Butterfly Wand Cookie Pops

Posted on April 12th, 2015 in Cookies

I hope everyone is having a wonderful weekend so far! On Easter Sunday we went over to my parents house to have breakfast. Everything my mom made was so delicious! We had a spinach and cheese quiche, french toast and my aunt Magi brought over some freshly squeezed orange juice.

After breakfast we spent some time with my parents and later that afternoon we went home to sit out in the backyard with our four legged babies Mr. Cat and Sheika (actually it was just Sheika because Mr.Cat was napping as usual). It was such a beautiful afternoon! It was nice and breezy and not too hot. As I looked around the yard I could see all of our flowers starting to bloom and so many butterflies flying around the yard. I was immediately inspired to make some butterfly cookies!


Tools Needed:

  • Mini Butterfly Cutters
  • Baked Cookies
  • Cookie Sticks
  • Royal Icing
  • Piping Bags
  • Wilton Gel Colors (Pink, Yellow, Sky Blue, Leaf Green, Violet and Orange)
  • Super Gold Luster Dust
  • Vodka
  • Small Paint Brush
  • Thin White Satin Ribbon

When I am working with so many different colors I like to color all the royal icing first. That way when I sit down to decorate my cookies all the colors are ready to go and I don’t have to stop to mix the next color. I also love my tipless bags! I like them so much because I don’t need to add a tip to the piping bag and after I am done I just throw them away because they are so cheap! I will have a post on them soon.


All the butterflies had a different shape and because I am not very good at free hand drawing I decided to use an edible marker to trace the design that I wanted onto the butterfly. If you notice in the picture below there is a yellow outline (that is not perfect) which is where I used the edible marker to transfer the design that I had in mind. For this design in particular I wanted to use little heart shapes. So for the first step trace over the outline on the cookie using medium consistency pink royal icing.


Next, flood in the shape with the same pink royal icing and add two dots on each corner with white royal icing. Using a toothpick drag each corner of the dots towards each other. Let this dry out for 10 minutes before adding the next color.


Because I was using white royal icing next to the pink royal icing I let it dry so that the pink would not bleed into the white. If I was going to use a darker color next to the pink I would have done the next step right away. If you mix a light color of royal icing with a darker color of royal icing, the darker color may bleed into the lighter if it is not dry. So after 10 minutes flood the outer wings with medium consistency white royal icing. Let the outer wings dry out 20-30 minutes before you go to the next step.


Add mini dots throughout the outline of the outer wings with the same medium consistency pink royal icing. Next, add three dots to create the body of the butterfly using stiff consistency yellow royal icing. Because the mini dots are so delicate let them dry out overnight.


Mix a small amount of super gold luster dust and vodka together and paint the body of the butterfly with a small paint brush. As the vodka evaporates the beautiful gold luster dust will come out. For the finishing touch add a pretty bow below the cookie using a thin white satin ribbon.


I really like the bow at the bottom of the cookie! It adds a pretty touch and makes it look more like a wand!


I hope I have inspired you to make your own butterfly cookies.


Wouldn’t these look pretty at a butterfly or fairy themed birthday party? Or maybe even at an Easter party…





Easy Peeps Easter Cookies

Posted on March 26th, 2015 in Cookies

My favorite holidays are Christmas and my birthday (not that my birthday is an actual holiday) followed by Easter!

I remember when I was a kid every year my mom would put together an Easter basket for me! Exactly a month before Easter she would go out to find the perfect basket and then she would slowly buy little things here and there to fill it with. My mom and I always went shopping together, so every time I liked something small (a cute pencil, eraser, small stuffed bunny rabbit or candies) she would take note of it and later she would return to the store and buy it to put in the basket.

On every Easter Sunday I remember receiving one of these beautiful baskets. The bottom was always filled with the fake green plastic grass which was barely visible because it was covered with all the little items that I once told her that I liked! The basket would also have plastic eggs that she would fill with chocolate candies, a large chocolate bunny at the center and on each side she never forgot to add those famous packs of Peeps chicks and bunnies! The basket was wrapped in clear cellophane and tied with a beautiful bow!


