The Springerle Series: Chocolate and Fondant Cookie Toppers


Guest Post by Fancy Flours Employee Lindsey K.

Welcome back to the third installment of our Springerle Series! This post will cover three mediums that you can use to top cookies in beautiful molded designs – modeling chocolate, fondant and marzipan. This is a super quick and easy way to take your cookies to the next level for wedding favors, birthdays, holiday gifts or just a sweet treat for a special someone.

If you missed our previous posts on how to craft with Springerle molds, see them here: Casting and Papercasting. As a quick review, Springerle cookies have been used to depict everything from biblical images to daily life since the 16th century. While the molds were originally used to make dense, cake-like cookies (see our recipe here!), they have advanced to be useful in crafting as well.

Our molds are made by House on the Hill of an heirloom quality wood and composite mix. Most of their images are casts of vintage molds and others are of their own design.

Before making our toppers for this tutorial, we pre-made cookies using our Gingerbread recipe. This recipe is fabulous for not only its taste, but for holding its shape. You could also use our No-Fail Sugar Cookie Recipe. We took note of the sizes of our molds and used cutters to make cookies just slightly larger.

We also pre-made our modeling chocolate, which is a surprisingly simple recipe from House on the Hill. You can also buy chocolate-flavored, white or colored fondant at most craft and baking stores. Or if you prefer to make your own, here’s a recipe from Allrecipes! And for you sweet almond lovers, you can simply use Marzipan from your grocery store.

I will show images using both the modeling chocolate (in brown) and fondant (in white). If you choose to use marzipan, you will follow the fondant instructions.

Ingredients/ Utensils

  • Modeling chocolate, fondant or marzipan
  • Cocoa powder (if using modeling chocolate)
  • Powdered sugar (if using fondant or marzipan)
  • Corn Syrup
  • Springerle mold
  • Cookies cut and baked in the shape of your mold
  • 2 Pastry brushes
  • Spatula
  • Small dish (for cocoa powder or powdered sugar)
  • Cooling rack (if using modeling chocolate)
  • Pastry prep mat (optional)
  • Luster or disco dust (optional)
  • Small food-safe paint brush (optional)


1. Workspace prep: On a flat surface, lay down your Pastry Prep Mat or wax paper to protect your surface and keep your area clean. Fill a small dish with your dusting powder (either cocoa or powdered sugar) and set near your pastry mat with a clean, dry pastry brush. Set your modeling chocolate, fondant or marzipan in a bowl near your space for easy access. Set out your cooling racks if using modeling chocolate.


2. Dip your pastry brush in cocoa (for chocolate) or powdered sugar (for fondant or marzipan) and dust your Springerle mold so it has an thick, even coating throughout the design. The pastry brush is great for this as it won’t clog up the deeper areas.

3. Lay your dusted mold face up on your pastry mat. Pull a ball of your topper medium from the bowl. It will need to be enough to fill the mold and a little extra to go over the edges.

Fancy tip: Your modeling chocolate should be the consistency of Play-Doh or perhaps even a touch harder. If it seems too soft or is sticking in your mold, flatten the ball into a pancake and refrigerate for 5-10 minutes.


4. Using your hands, press your medium into the mold. Be sure to push firmly to fill the deeper parts of the design.

5. When you feel the mold is adequately filled, flatten the back of your medium with a spatula. Press the topping to be quite thin unless you love a lot of chocolate or fondant on your cookies.🙂

Fancy tip: If your spatula is sticking to your chocolate or fondant, dust with cocoa or powdered sugar, respectively.

6. Turn your Springerle mold upside down with your medium still in it. Use gravity (and some light taps on the table) to release it. Release time may be longer for deeper molds.

7. Trim any extra with a knife or spatula and return to your bowl for re-use. You could also use a cookie cutter sized to your mold (we have many available here).


