Sunday, September 27, 2009

And the winner of the signed Debbie Brown book is!

Sheranne Haugh from Taumarunui.


I must admit, drawing a winner to receive a prize is much easier, than asking people to send an email saying why they'd like to win BEACUSE then I have to choose a winner. I can honestly say after I read each letter, I wanted to give the book to each and every person. Sadly I only have one copy to give away and there can only be one winner.
Here is part of Sheranne's letter
I have taken the books to the school I work at, because we have schoolwide developmental programme on Monday mornings. During this time i have been amazed with the senior boys aged 11,12 and 13 they are so interested in creating the figures from Debbie's book although we are only creating out figures from playdough at the moment the intention is to move to modeling foundant and create individual cakes to sell at our school gala.

These boys have amazed myself and the other staff members with their fine details and patience
it is also a great time for myself and these children to sit around the table and talk while we create.

Who knows, by developing this interest now, we may see New Zealands version of Chef Duff (Ace of cakes) in few years time.


regards Sheranne Haugh

I can't decide what sort of Christmas cake to make this year

I cannot decide what sort of Christmas cake to make this year. For those of you that have been with me, for the past few years, you'll already know I'm hugely passionate about all things Christmas. Here at Kiwicakes, the planning for Christmas items for stock starts in August.


I'm lucky, I get to decorate three Christmas cakes every year. My lovely mother in law Margaret drops off three uniced fruit cakes, of which, I return two for distribution within the family, and I get to keep one. I usually come up with a theme relatively easily. Many years ago, my choice of decoration was based upon what I was capable of doing. Now that decorating comes a bit easier to me AND I'm spoilt for choice with all of the tools lining the shelves of http://www.kiwicakes.co.nz/ I simply cannot decide what to do this year. I've usually tended towards more modern or contempory Christmas themes - with a twist on the traditional.




Lasy year was snowflakes (pale blue for me, black & silver for my sister inlaw & traditional golds & reds for my mother inlaw). Which I can't seem to locate a photo for, I'll update that when I find it.


The year before was holly ALL OVER for everyone.


I also like to make Christmas ornament cupcakes - these are always a hit. I get oohs and aahs and "I can't eat that - it llooks so real". The ornament cupcakes have now become a family tradition, I make one for everyone int he family on Xmas day.


Take the poll at right, to let me know what you're thinking of making

Where to buy your lustre, dusting powders and glitters around NZ

As you all know Kiwicakes is the NZ distributor for the Rainbow dust line of products (edible lustre, matte dusting powders, edible glitter shapes and non toxic glitters).

Here is a list of where you can buy those products around the country - as lets face it, when that last minute cake order comes through, you need your colour and you need it now!





Whangarei - Kiwicakes
-Whangarei Cake Tin Hire
Auckland - Cre8acake (North Shore)
Hamilton - B.J's Cake Decor
Taupo - Chef's Complements
Hastings - Cake Stuff
Wanganui - Cake Connection
Feilding - Rosebowl Cake & Craft
Wellington - Cupcake Sweeties
Nelson- The Party Shop
Christchurch - Creative Cupcakes

Friday, September 25, 2009

New tools makes life SO much easier!

Gosh I wish I'd had these perfection strips a couple of days ago, when I did my mother in laws chocolate transfer wrapped cake, it would have speeded things up for me. A wonderful new tool from Autumn Carpenter.

These plastic strips come in 3 pairs (6 strips in total) one pair of each of the following thickness: 2mm (1/16"); 4mm (1/8") and 6mm (1/4"). Achieve professional-looking results with evenly rolled out pie dough, fondant and cookie dough and chocolate. Place the same size strips on each side of the dough, roll the dough flat, rolling over the strips at the same time. The dough will be perfectly even. A great tool! Great for using with Chocolate Transfer sheets to get an even thin layer. Priced at 29.95. Click here to buy

Thursday, September 24, 2009

Stunning new cupcake wrappers


I am so thrilled with the new cupcake wrappers that have just arrived - definitely a new favourite thing. Brand new couture cupcake designs Meisha (bird & blossom) & Dorothy (dotty), with new colourways for Lulu (gold) and Olivia (silver) Click here to view the full range.