These tiny Peeps cookies are inspired by my mom’s Easter baskets! They are so easy to make and only require a few items.

 Tools Needed:
  • Mini Peeps Cookie Cutter
  • Baked Cookies
  • Royal Icing
  • Piping Bag
  • Ateco Tip #1
  • Pastel Sanding Sugar (Yellow, Blue, Purple and Pink)
  • Wax Paper
  • Black Gel Color

Add the Ateco tip #1 to a piping bag, fill it with medium consistency white royal icing and outline your Peeps cookies.


Next flood your cookies with the same consistency royal icing.


Place your flooded cookies on top of a piece of wax paper and sprinkle sanding sugar over the top of the cookies.


Let your cookies dry out for 10-12 hours. Then shake off the excess sanding sugar onto the piece of wax paper. Grab your wax paper and pour the left over sanding sugar back into the container.

Now for our final step! Add a few drops of black gel color to medium consistency royal icing and mix well until you can’t see any streaks. Add an Ateco tip #1 to a piping bag and fill it with the black royal icing. Apply two small dots straight across from each other for the eyes and a lower dot in the center for the nose.



There you have it, easy but cute Peeps Easter cookies! These little guys were so much fun to make!



Spring Cookies

Posted on March 20th, 2015 in Cookies

Happy Spring Everyone!

Spring Cookies

Today is the first day of Spring and this year Spring came in busy with a solar eclipse, a supermoon and the Spring Equinox! The birds are chirping, the flowers are blooming and the cold weather will soon disappear for most of the country! For us down here in South Florida we have already left the cold weather behind us. The weather down here has been beautiful, the days are a bit hot but breezy and the afternoons are nice, cool and breezy! This year I welcomed Spring by baking and decorating some sugar cookies. These were so much fun to make!

 Tools Needed:
  • Baked Cookies
  • Alphabet Cookie Cutters
  • Round Cookie Cutter
  • Ateco Tip #3
  • Bird Fondant Cutter
  • Butterfly Cutter
  • 5 Petal Mini Flower Cutter
  • 6 Petal Mini Flower Cutter
  • Gum Paste
  • Small Fondant Rolling Pin
  • Violet Gel Color
  • Leaf Green Gel Color
  • Lemon Yellow Gel Color
  • Piping Bag
  • Royal Icing

Add an Ateco tip #3 to a piping bag and fill it with medium consistency violet royal icing and outline all your letters.


Next, using flood consistency royal icing in the same color, flood all your letters.


Let your cookies dry out for 24 hours. During this time add lemon yellow gel color to a small piece of gum paste and mix well until you can’t see any streaks. With a small fondant rolling pin roll out your gum paste and cut out your 5 & 6 petal flowers, a bird and some butterflies. Leave all your gum paste decorations out to dry as well.


Now let’s stand up the letters! Add an Ateco tip #3 to a piping bag and fill it with leaf green very stiff consistency royal icing. Preview your letters before applying the royal icing once you have centered your letter place a good amount of the royal icing on the round cookies and add the letter on top of the icing. If the royal icing is stiff enough you shouldn’t need to hold the letters up. Leave them to dry for 5-8 hours.


Next let’s add some grass to the round cookie base. Once again let’s add an Ateco tip #3 to a piping bag and fill it with medium to stiff consistency royal icing. To create the grass look you are going to start by piping a dot but as you stop squeezing you are going to quickly pull up to create a tip. I started piping my grass at the center and moved outward.


Once your grass has dried you can add your gum paste decorations. Pipe a small amount of royal icing to the back of the decorations so that you can stick them to the grass and the letters. I spread the flowers around and I also did little clusters of flowers together. Here is a close up of one of my favorite letters!