8. For modeling chocolate only: Set your finished topper on a cooling rack to dry until firm (approximately 2 hours). You can make these ahead of time and keep in an airtight container at room temperature for up to 1 month.


9. Repeat steps 2-8 for as many toppers as you need. Be sure to dust the mold before every press for all options.


10. To adhere the toppers to your cookies, brush a thin layer of corn syrup on the back of your topper and set on your cookie. Let dry for at least 10 minutes.

11. For a fancy touch, “paint” your topper with luster dust. You will not need to mix the luster dust with anything for this project. It should stick directly onto your medium. We used Super Green and Old Gold. See all our Luster and Disco Dust colors here!


Display in a cute container for decoration or wrap in a simple polypropylene bag with a ribbon to hand out to friends and family. To create the snow effect on our Pinewood Cabin cookie, I dusted it with powdered sugar instead of the cocoa.


Molds shown in this tutorial are Tree on Table, Monogram F, Pinewood Cabin and Snowman.


We would love to see your projects. What did you make your toppers for? Show us in the comments or send an email to!

Picnic Blanket Ice Cream Cake (with Ants!)

Guest Post by Fancy Flours Employee Lindsey G.

I have a tendency to go overboard for parties. It’s a habit all the women in my family share. Everything just has to have a special touch. Tell me to bring rolls to an event and I’ll butter them up, top them with cheese and herbs and display them on a nice plate. Oh cupcakes? Sure let me just find matching liners and picks for the theme of the evening. With summer coming up, I’m already thinking of fun ideas for our outdoor gatherings – beach, cabin, Fourth of July and, of course, your ordinary barbeque.

The only hitch with Montana summers is the temperature. Hundred degree days don’t make for happy baking. So when trying to think of a unique cake for a picnic or barbeque that wouldn’t require an oven, I immediately thought of ice cream cake! What could be simpler? You can either buy one from the store or make the quick and easy recipe illustrated below with any flavor you desire.

Ok, now you’re wondering, “What’s so unique about an ice cream cake?” Well, not much until you add a cute chocolate picnic blanket and ants on top! A couple bars of white chocolate, a Red Gingham Chocolate Transfer Sheet, decorative ants, a touch of frosting and half an hour are all it takes to make your cake something for the books. Even the kids can help stir, mash and spread so the whole family can create something fun and delicious.

Let’s get started!

Ice Cream Cake


  • 1 half gallon ice cream of your choice (I chose mint for the refreshing taste)
  • 1 small container of fudge or caramel topping
  • 25 Oreos
  • 5 TBSP unsalted butter


  • 8” square cake pan
  • Medium bowl, microwave safe
  • Potato masher
  • Spoon, knife and fork
  • Ice cream scoop


  1. Melt butter in one of your bowls.
  2. Add Oreo cookies to bowl. You can break them apart now for quicker mashing or leave them whole. You do not need to remove the frosting in the middle.Oreos-in-Bowl
  3. Mash Oreos and butter together with potato masher until it’s a mass of small crumbs.Oreo-Texture
  4. Dump Oreo mixture into your cake pan and press into the bottom with a fork to form the crust. Chill if not using immediately.Oreo-Crust-Finished
  5. Scoop and press ice cream into your cake pan until it is half full.Ice-Cream-Squishing-Layer-1
  6. Spoon fudge or caramel topping over pressed ice cream. The back of the spoon is handy for spreading.Fudge-Spreading
  7. Scoop and press ice cream into your cake pan until it reaches the top.
  8. Freeze until you’re ready to top!


