Beat with the paddle until the dough comes together in a dough ball. The dough should be firmenough to roll out and cut cookies. If it is not, refrigerate the dough for 20 minutes
4. Roll the dough on a very lightly floured counter to a thickness of 1/4 to 3/8 inches thick. Cut out
the cookies with a cookie cutter. Place on the sheet and bake for nine minutes. Remove the cooki
to a wire rack to cool.
To decorate the cookies
Roll the fondant into thin sheets as directed by the package instructions. If you need food coloring into t
fondant, wear gloves so as not to stain your hands. Use the cookie cutters to cut fondant in matching
8/3/2019 Microsoft Word - Cookies in Creatividades Latinas Tut
The flexibility of fondant allow for a variety of textures and
unique finishes while providing a sweet flavor to cookies.
Rolled FondantRolling PinPerfections Strips or a Rolling Pin with RingsSilicone MatFood ColorButtercream Icing or Piping GelSpatula
Bake and cool cookies. Set aside. Color fondant with food coloring if desired. Place fondant on a siliconemat or surface dusted with powdered sugar (make sure surface is very clean). Roll fondant between
perfection strips or a rolling pin with rings. Cut out fondant piece with the same cookie cutter used in
baking. Spread buttercream icing or piping gel on the baked and cooled cookie and attach cut-out piece.
accent with molded fondant pieces- Lightly spray mold with a cooking spray. Wipe any excess spray. Fil
the mold with fondant. Push additional fondant onto fondant in mold and pull out. Attach to cookie wit
piping gel.
8/3/2019 Microsoft Word - Cookies in Creatividades Latinas Tut
Create beautiful works of art by using a white run-sugar glazed cookie for
a blank canvas. This icing will add a subtle sweetness with some crunch. It
dries very hard within 24 hours.
8 cups powdered sugar
4 Tablespoons meringue powder1 Tablespoon gum arabic1/2 teaspoon cream of tarter2/3 cup waterAdditional waterFood ColorPaint TrayPaint Brush
First, mix-up royal icing (use this recipe or follow instructions on the commercial royal icing)- In smallmixing bowl, combine water, meringue powder and cream of tarter. Beat until stiff peaks form. In separa
bowl, combine powdered sugar and gum arabic. Mix thouroughly, then add to meringue. Beat on low,
then medium speed until stiff peaks form. After the royal icing has been mixed, add a small amount of
water until it is just barely fluid, NOT watery. Test consistency by dropping a small amount from spoon
onto waxed paper. It should smooth itself in about 10 seconds. If it runs too much, add more powdered
sugar. If it is too thick, add a bit more water. Remember: keep this icing covered when you are not using
It dries out quickly. Place the icing in a bag with a tip #3 or #4. Outline the area to be covered. Quickly fi
in the outline. If the icing is running off the cookie, too much water was added to the royal icing. If the
icing is not smooth, add a bit more water to the royal icing. Allow the white glazed cookie to dry several
hours (overnight is ideal). Thin food color with water to create an edible watercolor paint. Color the whi
iced cookie with the paint leaving a thin white line between colors to prevent colors from bleeding. Allow
to dry. Use concentrated food color (water has not been added) to draw details and outline.
8/3/2019 Microsoft Word - Cookies in Creatividades Latinas Tut