September 22, 2012 by Meg G.
So, you may recall that I am honing my sugar cookie baking and decorating. Well, this week, I did a trial run on some chemistry-inspired cookies for a very special occasion. Our friends Caroline and Jonathan are getting married in just a few weeks. Jonathan’s family is from Pittsburgh, an area of the country that celebrates weddings with…wait for it…a cookie table! This time-honored tradition involves massive amounts of homemade cookies. I’m all in!
Being that this adorable couple shares a love for chemistry, I thought I’d give these Science Lab cookie cutters a go. Good thing I did a practice run, because it looks like I’ve got a bit of a learning curve on these! I did, however, manage to solve much of my previous icing problem. Hooray! More on that after the photo tour.
So, there is clearly some perfecting to do – mostly in the outlining process. I really need to pick up a smaller icing tip and to work on keeping a steady hand. The problem with these cutters are that they are VERY large (about 6inches), so that’s a lot of surface area to outline and flood at an even pressure, with a steady hand. I guess I’ll just have to keep practicing!
As for the royal icing recipe, I think I finally found the right ratios. Here’s what I went with, which is basically Sweet Sugarbelle’s recipe divided by four (thank you to the wonderful Heather, a.k.a. my calculator):
- 1 lb of confectioner’s sugar
- 3 tbsp meringue powder
- 1 tbsp vanilla
- 6 tbsp water
- Sift together dry ingredients in your mixer
- Add vanilla and water together and then slowly add to dry ingredients while mixing
- Mix at medium-high speed until fluffy (bald eagle) peaks form, about 7-10 minutes total
- Adjust consistency for piping or flood icing
This time around, I had fewer air bubbles, but they still bothered me. Overall, though, I was quite pleased with the consistency of the icing.
I also played around with these new cutters, which I bought with the hopes of making them for my family’s Thanksgiving table. I was QUITE pleased with how these turned out.
If you look closely, you’ll notice that these did not get outlined and filled. Instead, I used Sweet Sugarbelle’s 20 second icing consistency, which is somewhere in between piping and flood. This allows you to skip the outline without having your icing slide off the cookie. I’m thinking that it might make more sense to try that method with the science lab cookies next time around.
Off to go brush my teeth after all those cookies… ; )