Cookie Decorating with Stamps!
Hi friends! We have something a little different for you today. Our friend Tiffany from The BakeSmith is an incredibly talented cookie artist. She is sharing how she used the Hot Air Blooms stamp set to decorate a cookie!
Hi! I’m Tiffany from The BakeSmith. Today I’m going to show you how I use the amazing stamps from Hero Arts to make beautiful cookies!
To start you’ll need one sugar cookie iced with royal icing. If you need a great sugar cookie recipe this is the one I use. And for a great royal icing tutorial check out Sweet Sugar Belle. You can use any shape cookie cutter you have that will fit your stamp. Or place the stamp on your dough and cut around it with a sharp knife for a custom fit. Flood your cookie and make sure to let it dry at least overnight before stamping. You don’t want to push the stamp through your beautiful icing job!
You’ll also need one new makeup sponge, black food coloring or whatever color you desire (I used black airbrush coloring for this project, you can find it HERE), your Hot Air Blooms stamp, and whatever colors of royal icing you desire. For this project I used piping consistency icing because I was working with small bits. If you are covering larger sections of the cookie I recommend a 20 second icing.
To start, squeeze a few drops of food coloring in a paper bowl or plate. Use the makeup sponge to soak up the color and dab onto the stamp. Make sure you get every portion of the stamp and that each section looks wet. Make sure to wash your stamp immediately after stamping. Some colors will stain your stamp. I’ve found Dawn soap does wonders.
Carefully press the stamp on the cookie. I found for a large stamp like this one it worked better without a block. Your icing surface isn’t as flat as paper so I needed to be able to press down in every little part of the stamp. If you're using a smaller stamp, the blocks work great.
Carefully hold the stamp in place with one finger using your other fingers to press down on every little section of the stamp. Don’t forget the edges! When you’re pretty sure your pressed on every little bit carefully, lift the stamp. Tada! How pretty is that!
This cookie now has so many options! Its beautiful just like that! Or you could use luster dust to shade in each section. Or decorate with royal icing, like I’m about to do.
Clip the tip of your icing bags very small. You can use the tipless bags I used here, decorating bags with a #1 tip, or even a zip lock baggie with the corner sniped.
Carefully pipe the icing in just one section of each little flower. I avoided sections that touched to give the icing a chance to crust before adding another petal. This gives each petal definition.
Then add another color, and another.
Once every petal is filled in, add the greenery and a dot to the middle of each flower. Lastly, add some definition to that basket!
Let the icing dry a few hours, place in the package and give to a friend!
Hope you enjoyed this little tutorial on a fun new way to use your stamps!
Tiffany even recorded the decorating process - check it out below!
Thank you so much Tiffany! Head on over to Tiffany's Facebook page - The BakeSmith - to check out her other wonderful cookie creations!