Picnic Blanket Topper


  • 2 Large bars white baking chocolate
  • Red Gingham Chocolate Transfer Sheet (find it here)
  • Decorative ants (find them here)
  • Frosting (green)


  • Medium bowl, microwave safe
  • Wax paper or parchment paper
  • Spoon
  • Spatula or spreading knife
  • Black marker
  • Long knife (non-serrated)
  • Grass piping tip (I used Julia Usher’s)


  1. Place transfer sheet slippery side up on wax or parchment paper. Measure and draw lines with your marker for an 8” by 8” square section.Measuring-TransferMeasured-Transfer
  2. Flip transfer sheet over so chocolate side is up. Leave on flat surface or in a cookie sheet for easy transport.
  3. Melt chocolate in microwave in 30 second intervals until completely melted and about 115 degrees Fahrenheit. This will usually be less than 2 minutes.
  4. Pour melted chocolate into the measured section of the transfer sheet and lightly spread into a thin layer. It is ok to go over the lines.Spreading-Chocolate
  5. Cool melted chocolate and sheet in the refrigerator until solid – 10 to 15 minutes.
  6. Remove sheet from fridge and place on flat surface (or leave in cookie sheet). Use the knife to cut along your marked edges to square up the edges. Warming the knife under hot water will help create clean lines.Cutting-Chocolate
  7. Peel off the transfer sheet.
  8. Place your “blanket” on top of your ice cream cake and use frosting or dots of melted chocolate to attach your ants.
  9. Pipe an edge of “grass” and you’re done!Finished-Full


  • Make your ice cream cake while the melted chocolate cools over your transfer sheet to save 15 minutes.
  • In a big rush? Buy a pre-made ice cream cake and cut your transfer sheet to size. This could work for round cakes too!
  • Save some hassle by buying a pre-made Oreo cookie crust in the baking section of your grocery store.
  • Oops! If you crack the chocolate when cutting, leave the chocolate transfer sheet-side down and rub a warmed spoon over the crack until it melts together. Re-chill to solidify before placing on your cake.
  • You can store the cake safely in the freezer (ants and all)!

10 Treat Ideas To Welcome Spring


1. Little Blue Flower Cupcakes – These cupcakes are full of color and cheer, plus they are super easy! Just bake your favorite cupcake recipe in these Flower Foil Cupcake Liners and decorate with bright purple buttercream frosting topped with a Small Blue Royal Icing Flower!


2. Butterfly Wafer Paper Cookies – Make these cookies with our bestselling Butterfly Wafer Paper! Get the how-to HERE!


3. Daffodil Cupcakes – Nothing says Spring quite like a daffodil and these cupcakes! Just bake your favorite cupcake recipe in these Blue Gingham Cupcake Liners and decorate with orange buttercream frosting topped with a pretty Daffodil Icing!


4. Garden Party Cake & Cupcakes – Decorating idea from Make using our sweet Sugar Bees and Sugar Ladybugs!


5. DIY Spring Flower Sugar Cubes – Royal Icing Flower topped sugar cubes…drop one in and watch the flower float to the top as sugar cube melts. It will brighten your morning or put a smile on your guest’s face at your next brunch. Get the tutorial HERE.


6. Butterfly Cookies – Learn how to make and decorate butterfly cookies using the marbling and wet-on-wet icing techniques. Get the tutorial HERE.


7. Bright Daisy Treats – An easy way to brighten up any store bought treat is to top them with our Bright Sugar Daisies! Decorating idea from


8. 3D Flower Pot Cookies – Make using our new 3D Spring Flower Pot Cookie Cutter and our No Fail Sugar Cookie Recipe so that your dough does not spread and the baked pieces will still fit together nicely.


9. Hard Candy Lollipops With Edible Flowers – Update this old-fashioned favorite with edible flowers for a fresh spring treat. You can flavor to suit your taste , but you will need clear lollipops to showcase the flowers. Make sure you have an accurate candy thermometer for this recipe because the sugar temperature is critical! Get the tutorial HERE.


10. Flower Basket Cupcakes – Make Spring flower basket cupcakes topped with Royal Icing Pansies and Royal Icing Narcissus.  Just bake your favorite cupcake recipe in these Blue Gingham Cupcake Liners and wrap them in our adorable Basket Cupcake Wrappers!