Here is a close up of my second favorite letter, I just love how the little bird is resting on top!


I hope everyone is having a great first day of Spring, I bet some of us are looking forward to the warmer days ahead of us!



St. Patrick’s Day Shamrock Cupcakes

Posted on March 7th, 2015 in Cupcakes, Recipes

St. Patrick’s Day officially celebrates the patron Saint of Ireland, but most people just think of it as a day to drink green beer and color a river!  And truth be told I was never one to go over the top on the festivities. Like most, I would occasionally go to a bar with friends.  But that all changed when I married my half-Irish husband!  They are McGowans and they don’t get much more Irish than that.  And boy do they enjoy beer!  So much so that they consider it a disgrace to color it green.  But they actually do much more than drink for the holiday…


Every year we get the Irish family together for a big party with tons of food, decorations, games and of course sweets! Josh’s Uncle is always telling everyone that I am a pastry chef (I wish it was true!) so this year I decided to play along with the story and create some magical St. Patrick’s Day Shamrock Cupcakes!


Making the gum paste Shamrocks is really easy and only requires a few tools.


 Tools Needed:

  • Gum Paste
  • Forest Green Gel Color
  • Four Leaf Flower Cutter
  • Kelly Green Disco Dust
  • Small Fondant Rolling Pin
  • Small Brush
  • Edible Glue


  1. Add a few drops of forest green gel color to some white gum paste and knead it together until you no longer see any streaks.
  2. With a small fondant rolling pin, roll out your gum paste.
  3. Use a four leaf cutter to cut out the flowers.
  4. To make the stem take a small amount of gum paste, roll it like spaghetti and then flatten the top.
  5. Glue the stems to the back of the flowers.
  6. Leave your four leaf flowers and stem out to dry overnight.
  7. The next day place a piece of wax paper underneath your four leaf flowers to collect your excess disco dust.
  8. Using a small brush lightly coat the top of your four leaf flowers and the stem with edible glue.
  9. Sprinkle Kelly green disco dust over the glue.
  10. Tap off the excess disco dust onto the wax paper and leave the flowers out to dry over night.


Next let me share with you my recipes for very vanilla cupcakes and vanilla buttercream! I hope you like the recipes as much as I do.



Very Vanilla Cupcakes


  • Vanilla bean
  • 1/2 cup butter at room temperature
  • 2/3 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of cake flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup sour cream


  1. Preheat the oven to 350 F
  2. Line a muffin pan with paper liners.
  3. Cut the vanilla bean lengthwise and with a small knife scrape out the seeds.
  4. Using the bowl of a stand mixer, beat together the vanilla bean seeds, butter and sugar until creamy.
  5. Add the eggs one at a time and mix well after each addition.
  6. Next add the vanilla extract.
  7. In a small bowl sift the cake flour, baking powder and salt.
  8. Add the dry ingredients to the wet ingredients in two additions, alternating with the milk.
  9. Turn off the mixer and scrape the sides of your bowl and add the sour cream.
  10. Turn on the mixer and mix until the sour cream is incorporated.
  11. Fill your liners 2/3 full and bake for 15-20 minutes or until a toothpick inserted at the center comes out clean.
  12. Let it cool in pan for a few minutes and then transfer to a wire rack to cool completely.


Vanilla Buttercream


  • 1 cup butter at room temperature
  • 3 cups powdered sugar
  • 3 tablespoons heavy whipping cream
  • 1 1/2 teaspoons vanilla extract


  1. In the bowl of a stand mixer cream the butter until smooth.
  2. Add 1 cup of powdered sugar and mix well.
  3. Add 1 tablespoon of heavy whipping cream and mix well.
  4. Repeat steps 2 & 3 twice.


What are your plans for St. Patrick’s Day? I’d love to hear all about them in the comment section below!



