Graduation Cookies

I wasn’t sure if I should call this post “Graduation Cookies,” or “Sugar Cookies I’m finally happy with.” My nieces preschool graduation was coming about and I made cookies for my sister and one of the other moms. I ordered Wilton Graduation themed cookie cutters and figured I would make simple diplomas and graduation hats. I tried to find something more “interesting,” but was really falling flat. Figured I would go with the simple design.

One of the things I was proud of (at least at first) was that I followed my schedule. The first day I made and refrigerated the dough, second day I cut and baked, 3rd the first coat, 4th finished the decorating, and 5th bagged to go. This was also the first time in a while that I didn’t have to cut or edit any of the cookies as I was cutting them. It took about 2 hours to cut and bake 65 cookies. I loved having the cookie cutters available. Made things much easier. I also put the tray of cut cookies in the freezer for a few minutes before I put them in the oven to help the cookies keep their shape. The only issue I found with that, is they should bake for another minute since the tray gets so cold. My cookies were all just cooked, I would like them a bit more in the future. ImageI thought the diploma and hats may be a bit boring so I wanted to try something fun. When I was searching I found this website (http://tinyurl.com/k6pz4ub). It had a cute tutorial for making children faces holding a diploma. I didn’t think I would be able to do it, but I figured it couldn’t hurt to try. Following the instructions I used the shooting star cookie cutter that came in the graduation cutter set to cut into the diploma cookie, and attach both cookies together. I squished them together when they were still dough. Luckily, the cooked into each other.                                    ImageLots of cookies made. I never really notice how many I make until they are all lined up. It filled my cookie bin up! I made some shooting star cookies just to mess around with since I had so much extra dough. Each batch of dough makes 15-22 cookies depending on size. I try to overshoot just to make sure I have more than enough. Plus, I can give away any extra.

ImageI have a problem where I need to constantly look at the picture to remember what colors I was aiming for and what order I want to go in. So this time I traced the cookies cutters in my book and wrote out what I wanted on each. This may seem like a silly step, but it actually really helped me.

ImageI started with yellow icing. I wanted to get the tassels on the hat set before I outlined the hats and color in the shooting stars. Once the stars were filled in I practiced writing “2014” onto them. I thought the wet/wet technique would look better. Below, is my first time actually using a rubber band to close my icing bag. All I can say is, holy bananas! Why am I so difficult? This really makes things much easier. The royal icing doesn’t dry out, I don’t have to worry about it leaking out, and it was much easier to save for the next day in the same bag.

ImageI practiced writing on 2014 multiple ways, but the wet/wet technique just didn’t look right. I decided I would save the black for the next day and write the numbers and sprinkle them in black icing. I hoped it would solve the problems. Practice is key with the writing. The more I wrote out the numbers, the happier I was with them.

My nieces graduation outfit is a shiny, navy blue. I used Wilton royal blue gel color. It came out a very brilliant blue, but not navy. I thought if I added a dash of black it would bring it up to a navy color. Well, my bottle of black is running low so I had to shake it out. Too much black came out and the color ended up a bluish grey. So then I added more blue. Way too much coloring in the small amount of icing I made. It ended up being this cornflowery blueish color. I wasn’t going to make any more icing so I just went with it.

ImageI outline and filled the graduation hats. I really wasn’t happy with how the icing looked on the hats. I had way too much dye in there. The icing didn’t dry flat either. In the future I need to add an extra day to make the royal icing. I think most of the problems I have with it is because I don’t let it sit. Even sitting for a few hours I can see the air bubbles rising out of the icing. If I make and color the icing the day before it should solve most of my air bubble problems. Right? Guess we will see next time!

ImageThis next picture is a little bit out of order (as you can see the hats aren’t filled in), but I wanted to keep my train of thoughts together. I had filled in the diplomas with white royal icing, and then I filled in the three “test” cookies in white as well.

ImageWith everyone set up with the first coat on the cookies I cleaned up and let everything dry 24 hours for the next and final coat.

ImageI started with finishing the shooting stars. Since I was making one tray of graduation cookies I figured I should have one or two of the stars in there with the year on it would be necessary for the graduation theme. Below, you can see my attempts at writing out “2014” on all the cookies. On the ones I liked, I added the black sprinkles. I did try adding some more yellow designs, like dots, or swirls to add to the shooting star thing, but it just didn’t work. They looked better leaving them plain.

