Everything's Coming Up Rosie

These cookies have been almost 5 months in the making.  OK...not in the *actual* making, but in the mental making.  You see, my sister had a little girl in April (this is her 4th baby...the first 3, boys).
Her name is Rosie. ♥ 

Thinking about cookies for Rosie, I knew I wanted to do roses (was that obvious?), so months ago, I bought some silicone rose molds by Martha Stewart.  Ah, Martha.

{Now, these are made for clay, but I used them with fondant.  Silicone is used for all kinds of cooking applications...and I can't find anything about specific "food-grade" silicone, but found this, "as a low-taint, non-toxic material, silicone can be used where contact with food is required."  And, the fondant is touching the silicone for about 2 seconds.  In other words, I think it's ok.}

Alright, disclaimer over.

Ever since Rosie was born, my sister Molly and I have been debating the big issues.  Like, do we think pink roses are prettier on a blue or yellow background?  I still don't know.  

Originally, I thought the background for the cookies would be gingham, but (a.) painting diagonals is not one of my gifts, and (b.) they ended up looking more like lattice...which I liked.  They remind me of vintage lattice work.  I should just say I planned it that way. ;)

To make these Rosie cookies, you'll need:

• sugar cookies (I used this cutter from Copper Gifts.)
  
• royal icing, divided and tinted with AmeriColor  Egg Yellow, Deep Pink, Electric Blue
  
• disposable icing bags
• couplers and #2 tips
• squeeze bottles
• toothpicks
• Americolor food coloring: Lemon Yellow, Deep Pink, Electric Blue 
• paintbrushes, one flat
• Martha Stewart Rose and Leaf silicone molds
• fondant (I like Satin Ice), tinted with Americolor Deep Pink and Leaf Green
• cornstarch
• x-acto or paring knife

Use a #2 tip to outline the cookies in yellow, pink, and blue

Thin the icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the white icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles.

Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the cookies dry, uncovered, 6-8 hours or overnight.

While the cookies are drying, make the roses. 

Dust the insides of the molds with cornstarch.

Press the tinted fondant into the mold (it helps to dust your hands with cornstarch, too).  Roll over the back of the mold with a small rolling pin.  I used the handle of a pastry cutter.

Flip the mold over and gently pry it off of the fondant.

Use a paring knife (I eventually started using an X-acto knife) to cut away the excess.

Make some leaves, too.

{I couldn't stop staring at them.}

The next day, add the lattice or gingham to the dried icing. (If you want to see REAL gingham on cookies, check out Glorious Treats.)

Mix equal parts food coloring and water.  Dip a flat paintbrush into the mixture, then blot off the excess.  I used a different yellow for the painting than I did for the icing.  The egg yellow as a paint was reading too "school bus."  I switched it up for Lemon Yellow.  (You can see the difference on those napkins in the picture.)

Paint on diagonal lines (hopefully better than I did).

Use a small paintbrush and paint along the edges of the fondant roses with the pink "paint" to add some dimension.

Use royal icing to attach the roses and leaves to the cookies.

I know, it seems like a lot of steps, but honestly, they're pretty easy.  As a matter of fact, I want to stick those roses onto every cookie I make from this point forward.

Rosie....we're so happy you are here!!!  

Thanks for bringing roses, hair bows, ruffles, tutus, and PINK into our lives! ♥

---

These cookies have been almost 5 months in the making.  OK...not in the *actual* making, but in the mental making.  You see, my sister had a little girl in April (this is her 4th baby...the first 3, boys).
Her name is Rosie. ♥ 

Thinking about cookies for Rosie, I knew I wanted to do roses (was that obvious?), so months ago, I bought some silicone rose molds by Martha Stewart.  Ah, Martha.

{Now, these are made for clay, but I used them with fondant.  Silicone is used for all kinds of cooking applications...and I can't find anything about specific "food-grade" silicone, but found this, "as a low-taint, non-toxic material, silicone can be used where contact with food is required."  And, the fondant is touching the silicone for about 2 seconds.  In other words, I think it's ok.}

Alright, disclaimer over.

Ever since Rosie was born, my sister Molly and I have been debating the big issues.  Like, do we think pink roses are prettier on a blue or yellow background?  I still don't know.  

Originally, I thought the background for the cookies would be gingham, but (a.) painting diagonals is not one of my gifts, and (b.) they ended up looking more like lattice...which I liked.  They remind me of vintage lattice work.  I should just say I planned it that way. ;)

To make these Rosie cookies, you'll need:

• sugar cookies (I used this cutter from Copper Gifts.)
  
• royal icing, divided and tinted with AmeriColor  Egg Yellow, Deep Pink, Electric Blue
  
• disposable icing bags
• couplers and #2 tips
• squeeze bottles
• toothpicks
• Americolor food coloring: Lemon Yellow, Deep Pink, Electric Blue 
• paintbrushes, one flat
• Martha Stewart Rose and Leaf silicone molds
• fondant (I like Satin Ice), tinted with Americolor Deep Pink and Leaf Green
• cornstarch
• x-acto or paring knife

Use a #2 tip to outline the cookies in yellow, pink, and blue

Thin the icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the white icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles.

Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the cookies dry, uncovered, 6-8 hours or overnight.

While the cookies are drying, make the roses. 

Dust the insides of the molds with cornstarch.

Press the tinted fondant into the mold (it helps to dust your hands with cornstarch, too).  Roll over the back of the mold with a small rolling pin.  I used the handle of a pastry cutter.

Flip the mold over and gently pry it off of the fondant.

Use a paring knife (I eventually started using an X-acto knife) to cut away the excess.

Make some leaves, too.

{I couldn't stop staring at them.}

The next day, add the lattice or gingham to the dried icing. (If you want to see REAL gingham on cookies, check out Glorious Treats.)

Mix equal parts food coloring and water.  Dip a flat paintbrush into the mixture, then blot off the excess.  I used a different yellow for the painting than I did for the icing.  The egg yellow as a paint was reading too "school bus."  I switched it up for Lemon Yellow.  (You can see the difference on those napkins in the picture.)

Paint on diagonal lines (hopefully better than I did).

Use a small paintbrush and paint along the edges of the fondant roses with the pink "paint" to add some dimension.

Use royal icing to attach the roses and leaves to the cookies.

I know, it seems like a lot of steps, but honestly, they're pretty easy.  As a matter of fact, I want to stick those roses onto every cookie I make from this point forward.

Rosie....we're so happy you are here!!!  

Thanks for bringing roses, hair bows, ruffles, tutus, and PINK into our lives! ♥

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