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Patriotic Cupcakes, Cookies and Cake Pops
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Patriotic Cupcakes, Cookies and Cake Pops

Crafting Time:
  • Varies
Skill Level:
  • Intermediate
Project Courtesy of: Wilton
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Additional Information

Description

Patriotic Cupcakes and Cookies (Makes 24)

SUPPLIES AND TOOLS:

  • Wilton® food-crafting supplies
    • Perfect Results® 17.25”x11.5” Large Cookie Pan
    • 14.5”x20” Cooling Grid
    • 6-pc Nesting Star Cookie Cutter Set (2nd smallest cutter used)
    • Royal Icing (recipe available at wilton.com) (3 cups icing decorates 24 cookies)
    • Meringue Powder
    • Red Red Icing Color
    • Disposable Decorating Bags
    • Tip 3
    • Perfect Results 12-Cup Muffin Pan
    • Celebrate Blue Colorcups Baking Cups
    • 12-pc Cupcake Decorating Set (tip 2A needed)
    • Buttercream Icing (recipe available at Wilton.com) (6 cups decorates 24 cupcakes)
    • Favorite Roll-Out Cookie Dough or Recipe
    • Favorite Cupcake Recipe or Mix (4 ½ to 5 cups of batter makes 24 cupcakes)
    • Scissors

TECHNIQUES USED 

  • Color Flow Decorations
  • Round Tip Swirl

DIRECTIONS:

  1. One day in advance, bake cookies. Prepare roll-out cookie dough according to recipe. Use second smallest cutter to cut cookies. Bake and cool cookies.
  2. Also one day in advance, prepare royal icing. Prepare royal icing according to recipe. Tint 1 cup full-strength icing red. Thin 2 cups of red icing to a flow-in consistency.
  3. One day in advance, ice cookies. Prepare decorating bag with tip 3, fill with red full-strength icing. Pipe red outlines on cookies. Let outline set for 10 to 15 minutes.
  4. Fill decorating bag with thinned red icing, cut tip. Flow-in cookies. Let dry 8 to 12 hours.
  5. Decorate iced cookies. Bake and cool cupcakes. Prepare buttercream icing according to recipe. Prepare decorating bag with 2A, fill with buttercream icing.  Pipe swirl on cupcake. Position star cookies on cupcakes.

 

Patriotic Cake Pops

SUPPLIES AND TOOLS:

  • Wilton® food-crafting supplies
    • 9”x13” Performance Pan
    • 14.5”x20” Cooling Grid
    • White Decorator Icing (1/2 cup needed)
    • Short Dipping Containers (2 needed)
    • Candy Melts® Candy Red and Royal Blue (24 oz. of each needed)
    • Candy Melts Candy Bright White (4 oz. needed)
    • 6” Lollipop Sticks
    • Parchment Triangles
    • Your Favorite Cake Mix or Recipe (4 ½ - 5 cups
    • Cake Board 10”x14”
    • Tape
    • Waxed Paper
    • Small Bowl

DIRECTIONS:

  1. Make cake balls. Bake and cool cake, cut in half. Crumble cake, mix with half cup icing; Roll into 1 ½” balls, place on waxed paper board. Chill 2 hours. 
  2. Make cake pops. Melt white candy small bowl, dip end of lollipop stick and push into cake pop. Chill 10 minutes.
  3. Melt red candy in short container. Dip 26 pops in red candy, tapping on side of container to remove excess. Place cake pop stick-up on waxed paper board. Melt royal blue candy in short container. Dip 9 pops in blue candy, tapping on side of container to remove excess. Place cake pop stick-up on waxed paper board. Immediately sprinkle white nonpareils over blue cake pops. Chill 15 minutes.
  4. Pour remaining white candy in parchment triangle. Cut small hole at tip, drizzle horizontally over red candy cake pops. Chill 5 minutes.
  5. Arrange cake pops on tray in flag form.

 

Star Cookies

SUPPLIES AND TOOLS:

  • Wilton® food-crafting supplies
    • Perfect Results® 13.25”x9.25” Cookie Pan
    • 14.5”x20” Cooling Grid
    • 6-pc Nesting Star Cookie Cutter Set (3 smallest star cutters used)
    • Colored Sugar Sprinkles (blue and red needed)
    • Royal Icing (recipe available at wilton.com) (1 ½  cups icing decorates 12 cookies)
    • Meringue Powder
    • Red Red Icing Color
    • Decorating Bags
    • Parchment Triangles
    • Tip 3
    • 11.75” Lollipop Sticks
    • Favorite Roll-Out Cookie Dough or Recipe
    • Scissors
    • Toothpicks
    • Rolling Pin
    • Bowls (3 needed)

TECHNIQUES USED (Available at Wilton.com)

  • Color Flow Decorations
  • Flow-In Designs

DIRECTIONS:

  1. One day in advance, bake cookies. Prepare roll-out cookie dough according to recipe. Use three smallest cutters from set to cut cookies. Sprinkle red and blue sugars on some of the cookies.  Bake and cool.
  2. Also, one day in advance, outline cookies: Prepare 1 ½  cups royal icing.  Divide into 3 bowls, ½ cup each.  Tint one bowl royal blue, one bowl red, reserve one bowl white.  Prepare decorating bag with tip 3, fill with full-strength icing. Pipe outlines on cookies. Let set 15 minutes.
  3. Also, one day in advance, flow-in cookies: Add a half teaspoon of water at a time to ¼ cup of icing for thin consistency. Reserve remaining. Fill parchment bag with thinned icing, cut tip. Flow-in cookies with matching icing colors.  Immediately add dots and zigzags. Add dots of color, then, using toothpick, swirl colors together. Let dry overnight.
  4. Make lollipops. Turn over dried cookies. Prepare parchment bag with tip 3. Fill with reserved icing. Pipe a line of icing down the center of each cookie. Position lollipop stick into icing. Overpipe and smooth icing over stick. Let dry 4-5 hours.

 

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