The Springerle Series: Chocolate and Fondant Cookie Toppers

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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)

Directions

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.

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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.

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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).

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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.

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

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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!

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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.

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

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

Picnic Blanket Ice Cream Cake (with Ants!)

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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

Ingredients

  • 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

Tools

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

Directions

  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

Ingredients

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

Tools

  • 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)

Directions

  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

Tips

  • 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)!

Whoopie for Whoopie Pies

We couldn’t be more excited to share these scrumptious little Whoopie Pies with you! Aren’t they cute? We have three new mixes in stock: chocolate, ginger spice and red velvet – perfect for any celebration or just because. These nostalgic New England favorites are boxed up in a handy-dandy mix made with the finest ingredients available including Nielsen-Massey vanilla and Callebaut cocoa. One bite and you’ll hollar whoopie! A filling recipe is included, but we love the idea of mixing it up and trying flavored fillings – pumpkin, lemon, berry – the sky is the limit! Of course, you need fancy packaging – we like using glassine envelopes (just trim the edge with craft scissors for an extra special touch – see photo above) and tying them with retro striped twine from our new line, Divine Twine. Brown Sugar is featured above – but nine other delightful colors are available. Or, have you seen our new and perfectly spring-y berry baskets? Check them out below. These 1 pint baskets are made from wood and feature a contrasting trim in an array of colors. A fresh way to present a little gift for a wedding, baby shower favor, or to welcome your guests to an event – and for filling up with Whoopie Pies!

Red Velvet Whoopie Pies featured above with Red Wooden Berry Basket with handle and Red and White Check Wax Paper.

Ginger Spice Whoopie Pies look lovely piled high on a cake stand.

Stamped with Love

February 1st! Goodness…Valentine’s Day is a mere 14 days away and we couldn’t be more excited to share some unique chocolate treats with you ! These premium dark chocolate heart stamps are a perfect little adornment to a postcard cookie. Simply use a rectangular cookie cutter to cut-out shapes from a batch of our yummy No Fail Sugar Cookie Dough. Then use royal icing to decorate the cookies as you wish (a love letter, perhaps?) and affix the stamp with a dab of icing, just as you would a traditional postcard!

Also new to fancyflours.com are these lovely dark chocolate hearts with red and white scroll patterns. These little treats are so beautiful and could be served in a small dish on their own or could be used to jazz up some store bought (or handmade, of course) cupcakes. The hearts are about 1 3/4″ x 1 1/2″ so they are the perfect match for mini or regular sized cupcakes. The scroll is made from cocoa butter based chocolate transfer sheets, which is another trick you could try on your own. View our chocolate transfer instructions for details on working with these inspiring sheets – just another tool to add to your baking repertoire.

 

 

Crazy for Tea!

We have everything you need to have your next tea party be absolutely memorable! Our new line of tea products will have your guests coming back for more.

Tea-Infused Chocolate Tea Cups

These bite-sized tea cups are a darling and delicious addition to your tea party. They are solid chocolates infused with different flavors of tea- Earl Grey & Lavender, Jasmine, Chai, and Rose. They make a truly unique treat to serve. Available in milk, dark, and white chocolate.

Shortbread Cookies and Scone Mixes

Our new mixes of tea-infused scones and shortbread cookies will be the perfect nosh for your tea party. Each mix has an exceptional blend of flavors to entice your guests. From Chocolate Chip Chai Scones to Orange Vanilla Shortbread Cookies, these light, distinctive desserts will sure to be the talk of the table.

We tried the Strawberry Hibiscus Scones, (our new favorite!) which was delicious and easy to make. The prep time was just 5 minutes and the only ingredient needed to add was heavy whipping cream. Who knew delectable desserts could be this easy and tasty!

Blended Teas

This exciting and unusual artisan style loose leaf tea is made from Kitchen T.L.C. Amazing, fresh quality tea has a difference you can smell and taste. A wonderful gift for yourself or your favorite tea aficionado.

Freakishly Fun Video by Kat Montgomery

A new twist is available for working with wafer paper- Chocolate! Instead of using baked cookies, you can use plain, chocolate candy bars from your local store. Our Vintage Halloween Wafer Paper Postcards are the perfect size for chocolate bars and make a really special Halloween treat! Kat Montgomery, maker of The Chocolate Addict, Chocolate Instructional DVD, has made a spook-tacular new instructional video for using wafer paper and chocolate. Check out the video below for the easy, make-it-yourself, new trend in treat making this Halloween!