Summer Luao Cookie Set "Sun-Flip Flop-Palm Tree"

 

Happy Summer !!

 

I hope you all are enjoying the warm weather and fun pool days. I am certainly soaking up as much as I can with my girls on the weekends.

 

Since Summer is in full swing, this month's tutorial for The Cookie Cutter Company is fun and bright letting you taste the beach and sunshine with this cookies.

  

To make these Summer Luau theme cookies you will need

 

-Couplers, pastry bags, tip #1,#2 and #3

-Black edible marker

-Black and white pearls

-Rolling pin

-Stitching tool

-Small brush

-Paring knife

-Small tweezers

Summer Luau Cookie Cutter Set from The Cookie Cutter Company

 

 

-Royal icing in Americolor yellow, pink, brown and green

-Small amount of pink fondant with tools mentioned above

 

PALM TREEE COOKIE

 

Begin by outlining the palm tree’s leaves with green royal icing and tip #2.

Instead of flooding the cookie make a lot of small lines in different directions to create some texture and movement to the leaves.

To make the trunk, make V shapes as pictured above.

 

Wait a few minutes to complete the trunk to create a puffy and nice seam between the V shapes.

 

 

 

SUN FACE COOKIE

 

 

 

Outline and flood the sun cookies, while the icing is still wet, pipe 2 dots of pink icing for the chicks and drop to black pearls for the eyes.

 

 

Allow the cookies to dry completely

 before adding the mouth and eye details using the black food marker

 

 

 

PALM TREE COOKIES

 

I absolutely love the way these cookies turned out, and just a word of wisdom, these cookies are not mean to be ship; the strap would break in a heartbeat.

 

 

 

Outline and flood the cookies.

To make the Hibiscus flowers, while the icing is still wet simply pipe a circle shape using #1 tip and pink flood icing.  

 

 

 

Use a toothpick to drag from the outside edge of the circle, toward the inside, creating the Hibiscus flower.

 

Drop a white pear in the middle of each flower

 

 

Let the cookie dry completely overnight before making and attaching the flip flop’s straps.

Make a small tube using plastic wrap; you will insert this inside the rectangle to open up the straps.

 

Making the fondant Straps:

Roll out the pink fondant using a rolling pin to about 1/8" thickness, using the paring knife or a pizza cutter and a ruler as a guide, cut 4 strips of fondant of about ½ “ wide and 3” long.

This measurement is only a guide for this specific flip flop cookies cutter, if you are using a small cutter, you will certainly need smaller straps.

 

Attach straps to the cookies using a dot of royal icing

And there you have it!!
Thank you for your support and stopping by the blog!