A birthday cake for my mother in law Margaret

I have often bragged I have the best mother inlaw in the world. She is very good to me, I definitely struck it lucky when I married her son!. Today is Margarets birthday, we are going out to dinner here in Whangarei to celebrate. I made her this cake, which I'll be dropping down to the restaraunt shortly, so it can be brought out as a surprise for her.

Click here for Wilton's instructions for making ribbon roses. (I just made them using my hands)



I used a gold flourish chocolate transfer on the free form slabs. Then I added some golden ivory cachous And I topped it off with some Bronze sand sparkle dust glitter

Tuesday, September 22, 2009

Cowboy cookies a la Bakerella

One of my all time favourite blogs EVER! is http://www.bakerella.com/ she has the most exciting array of baked goods, with exquisite photography. She is so generous, often including print templates, so you can complete her designs, right down to the label.

I was compelled to make her "cowboy" cookies in a jar, for gift giving - don't you just love the name?. When I saw the finished product on Bakerellas blog, I thought to myself "we never see special addition M&Ms in NZ!" (as per the pink Breast Cancer awareness M&Ms in Bakerellas Cowgirl cookies). Then lo and behold not two days later, I saw "orange flavoured white/orange" special addition M&Ms in the Moerewa 4 square, on a day trip through to Kerikeri in Northland on Sunday. As my mother in laws birthday is coming up on Thursday this week, I thought I'd make a jar for her.

Unfortunately, we do not have the wide array of empty jars available in the craft stores, that Bakerella has in America, but I did the best I could, with what Spotlight Whangarei had to offer. This resulted in thinner layers than Bakerellas, and I had to double the recipe to fill the jar- 50 cookies anyone?. Nevertheless, I was happy with the result. It's something I am going to try again, and hopefully come up with a better looking filled jar.

Want to read Bakerellas full post - click here.

Sunday, September 20, 2009

Decorating squirt bottles - for icing. (with coupler ring)

I just LOVE it when I finally source a product, that I've been looking for, for ages. Then to top it all off, it's really cheap for my customers to buy. These icing bottles are sold singly. The plastic squirt bottle is fitted with Inox brand size 1 stainless steel piping nozzle and screw ring (This size piping nozzle is aprx equivalent to Wilton piping nozzle size #5 - standard Wilton nozzles fit this bottle).

Simply unscrew ring, fit piping nozzle and screw in place, for mess free decorating. Great to use with children. Priced at 8.75 - click here to buy

Saturday, September 19, 2009

A frangipani flower silicone mould - at last!


I get asked for a mould to make frangipanis for cupcakes for weddings or birthdays all the time. I have finally been able to source one. Priced at just $9.00 for 22mm & 9.95 for 36mm, they are one of the best priced moulds I offer. Easy to use too!. They tick all the boxes for me. I can't wait to try one out. Cupcakes anyone?

Coloured sugar sprinkles for your Christmas decorating

HOW CUTE ARE THESE!

What a stunning gift this set of three snowman shaped bottles would make for the baker or decorator in your life. Each bottles contains 5.0 oz or 141g. Sugar is perfect for sprinkling on cookies, cupcake or cakes. Made by Wilton, the trusted name in baking. Limited stocks- click here to buy

Thursday, September 17, 2009

Stunning new Packaging for your Christmas goodies

These a definitely a new favourite thing a stunning range of bags, in both lollipop & gift size. They are clear plastic, with a printed design. The hard part is going to be deciding what I put in them for Xmas. I'm thinking fudge, chocolates and or cookies. available for purchase now. A great christmas packaging idea, priced at only 4.95 per pack - click here to buy

A little something different - my hubby, poetry & Sam Hunt

I am very proud of my wonderful husband Vaughan. Amongst other things (besides being a great dad, husband & teacher) he is a poet. I wanted to share with you all Sam Hunt reading Vaughan's poems over 3 weeks on Kiwi FM. Sam says he's as good as Leonard Cohen - which is a huge compliment as Vaughan is a great fan.