Vanilla Bean Crème Brûlée

Posted on February 18th, 2015 in Other Sweet, Recipes

I’ll never forget the first time I tried Crème Brûlée, one of the most decadent desserts around and my personal favorite! I was 15 years old when my mom and I went out shopping one Sunday afternoon. After the mall my mom took me out to our favorite Italian restaurant for dinner. I can still remember what I had that evening: Creamy Fettuccine Alfredo topped with bubbly mozzarella cheese! But as incredible as it was I always save room for dessert wherever I go.


When it was time for dessert my mom and I looked over the menu and one item stood out from the rest: Crème Brûlée. I had never seen a word with so many accent marks! I was curious and I immediately asked my mom if she had tried it before. She looked at me with a confused face and said no. Once our waitress returned I asked her to explain the dessert and as she was explaining it my mouth started to water! She also stated that it was her favorite dessert! My mom and I quickly said we would take two!


As we waited for this new dessert that neither of us had tried before, we wondered what would it look like and how it would taste? And then out of the corner of my eye I spotted our waitress! She was holding two white oval shaped ramekins. As she lowered the ramekins onto the table we saw a thin crust of perfectly caramelized sugar. She then gave a knowing smile and walked away, leaving us to savor the moment.


I remember grabbing my spoon and trying to dip it into the Crème Brûlée. But that didn’t work because it had a shell of caramelized sugar. With the tip of the spoon I tapped the shell to break off a small section and then I discovered the beautiful light yellow custard hidden underneath. It was like nothing I had ever tasted before! The sugar shell with the custard mixed beautifully, it was creamy and soft but with a delicious crunch. The custard wasn’t too sweet but just right! It was soft, delicate, velvety and so creamy! Needless to say I fell in love with this dessert!


Now let’s fast forward to three years later when my aunt stopped by my house one day and gave me a Crème Brûlée recipe that her friend has been using for years! I was so excited and I couldn’t wait to try the recipe and see if it would taste the same as my favorite Crème Brûlée dessert at the Italian restaurant. The next day I drove to the store and bought myself some ramekins and all the ingredients. Much to my surprise I couldn’t believe how easy it was to make! And guess what? It tasted even better than my (formerly) favorite Crème Brûlée!


Tools Needed:

  • Ramekins
  • Butane Kitchen Torch (not really needed, I just really wanted one)
  • Roasting Pan or a glass baking dish



  • 1/2 vanilla bean
  • 1 cup heavy cream
  • 1 cup half and half
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Turbinado Sugar to sprinkle on top


  1. Preheat your oven to  325 F
  2. Cut your vanilla bean lengthwise and with a small knife scrape out the seeds.
  3. In a small saucepan add the half and half, heavy cream, vanilla bean and the vanilla bean seeds. Bring all the ingredients to a simmer for 15 minutes. Remove from heat and let it cool slightly.
  4. Bring a small pot of water to boil.
  5. Separate the egg yolks and place them in a bowl. Add a 1/2 cup of sugar and 1/4 teaspoon of salt to the egg yolks and whisk until they are a light yellow color.
  6. Remove the vanilla bean and slowly add the cream mixture to the egg yolks, whisking constantly.
  7. Place your ramekins in a roasting pan and pour the custard into the ramekins.
  8. Carefully add the boiling water to the roasting pan. The water should come half way up the sides of the ramekins.
  9. Bake for 45 minutes. Carefully remove the ramekins from the bath water and place in the refrigerator to chill for 3 hours or overnight.
  10. Sprinkle Turbinado Sugar over the top of the custards. With a kitchen torch caramelize the sugar until it’s a beautiful amber color with small darker pockets of brown. Serve immediately and enjoy!


  • A kitchen torch isn’t really needed, you are are able to caramelize the sugar in your oven by broiling it. Keep a close eye if you decided to do it this way so that you don’t burn your sugar!
  • If you use a kitchen torch to caramelize the sugar place the ramekins on a cookie sheet so that you don’t burn your counter.
  • When caramelizing the sugar with a kitchen torch swirl the flame around instead of holding it still in one place. This will distribute the heat evenly and ensure that you don’t burn the sugar.
  • If you do not have Turbinado Sugar don’t worry you can use regular sugar, but the Turbinado Sugar does kick the flavor up a notch!



