Pastel Valentines Springerle

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How do you get pastel food color gels? Did you know that there are white food color gels? When you are mixing food color into white frosting, you add small amounts for pastels and larger amounts to get more intense color. So if you want to paint cookies, to get a pastel gel paint, you mix color gels into white gel paste.

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Of course you will need some cookies to use as your canvas. The raised designs of a Springerle cookie are somewhat like a coloring book…you pick your color and start painting one of the elements.

Yes, you can use this paint on cut out sugar cookies too. You can paint names on hearts or draw shapes on a sugar cookie with these paints.

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To create the pastel colors, you will need white gel food coloring and some colored gel. I used just 4 colors: deep pink, royal blue, leaf green and lemon yellow. I used Spectrum gels from Ateco as shown above. Another brand you might look for is Americolor. Check the cake decorating department in your local Hobby Lobby or Michael’s.

Also these gel colors do not mix with water, so use triple sec to thin the gel and to clean your brushes.

You will also need some brushes dedicated to food use; artist brushes are best. (Clean with triple sec and then soap and water when you are finished painting your cookies.)

Have some paper towels or soft rags handy too. The rags will be ruined, so I cut small pieces of old white tee shirts and toss them when I am finished painting my cookies.

You will need some waterproof paper plates to use as your palette.


Don’t use a patterned or colored plate as it will be hard to see the colors you are mixing. Use a white plate!

Squeeze out a dollop of each color you have selected and some larger dollops of white. Start adding some colors with a toothpick or popsicle stick until you like the color. You can also use a palette knife if you have one. A palette knife makes it easier to mix.

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After you are happy with one color, move on to you next color. I made a pink, then a blue, then a lavender by mixing some blue and pink, and then a green. I thought the green to be a too alarmingly bright green, so added a tiny bit of the pink and a tiny bit of the yellow to dull the green. Then, I mixed some of the green and blue tints to make aqua. Later I made some pastel yellow to add to the flowers.

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If you want to keep it simple, choose just 2 or 3 colors and some cookies that are less complicated. Below, I painted just the hearts and their borders on the small rectangular cookies made with Hearts United and just the single image on the Fleur de Lis cookie. Use a Fleur de lis or a flower motif, paint it pink and yes, it is a valentine!

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This is a creative way to spend a cold February afternoon or evening. Also, the usual cold dry weather of early February is great for making Springerle (they dry beautifully) and for baking of any kind!

Happy Baking!

Tutorial and images from House on the Hill!

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!