OK. Just a quickie. (That’s what she said, hee hee)
Yesterday was all about baking: 2 dozen chocolate chip cookies, bacon cheddar quiche, pecan pie and caramel apple crumb pie. Whew!
After a brief rest, I baked these cupcakes for a baby shower. I used the buttermilk chocolate cake recipe from Tartelette and vanilla buttercream frosting on the fly that was essentially a lot like this one.
The cookie topper was totally delish! The recipe for the dough and icing came from Bake at 350. I meant to outline the pink footprints with brown frosting to match the chocolate cake, but my mind was apparently too tired to remember that until I was falling asleep that night.
Today my house is filled with leftover cookies, frosting and pie. So I guess dessert is taken care of, now what to serve for dinner?
These look wonderful! The cookie topper is brilliant! Beautiful photo.
They are just darling!
Thanks! I love your site. You should have seen the huge mess I made with my royal icing. I bow to your mad cookie decorating skilz!
what a cute cupcake, I have a baby shower I’m hosting soon so I may have to make these!
These are just darling! I visited the website you listed, but couldn’t find either recipes. Could you let me know how the icing was decorated in that cute little footprint design on the cookie? I would love to make them for an upcoming baby shower in the family. Your work is phenomenal! Thanks you.
Hi Shabnum,
The recipe for the cookie is really delicious, you can find it here http://www.scribd.com/doc/45364303/Sugar-Cookie-Recipe. The recipe for the royal icing used on top is here, http://www.scribd.com/doc/45364269/Royal-Icing-Recipe.
I am no expert at royal icing, but I can describe my processes for making the design.
First, I mixed up the royal icing. Then I divided it into 4 batches, yes 4. At first, everything was white, then I divided it in half and colored one batch pink. Then I had white and pink. (BTW, I had intended to make the batches brown and pink because I love those two colors together, but I forgot, you can do whatever colors you like, of course). I kept the icing fairly thick, thin enough to pipe, but not runny. Then, I divided those batches of icing again (now I had 4). I kept about 1/3 thick and thinned the rest with water until they were more runny. (You should have seen the mess I made when I made these cookies, I’m still learning to “work clean”). I put each batch of the thicker icing in a piping bag with a small tip and each batch of the thinner icing in a squeeze bottle. Now you have your tools (two bags and two squeeze bottles).
First you outline the foot shape (not the toes) with the thick pink icing. When the outline is set, fill the outline with the thin pink icing. Then take the thick white icing and make a frame around the outside of the cookie. When that is set, fill the space between the pink foot and the white icing with the thin white icing. Lastly, I made the toes on top of the white icing so they would be a little taller like cute little round baby toes.
Honestly, there may be a better way to do all that. I’m still learning how to decorate. Believe me, if I can do it, anyone can. 🙂 There are a number of bloggers who are amazing sugar artists (not me, at least not yet) and have explained this technique better. Check out http://www.browneyedbaker.com/2009/06/04/how-to-decorate-cookies-with-royal-icing/ or http://sweetopia.net/2009/09/how-to-decorate-cookies-with-royal-icing-top-10-tips/.
Good luck! — H
I love these! Did you bake them on parchment paper?
Yes!