Bridal Bouquets Cookies
Petite Bridal Bouquets take a fresh approach to dessert. These picture-perfect cookies, color coordinated to the bridal party, are a lovely choice for showers and weddings.
Each cookie serves 1.
In advance: Make tip 131 and tip 224 drop flowers on waxed paper using royal icing specified for each cookie.
For 2-tone rose-colored cookies, use light and dark rose.
For assorted color cookies, use violet, rose and yellow.
Add tip 3 dot centers in white for all flowers.
Make extras to allow for breakage and let dry.
Roll out dough. Cut cookies using starburst cutter from set; bake and cool.
Pipe tip 3 outline stems; add tip 352 leaves at starburst points.
Attach flowers with dots of icing; add tip 352 leaves between flowers.
Tie ribbon into bow; attach with icing.
Made by adding a simple twist motion, swirl drop flowers have petals with a bit more flair and dimension, leading to open-looking Blossoms.
Make a simple, versatile leaf to add realistic details to flowers. Leaf tips can also be used to make simple flowers, such as sunflowers.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.