Valentine’s Day Glitter Chocolate Hearts

Posted on February 8th, 2015 in Other Sweet

I don’t know about you guys but after dinner I always find myself looking for some chocolates to eat. I guess it’s my (very) sweet tooth.  When I go grocery shopping I always pass by the candy aisle and I look for specials on the Dove Chocolate Promises. I tell my husband that the chocolates are for the pretty glass candy jar that we have in our living room. But guess who always ends up eating them? Me! Sometimes he goes after them too! Both of us are chocoholics, but then again who isn’t?!?


About a month ago I was out shopping and I came across this really cute heart mold! It was so cheap that I couldn’t pass it up, so I caved in and I bought it! I couldn’t wait to use my heart mold and what better way than to celebrate Valentine’s Day!


 Tools Needed:

  • Chocolate Heart Mold
  • Chocolate Melting Wafers
  • Red Disco Dust
  • Heatproof Bowl
  • Brush
  • Water

Start by melting the chocolate wafer in a heatproof bowl. I used the microwave method: 30 seconds on high, take it out, stir well and if there are additional pieces of unmelted chocolate return to the microwave for another 30 seconds. Repeat this process until all the chocolate has melted. Next fill the heart mold cavities with the melted chocolate. Once all your cavities are filled lift your mold and give it a few soft taps to release any air bubbles that are trapped in the cavities. As you can see in the picture below a few air bubbles came up!


You can either leave your mold on your counter top so the chocolate hardens. Or if you are anything like me (slightly impatient) just pop it in the refrigerator for 5 minutes and the chocolate will harden faster! Once they have hardened, pop your chocolate hearts out of the mold.


Cut a piece of wax paper to place underneath your heart chocolates so that it catches any excess disco dust. Wet the tip of a small puffy brush with water. Brush a small amount of water onto the chocolate. Dip the same brush into the disco dust and with small strokes apply the disco dust onto the chocolates.

Tip: It is best to use the same color of chocolate and disco dust so that you don’t see a different color peeking out under the disco dust. I used white chocolate because it was what I had on hand but I had to apply twice as much disco dust to get an even coverage.


Here is a close up of the glammed up chocolate hearts. They look so pretty and shiny!


I can’t wait to have one, two or maybe even three of these! Wait I didn’t really do them for me… I guess I’ll pack them up for my hubby for Valentine’s Day in a cute box and surprise him!


I hope everyone has a happy and romantic Valentine’s Day!


Fall Leaves Cookies

Posted on November 23rd, 2014 in Cookies

I love looking at fall pictures! Especially the ones with beautiful landscapes with many trees or a beautiful picture of a road surrounded by many trees. What do both of these pictures have in common you may be asking yourself? Well, you can see the leaf colors begin to change from green to beautiful colors of red, orange and yellow. You can notice how the season is changing. Lucky for those of you who get to see this! I live in Miami and all we get down here is one season: Hot!

Because I don’t get to experience this where I live I decided to make my own fall leaves!


Tools Needed:

  • Mini Fall Leaves Cookie Cutter
  • Wilton Orange Gel
  • Wilton Leaf Green Gel
  • Spectrum Super Red
  • Wilton Yellow
  • Spectrum Black
  • Ateco Tip #1
  • Piping Bag
  • Royal Icing
  • Toothpick
  • Baked Cookies

Add an Ateco tip # 1 to your piping bag and fill it with medium consistency yellow royal icing and outline your leaf cookie.


Next, using flood consistency royal icing of the same color, flood your cookies.


To achieve the dark red color on the leaf pictured below mix super red and black. Use a tiny amount of black, remember you can always add more but you can’t take it away.


