Fall Cookies: Royal Icing Wet on Wet Technique
I made these fall cookies the other day and used cutters to “stamp” on a large 4.5 inch round cut out sugar cookie. I then used basic outline and fill and some wet on wet techniques. I’ll show you how I used wet on wet to add detail to leaves and pumpkins.
- Start by using royal icing to outline the outside of the cookie plus the “stamp”: you can view the previous blog post to learn how to stamp a image on a cookie with a cutter
- Fill in the background
- Fill in the base color for your leaves and pumpkins
- Using dark brown icing with a size 2 tip, dot the pumpkin 3 times on the bottom, and tree times on the top of pumpkin
- Using a tooth pick drag from one dot to the top coordinating dot on the opposite side of the pumpkin to create a smeared line of dark icing across the pumpkin
- repeat with remain two dots
- This must be done immediately after you fill in the orange base, before it starts to set
- Fill in the leaf base
- Using the dark icing with a size 2 tip, pipe a line along the center of your filled leaf, while the yellow icing is still wet
- Using a tooth pick drag the dark icing out into the leaf to create dark lines similar to the veins in a leaf.
- This must be done immediately after you fill in the yellow base, before it starts to set
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