ImageI spent a decent amount of time working on the ribbon on the diplomas. At first I did a simple string like design, and then I practiced making the ribbon shape until it looked right on the diploma (yay for making extra!). I ended up with this as the final design. I made the ribbon yellow since the tassel on the cap is also yellow. My own negative for the diplomas was not adding and extra layer of “swirl” to make the paper looked more rolled. I think next time using a #1 tip instead of a #2 would make this easier. I also didn’t go back and add an outline to the bow. It just wasn’t necessary.

ImageWith the diplomas done I moved along to the hats. I ran out of the same blue color that I used to fill in the hats, so I recreated it as best as I could and outlined the hats. The more I outlined the hats, the better they got. Again, practice is the key. After the outline dried slightly, I added the details to the tassel and connected the tassel to the top of the hat (#2 tip). Side note: I realized that when I type this out it seems like this would take so much less time than it does. Oh well!

ImageHere is a closeup of the shooting star with the numbers with sugar. They aren’t perfect, but they get the job done.

ImageNow for the final show! The big finale! The link I put at the start of this article had these cookies below. They step by step pictures really seemed like something I could follow. With how unsteady my hand is and how horrible my artistic talent (see: none). But here are my cookies! With each detail I added to the cookies the happier I was getting. I mean seriously, look how cute! I wish I made more! I only made three because I thought they would be throw away cookies! These are my favorite ones to date! Yay cookies! To make “boy” cookies, I would had added eyebrows instead of eyelashes, but I really wanted to make long hair and eyelashes.

ImageBelow is the tray ordered by one of the moms at my nieces school. I think the girl with the curly hair (made after the daughter of the woman who ordered) and the two 2014’s just added to the tray. I found the container at Christmas Tree Shoppe for $1.99. I love how this tray came out! I mean seriously. Am I ever this happy when I make something?

ImageThe rest I put in individual bags with a note attached. My niece is going to give these out at her graduation ceremony.

ImageSo cookies done! I think I would like to make all of the faces for another graduation gift. I also need to work on the placement. It’s supposed to look like they are holding the diploma up over their mounts (which is why they don’t have them), but if they are too low it may look weird they don’t have mouths. For now, I won’t nip pick because I liked these too much. But just one more picture of the cute cookies before I go!

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Ballet Shoes & Cupcakes

For my nieces last day at dance class I made cupcakes for her to give out to all her classmates at their class party. If you refer to my previous post, I rush made these cupcakes before my final class for Wilton Course 2. I don’t have any pictures of making the cupcakes because they are my normal vanilla cupcake with my normal buttercream. I added some coco powdered into the buttercream and then struggled to get it back to a pink/red. It ended up becoming a lovely color, but after 12 hours it went back to brown. Test failed! Moving along…

Below, are the boxes I ordered. I thought they were very cute and simple, and worked with the pink theme I was going for the cupcakes and ballet shoes.

dancecupcakes1I broke out my pasta roller to make the ribbons for the ballet shoes. I rolled out the fondant and put it through part of the pasta roller to flatten it out, and then through the linguine roller. Below is the pile it fell on. After ripping apart the fondant to separate it, I broke it up into smaller pieces and then put it back through the machine. I broke the pieces up to the length I needed and saved it in a tubberwear. If I ever make these again, I would do this step last to keep the fondant as pliable as possible for setting them up on the ballet shoes. Live and learn!

dancecupcakes2I cut out circles and rolled them out with a toothpick to make a ruffled appearance. This is something I’m going to have to work on more. I struggled to get the fondant to “fluff” the way I wanted it to. I tried rolling it out with a ball tool first, and then using the toothpick but it didn’t work out. After about an hour of fighting with it I got into a groove that I was comfortable with. It would have been a hell of a lot easier to have the ballet shoes resting on a flat fondant circle, but this way it almost looked like it was resting on a ballet tutu. If I do these again though? Flat surface for sure.

dancecupcakes3To make room I put all the fondant toppers on an upside down cupcake/muffin pan. This made sure they didn’t slide around and didn’t bump into each other. Made things easier to carry too!

dancecupcakes4I’m sure there is a nicer way to make the ballet shoes but I just took a ball of fondant and rolled it oval, and then stuck a round tool into it to form a loose shoe. Almost looks like a soap dish in this picture.