Add an Ateco tip # 1 to your piping bag and fill it with medium consistency orange royal icing and outline your maple leaf cookie.


Using flood consistency royal icing of the same color, flood your cookies.


To achieve the green color on the leaf pictured below use leaf green.


Do you get to experience the leaves changing colors where you live? It must be so beautiful and amazing to see!

Thank you for stopping by!

Stay sweet,




Thanksgiving Pumpkin Cookies

Posted on November 18th, 2014 in Cookies

I can’t believe that Thanksgiving is right around the corner! This is the time of the year when my house smells like cookies and cakes all day long and my husband drops by the kitchen every now and then to see if there is something leftover that he can eat. Lets not forget our dog Sheika who sits right outside our kitchen door waiting for a little something as well! This year for Thanksgiving dinner we are expecting a total of 14 people. I will be making the turkey, mashed potatoes and a dessert. Everyone else will pitch in and bring something. As I planned how to decorate our Thanksgiving dinner table this year I thought it would be a cute idea to place a mini pumpkin cookie on each plate as a welcome gift for our guests.


Tools Needed:

  • Mini Pumpkin Cookie Cutter
  • Mini Fondant Flower Cutter
  • Wilton Winnie the Pooh Gold Gel
  • Wilton Orange Gel
  • Wilton Leaf Green Gel
  • Ateco Tip #1
  • Piping Bag
  • Royal Icing
  • Small Fondant Rolling Pin
  • Gum Paste
  • Tooth Picks
  • Small Brush
  • Edible Glue
  • Baked Cookies

Lets start decorating our pumpkin cookies!

Add an Ateco tip # 1 to your piping bag and fill it with medium consistency orange royal icing and outline your pumpkin cookies.


I didn’t want my pumpkins to be a bright orange so I mixed Wilton Winnie the Pooh Gold and Wilton Orange.


Since I wanted to make the cookie look like a real pumpkin I outlined three sections to mimic the creases of a pumpkin.


Next, using flood consistency royal icing of the same color, flood your cookies.


Now, add an Ateco tip # 1 to your piping bag and fill it with medium consistency leaf green royal icing and outline the stem of the pumpkin.


With flood consistency royal icing of the same color flood your stem. Let the cookies dry out for 24 hours.


As your cookies are drying, use a small fondant flower cutter to cut out your gum paste flowers. Leave them out to dry overnight. Once your cookies are dried, roll out some thin long vines. Wrap your vine around a toothpick and let it sit for 2-5 minutes so that it keeps its shape but at the same time it is still workable so that you are able to place your vine on your cookie without it breaking.


Create your vines short, long or a combination of both! Using a dab of edible glue, attach the vines and the flower to the pumpkins. I can’t wait to place these cute pumpkins on our Thanksgiving dinner table!


What are you doing for Thanksgiving? Are you having a small or big dinner? I would love to hear all about your Thanksgiving plans in the comment section below!

No matter how big or small your dinner may be, I hope you have a wonderful Thanksgiving with your loved ones!

Thank you for stopping by!

Stay sweet,



Halloween Cookies: Bats and Ghosts

Posted on October 30th, 2014 in Cookies

I love Halloween! It’s the perfect time to dress up and have fun! And with Halloween right around the corner I wanted to share with you what we will be giving out to all the kids that will be trick or treating at our house! These cute mini cookies will be more of a treat than a trick! Don’t you think? I made two different batches of cookies: a batch of cute bats and another of spooky ghosts. I wanted the kids to be able to choose which one they like best. Which one do you think will be their favorite one?

Bat Cookie 1

I enjoy opening the door and seeing all the kids dressed up in their Halloween costumes! It reminds me of when I was a kid. I remember having so much fun the month before Halloween! I would tell my mom what I wanted to dress up as and we would go shopping together! One year my aunt Maggie and my mom decided to make me my Halloween costume, that year I was Cleopatra, oh the good ol’ days!