The 10 minute shows are downloadable from the Sam Hunt page on the KiwiFM website http://www.wammo.co.nz/category/sam-hunt/

New Voice (3 Aug)
http://cdn1.libsyn.com/wammo/Wammo_and_Sam_Hunt_31_07_09.mp3?nvb=20090915031307&nva=20090916032307&t=051eef5912cdb81211ec4


Outside is Fog (7 Aug)
http://cdn2.libsyn.com/wammo/Wammo_and_Sam_Hunt_7_08_09.mp3?nvb=20090915031408&nva=20090916032408&t=0ea2ea33ccbd3ce30999f

Lost Weekend (11 Sept)
http://cdn1.libsyn.com/wammo/Wammo_and_Sam_Hunt_11-09-09.mp3?nvb=20090915031518&nva=20090916032518&t=0b352a0c47daee29841ce


The poems he reads are ‘the answer to first questions’, ‘outside’, ‘everyday (after Heather Hunt)’, and ‘over the fence’. This poems are all from Vaughan's blogsite http://fallingawayfromblue.blogspot.com/

Wednesday, September 16, 2009

Help Josh create a YELLOW bar

Well I just got an email from Yellow pages, via Telecom. Perhaps you can help Josh. Wouldn't it be fun to be part of his YELLOW chocolate bar. I immediately thought lemon, but then my mind ran to custard and hokey Pokey. I can't wait to see it reach completion. Read all about it in Telecoms email.
"Last year we asked Tracey to build a restaurant in a tree using only Yellow™ Books, Online and Mobile to make it happen. And she did. This year we've selected Josh, an aspiring actor, musician and passionate surfer to take on a brand new mission. And that mission? Creating the world's first chocolate bar that tastes of yellow, using only Yellow to do it.

CAN YOU HELP JOSH?


Josh has no experience of doing this kind of thing. He's starting from scratch and has to find everything he needs to complete his mission in Yellow. He's got to set up an office base, then set about finding everything he needs to create, manufacture, distribute and sell the chocolate bar right around the country. Not to mention making sure it tastes of yellow. Whatever that is? Yep, it's fair to say he's going to need some help, so don't be surprised if you hear from Josh. And don't be surprised if you hear from even more customers too. During last year's campaign the number of searches done on Yellow increased by 7%. We expect numbers to increase even more during this campaign as New Zealand follows Josh's progress on a nationwide television and online campaign.

It's going to be pretty cool to see how Josh does it. Who's he going to call? Which businesses will help? And what on earth is the taste of yellow? Banana? Pineapple? Custard? Or mustard? Well over the next few months we're going to find out.
Make sure you follow his progress at:

In fact, go there now and you can start helping Josh by choosing what youthink the taste of yellow chocolate should be. And make sure you keep the phone handy. Josh's going to need a heck of a lot of help from Yellow-listedbusinesses like yours!"

Salami flavoured chocolates anyone?


I just saw Hannah on the Herald website, with her salami flavoured chocolates. I had the pleasure of meeting Hannah at her truffle shop in Auckland last year. And tasted some of her wonderful creations. If salami flavoured chocolate intriques you. Click here to read the full story on the Hearld website
Check out Hannah website - Mamor chocolates

Tuesday, September 15, 2009

How cute is this monkey mould?