dancecupcakes7Lined up they almost look like ballet shoes. I was banking on them looking better when they were all decorated. I should note that this process took me a very long time. I also added little fondant bows to each shoe to tie in the look. I only have one mold so I had to freeze each bow so it would pop out without tearing (it was so small) and wait a few minutes in between. 48 bows needed to be made, and I had to wait about 5 minutes between each. It was a long night.

dancecupcakes6After the bows were on, I used royal icing to glue to ballet shoe ties to each slipper and then used more royal icing to glue the shoes onto the cupcake topper. I tried to place the ribbon as nice as possible without having it break. This is why making these ribbons should be the last step! It would also give the other parts of the topper time to dry.

dancecupcakes8As I final touch (as you can see in the bottom right shoe), I added some luster dust to make it shimmer. I should have made the shoes a different shade of pink then the bottom. They were blending together and looked like a big pink blob. Adding the shimmer made it stand out more. I should also note that it was very hard to take a good picture of these toppers. dancecupcakes9Below was the pretty color icing. This is when it was starting to turn brown. By the time it got to where it needed to be, it looked like chocolate icing. Oh well! I just wanted a light chocolatey taste.

dancecupcakes5Inside the box you can see the contrast a bit better. I originally put a pink ribbon on top of each box to dress it up. It looked silly. I took off all the ribbon. The box itself and the little note attached to it was all it needed. Sometimes simple is better!

dancecupcakes10I finished the toppers 12 hours after I started them. I had to work through the night. I was so tired that I didn’t take many pictures. My dog also took a cupcake topper and ran away with it which led to a semi-breakdown. They are usually locked out of the kitchen when I work, but I was finished and let them walk past. Big mistake!

You can see the little message I had tied to each box. I found the dancer picture from a Google image search and just added it on. Tied it together nicely! Below that are three more pictures of the toppers. I put a filer on one to show the shimmer more since it wasn’t coming up well in the photos.

dancecupcakes11I wasn’t there when they were given out, but I heard people liked them. It was hard work, but hey, if people liked them I guess that’s what matters.

Wilton Course 2: Complete!

Today was my final lesson in Wilton’s Course 2: Flowers and Cake Design. Now I’ll say this… There is no way in hell this course teaches you anything about cake design. Okay, maybe I shouldn’t say that. Maybe it’s different depending on who teaches it or something. But really, we just made some flowers each week. I usually was able to leave after the first hour. I could have stayed the second hour to practice flowers more, but as you’ve seen from pictures and from my complaining, there isn’t much space. Since we don’t have a sink really available it’s a pain to keep switching bags and filling things up. I’m constantly cleaning when I’m home. I also don’t care if I make a huge mess either in my house since I don’t have to pack things up and take them home.

The day after my final class I had to have 24 cupcakes made with ballet shoe fondant toppers. I figured since I had to have a cake ready for class, I might as well get the cupcakes baked and iced before I left that way all I had to do when I got home was make the fondant toppers.

I made the cupcakes, and then made a large batch of buttercream. I added a dash of coco powder to give a light chocolatey flavor, then tried to dye it pink. This left me with the color you’ll see below in the pictures. Almost like a mauve color (after about 12 hours, that nice colored turned brown, so don’t try to replicate it at home with coco powder kids!). The bad thing is after I iced all the cupcakes I didn’t have enough to fill and ice a cake. I had a cake in the freezer ready to go. So I said screw it. I knew the cake I was going to mess around with in class was going to go straight into the garbage so I didn’t even bring one. I had no time to make more frosting so I gave up. Oh well!

For class, we spent some time working on a reverse shell boarder and the basket weave. I think the reverse shell is actually easier than the shell boarder itself.

course2class4pic1For the reverse shell you need to alternate your direction for every shell. You build up with buttercream, then make a half heart drawing for the rest of the shell, then do the opposite for the next, and then keep going. I hope with more practice I can get the hand motions down quickly.

