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Shimmering flower cookies

Get ready to create delightful Flower Cookies that are as beautiful as they are delicious! Inspired by FunCakes’ Sugar Paste Colour of the Year: Shimmering Rose, these charming cookies are perfect for any occasion and are sure to impress your friends and family. With its stunning hue that embodies earthy elegance and a touch of glamour, Shimmering Rose allows you to craft exquisite flowers that will elevate your treats to the next level. Whether you’re throwing a party, celebrating a special moment, or simply indulging your creative side, these cookies will bring joy and smiles all around. Let’s dive into this fun and colourful recipe, and turn your baking into a masterpiece!

1 Stunde und 45 min. Vorbereitung
12 min. Kochen
24 Stunde Warten
8 - 10 people

Was Sie brauchen, um Ihre shimmering flower cookies:

Zutaten

  • 500 g FunCakes Mix for Cookies
  • 2x FunCakes Multi Pack Sugar Paste Shimmering Garden
  • 250 g FunCakes Mix for Royal Icing
  • FunCakes Edible Glue
  • FunCakes Nonpareils Bronze
  • FunCakes Piping Gel
  • Apricot Jam
  • 150 g unsalted butter
  • 30 ml water
  • 1 egg (approx. 50 g)

Notwendigkeiten

  • Wilton -Wide Glide- Rolling Pin 50cm
  • Wilton Parchment Paper
  • PME Flower Foam Pad
  • PME Modelling tools, Ball
  • PME 5 petal cutter set/4
  • Cake-Masters - Dust-N-Store Dusting Pouch
  • Plastic insert cases
  • Sieve

Rezept von Shimmering flower cookies

1

Knead the sugar paste until it’s nice and smooth, then roll it out very thin. Use the three smallest sizes of the flower cutter set and cut out enough flowers in all colours. Store them between two plastic sleeves to prevent them from drying out.

2

Lightly dust a foam pad with some cornstarch and place a flower on top. Dust the flower lightly with cornstarch as well. Gently use a ball tool to go around the edges of the petals, curling them slightly. Be careful not to apply too much pressure, or the sugar paste may tear!

3

Crumple some sheets of paper towel and gently flatten them. Place the flowers on top so they dry with a slight curve. Let them dry for 24 hours.

4

Prepare 500 g FunCakes Mix for Cookies as indicated on the package. Wrap the dough in cling film and let it chill in the fridge for at least an hour.

5

Once chilled, knead the dough briefly to make it smooth and roll it out on a floured surface to a thickness of about 2-3 mm. Use the largest cutter from the set to cut out cookies. Place the cookies on a baking tray lined with parchment paper and let them chill in the fridge for about 10 minutes.

6

Preheat the oven to 180°C (convection oven 160°C). Bake the cookies for 9-12 minutes until golden brown, then allow them to cool flat on the counter.

7

Warm a jar of apricot jam in the microwave and strain it through a sieve to create apricot jelly. Let it cool.

8

Prepare 250 g FunCakes Mix for Royal Icing as indicated on the package. Use the icing to attach sticks to the back of the cookies and allow them to dry completely.

9

Knead the coloured sugar paste until smooth again and roll it out thinly. Use the largest cutter, the same one you used for the cookies, to cut out sugar paste flowers in all colours. Stick them to the cookies using a little apricot jelly.

10

Finally, attach the sugar paste flowers you left to dry for 24 hours to the cookies using a little edible glue.

11

Spoon a generous teaspoon of piping gel into a small bowl and mix in some sprinkles. Stir them together. Using the tip of a knife, place a small dollop of sprinkle-covered gel in the centre of each flower.

Nur noch eine Weile, bevor Sie es genießen können cookies. Vergessen Sie nicht, Ihre Kreation zu teilen: #funcakesbyme

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