This new monkey chocolate mould, is one of my favourite things this week!. It is so cute, I can hardly wait for an excuse to try it out. Priced at 7.50. Click here to get one

Chocolate Cointreau cupcakes

Who can resist chocolate orange? I just had to try this combination of Cointreau & chocolate. I've been interested to try some liquer icings (following my successful SPCA cupcakes which were Baileys Irish cream icing). The chocolate transfer wedges were fun to make, I simply spread melted chocolate on a strip of transfer, and just before it set, I used a round cutter across the straight edge, to form a wedge. To complete the look, I used Rainbow dust sparkle in "golden orange", the photo simply doesn't do the glitter justice - it was a perfect match for the cupcake paper colour. It looks stunning.


I'm sending one to school with Poppy for her teacher "Miss Corby" - If Kath is looking tonight, I've ruined the surprise.


I used the citrus design transfer $7.50 per large sheet (I only used a fraction of a sheet, to make 14 wedges) - click here to buy

And the stunning foil papers are 5.50 for 25 - click here to buy

And to finish, I used "jewel golden orange" sparkle glitter $11 per pot - click here to buy

Vintage button cupcakes

My mum is an antique dealer and on the weekend I helped her at the vintage textile fair, held at Alexandra park raceway in Auckland. I've grown up in her world, she opened her shop in Kamo, 30 years ago. She closed the shop a couple of years ago and is now semi retired. Tommorrow she is hosting a group of ladies with a passion for glass buttons, that will peruse some of the buttons she bought back from the textile fair.


Cupcakes are chocolate, with a cointreau chocolate icing. The rainbow finish on the large button is made to imitate, the highly desirable "carnival glass" buttons.


Click here to buy the vintage button mould

Thursday, September 10, 2009

Koru wedding cupcakes


I couldn't resist trying out this idea I had, ever since the wonderful couture cupcake wrappers arrived. Many couples choose a Koru as a symbol or theme for their wedding. What could be better than white chocolate (or dark chocolate) Koru, dusted with pearl crushed pine lustre dust. And finished off in a lovely couture cupcake wrapper. I simply can't decide which colour I like best. As I was just testing my theory, I went for a plain iced cupcake. I think if I was making them for an event a 1m or 4b piped swirl would look great. And as you all well know, I love sparkle - so perhaps a sprinkling of glitter is in order as well.







For those of my readers from overseas, Wikipedia reference to the Koru, is as follows: (Photo courtesy Wikipedia commons)
The koru is the Māori name given to the new unfurling fern frond and symbolizes new life, growth, strength and peace. It is an integral symbol in Māori carving and Tattoos.

Tuesday, September 8, 2009

Awesome new 3d chocolate Christmas tree mould



I am floored by the quality of the new range of Xmas moulds I've just received. Each comes with an instructional "how to" card, making the mould itself, perfect for gift giving. One of my personal favourites is the 3d Xmas tree I am going to try making one of these with the children this Xmas.

Click here for our full chocolate mould range

AC cobblestone impression mat uses


Continuing on with the Ac impression mats, I just had to show you the uses for cobblestone - click here to buy










Mini Turtle Cake








Tools and Ingredients
3” half sphere cake
rolled fondant
brown colouring
green colouring
blue coloruing
black colouring
cobblestone texture sheet
gumpaste tools
Roll out green fondant and place texture sheet on top. Roll over once with rolling pin and remove. Cover half sphere cake. Use brown fondant to mold neck, head and 4 feet. Use gumpaste tools to create the face and wrinkles in the skin. Use small amounts of white, black and blue fondant to hand mould eyes and nails.