In the picture below if you look at the top and right side of the worksheet, you can see that I was practicing a regular shell boarder. The peaks are a bit high, but I need to practice more. In a pinch, these would be usable I think. Now I had a hard time when we worked with a shell boarders in the first Wilton course. For this class, it clicked in my head because the instructor showed how to do it quickly, and did an entire row. My friend that I take the course with just looked at me, and it clicked for her too. I wish each flower/design was demonstrated this way. But that’s beside the point.

course2class4pic2The other thing that we worked on was the basketweave technique. Below, isn’t perfect. I would have to measure it would better to make sure it was a tight weave. I’m torn about what I think about the weave. On one hand, it’s a clean look for the side of a cake and making a cake look like a basket of flowers is something very pretty to bring somewhere. On the other hand, is it outdated?

course2class4pic3This only took about 30 minutes of the class. The rest was supposed to be decorating the cakes that you brought in. Here is where I think the class should be a bit different. You’re supposed to bring in an iced cake, and a bunch of flowers. So you’ll spend over an hour putting more icing on, and placing your flowers. I guess this would make sense if you were using dummy cakes, and learning how to arrange flowers for the best kind of placement.

Since I didn’t bring a cake with me, I sat around talking about other cakes and such. I’m glad I didn’t bring one since I usually just mess around with it and throw it out. I have to look into when Course 3 is going to happen, which is fondant and gum paste. I was going to try and switch to a different location for it, but the next course for it isn’t until the fall. I have to hope the instructor does another class. Guess I’ll have to wait and see! Until then, I really should practice my flowers. Get them down pat.

Last minute birthday cake!

After the cake pop fiasco, I was happy to be home and able to relax. I was looking forward to getting a good nights sleep. As I sat on my front porch after taking my dog for a walk, I got a text from my sister. A teacher of my niece’s wanted to see if I could make a birthday cake for the next day. I thought she was kidding me at first. No way, right? But yeah… Way… While I sat there for a moment wondering if I could do it, or if I even wanted to do it… I decided I had to. But then I remembered it would probably be easy! I had cakes in the freezer! A 6″ chocolate, an 8″ chocolate, and about 5 pounds of buttercream. I was told the person ordering wanted to try something different (usually orders vanilla with vanilla buttercream). So I figured I could make my normal vanilla cake, but maybe try a custard. If that was the case, I really didn’t have much to make! Easy peasy! Let’s go for it!

ImageI’m not sure why I haven’t learned by now. Disaster traveled with me the rest of the night. God. Will it ever be easy? I started the evening off with making the vanilla cake. I made it like I always do. I put the bake even strips on, oiled the pan, put down the parchment paper, everything normal. But for some reason, they didn’t rise correctly. And then when I tried to pull the parchment paper off, chunks of the cake came with it! I was baffled. No idea why this was happening. I didn’t trust making the cakes with these, so I started over. But again, flashing forward another hour and a half, the very same thing happened. No idea why! Why would it stick to parchment paper? Why? I still can’t figure it out. Just looking at these pictures makes me upset about it all over again.

ImageAfter I had my broken vanilla cakes sitting all sad looking on their wire racks, I set up my chocolate cake. My plan for the birthday cake was a two tier: 8″ and 6″. Since I already had an 8″ chocolate and an 6″, I just cut the 8″ down to a 6″ so I wouldn’t have to make another chocolate cake. Bonus!

ImageI made a chocolate buttercream for the filling in the top layer of the cake. I figured this would be different for them, but I was told that someone at the party hates chocolate and I wanted to keep all the chocolate in one layer.

Below, you can see my attempt at filling the bottom layer with a vanilla custard. I found a recipe that seemed easy to make. It took an extremely long time to cool after I finally got it at the right consistency I needed as a cake filling. It tasted okay, as I expect a custard to taste. I piped a buttercream dam around the edge. A little voice in my head told me I should make a bigger dam (in fact, I should get a bigger round tip, going to make a note of that). Anyway, I filled in the cake and I knew it was already a bad idea. But I figured, hey! Maybe I’m wrong. Let’s stack it and see.

No, no no. Horrible. As you can see in the picture below the buttercream dam started to push outside of the crumb coat. I waited longer to see what would happen, and the custard began to leak out of the cake. I was very upset. I tried plugging the holes, and wiping away the custard, anything that I thought would work. Things were going wrong one after the other and at this point and I was again questioning why I do this to myself. I should admit, I even threw a spatula across the kitchen at one point. I was pretty angry.

