How To Make Decorated Summer Sun Cookies

24 thoughts I had before 10 am. 

1. Please tell me it's only 4am and that I can sleep for 2 more hours.
2. Seriously? How is it already 6?
3. Maybe if I put this pillow over my head, my girls will go back to sleep.
4. They can probably get breakfast by themselves, right?
5. Wait. Is that the sound of cereal hitting the kitchen floor?
6. Of course it's their favorite cereal.
7. I guess I'll wear this shirt. It doesn't have any icing on it.
8. Today is the day I'm going to finally clean out that storage closet.
9. AAAHH!! That cookie order is due tomorrow morning not next week!
10. Gosh, I hope I have butter.
11. I love you butter. Thank you for being there.
12. I can't remember what colors I need to mix. Let me just jump online and check...
13. And I'll just check Facebook real quick too.
14. Real quick? As if.
15. Facebook bugs me.
16. I really should just turn it off and get to making those cookies.
17. Seriously, what is Facebook's DEAL?
18. Oh! SUCH cute cookies!
19. And what a clever use of that cutter!
20. Oooh. 27 ways to use an egg carton.
21. I bet my kids would like that one.
22. I bet they would like to go to the pool more.
23. These cookies can probably wait.
24. I mean, I've practically started on them. It shouldn't take more than an hour or two to finish after they're in bed.



That pretty much sums up every day of my life. Which means I'm running out of cereal and can't keep my eyes open long enough to write a blog post before I go to bed. Luckily for you, I also happened to drink an entire liter of whatever caffeinated soda was hiding in that storage closet that did *not* get cleaned out today. So real quick.... before it wears off -- these cookies. I made them. And they are for the Cookies and Cards challenge I do with my cousin every month.


You know, the one where I get lost on her blog -- Simply Pam's Creations -- and then wake up two days later with cookies that match one of her cards. Like THIS one. And I'm not really sure how the sun cookies happened. But they did. And it's summer so they're always welcome, right?


1. Use medium-consistency yellow icing and a #3 tip to outline and fill a circle in the center of the cookies. I used a small circle cutter to imprint a circle before baking. You could also tract a circle cutter with a food color marker after the cookie has baked and cooled. Let the icing sit for at least 15 minutes.
2. Airbrush around the outer edges with orange airbrush color.
3. Use the same yellow icing and a #2 tip to pipe triangles all around the edges of the sun. Let dry until the icing begins to set -- about 15 minutes.
4. Add smaller triangles between the larger triangles.

NEED MORE? 



See what cookie my cousin made into a card HERE.







Grab the cutter HERE









See how to make these summer sand pails HERE.





Cupcakery -- The Book!!


To say that I am obsessed with this book might be an understatement. I met Toni (The AUTHOR. I *know* her!) last fall and when she showed me this photo back in the dark days of winter, I knew my life would not be complete until I owned a copy of Cupcakery. Or 2 copies. I actually got one for myself and one for my little baker when it finally came out last Tuesday and we've been baking cupcakes nearly every day since!


The best part about Cupcakery is that all the fun flavors start with a boxed cake mix so you don't actually have to have crazy baking skills to look like you do! The only truly tricky thing is figuring out which delicious flavor of cupcake to make next. Next up on our list are these grape soda cupcakes! Gah. I can't even look at this photo right now. I just want to eat my computer.

Yesterday we made Blueberry French Toast Cupcakes. I'm not going to lie, it was surprisingly easy to justify eating them for breakfast this morning. So watch out for that.



1. Thin some blue icing and paint it on the cookie with a wide, flat brush.
2. Use a #2.5 tip and medium-consistency blue icing to pipe a 5 petal shape around the place where you painted. Outline the blueberry and then fill the space in between. Be careful not to overfill your inside lines. You can pretty much stop at any step from here to the end. It's up to you. If you're going to move on, let the icing dry for 4-6 hours.
3. Use white, pink and purple food coloring to give the blueberry it's blotchy color. If you put too much on, just dab it off with a paper towel and add another layer.
4. Use the blue icing to outline around that uh...you know, the weirdy part. (Does it have a name? Because I've been internet researching for at least 7 minutes and can't figure it out.)



ALSO....Toni is so super excited to share cupcakes with the world that she's even put together the most incredible giveaway ever just to say "Good luck with those cupcakes."  You guys -- just LOOK AT THAT KITCHEN AID!!! Every kitchen needs one!