Lighthouse with Cobblestone





Tools and Ingredients
14” square cake
crisped rice treats
rolled fondant
red colouring
black colouring
green colouring
pink colouring
purple colouring
yellow colouring
blue colouring
brown colouring
buttercream icing
piping gel
pearl lustre
cobblestone texture sheet
brick texture sheet
small flower plunger set
Cake Instructions:Place baked and cooled 14” cake on cake board. Cut away approximately 1/3 of one side to create a steep cliff for the cake. Ice sides of cake with gray buttercream allowing lots of extra build up on cliff side to create texture. Cover top of cake with green fondant. Tint piping gel blue and cover exposed cake board. Use a small spatula to create swirls in piping gel.
Lighthouse and cottage:Shape crisped rice treats into the lighthouse shape, approximately 12” tall. Ice with thin layer of buttercream. Roll white fondant into square large enough to cover lighthouse and impress fondant with cobblestone texture sheet. Wrap fondant around light house. Add supports in cake and place small cardboard circle on cake before placing lighthouse on cake. Form the top of the lighthouse with crisped rice treats and ice in buttercream and wrap in fondant. Use pearl lustre on the yellow fondant that will be the windows in the top of the lighthouse. Add panes to the window by piping black buttercream lines. Cut lines into narrow strips of red fondant to create look of shingles for roof. Start at the bottom edge and work up to the top overlapping the strips. Make the cottage in the same manner as the lighthouse using the brick texture sheet to create the sides of the house. Use the cobblestone texture sheet and dark gray fondant to create pathway. Use green buttercream and pink and purple fondant to add grass and flower details. Hand mold dock and row boat from various shades of brown fondant.

I saved my favourite impression mat until last!



I just adore what Autumn Carpenter has done with the Paisley impression mat and matching accent moulds. Click here to buy Paisley items



Bright Paisely Tiered Cake


Tools and Ingredients
6", 8" and 10" cakes
3 1/2 lbs. blue fondant
2 lbs. yellow fondant
1 lb. pink fondant
orange food spray
green food spray
royal icing
paisley accessory mould
14" cake drum
paisley texture sheet
yellow food coloring
blue food colouring
orange food colouring
pink food colouring
green food colouring
Cover 6" cake with pink fondant, 8" cake with yellow fondant and 10" cake with blue fondant. Roll out remaining blue fondant to a 14" circle. Place texture sheet on top of fondant and roll over once with rolling pin, applying heavy, even pressure. Spread thin layer of buttercream or piping gel on cake drum. Carefully lift fondant onto drum and trim around edge. Place ribbon around edge of drum if desired. Stack cakes using your preferred method. Place cake on turntable (if available). Spray orange food spray where 6" cake meets 8" cake and slowly rotate the cake. Blend color by spraying lightly above and below. Repeat the same process for green food spray between 8" and 10" tiers. Mix royal icing according to recipe or package instructions. Thin slightly by adding extra water. Use food colouring to create 5 different colours and put each in parchment cone. Knead together small amount of blue and yellow fondant to make green and yellow and pink to make orange. Spray paisley accessory mold lightly with cooking spray and wipe out excess with paper towel. Push small amount of coloured fondant into mould and scrape off any excess. Remove piece from mould by gently prying up edge with straight pin. Attach to cake with small amount of royal icing. Repeat using different colours until entire cake is covered. Pipe small dots and details in assorted colours around edge and on top of each moulded paisley.


Paisley Chocolate Wrap Cake



Tools and Ingredients
8” cake (suggestion: 3 layers of white cake layered with fruit and cream filling)
fresh fruit
white chocolate or white candy coating
paisley texture sheet
Assemble cake as desired except for fruit on top and ice with thin layer of icing. Cut paisley texture sheet large enough to wrap around entire cake, piecing together if necessary. Cut wavy top edge slightly taller than edge of cake. Melt and temper chocolate or just melt candy coating. Place texture sheet on parchment between medium size perfection strips. Pour chocolate over texture sheet and scrape off excess. Move texture sheet to clean surface and when almost set wrap around cake. Place in refrigerator for 5 to 10 minutes until completely set and then remove texture sheet. Top the cake with fresh fruit.