Decorating Techniques for your Easter Cookies


Sponge-Painted Easter Egg Cookies

For a sweet take on speckled-eggs, use a natural sea sponge to dab royal icing (colored in springtime hues) onto white-iced cookies. The results are far too pretty to merely serve as dessert. SOURCE: MARTHA STEWART LIVING, MARCH 2016

Get the full tutorial HERE.

FF Supplies:


Cookie Decorating With Wafer Paper

Learn how to adorn your sugar cookies with fun Easter wafer paper images. Application is simple and you don’t need to be a cookie decorating expert to get professional looking results!

Get the full tutorial HERE.

FF Supplies:


Bunny Face Cookies

Learn how to make adorable bunny face cookies with our NEW Bunny Face Cutter. This tutorial by cookie artisan Sweet Sugarbelle is actually quite simple!

Get the full tutorial HERE.

FF Supplies:


Rubber Stamped Cookies 

Stamping your iced cookies with food color is an easy and effective way to decorate!  No professional skills are needed!  Using rubber stamps to decorate cookies, is a great way to easily add fine detail that would normally take hours free-handed with royal icing or food-color pens.

Get the full tutorial HERE.

FF Supplies:

How To Use Wafer Paper On A Cake


Introducing edible wafer paper cake illustrations from Fancy Flours.

Now enjoy the ease and beauty of wafer paper images on cakes! Our Easter Bunnies design fits an 8″ round cake. Simply cut out and apply to fresh buttercream, or use light Karo corn syrup to apply to a fondant surface. Add to a store bought cake for a quick custom look.

What is Wafer Paper?

Wafer paper is made of dehydrated potato starch, water and vegetable oil. The thin edible paper is then pre-printed with food-safe dyes. Wafer paper is tasteless and does not “melt” into the frosting, it will remain as a thin sheet of edible paper on top of your sweet confection.

Instructions for use on a cake:

Using craft scissors, carefully cut out your wafer paper image along the outer cut line provided on the design. You will want to trim carefully for a clean, finished look.

Butter Cream Frosting Application: Apply the trimmed wafer paper illustration directly to a smooth surface of fresh buttercream frosting. Working from the center outwards, smooth any bubbles that may exist. You can consider the cake done at this point, or, pipe a decorative edge around the cake to hide the edge of the wafer paper.

Fondant Application: If your cake has a fondant surface you will want to apply a thin layer of Light Karo Corn Syrup to the back side of the wafer paper illustration using a craft brush or a very soft basting brush. (Light coating only). Turn the wafer paper illustration over and apply to the top of the cake. Starting from the center, smooth the wafer paper outward towards the edges to get a good seal and to remove all bubbles. The cake can be considered complete at this point, or, add a decorative piped border.

Store-Bought Cake Application: Request that the grocery store or bakery refrain from sprinkles or colored decorations on the top surface of the cake. If the surface is not fondant, just cut out and apply the wafer paper directly to the surface of the cake – smoothing it out as best as possible so that it does not get waves or wrinkles. The paper is really very forgiving.

Tips for Success: Wait until the day of your event to apply the wafer paper illustration and only allow the cake to be refrigerated for a few hours before serving the cake. Note: we have left a store bought cake with a wafer paper topper in the refrigerator for 3 days without any color transfer or wrinkling – however, humidity and frosting moisture are factors and may vary greatly from our test conditions.

 Serving Tip: Gently cut thru the wafer paper first and then cut deeper into your slice for serving – this will produce the most decorative presentation



Perfect dessert for your Easter celebration!


New Spring 2015 Catalog


Shop our NEW Spring 2015 catalog on-line now!

It is full of so many fun new items with themes including Easter, Spring, Mother’s Day, Derby, Butterflies, Flowers, Spring Tea, Honey Bee, Woodland, and Circus.


Featured on the cover:

Easter Stand-Up Cookie Cutters, Set of 4   $20.00