I tried a few different techniques for this ombre cookie and found that brush embroidery worked best for transitioning through these shades of blue (Wilton's delphinium blue to be exact).
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I started by giving my cookie a crumb coat, which is not something I'd tried before. While I did need a smooth surface on which to apply my brush embroidery, I did not want to flood the cookie and end up with two full layers of icing in the end. Also, the drying time for this thin coat was about 20 minutes in front of a fan, meaning I didn't have to wait overnight to get started on the decorating. ...
The consistency of the base icing was about the same as sour cream.
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Before the icing dried completely, I marked 1/2" spaces using a ruler and a scribe (this cookie is 3x3"). A toothpick would also work for this step.
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Once the icing is dry to the touch, you can start on the fun part. I have here a container of water, a square tip brush and a paper towel.
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Begin by piping a line in a zigzag motion. This icing is about the consistency of toothpaste.
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Then, dip your brush in the water, blot the excess on the paper towel and bring the icing inward in short, quick motions. To see this in action, visit my YouTube channel and watch my video on brush embroidery.
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I was able to fit 3 rows of each color per 1/2" section.
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The bead border is made up of about 3-4 beads of each shade per section.
To see the finished product, click here. Or, if you don't feel like going through the trouble of making these yourself, you can buy them in my Etsy shop!


Just lovely. I wish this was doable with glaze icing too.
ReplyDeleteNicole
www.sugarandstitches.net
Thanks Nicole!
Deleteooo I love this technique! I thought you had sprayed them with edible food coloring but I realize it's much more work! Great job!
ReplyDeleteThank you! Yes, airbrushing would have been a good idea. I prefer to make things more difficult on myself! haha!!
DeleteYou were my inspiration for these! :D http://tavitacakes.blogspot.com/2012/06/rose-sugar-cookies.html
DeleteThank you Amber! It´s so cute, perfect!
ReplyDeleteJust Amazing like everything you do! :)
ReplyDeleteI have played with transition of colors too (http://bakeandfun.blogspot.com.es/2012/03/sarapes-mexicanos.html), but.. what is it that your cookies look so amazing and mines just... normal ;-).. you are an artist!!
ReplyDeleteYou are wonderfull!I love your work. Kisses from Spain
ReplyDeleteme encantan tus galletas¡¡¡¡ muy buen tutorial, un saludo¡
ReplyDeleteThank you for sharing this tutorial... I'll try to make them just when I have time to it... Maravillosas!!
ReplyDeleteThank you everyone!!
ReplyDeletemarvellous!! simply amazing. amber I am planning to make some cookies for my friend's graduation party this weekend and I wanted to ask u that after icing the cookies what do u use to wrap them to keep them away from drying?
ReplyDeleteThank you! I keep the cookies in cellophane bags, which you can pick up at the craft store.
DeleteThanks! You gave me an idea on how to do shingles on a roof for either cake or gingerbread house! Brilliant!
ReplyDeleteThanks! You gave me the perfect idea to use this technique for roof shingles on a gingerbread house. It'll be perfect!
ReplyDeleteOhh Amber es un trabajo increíble. Me ha gustado mucho. Te sigo desde España y tu trabajo siempre es muy bonito!
ReplyDeleteoh wow, this is gorgeous. I love it.
ReplyDeleteAll I can say is wow!!!!
ReplyDeleteGorgeous. So impressive. Love! ♥
ReplyDeleteBeautiful... no matter where in the world you look at it!
ReplyDeleteschön
magnifique
bello
fermoso
lindo
frumos
prachtig
vacker
smuk
vakker
piekny
kaunis
omorfos
gyönyöru
lijepo
krasny
krasiv!!!
Thank you!! :) :)
DeleteLove these (of course!), and so appreciate the tutorial. Hoping to try this this afternoon. :)
ReplyDeleteGorgeous! What tip did you use to apply the frosting?
ReplyDeleteThank you! I am using a tip 2 for these cookies.
DeletePreciosas!!!!!!
ReplyDeleteBesos