21 Years Paisley Cake

Tools and Ingredients
"2" and "1" cake iced with thin layer of buttercream
fondant
orange colouring
pink colouring
royal icing
paisley texture sheet
Roll out orange fondant and impress with paisley texture sheet. Cover board. Roll out pink fondant and impress with paisley texture sheet and cover both numbers. Place both cakes on covered cardboard. Thin royal icing and color 2 shades of pink and 2 shades of orange. Fill parchment cone with each colour and cut small hole in tip. Add fine lines and details along several of the paisley impressions.

WOWEE our new Rainbow dust advertisement


Well as you all know Kiwicakes is the NZ distributor for Rainbow dust products (non toxic glitter, edible lustres, edible glitter shapes & matte dusting powders). Check out the new advertisement we've created for the NZCDG magazine. It lists all NZ stockists (and will be updated, as we get new stockists). I think you'll all agree, it looks fantastic. look for it in your next copy of the NZCDG magazine.

Wow I just love Autumn Carpenter mini cookie sets

Wow, I'm in love with the new AC mini cookie cutter & impression mat designs, they just keep getting better! I hope you enjoy using some of these ideas for cookies.


Cookie Cutter Texture Sets- Mini Wedding Set
Decorate cookies using the texture mats for a simple way to get an elegant, professional-looking design, or enhance and embellish the textured cookie with flowers or icing.
Mini wedding set includes 2 cutters, 2-1/4" dress and 2" cake and three different texture mats, each with two designs. Cookie recipe included. Click here to buy mini wedding set




Painted and Pearl Mini Wedding Cookies



Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
blue gel coloring
yellow gel colouring
green gel colouring
pink gel colouring
fine brush
Lightly spray one mini wedding texture mat from mini wedding 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 (both the dress and cake) with appropriate cookie cutter from set. Dust with pearl lustre. Attach to a baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Repeat with other texture mats to have one of each style of cookie. Thin gel food coloring with a few drops of water (a paint tray works great for multiple colors). Use the brush to paint over details of flowers, bow on dress, bow on cake and scrolls on dress.



Mini Wedding Cookie Bouquets




Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
pearl lustre
candy clay
pearlized white jimmies
terracotta pot
Lightly spray one mini wedding texture mat from mini wedding 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 (both the dress and cake) with appropriate cookie cutter from set. Dust with pearl lustre. Attach each to baked and cool wedding cake and dress cookie (insert 6” paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Repeat with other texture mats to create multiple pots. Wrap candy clay in plastic wrap and push to bottom of pot. Insert sucker sticks and fill remainder of pot with pearlized jimmies.



Perwinkle and Fuschia Mini Wedding Cookies




Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
periwinkle fondant
fuchsia fondant
periwinkle royal icing
fuchsia royal icing
pearl spray
parchment cone or a pastry bag with a #1 tip
small flower blossom plunger cutter
mini daisy plunger cutter
Dot dress and cake: Lightly spray dot mini wedding texture mat from mini wedding 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 (both dress and cake) with appropriate cookie cutter from set. Cut top and bottom of dress to remove the band. Spray all pieces with pearl spray. Roll out fuchsia fondant and cut replacement band. Attach to baked and cool wedding cake and dress cookie (both white and fuchsia parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of the top and bottom tier and at the intersection of the quilting on the middle tier of the cake. Use periwinkle royal icing, thinned with a bit of water, to pipe over the stripes on the bottom tier, to pipe a row of dots as the bottom border on the middle tier and on top of the dots on the top tier. Roll periwinkle fondant very thin and cut out three small blossoms using plunger cutter. Attach to cake at the top of the swags with a small dot of royal icing. Fill centers of flowers with thinned fuchsia royal icing. Roll fuchsia fondant very thin and cut out one small daisy using plunger cutter. Attach to dress at band with a small dot of royal icing. Fill center of flower with thinned periwinkle royal icing.

Bow dress and cake: Lightly spray bow mini wedding texture mat from mini wedding 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 (both dress and cake) with appropriate cookie cutter from set. Cut dress at waist and remove top. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Cut dress at waist and remove bottom part. Attach to baked and cool wedding cake and dress cookie (both white and periwinkle parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe flower petals on top of dress. Use periwinkle royal icing, thinned with a bit of water, to pipe centers of flowers on dress top and randomly all over cake. Press small ball of fuchsia fondant into bow design on texture mat for both the dress and cake. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.