Ghost Cookie 1


Tools Needed:

  • Mini Bat & Ghost Cookie Cutter
  • Black & Super White Food Color
  • Ateco Tip # 1
  • Piping Bags
  • Royal Icing (Black & Super White)
  • Baked Cookies

Lets start decorating our bat cookies!

Add an Ateco tip # 1 to your piping bag and fill it with medium consistency black royal icing and outline your bat cookies.

Bat Cookie 2

Wait 5-8 minutes and with flood consistency black royal icing flood your cookies. Let them dry out for 24 hours.

Bat Cookie 3

Now lets decorate the cute ghost cookies!

Add an Ateco tip # 1 to your piping bag and fill it with medium consistency super white royal icing and outline your ghost cookies.

Ghost Cookie 2

Wait 5-8 minutes and with flood consistency super white royal icing flood your cookies.

Ghost Cookie 3

With the left over black royal icing add two small vertical lines for the eyes and a dot for the mouth. Let them dry out for 24 hours.

Ghost Cookie 4

Here are my finished cookies! I can’t wait to share them with the little ones and the young at heart!

Bat Cookie 4

I can’t decide which one I like best… Am in a batty mood or a spooky mood?

Ghost Cookie 5

I hope everyone has a safe and Happy Halloween!

Thank you for stopping by!

Stay sweet,



Baptism Cross Cookies

Posted on October 11th, 2014 in Cookies

I hope everyone is having a lovely Saturday!

Even though I loved making the Monogram Cookies and my new favorite Rose Cookies for my cousin’s Baptism, I really wanted to add a final touch that would celebrate the occasion. Truth be told, the cross cookie was the first cookie that came to my mind when I started to sketch my ideas for the Baptism set.



Tools Needed

  • Cross Cookie Cutter
  • Mini Fondant Flower Cutter
  • Wilton Pink Gel Color
  • Ateco Tips (# 1.5 & # 2)
  • Piping Bags
  • Royal Icing (Pink & White)
  • Small Fondant Rolling Pin
  • Fondant Ball Tool
  • Fondant Shaping Foam
  • Gum Paste
  • Toothpicks
  • Small Brush
  • Baked Cookies

Lets start out by making the gum paste flowers!

Take a small amount of gum paste and with a toothpick add a small amount of the Wilton pink gel color. Kneed the pink gel color into the gum paste until you can’t see any streaks. Using a small fondant rolling pin roll out your fondant. Take your mini fondant flower cutter and cut out as many flowers as you can. Transfer your fondant flowers to a shaping foam and with your ball tool press down on the center of the flower so that the petals wrap around the ball tool. Leave your flowers to dry overnight.

While your gum paste flowers are drying, outline your cross cookie with stiff white royal icing using an Ateco tip #1.5. Make sure to leave a small border all around.


Now flood your cookie with flood consistency white royal icing using an Ateco tip # 2. Let your cookies dry for 24 hours.


Using medium consistency pink royal icing and an Ateco tip # 1.5 add small dots all around the border. Let the dots dry 4-8 hours.

Tip: If any of your dots have a peak you can remove it by dipping a small brush in water and gently patting the top of the dot.


After the dots have dried, add a dot of stiff white royal icing (which will act as a glue) at the center of the cross and place your mini fondant flower. At the center of the flower add a dot of white royal icing.


Before packaging your beautiful cross cookies, let them dry out for 2-4 hours.

I hope you enjoyed this tutorial!

I also wanted to share with you a picture of the complete packaged Baptism cookie set that includes the Monogram Cookies and the Rose Cookies.


The cross cookies would also make an adorable thank you gift for your guests at any Baptism party. Just place the cookies in a cello bag and tie the tops with a pink satin ribbon and you’re all set!

Thank you for stopping by!

Stay sweet,


Grab my banner

Subscribe via e-mail

Enter your email address:

Delivered by FeedBurner