I’d never tried making 3D cookies until Tunde from Tunde’s Creationssent me an awesome 3D cookie making kit. I was a little nervous at first, but it was really easy to use and I love how they turned out! I filled mine with foil wrapped chocolates from Alps Sweet Shopin Beacon. The 3D cookie making kit comes with 12 heart molds, which is enough to make 6 3D cookies. It also comes with a heart shaped cookie cutter so your cookies will fit over the molds. The package has recipes printed inside, but I used my usual Orange Vanilla Spice cookie recipe, which is available in my tutorial shop. I let my dough soften a little bit so that I could shape it to fit over the molds.
Once the cookies were baked and cooled, I removed the molds. It took a little bit of prying, so you’ll probably want to grease them first! My bad.
To ice the cookies, place them on a grate or cooling rack and cover them in flood consistency royal icing and let the excess drip off the sides. This color is Wilton delphinium blue from the garden tone set. The pink icing shown in the first photo is aster mauve, also from the garden tone set.
Allow the icing to dry for a few minutes, then remove the cookies from the grate and place them onto a parchment lined cookie sheet to dry.
Place the cookies in front of a fan to help speed up the drying process. Once the icing is dry (it’s a thin layer, so a couple of hours should be sufficient), smooth out the bottom with a microplane.
I used medium consistency icing to pipe a filigree pattern on the hearts.
After about an hour of drying time, I painted the filigree with gold highlighter from NY Cake. This highlighter is labeled as “non-toxic”, but not edible. I only use the highlighter on things that aren’t going to be consumed. If these will be eaten, I’d recommend using Wilton gold pearl dust or one of the new FDA approved luster dusts from NY Cake. Read my post about how to make gold icing for full instructions on painting with gold. I did two different versions of these 3D cookies. For the first one, I placed a loop of ribbon inside the heart and piped flood consistency icing around the edge to glue the two halves together.
Then, I piped a bead border using stiff consistency icing and a tip 5. Visit my tutorial shop for a video with full instructions on how to pipe a bead border.
For the second version, I piped a border on each half separately, let them dry and then tied them together with a ribbon. That way, the seam doesn’t have to be broken in order to open it up.
I ended up painting over the gold highlighter with some ivory pearl dust because it was a little bit too shiny for me, so I wanted to tone it down.
Amber Spiegel, founder of SweetAmbs, is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.
To ice the cookies, place them on a grate or cooling rack and cover them in flood consistency royal icing and let the excess drip off the sides. This color is Wilton delphinium blue from the garden tone set. The pink icing shown in the first photo is aster mauve, also from the garden tone set.
Just gently roll each portion of dough between your hands into a perfectly round ball before baking. While this works best with smooth cookie doughs, you can apply a little extra pressure on chunky cookie doughs to press the little bits in.
In small bowl, mix white icing and food color.Spread over heads and bodies of reindeer.Frost antlers, tails and hooves with chocolate frosting.Decorate as desired with decorating gel.
You'll use piping-consistency icing to outline the cookies and add intricate details, while you'll use the looser flooding-consistency icing to fill the surface of the cookie and cover large areas. The only difference between the two icings is the amount of water added.
Use Squeeze Bottles to Decorate Cookies with Icing
I find that squeeze bottles work just as well for decorating and are easier for us non-pro bakers to work with. Plus, they're easy to clean! My favorites are little eight-ounce squeeze bottles that you can find at Michael's and other craft stores.
Prepare your table for cookie dipping madness by laying down waxed paper. Grab a cookie by the sides and gently dip the top of the cookie into the marbled royal icing. Let the excess icing drip onto the prepared waxed paper. Quickly turn the cookie upright and place onto a cooling rack.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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