14bdaycake4So here is where a slightly positive thing happened. I had to toss the cake with the custard. There was no way I could hope the custard would stay in place so I had to make a new bottom for the cake. Now earlier in the day, I made an extra two vanilla cakes because of that parchment problem. So luckily I was able to level and fill those extra two cakes and fill them with buttercream. I really wanted the custard to work. But if I think about how things ended up, maybe it was a good thing all these bad things happened because I was told that the custard and cake didn’t taste great. I’ll have to work on that at some point. On weeks that I don’t have anything to do, like this week because I had a canceled cake, I should be practice more cakes. Ah well, soon enough I suppose.

Anyway. I used a 1M tip and piped swirls on the cake. I made a ton of purple buttercream and then the two lighter colors. I took purple fondant and cut out two circles and a heart. Shaped it with a toothpick to make a little dress. I decorated it with royal icing and a flower. I set it up to dry until right before I had to deliver the cake. The dress was easy to make actually. I should make more of these for simple decorations.

14bdaycake5Below is a closeup picture of the little dress I made. I wasn’t sure how to use it as the cake topper since I didn’t want the bottom to sink into the buttercream. I ended up making a large ball of fondant and sticking it into the cake, then taking a toothpick and attaching the ball inside the cake, and the ball under the dress (that was helping to shape it). This held the dress just above the buttercream.

14bdaycake6I then took another piece of fondant and wrote out happy birthday on it. I’m not a big fan on my handwriting, but if I had more time, and more fondant I would have practiced this more. Also, this would be good to add to the cake before the buttercream crusts so it doesn’t make any of the flowers crack.

14bdaycake7The cake almost made it there without fault. I didn’t think to “glue” the bottom cake board to the larger board. It ended up sliding into the large box I can it in and smashing a flower. So, something else I’ve learned is to make sure that cake is glued with royal icing, or buttercream, or both! Just make sure it can’t move.

It ended up being a very long night for something I thought I could do in a few hours. Oh well.

Wilton Course 2, Lesson 3: Complete!

Another day, another Wilton lesson day. Today we worked on more royal icing flowers. Again, I made my icing very stiff but between the long drive and warm classroom the icing breaks down a bit. I even mixed powdered sugar while I was there into the icing and the warmth in the room melted it more. Below is my tiny usual set up.

course2class3pic1I took a side view of the rest of the table so I can show how messy things get. There really isn’t much space. This makes me concerned about course 3 (rolling out fondant). I’m wondering how many people they take for that class since there isn’t much room. But anyway!

course2class3pic3If you look closely below, you can see one flower all the way to the left has begun to melt. The middle flower I added more powdered sugar into the mix and did it again. It held up more, but didn’t look as nice. We practiced a few more flowers after. Most of the flowers all look the same (aside from bigger ones, like roses, or lilies). Just depending how many leaves you make, and the color makes all the difference. As I write this, I am again reminded that I really need to practice all of my buttercream and royal icing flowers.

course2class3pic2We also worked on making daffodils. I was too lazy to make yellow icing and kept working with the pink. You can see below my pink attempts at them. They seem easy enough to make and you have to manipulate the petals into pointed tips as it begins to dry.

course2class3pic7The worst flower of the day was trying to make the Lily. I took a picture of the page out of the book to better explain it. You line the forming cup with foil and make the lily in the cup.

course2class3pic4Below, you can see why I kept laughing as I tried to make my own lily. It looked like a little octopus trying to escape! God, it looked ridiculous.

course2class3pic5Below is the flower my friend made. She mixed some purple and pink together and it made a nice color. She also added the stamens (non-edible). I didn’t make it that far. I didn’t want to waste stamens if I wasn’t going to save the flower.

course2class3pic6For the last and final class in Course 2, we need to bring buttercream and an iced cake with us. Along with any flowers we want to decorate our cake with.

Wilton Course 2, Lesson 2: Complete!

Another class of flowers. The instructor pointed out that the last 3/4 classes were royal icing flowers. She found it funny that the first course used fondant and gum paste but no more until Course 3. But that is beside the point. We worked on royal icing flowers today. I was a bit hesitant with this. In the past, I was not successful in keeping my icing stiff enough to hold a shape like a flower. To make sure it would work, I poured powdered sugar into it. Dumped it right in and kept going until it was actually hard to mix in the color. Only issue (as you will see in the pictures) was I drove 50 minutes to get to the class, and the classroom was very warm. The icing was stiff but the heat from the room began to melt the royal icing.

