Get the second largest petal cutter and cut out five petals.  Use the foam pad and ball tool to thin out the edges and curl them inwards.

Apply edible glue to the bottom half of the petal and place the petal in between the existing petals.  Once the petal has adhered, add some more edible glue to the upper sides of the petal only, so that the petals curve inwards. Continue adding the remaining four petals in the same way.

With the largest petal cutter, cut five petals and use the foam pad and ball tool to thin out the edges and curl them inwards.

Apply edible glue to the bottom half of the petal and place the petal in between the existing petals.  Continue adding the remaining four petals in the same form.

Let the completed flower dry for 24 hours.  Once it is dry feel free to decorate your cupcake or cake with the flower.

Keep your flowers in a cool and dry place. Also keep them away from the sun, the sun tends to fade the color away.

Please feel free to contact me if you have any questions.

Stay tuned for the hydrangea flower bud and hydrangea flower.

Thank you for stopping by stay sweet,

List of items that you will need:

• Gum paste
• Peony Cutter Set
• Non-Stick silicon mat
• Edible glue
• Small rolling pin
• Styrofoam balls
• Small paint brush
• Food paint
• Ball Tool
• Foam Pad
• Freezer safe zip lock bag

Here are two pictures of what the birthday plates looked like and where the inspiration came from!

Color your gum paste and roll it out as thin as possible on a non-stick silicon mat.

Using the smallest petal cutter from the set, cut out four petals.

Store the petals that you are not working with in a freezer safe zip lock bag so that the petals don’t dry out.

Using the foam pad and the ball tool thin out the edges of the petals.

Next we are going to apply the first petals to the styrofoam ball.

Using some edible glue and a small paint brush, add the edible glue to the entire petal. Place the first petal close to the center.

Place the second petal directly across from the first petal. Its ok if the second petal overlaps a little on the first petal.

Next, place the other two petals on the opposite sides.

Add a second layer of petals on top of the first set of petals. Don’t put them directly on top of the others but in between.

Using your second smallest petal cutter from the set, cut out five petals and thin out the edges.

Now you are going to add a third layer of petals but this time you don’t want the top edges to touch the second layer.

Also the petals are now going to overlap one another.

Now we are going to let this dry out overnight or 24 hours and then we will continue to add petals.

Stay tuned for part 2!

Thank you for stopping by & stay sweet,

1- Bake and cool your cookies.

2- Prepare your colors.

3- Outline the left side of the shamrock with green royal icing.

4- Outline the right side of the shamrock with orange royal icing.

5- Outline the center of the shamrock with white royal icing.

6- Next you are going to flood the cookie. I started with green then orange and then the last color which was white.

This is my finished shamrock cookie.

Thank you for stopping by & stay sweet!

1- Bake & cool your cookies

2- Outline the cookie

3- Flood the cookie

4- Immediately after sprinkle sanding sugar over the wet royal icing.

 
5- Let the cookies dry over night and then shake off excess sanding sugar.

1- Bake & cool your cookie. (I used a 5″ heart cookie cutter)

2- Outline your cookie.

3- Flood your cookie.

4- Draw horizontal lines. (This step needs to be done quickly if not your icing will dry)

5- To get the marble effect drag the tip of a tooth pick up and down the horizontal lines. (See arrows in the picture below)

6- With a # 1 tip make small pink dots around the border, make sure that you give enough space to add a second dot.

7- With a # 1 tip make small purple dots in between the pink dots.

Here is a picture of what your cookie should look like when it’s completed.

Thank you for stopping by & stay sweet!

Bake and cool your cookies.

Find a Superman logo on the Internet, once you find the image make sure that you resize it to the size of the cookie that you are using. Next, carefully cut out only all of the yellow parts  of the Superman logo and discard the rest.

Align all the yellow pieces on top of the cookie.

With a food decorating marker trace the yellow pieces. If you mess up don’t worry, remember that it will all be hidden away underneath the royal icing.

With a PME tip # 1.5 with black royal icing outline what you just finished tracing.

With the same tip and black royal icing outline the edge of the cookie.

Wait about 15 – 20 minutes to let the black outline dry and then flood the cookie with yellow royal icing.

The last step is to flood the remaining part with red royal icing.

Here is the finished Superman Cookie.

I hope this tutorial helps you create wonderful Superman cookies for your next party!

Thank you for stopping by & stay sweet!

Bake and cool your cookies.

Find a Superman logo on the Internet, once you find the image make sure that you resize it to the size of the cookie that you are using.

Once you have resized your image you can insert it into the Kopykake projector flap. Always remember to insert your image upside down.

Close the Kopykake projector flap and turn on the Kopykake projector, align the image onto your cookie.

I started tracing the outside part of the image. I used a PME tip # 1.5

Then I traced the inside part of the image.

I waited about 15 – 20 minutes and then I flooded my cookie with yellow royal icing.

Then I flooded the remaining part with red royal icing.

Here is the finished Superman Cookie.

At the beginning of the post I told you that I had a surprise for everyone, well I will soon be posting a second Superman tutorial for anyone that doesn’t have a KopyKake projector!

Thank you for stopping by & stay sweet!

First you are going to bake and cool your cookies and prepare your royal icing in black, red, yellow, green and white.

I decided to use a rectangle cookie for this particular design.

Ingredients Needed:

For the cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon cocoa powder
1 cup buttermilk
2 eggs
1 teaspoon distilled white vinegar
1 1/2 cups vegetable oil
1 ounce red food coloring
1 teaspoon vanilla extract

For the frosting:
1 pound cream cheese (room temperature)
1 pound butter (4 sticks) softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract

Directions for cake:
Heat oven to 325 F.
Sift together flour, sugar, baking soda, salt and cocoa powder.
Combine remaining cake ingredients in the bowl of an electric mixer and beat on medium speed until well incorporated.
Add dry ingredients slowly to the bowl until fully combined.
Pour into two lined cupcake pans and bake for 20 – 30 min or until toothpick inserted comes out clean.
Cool cupcakes for 20 min.

Directions for frosting:
Combine cream cheese & butter with an electric mixer set on medium.
Slowly add confectioners’ sugar until frosting is at desired sweetness and smoothness.
Next add vanilla.

Thank you for stopping by & stay sweet!

First you are going to roll out some red Satin Ice Fondant on a non-stick mat; about 2-3mm thick.

Then using the PME Holly Leaf Plunger Cutter set I cut out the tiny Holly Leaves.

Below are a few pictures of scalloped circles and the cupcakes.

Thank you for stopping by & stay sweet!