I made some additional cupcakes to go along with the tree stump cake since I always worry that there won’t be enough cake when I’m planning parties (spoiler alert: there is ALWAYS more than enough cake). I used a dairy-free box mix (many Duncan Hines mixes are dairy-free), which also had the added benefit of giving the party guest who I knew had a dairy allergy cake instead of forcing them to eat some of the other haphazard desserts on the table.
I baked a double batch of my no-mixer sugar cookies and used some green food coloring to produce moss for my edible dessert table. I then covered my cupcakes with “moss made of broken graham crackers.”
Be aware that it’s not as easy as simply squirting food coloring into a bag of graham cracker crumbs and mixing them together; the dye quickly absorbs into only a few nearby crumbs and is of little use. The secret is to saturate your food coloring in a few tablespoons of water, then add it to your crumbs and stir to combine. If your crumbs appear moist and mushy, don’t worry; the next step is to spread them out on a baking sheet and bake them at 300 degrees F for 10 to 15 minutes, or until they are dry. They can now be used after one more crushing to make sure there are no clumps.
I used a small bit of frosting to decorate my cupcakes, then I dipped them into the mossy crumbs to give them a lovely, even coating. I added meringue mushrooms as decorations for some, and piped some flowers with my new Russian floral tips for others.
How are cookies embossed with royal icing?
To prevent the fondant from sticking while you’re working with it, first lightly dust your kitchen countertop with some corn starch.
The fondant should be evenly rolled out and 2-3 mm thick. Use the Perfect Height Rolling Pin, which has two different height guidelines on the sides, to ensure that the thickness is maintained consistently. It is simple to change the thickness of these guides. A fondant smoother can also be used as a final pass to make sure there are no bumps or traces of human hands.
Now for the enjoyable part! Use the cookie embosser of your choice to press down on the fondant that has been prepared, but stop before pressing all the way through.
Knowing exactly how forcefully or gently to press on the cookie embosser can be tough at first. Some fondant embossers are made such that the text only leaves a shallow impression, but you will quickly become accustomed to the outcomes you need.
The nice part is that you can easily crumple up the fondant and roll it out again to start over if you’re not completely satisfied with your print.
After completing the impression, use the same cookie cutter you used for the cookies to cut out the fondant shape, being careful to have crisp edges. Have fun with your design and exercise your creativity; the embossed motif doesn’t have to be in the center!
Here comes assembly. Apply a light coating of sugar paste edible glue while holding the cookie in one hand. Use a metal spatula to carefully lift the embossed disk, turn it over so the embossed side is facing you, and set it on the biscuit.
Please refrain from using your fingers or hand to force it down! You certainly don’t want to leave your fingerprints on your artistic creation after all your hard work! Instead, lightly press it with the fondant smoother to make sure it is in place before giving it time to dry.
Decorating is my personal favorite aspect of the next step! On this step, there are countless options, so be creative as you please.
Just enough rose spirit and a tiny bit of edible gold lustre dust should be combined in a small container to create a runny paste. Dip the smallest paintbrush into the gold paste you just prepared, then use the ridges as a guide to keep on the letter lines by following the indentation.
Voila!! Perfect small sugar cookies with fondant decorations and Christmas-themed fondant embossing.
Simply cut, emboss, and paint to use our 3D cookie cutter and fondant embosser sets! To achieve the desired shape, use the cookie cutter on both fondant and cookies.
Then again, why not merge two trends into one? We have a super easy, step-by-step tutorial for marbled fondant cookies that you can use to adorn your Christmas tree!
These three easy procedures will enable you to create stunning food decorations that double as lovely gifts and a fun activity for your children.
Make long sausages out of two (or more) fondant colors, and then twist them together.
A few passes of pulling and folding the fondant will have the colors just barely mixed together.
Use the same cookie cutter you used for your sugar cookies to cut out the cookies after embossing them with your preferred cookie embosser.
Apply a thin layer of edible sugar glue to the sugar cookie using the same procedure as before, then carefully lift the disk with a metal spatula and place it on top of the cookie.
It’s crucial to keep in mind that you must poke a hole through the cookie before baking because once it cools, the cookie will be too hard to connect a string to.
However, there is absolutely no requirement that all Christmas cookies be made in these colors!
Let’s face it, bikinis are more popular during our summer vacations than snowmen. Therefore, since we’re all on beach holidays, why not switch things up a little and use a modern nautical color scheme?
These cookies are equally as easy to make and equally as much pleasure to make as marbled cookies.
Using the Colour Mill range’s Candy, Navy, and Concrete colors with a touch of Teal and edible gold luster dust from Creative Cake Decorating, I had a ton of fun!
Roll out a piece of white fondant to serve as your canvas first. Then, paint the area with your abstract design using a variety of different-sized paintbrush strokes.
Just repeat the same procedures to emboss, cut out the shape with a cookie cutter, and attach the sugar cookie using edible glue.
It’s time to quit fantasizing about (only) a white Christmas now that there are so many colors available to you, in my opinion!
So there you have it, you’ve now mastered making your own flawless fondant-covered cookies and using our fondant embossers. Additionally, you have these wonderful edible Christmas tree decorations that you may present as gifts.
How do you color cookie crumbs?
- 1 batch royal icing, with enough left over for additional decoration. For this recipe, one batch of my royal icing will be sufficient.)
- if desired, additional embellishments (sprinkles, more royal icing colors etc.)
Instructions
- Add the leftover cookies or more cookies to the food processor’s bowl. Moreover, incorporate 4–5 drops of green gel food coloring. For vibrant color, you can use more.
- Once very, very fine crumbs have formed and the mixture is uniformly green, blend the cookies and food coloring together. This could take three minutes.
- Place the crumbs on a platter that is flat.
- Use the same color as you did for the cookie crumbs to dye your royal icing green. The icing need not be precisely the same color; it will blend in with the background if it is.
- Outline and flood your cookies with a piping bag equipped with a tiny, round tip.
- Sprinkle the cookie crumbs on top of the frosted cookie while holding the cookie vertically above the dish. Continue until the whole cookie has been covered. For complete coating, carefully push them into the icing.
Avoid dipping the cookie straight into the crumbs. Your meticulous effort from outlining your cookies will be lost if the icing gets smooshed.
- The cookie should be placed on a wire rack and left to air dry overnight.
- As desired, add more ornaments!
NOTE: Any royal icing decorations for the top will not adhere because there is a layer of crumbs covering the cookie. When adding more royal icing on top of the crumbs, use extreme caution because as you let go of the piping bag, the royal icing can easily pull off of the cookie.
This makes decorating the bunny a little more challenging, but it is still perfectly possible (royal icing transfers would be great option here).