With less people in the class there was some more room to spread out. But it is still a messy class to take. Things are much easier at home (obviously). If you look close, you can see the rose I made already started to melt in the room. For the final class we’re supposed to decorate an entire cake. Not sure about that since everything melts, but I’ll worry about that when the time comes.

ImageWe’ve done the rose a dozen times now so this would be different flowers to make for once, and ones I could save. As I sit here and type this it reminds me that I really need to practice my buttercream flowers from Course 1, and really practice the ones I learned so far in Course 2. If I can master all these simple flowers it may help my in the future. Not sure why I’ve dismissed it. But anyway, not practicing right now.

The flowers below were supposed to be primerose flowers. I think the reason why I don’t like them is because I was too lazy to change my piping bags and use a pink color. I think with some work, in the right colors, and adding some yellow into the center would make it complete. We also worked on the apple blossom flower. Most of these flowers are very similar to make. Again, I need to practice more.

ImageThe pink flower on the nail was supposed to be the apple blossom.

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The final flower for the class was the rosebud. I really liked making this one. Probably because it was the one I could actually do easily. I get so frustrated when I see other people doing the more complicated flowers with easy. But those are my own issues. But anyway, this flower was pretty easy.

ImageSo that was all we learned in the second lesson. We finished in about an hour. Simple lesson, but I really liked the rosebuds so I was pretty happy with it.

Artist Palette & Paintbrush Cookies

The other cookies I had to do the same week as the Xbox ones (which worked out in the royal icing department) were for my niece’s art show. She is in preschool and they put on a small show with all the work they did throughout the year. I was surprised at how great they school set everything up. I offered to bring refreshments fro two reasons: the first, my niece liked the idea that she brought them, and two, I was able to put out some business cards. Win/win? Oh and more practice for me. That’s always great.

artpicI didn’t have cookie cutters (again). Not having these things really sucks. So for the paintbrushes, I had to cut them out by hand again (below). The downside to cutting them out yourself is they can be a bit sloppy on the sides. You really have to hand fix them as you cut them. The plus side, is most people don’t notice since you put decorations on them. For the artist palette, I used a heart cookie cutter, then the tip of a #12 piping tip to cut out the hole, and then cut off the end of the heart with a spatula. I had to hand mold the the cookie after to make sure there wasn’t too many sharp edges.

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artpic10I had to make an army of cookies. Well, a small army. I was aiming for 75 cookies, but ended up making about 90. It took me all night to cut out and bake all of these. My poor oven was getting a work out. I really need to keep buying as many cookie cutters as I can find.

ImageI flooded the palette cookies with white royal icing, and then prepared the paintbrushes. I pained the handles brown, left a small space, and then the tops black. I was having some trouble getting the black a real back as you can see below. It was a very dark grey.

ImageBelow are the cookies resting after their first level of decorations. I was worried that any color I added on top of the white would bleed, so I let these sit overnight.

ImageThe next day I decided I wanted to pipe lines on the brush tips to make it look more paintbrush tip. Of course today I was able to achieve a deep black with my royal icing. The lines… did not look so hot though. As you can see, after testing it out I immediately scrapped it back off. It just looked sloppy.

ImageLuckily I bought black sprinkles the other day. I painted some piping gel on the tip of the brush and dipped it in the sprinkles. I then added the white royal icing to the empty spot on the cookie. I loved the way it looked with the black sprinkles. Just a tiny bit of pizazz!

ImageI spent the rest of my day adding the color to the palette cookies. This took longer than I anticipated (which seems to be how it goes for me). I kept the icing color stiff, and after I added it to the cookie I made little peaks in the color with a toothpick. I added a couple of dots here and there. I wanted it to look like an acrylic paint. A couple of times the icing was too thin. I would add powdered sugar until it was where I wanted it to be. Also, I thought if it was too thin it could bleed into the white. Luckily, that did not happen.

ImageI let the cookies dry overnight again. The details on the cookies were thick and really needed the time to dry. The next day, I tried something new. I bought pearl dust (silver), mixed it with a bit of vodka (don’t worry, the alcohol evaporates), and painted the white part on the paintbrushes to make it look like the little metal part on the brush.

ImageBelow is the final result of the cookies at the art show. Honestly, these were my favorite cookies to make so far. I loved how they turned out. I was so happy with the little paintbrushes with the “metal,” and the black sprinkles. They took much longer than I thought, but they were very straight forward.

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