Sunday, May 10, 2009

Cookie cutter and imprint mats by Autumn Carpenter

I Just love these new cookie cutter and imprint mat sets by Autumn Carpenter. In stock now at Kiwicakes.



Professional-looking cookies decorated in minutes! Use these texture sheets with freshly rolled fondant or crusted buttercream. Use the mats for an elegant embossed look, or add additional details with flowers or piping.
EACH SET INCLUDES A COOKIE CUTTER AND THREE DIFFERENT TEXTURE MATS The mats are a flexible, lightweight clear plastic. Two of the mats are designed to use with the cutter and the third mat has an all-over design to use with the included cutter, other cutters, or cupcakes. Detailed instructions and cookie recipe included with each set.



INSTRUCTIONS WITH FONDANT
Bake cookie using cutter from set. Cool completely. Lightly spray texture mat with a cooking spray. Wipe off excess with a paper towel. Roll fondant to approximately 1/8” thickness. Place texture mat on counter. Lift and turn fondant over on top of texture mat. Roll over fondant once. Turn over and remove mat. Cut fondant piece with cookie cutter from set. Attach to cookie with piping gel or a thin layer of buttercream.

INSTRUCTIONS WITH BUTTERCREAM
Bake cookie using cutter from set. Cool completely. Ice cookie with buttercream. Allow buttercream icing to crust. Place texture mat on crusted buttercream. Roll over mat once with a pastry roller or small rolling pin. Lift mat.



USE THE ALL-OVER DESIGN FOR CUPCAKES TOO!
One mat has an all-over design that can be used on cupcakes, other shaped cookies or other small treats!

Autumn Carpenter credits her mother and grandmother for instilling her with a passion for the confectionary arts. Some of Autumn’s favorite memories as a youngster were the delicious candies from her grandmother’s 3-tiered candy dish and her grandmother’s huge group of “cake friends”. As Autumn grew-up, she worked closely with her mother on books, product development and classes. Autumn demonstrates annually at the I.C.E.S. (International Cake Exploration Societé ). And also travels across the United States, sharing the craft of cookie decorating and other confectionary arts.

For instructions using Baby Onsie cutter

Please see

http://autumncarpenter.com/products/idea.aspx?idea=6

http://autumncarpenter.com/products/idea.aspx?idea=8

http://autumncarpenter.com/products/idea.aspx?idea=12


http://autumncarpenter.com/products/idea.aspx?idea=13

They can be used for both the funky and traditional


Bright Topsy Turvy Cake Cookies

Tools and Ingredients
whimsy cake cookie cutter texture set
green fondant
orange fondant
pink fondant
green royal icing
orange royal icing
pink royal icing
parchment cone or a pastry bag with a #1 tip
Orange with flowers cake: Lightly spray raised side of flower whimsy cake mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll orange fondant to approximately 1/8" thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to fill in the recessed cavities of the flowers. Use green royal icing, thinned with a bit of water, to fill in the recessed cavities of the scroll work and make dots in some of the flower centers. Use orange royal icing to make dots in the centers of the flowers and pipe lines of dots along the bottom edge of each tier.
Quilted flower cake: Lightly spray quilted flower texture mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8" thickness. Place texture mat on green fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the bottom tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Roll orange fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the middle tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Roll pink fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the top tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use orange, pink and green royal icing, thinned with a bit of water, to pipe on top of raised dots at the bottom of each tier. Use the thinned green royal icing to pipe small dots on the top tier at the intersections of the quilting. Use the thinned pink and orange royal icing to pipe centers in the flowers on the bottom tier.
Striped quilted cake: Lightly spray raised side of striped quilted cake mat from whimsy cake cookie cutter texture set. Wipe off excess with a paper towel. Roll orange fondant to approximately 1/8" thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the bottom and top tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Roll green fondant to approximately 1/8" thickness. Place texture mat raised side down on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the middle tier and attach to a baked and cool whimsy cake cookie with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to fill in the recessed cavities of the quilting on the bottom tier and the swirls on the middle tier. Use green royal icing, thinned with a bit of water, to fill in the recessed cavities of the stripes on the top tier. Use all three colors of royal icing to fill in the flowers at the bottom of each tier and create centers in opposite colors.
For more topsy turvy ideas see also


Tools and Ingredients

heart cookie cutter texture set
white fondant
black fondant
white royal icing
black royal icing
parchment cone or a pastry bag with a #1 tip
Baroque heart: Lightly spray baroque heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use black royal icing, thinned with a bit of water, to pipe a small scroll and dot border.
Quilted heart: Lightly spray quilted heart mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use black royal icing, thinned with a bit of water, to pipe a border of small dots inside every other square and a large dot inside the opposite squares.
“Love” heart: Lightly spray “Love” heart texture mat from the heart cookie cutter texture set. Wipe off excess with a paper towel. Roll black fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool heart cookie with piping gel or a thin layer of buttercream. Use white royal icing, thinned with a bit of water, to pipe over the printed “Love” and the raised scroll border. Add dots around the outside edge of the scroll and triple dots randomly inside the border.

For more great heart cookie cutter ideas - See also http://autumncarpenter.com/products/idea.aspx?idea=16

http://autumncarpenter.com/products/idea.aspx?idea=35

http://autumncarpenter.com/products/idea.aspx?idea=33

http://autumncarpenter.com/products/idea.aspx?idea=14

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