Give an edible Autumn Greeting this Thanksgiving!
1. Use No Fail Sugar Cookie recipe and cut out several circular cookie shapes with the 2.75″-3″ cutter. Bake and cool as directed.
2. Ice each cookie with 1 layer of royal icing or buttercream, if you prefer. Let completely dry.
3. Carefully cut out wafer paper shapes using craft scissors, making sure each one will fit on the cookie. Be careful, wafer paper is fragile!
4. Adhere each wafer paper cut-out to your cookie shape by adhering a thin layer of edible clear writing gel (or light corn syrup) to the top of the iced cookies.
5. Flip each cookie face down on a piece of wax paper to dry for about 30 minutes (this will keep the wafer paper shape flat).
6. Sprinkle a pinch of Pixie Dust to finished cookie for a sparkle effect.
Sparkling Autumn Leaf Cookies
1. Use No Fail Sugar Cookie recipe and cut out several leaf cookie shapes. Bake and cool as directed.
2. Make your royal icing according to mix instructions. Tint with food color to match sanding sugars.
3. Ice each cookie with 1 layer of royal icing or buttercream, if you prefer. Let completely dry.
4. Once dry, using slightly thicker icing, pipe the leaf veins and cover in matching sanding sugar while still wet. Let dry.
Ingredients for 20 cookies – Recipe translated from Silikomart.com/blog
Wow your friends and family this Halloween with these spooky treats! You will need our Monster Mold & Cutter Set for this how-to!
For the dough:
120g (1 1/8 cup) wholewheat flour
130g (1 1/4 cup) flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
130g (1/2 cup) of butter at room temperature
50g (1/4 cup) of cane sugar
1 tablespoon honey acacia
100g (3.5oz) of dark chocolate, coarsely chopped into flakes
In a bowl combine the flour, salt, baking soda and cinnamon, mixing well with a hand whisk. In mixer bowl combine butter, brown sugar and honey.
With the flat beater and average speed, work the mixer for 4-5 minutes, until the mixture is light and fluffy. Gradually add the mixture of flour. Continue to mix until it is well mixed:
Transfer the mixture to a lightly floured cutting board and knead briefly to compact it. Place it between two sheets of lightly floured wax paper:
Roll out the dough to a thickness of 2-3mm, with a rolling pin:
Dip the cutters in the flour to prevent the dough from sticking:
Derive many cookies using the cutter, dipping it in flour every 1-2 biscuits formats:
Transfer the cookies on a baking sheet covered with parchment paper with the aid of a spatula.
Knead the scraps and repeat the previous step until all the cookies were cut. Place the cookies on the plate over the previous, alternating with a sheet of parchment paper. Transfer the plate in the freezer for about 20 minutes.
Meanwhile, prepare the chocolate decorations, ie the real “monsters”. Melt the chocolate in the microwave in 30-second intervals, stirring between each interval. Pour a small amount of melted chocolate into the mold cavity silicone kit Cookie Monsters:
Helping with a spatula, distribute the chocolate within each cavity.
Put the stencil in the refrigerator to solidify. Preheat the oven at 180 ° C. Remove the cookies from the freezer and transfer them to another plate, lined with parchment paper.Bake for about 10-12 minutes, until the biscuits result gilded and compact. When cooked, remove the pan, let rest the cookies for 5 minutes and then remove them, placing them on a wire rack to cool completely:
Assemble the cookies. I put a few drops of melted chocolate on the back of a biscuit.
Finish by placing the plate in chocolate on the biscuit:
These beautiful Autumn Butterfly Cupcakes were made using our Edible Butterfly Wafer Paper in Earth Hues and our NEW Woodgrain Baking Cups! We also used Clear Writing Gel and Pixie Dust to get the sparkle. Learn how to make Wafer Paper Butterflies that work on a variety of baked goods!
HOW TO MAKE WAFER PAPER BUTTERFLIES
2. Let your icing dry completely. (When using royal icing or buttercream)
3. Carefully cut out wafer paper butterflies using craft scissors. Be careful, wafer paper is fragile!
4. Spread a thin layer of edible clear writing gel or Karo Light Corn Syrup onto the printed side of the wafer paper butterfly and slightly fold in the center, so the wings are bent up. Place each butterfly in a section of the egg carton so wings will dry standing up.
6. Adhere butterflies by using a dab of edible clear gel on the underside of the body of the butterfly and attaching to the cookie, cake or cupcakes. Hold in place for a minute or so, then let completely dry.
To print illustrated step-by-step instructions on how to make Wafer Paper Butterflies click HERE.
Summer is almost here! So here are a few Fresh Strawberry Recipes that are perfect for your backyard gatherings!
Strawberry Jam Swiss Roll
Recipe re-printed from http://www.cookingchanneltv.com/recipes/rachel-allen/swiss-roll.html
TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 15 min
YIELD: 8 servings
– 4 eggs
– 4 1/2 ounces caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar (confectioners’), for dusting
– 2 tablespoons warm water
– 1 teaspoon vanilla extract
– 4 1/2 ounces all-purpose flour
For the filling:
– 6 tablespoons raspberry or strawberry jam
– 8 ounces heavy cream, whipped
Use our Jelly Roll Kit to create impressive roll cakes!
1. Preheat the oven to 375 degrees F.
2. Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.
3. In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.
4. Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
5. Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
6. Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
7. Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
8. When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.
These molds are designed for making pressed cookies, springerle cookies or paper crafting projects. Besides baking cookies, you can form beautiful, edible, sweets using marzipan, fondant and modeling chocolate.
Crafters, artisans and scrap bookers will find infinite ways of creating cards, wall art, gift bags, ornaments, and charms with these molds. Beautiful as decorating accessories, the cookie molds can be hung on a wall, displayed on a plate rack or table top easel. Learn how to make some Springerle Mold crafts. Download our instruction sheets for free and enjoy!
House on the Hill Cookie Molds allow all of us to bake beautiful cookies that are reminiscent of family, history, tradition and culture. Many of the original molds are “presses,” now in museums and private collections, were carved in clay, wood or metal. Simpler Times Cookie Mold available HERE.
Create lovely cookies or wedding day crafts with these heirloom quality Monogram Cookie Molds, made of a resin/wood composite. Think fondant, petite fours, gift tags, cards and party favors! Each mold is 3.375” x 3.75” with monogram and scroll border.
Springerle Cookie Recipe from House on the Hill
These whisked-egg holiday cookies date back to at least the 1600’s and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!
What you’ll need:
– 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder
– 2 tablespoons milk
– 6 large eggs, room temperature
– 6 cups powdered sugar (1 1/2 #)
– 1/2 cup unsalted butter, softened but not melted
– 1/2 teaspoon salt
– 1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
– 2 lb. box sifted cake flour (Swansdown or Softasilk)
– grated rind of orange or lemon – optional (enhances flavor of the traditional anise or the citrus flavors)
– more flour as needed
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies.
Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.
Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.
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Easter Stand-Up Cookie Cutters, Set of 4 $20.00