Flower dress and cake: Lightly spray flower mini wedding texture mat from mini wedding 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 (just cake) with appropriate cookie cutter from set. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Attach to baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Roll periwinkle, fuchsia and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by piping a different colored thinned royal icing in middle of flower. Attach flowers to raised impressions on cake with small dots of royal icing or piping gel. Use fuchsia royal icing, thinned with a bit of water, to pipe small dots on dress.

Brown and Pink Mini Wedding Cookie Bouquets






Tools and Ingredients

mini wedding cookie cutter texture set
chocolate fondant
pink fondant
pink royal icing
parchment cone or a pastry bag with a #1 tip
brown and pink M&M’s® candy
dark brown candy clay
pink and brown ribbon
vase or pot
Lightly spray bow mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the dress) with appropriate cookie cutter from set. Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the cake) with appropriate cookie cutter from set. Attach each to baked and cool wedding cake and dress cookie (insert 6” paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier and to trace over the flowers on both the dress and cake. Press small ball of pink fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing. Fill vase or pot with candy clay or brown and pink M&M’s® and insert sucker sticks. Tie bow with brown and pink ribbon around vase.


Green and Blue Mini Wedding Cake Cookies




Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
purple fondant
green fondant fondant
medium blue fondant
light blue fondant
purple royal icing
green royal icing
light blue royal icing
parchment cone or a pastry bag with a #1 tip
small flower blossom plunger cutter
mini daisy plunger cutter
Bow wedding cake: Lightly spray bow mini wedding texture mat from mini wedding 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 (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use green royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Use blue royal icing, thinned with a bit of water, to pipe rows of triple dots all over cake. Press small ball of purple fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.
Stripes and dots cake: Lightly spray stripes and dots texture mat from mini wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8" thickness. Place texture mat on orange 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 wedding cake cookie with piping gel or a thin layer of buttercream. Roll medium blue 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 wedding cake cookie with piping gel or a thin layer of buttercream. Roll green 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 wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe on top of impressed dots on top tier and to pipe a row of small dots as a bottom border for the middle tier. Use blue royal icing, thinned with a bit of water, to pipe on dots going up the stripes on the bottom tier and to pipe a row of small dots as a bottom border for the top tier. Use green royal icing, thinned with a bit of water, to pipe on swags on the bottom tier. to pipe a row of small dots as a bottom border for the bottom tier and to pipe small dots at the intersection of the quilting on the middle tier. Roll light blue fondant very thin and cut out three small blossoms using a plunger cutter. Attach the flowers to the cake with a small dot of royal icing or piping gel at the top of each swag. Use thinned purple royal icing to pipe centers for the flowers.
Flower wedding cake: Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Roll light blue, purple and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by shaping small balls of the same colours of fondant. Attach different colored centers to flowers and flowers to raised impressions on cake with small dots of royal icing or piping gel.


Cookie Cutter Texture Set- Mini Baby Set
Decorate cookies using the texture mats for a simple way to get an elegant, professional-looking design, or enhance and embellish the textured cookie with flowers or icing.
Mini baby set includes 2 cutters, 1-7/8" bib and 2" onesie and three different texture mats, each with two designs. Cookie recipe included. Click here to buy Bib & onsie cookie cutter set


Baby Girl Bib Cookies

Tools and Ingredients
mini baby cookie cutter texture set
pink fondant
purple fondant
yellow fondant
light yellow royal icing
light pink royal icing
light purple royal icing
Parchment cone or a pastry bag with a #1 tip
black food marker
orange food marker
small flower blossom plunger cutter
mini daisy plunger cutter