1. 9 in Milkglass Cake Stand - provided by Country SweetArt Kitchen
2. 4 Piece Wilton Tip Set – Provided By Make Bake Celebrate
3. Mama & Madison Custom Apron – Provided By Make Bake Celebrate
4. Paper Straw Party Combo – Provided By Sweets & Treats
5. Sprinkle Prize Pack (assortment picked by sponso r) – Provided By Country SweetArt Kitchen
6. $50.00 Credit to Sweets & Treats – Provided By Sweets & Treats
7. AmeriColor Gel Color 12 Pack – Provided By Country SweetArt Kitchen
8. 12 Ct. 12in Disposable Decorating Bags – Provided By Make Bake Celebrate
9. KitchenAid Measuring Cups – Provided By Make Bake Celebrate
10. Kitchen Aid 4.5 Qt Stand Mixer Winners Choice o f Color – Provided by Make Bake Celebrate
 11. 2 Pk. Pink Mini Spatulas – Provided By Make Bake Celebrate
12. Wilton 24 Cavity Cupcake Pan – Provided By Make Bake Celebrate
13. Wilton Filling Tip & Cupcake Corer – Provided By Make Bake Celebrate


a Rafflecopter giveaway
 
*Giveaway is open to US entries only. Proof of purchase or entry validation may need to be provided by winner upon winning. Winner will be chosen at random on July 08, 2015. Make Bake Celebrate, and all participating bloggers have the right to display winner name(s) on all electronic publications including but not limited to; blog posts, Facebook, Instagram, Twitter, and Pinterest. If for any reason a prize is unavailable Make Bake Celebrate has the right to re place said prize for another similar item of equal value.

The Lazy Decorator's Guide to Icing Consistency

 
Fair warning -- this post if full of all kinds of unsolicited advice. Proceed with caution.

Icing consistency is kind of a big deal. It can create the perfect dimension and texture if you get it right or dash all your cookie icing dreams to pieces if you don't take the time to get it exactly as thick or thin as it needs to be.



How do you know how thick it should be? Think about the design and what you need the icing to do. Should it flow together or keep it's texture? Are you filling an entire cookie or just a small space?

THIN ICING (also known as flood icing or 10 second count) is for covering large areas with smooth icing. It's thin though, so you'll need to contain it with a thicker icing.

MEDIUM ICING (also known as one-consistency or 15 count) is for outlining and filling a cookie with the same consistency of icing.

MEDIUM THICK ICING (also known as puffy icing or 17 count icing) is great for filling small spaces that might crater, for adding dimension or pressure piping.

THICK ICING (also known as outlining, piping, or 25 second icing) is for outlining an entire cookie or just sections of it. It''s the best icing for lettering and small details.

EXTRA THICK ICING (also known as icing that gets rock hard if you don't add some corn syrup to it)  is for details that you don't want to be smooth like fur on a teddy bear or ruffles on a tutu.

How do you know how thick it is? There are a myriad of ways to determine the thickness of your icing. (Did you see that? I used the word "myriad" in real life without anyone reminding me or anything. I'm like a cookie decorating blogger word savant.) The most common way is by drawing a knife through the icing and then counting the seconds until it smooths over again. I wrote a whole post about it HERE. Counting is the perfect method for a non-lazy perfectionist or for beginners. I used it for years. And then I realized that actually, I AM super lazy. I didn't have time for all that counting to 15 nonsense on a daily basis. I mean, 15 seconds?! Can you even imagine what I could do with that time? I mean, I could smoosh a baby face or spy on my neighbors... TWICE. So I started just banging my icing bowls on my counter and calling it a day. Here, let me show you --


I call this method "percussion" so that we can all sound like cookie decorating geniuses when we say it. Surprisingly, it works regardless of the size of the bowl or the amount of icing in that bowl. This is my preferred method. I think it might be might be some kind of repressed passive aggressive tendencies coming out. Or a cry for help. It's hard to say really.


I use this method when I'm down deep in the very lowest of all laziness. If I got any lazier I would have to hire someone to pull the spoon up out of the bowl for me while I gaze on from the couch. You might want to start by checking the consistency with another method first and then watching the peaks after you've figured out how thick it is already. Once you get a feel for how thick YOU like your icing...this is a real time saving trick!


While icing consistency is one of the most important things to get right in cookie decorating, it is also one of THE HARDEST to explain with words and pictures. So I made you a video. Because we're friends like that. You should know though...I used my real voice for this video. No captions. So don't watch this while your pretending to work or study or something else super worthwhile, okay?

NEED MORE? 


Check out my extremely long-winded icing consistency post HERE. See how temperature affects icing consistency HERE.
And learn how to keep puffy icing smooth HERE.