Root Beer Float (Cookie Tutorial)~

 

I thought it would be fun to post an easy tutorial for the root beer float cookies I made earlier this summer (in honor of National Root Beer Float Day~ yep, that's tomorrow).  These were made for a graduation party styled by my friend, Christy from Itsy Belle.

I colored my fondant brown & rolled it so it wasn't too thin, since I'd be using stamps on it.

I measured my cookie so I knew what size to make my fondant, then used a pizza cutter to cut it down to size.  Next, I stamped out the words I wanted...this may take some practice so maybe try a word or two on a scrap piece of fondant first to get a hang of stamping straight.  I actually like the imperfect look that stamping brings to a project, it gives it character!

Once your words are on, take a toothpick and make the lines for your mug, make sure you space these evenly.

Brush corn syrup onto your cookies, staying away from the edges of the cookie because this stuff is super sticky and will sneak out from under the fondant if you add too much.  Once the corn syrup is on you can gently press your mug onto the cookie.

I used the top of this purse cutter to make my fondant, ice cream scoop but a circle cutter would work too.  Add this to the top of the cookie.

Now is a good time to start mixing your royal icing. While that's mixing up you can make your straws...I LOVE stripey straws but you can make them a single color if you'd like, it would definitely save you some time.  If you want the 2 tone affect just roll out 2 different colors of fondant into long, thin ropes.  lay them next to one another and start twisting, gently pressing as you roll it back and forth on your surface so it sticks together.  I always use a little powdered sugar on my work surface to keep the fondant from getting too sticky.  You could also use corn starch.

Cut your straws evenly by finding a size you like then laying your cut straw next to the fondant rope and cutting the next straw the same size.  Continue this until all of your straws are cut.
           (Oops, we have an over achiever in the group!!)

By now your royal icing should be ready.  Put it in a pastry bag with a pretty small tip, I used a #2.  First I outlined the mug and added a handle on the side.  Next I added the "over flow" so it looks like the foam is running down the side of the glass.  Add more royal icing where you plan on placing your straw and immediately add the straw (the royal icing will start to set up pretty quickly).

Add a few swirls of royal icing to hide the seam between the mug and the ice cream and your finished... SO cute, right!!  Let them set up for a few hours before serving them and give them a good 12-24 hours to harden before you place them in bags.

These were used at a graduation party, such a cute idea!  I also made these bottle cap cookies to go with the root beer theme...

 

 

Thanks for stopping by and have a ROOTIN' great day!!



 xo

Save the Date Cookies~

I recently received a "save the date" card in the mail for a wedding this Fall.  {It seems like the trendy and smart thing to do nowadays!} As I hung it up on my fridge, the wheels in the creative side of my brain started turning... when the smoke cleared, this was the result~

I wish I had thought of this 12 years ago when I was planning my own wedding!  If you're interested in these I will ship them to you and you will mail them out to your guests. (or have your trusty bridesmaids do it...seriously, put them to work!!)
Please send inquiries to~ linda.p.schwartz@gmail.com

Fondant, Favor Cookies {A Tutorial!}

Have you ever decorated sugar cookies? 

  Some cookiers {is that even a word?} prefer decorating their cookies with royal icing, ya know the stuff you use on gingerbread houses.  It goes on wet and dries very hard.  It's great for creating tiny details and intricate designs but in my opinion is not always user friendly.  I like to use fondant to decorate my sugar cookies.  I like the way it tastes (some brands are much better than others), and most of all I love the 3D effects you can achieve without a tremendous amount of effort. 
A friend of mine who makes delicious, gluten free cookies asked me to do a fondant tutorial for her.  So D, this is for you!! {check out her blog, it's very cool!!)

I made these cookies to be used as favors for a bridal shower and think they are something that anyone from a beginner to a professional can and will want to try.  

Once you find a cookie recipe you like, bake your cookies and let them cool completely before you start decorating.  Fondant is temperature sensitive and I can testify that it will melt if it isn't used AND kept at room temperature.  (Sadly, the air conditioning in my car went out just in time for my sister, Carrie's 50th birthday party on a 90+ degree, August day.  What she ended up with for a cake was...let's just say, messy but delicious!!)
  Back to the cookies~

WHAT YOU'LL NEED:
cookies to decorate
fondant
food coloring (2 different colors)
powdered sugar (for rolling out your fondant)
fondant rolling pin (if you don't have one a regular rolling pin should work too)
corn syrup
water
small and large paint brushes
patterned stamp (mine is from Michaels craft store)
letter stamps (also from Michaels~clay section)
royal icing (you can buy a mix or make your own)
edible glitter

I find it's easiest to use corn syrup in a squeeze bottle.  You can squeeze out as much or as little as you'd like.  The other option would be to paint it on with a small paint brush used only for this purpose.