Rubber ducky bib: Lightly spray rubber ducky mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Cut away inside part, leaving only the border edge. Lightly spray rubber ducky mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Cut away outside part, leaving only inside the border. Attach both the pink and purple pieces to a baked and cool bib cookie with piping gel or a thin layer of buttercream, make sure the adjoining edges line up to each other nicely. Use yellow royal icing, thinned with a bit of water, to pipe small stitching details on the inside edge of the purple border. Press small ball of yellow fondant into rubber duck design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove rubber ducky and attach to each cookie on top of the raised rubber ducky with piping gel or a thin layer of buttercream. Use the orange food marker to color the duck’s nose orange and make one dot with the black food marker for the eye.

Yellow polka dot bib:
Lightly spray stripes and dots mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll yellow fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Attach the piece to a baked and cool bib cookie with piping gel or a thin layer of buttercream. Roll pink and purple fondant very thin. Use the small flower blossom plunger cutter and the mini daisy plunger cutter to cut two of each colour. Attach the smaller flower to the opposite color of a larger daisy with a small dot of royal icing. Attach randomly 4, two layer flowers to the cookie. Use yellow royal icing to pipe a small dot in the center of each flower. Use pink and purple royal icing, thinned with a bit of water, to pipe random dots all over inside part of bib. Use thinned pink royal icing to pipe stitching on inside of bib border.

“ABC” bib:
Lightly spray abc mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Attach the piece to a baked and cool bib cookie with piping gel or a thin layer of buttercream. Roll pink and yellow fondant very thin. Use the small flower blossom plunger cutter to cut one pink blossom and the mini daisy plunger cutter to cut one yellow daisy. Attach the smaller flower to the larger daisy with a small dot of royal icing. Attach to the upper left hand corner of the cookie. Use purple royal icing to pipe a small dot in the center of the flower. Use pink royal icing, thinned with a bit of water, to pipe a thick border around the edge of the cookie and small dots on the inside of the border. Use thinned yellow royal icing to pipe small dots evenly spaced just inside the edge of the cookie.

Pastel ABC baby cookies


Tools and Ingredients
mini baby cookie cutter texture set
green fondant
light yellow royal icing
light pink royal icing
light blue royal icing
Parchment cone or a pastry bag with a #1 tip
Lightly spray abc mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both bib and onesie) with appropriate cookie cutter from set. Attach to baked and cool bib and onesie cookie with piping gel or a thin layer of buttercream. Thin each colour of royal icing by adding a small amount of water. Pipe over each letter of the “abc” with a different colour. On the onesie pipe small dots in a random pattern all over on the bib pipe small dots in repeating order just inside the edge of the border of the bib.

Pastel Baby Mini Cookie Bouquet





Tools and Ingredients
mini baby cookie cutter texture set
blue fondant
yellow fondant
pink fondant
purple fondant
green fondant
orange fondant
pastel M&M’s® candy
candy clay
vase or pot
Lightly spray one texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll one color fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both bib and onesie) with appropriate cookie cutter from set. Attach to baked and cool bib and onesie cookie (insert 6” paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Repeat with all the different mats using all 6 colors of fondant. Wrap ball of candy clay in plastic wrap and place in bottom of vase or pot. Insert sucker sticks into candy clay to form a bouquet. Fill vase or pot to top with pastel M&M’s® candy.

Rubber Ducky Baby Cookies






Tools and Ingredients
mini baby cookie cutter texture set
medium blue fondant
yellow fondant
orange food marker
black food marker
Lightly spray rubber ducky mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll blue fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both bib and onesie) with appropriate cookie cutter from set. Attach to baked and cool bib and onesie cookie with piping gel or a thin layer of buttercream. Press small ball of yellow fondant into rubber duck design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove rubber ducky and attach to each cookie on top of the raised rubber ducky with piping gel or a thin layer of buttercream. Use the orange food marker to colour the duck’s nose orange and make one dot with the black food marker for the eye.
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