Okie dokie, now that I’ve posted the recipe I used, here’s the cookies I decorated for Kade’s vintage bridal shower. I made vintage style cupcakes and decided to make these cookies in the same theme to take as well.
After I’d covered the cookies in flood consistency royal icing I let them dry overnight. The next day I used PME pearl spray to give them a nice sheen. Then it was simply a case of looking at all the left over flowers and deciding how I wanted to place them. I also used some pieces of cake lace I had and piped edges (where I’d cut the lace doiley) to finish them off better.
Despite adding orange juice as the majority of the liquid for the royal icing, the icing set up nicely. I only worried after I’d made the icing whether the orange juice would be detrimental to the icing. I don’t think the icing had a real orange flavour, but I guess it’s hard to tell when the cookies themselves have orange zest and orange extract.
I’ve found the royal icing slackens as it sits. I’m not sure if it’s because I use egg albumen, or there’s more to it. I don’t recall this happening when I’ve used meringue powder. Since I’ve got lots of egg albumen I’m using this up before buying more meringue powder.
Lastly I tried something new. Not totally a success, but I used a stamp with Americolor airbrush black with some vodka (to thin it) and painted over the stamp and then pressed this onto the cookie. I’m clearly a bit heavy handed since the stamp made an impression in the royal icing, and the backing part of the stamp which had residual colour touched the surface of the icing and transferred the colour. I didn’t have enough cookies to keep trying to get the pressure right. I had a second attempt but I was too light handed this time and the stamp didn’t completely touch the cookie. I threw caution into the wind and stamped it a second time. What are the chances of lining up the stamp perfectly? As you can probably guess, I didn’t line the stamp up perfectly 😉