 

 I was asked to make cookies to match these pretty, bridal shower invitations.  I started my search for the perfect stamp to use to mimic the filigree and was SO happy when I found the one below at a local craft store!

I added the food coloring little by little until I had a perfect match to the invitation.  Using a little powdered sugar sprinkled on a piece of parchment, I rolled the fondant pretty thin. (around 1/16th of an inch)  You want is as thin as possible because you're going to be using 2 layers of fondant for this design and fondant is very sweet!

Place your stamp down and roll over it with your rolling pin. (pressing firmly but not too hard or the fondant will stick to the stamp.  Adding a little powdered sugar to the top of the fondant should keep it from sticking).

 

 Cut out a circle with your large cutter and press it onto the corn syrup-covered cookie.

 

Follow the same steps for the smaller inside circle.  I recommend stamping your monogram first, then cutting it out.  Add a dab of water to the back of your small circle and press it down to stick it to the larger circle.  Brush the entire cookie with edible glitter such as pearl dust, it makes the filagree POP!

*You could actually stop here, let your cookies sit out for a few hours until the fondant is firm then wrap them in cellophane bags and tie them with a coordinating ribbon.

 

OR...for the more experienced (or daring) decorators, use a pastry bag filled with royal icing and a #2 tip to pipe borders around both circles.  If you do this, I'd recommend letting the cookies sit out overnight before placing them in bags.

 

I hope this was easy to follow.  If not, I'd be happy to answer any questions....for a fee...just kidding!! . 

 

  

Here are some cupcakes and a cake  that I made that same weekend.  I just love the fall colors, don't you?!!

 

 

 

Happy FALL and Happy decorating!!!

xo

You can also find this tutorial on:

 

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Flour Box Bakery's Cookie Collaboration {Bride's Magazine}

I am so glad you stopped by today,  I finally get to reveal this cool project I had the pleasure of being a part of!  The incredibly talented, Anne Yorks of Flour Box Bakery has put together her 2nd cookie collaboration, including some fantastic cookie decorators.

Each decorator chose their theme from a list that Ann provided, mine was, "Destination Wedding".  Then we were asked to choose a page out of the May addition of Brides Magazine as inspiration, I fell in love with the page, "Mediterranean Charm".

I was immediately attracted to the corals and blues on this page!  A color scheme I have long loved, and right on trend for spring and summer.   I wanted to concentrate on the gorgeous flowers but also wanted to make that cute bowtie!!

I've never been to the Mediterranean but knew that I needed to convey charm and romance.  To achieve this I used a thick, gold frame around the happy couple (resembles me and my husband, Matt a little!!!)  I love monograms so I mirrored the beautiful, hand-painted plates in the magazine and turned them into cookies that would make the perfect favors for this wedding.  The hearts are covered in lace to tie in the delicate, wedding dress.  The cake and flowers, lets just say I spent a very, very long time making and remaking the flowers until they were worthy of the shoot! ; ))

If I could re-do my wedding I would have these wedding cake cookies on everyone's place setting, how gorgeous would that be!!?!

...or maybe these bridal bouquet cookies!

I hope you like my cookie version of Mediterranean charm!!!  To see the whole cookie project, head over to Flour Box Bakery.  
A huge THANK YOU to my awesome photographer Nicole Francisco, if you are in the Philadelphia area you need to look her up at Expressions by Nicole Marie.  She was practically laying on the ground to get these perfect shots and is 9 months pregnant, that's dedication!!!

Awww....Matt + Linda  XO

St. Patrick's Day Bridal Shower Cake~

I loved making this ruffled cake for a bride who's getting married on Saint Patrick's Day!   {ruffles, pearls and shoes~ My faves!} xo

{Featured} Holiday Cookie Tutorial~

I can hardly contain my excitement over my very first magazine feature!!!  I was asked to make a holiday cookie tutorial for Bird's Party Magazine Holiday 2011 edition.  Let me start by saying that Bird's Party is an incredibly creative site and a great resource for party ideas.   The magazine is equally as fantastic with tons of ideas for DIY holiday entertaining!

I wanted to make something unique and right away thought about the cookie ornaments my daughter, Amanda always insists I make for our Christmas tree.  I found this cute snow globe cookie cutter at Foose cookie cutters.  Check out the ezine for the full tutorial {It's SO easy to make!!}

The great thing about these cookies is their ability to be personalized. They can be used as ornaments, as I mentioned above or as a gift tag on a cute package.  Happy baking!!!  xo

I'd love to see what you create~ send pics. of your finished gift tag/ornament cookies to me at linda.p.schwart@gmail.com