SUPPLIES & TOOLS:
DIRECTIONS:
- Favorite Sugar Cookie Cut Out Recipe
- Wilton Royal Icing or Homemade Royal Icing
- Wilton Gel Black Food Coloring
- Black Sugar Crystal Sprinkles
- Black Edible Food Marker
- Food Safe Paint Brush
- Rolling Pin
- Cookie Sheets
- Circle Cookie Cutter
- Silicone Baking Mats or Parchment Paper
- Icing Decorating Bottles, Bags & Icing Tips, or Parchment Cones
- Scribe Tool or Toothpick
DIRECTIONS:
- Mix up your favorite sugar cookie cut out recipe.
- Divide dough into chunks and roll out until dough is 1/4" thick. Make sure to flour your rolling surface lightly.
- Use circle cookie cutter to cut out dough and place onto silicone mat or parchment paper lined cookie sheets. Try placing rolled out dough onto cookie sheets and freeze for 5 minutes before cutting out shapes. This will help to prevent dough from becoming misshapen when moving and baking.
- Follow baking instructions according to your favorite recipe and cool completely before decorating.
- Use the recipe on Wilton's meringue powder to mix up royal icing or use premade icing.
- Scoop out some royal icing and gradually thin with water to get your piping and flood consistencies of white icing. Place these into either bags or bottles. If using decorating tips, #1 or #2 is best for piping and #3 or #4 is best for flooding.
- Pipe and flood each circle cookie leaving about 1/8-1/4" rim. If needed, use a scribe tool or toothpick to spread icing and pop air bubbles.
- Let this base layer dry completely before moving on, typically at least 8-10 hours.
- Once the white base layer has dried, use the black food marker to create the gray shadowing around the edges. To do this, draw one circular line around the edge of the white base layer. Dip a food safe paint brush into a little water, and go over the black line and "paint" the shadowing around the edges. Be sure not to use too much water or the icing will start to disintegrate.
- Now tint some royal icing black and thin with water to get a piping and thick flood consistency. Place in bags or bottles.
- Use the piping consistency to pipe a thick outline around the white base on the rim. Immediately sprinkle with black sugar crystal sprinkles.
- Using a thin tip and the piping consistency icing, pipe the outline of the crows and/or bugs. If needed, use the black edible marker to draw the design first. Once the outline is complete, use the thick flood consistency to fill in.
- Allow the details to dry completely, at least 2-3 hours, before packaging them up.