In simpler terms….I am like most people..super de duper busy 🙂
Most of you may already know that I’m pregnant, so that coupled with two little ones underfoot; finding time has been quite the challenge. I’ve had a few hiccups with this pregnancy as well, so life has sort of forced me to slow down over the past few weeks in order to evaluate how I will continue in this pregnancy.
You see, I almost instantly become diabetic (Gestational Diabetes) when pregnant. I assume it must be because I am so borderline prior to pregnancy, that once certain pregnancy hormones start circulating in my system, sugar/carbs become almost intolerant.
Cruel irony of life I guess, since the baking and decorating I do sorta, kinda deal with both.
If you don’t know, uncontrolled glucose (sugar) levels in the body have the potential to do some real damage to a growing baby. Since I am not willing to risk that, I have decided to slllllloooooowwwwww down a bit with all the baking and decorating, until after the baby is born.
I still have a million and one things to share..all sugar related that I just haven’t had the opportunity to post about as of yet. But in between those I will be showing some other areas of my ever developing craftiness.
So now that is out of the way…let’s get into how to make your own Snow White princess party cupcake toppers and cookies.
To make these, this is what you will need:
- 8-10 Decorating bags
- 8-10 Couplers
- Snow White Template (I will help you with this)
- Wax Paper (NOT Parchment)
- Royal Icing (I use Sugar Belles Recipe which can be found {HERE}) adjust to amount you will need.
- Red, Pink, Peach, Black GEL food coloring
- Decorating Tips # 1, 2, 3 & 5
- Food safe markers (red & black) or thin paintbrush or toothpicks
- Time & Patience
For Cupcake Toppers, you will also need:
- Cupcakes
- Vanilla Frosting (or whatever flavor you choose)
- Red sprinkles
- Decorating tip # 2D (my personal preference, any large tip can be used)
For the Cookies, you will also need:
- Sugar Cookies –AWESOME Chocolate recipe {HERE}
- A Circle cutter approx. 3 1/8 inches..or larger if you like.
- Red sanding sugar
Make your royal icing and color it.
Black for her hair in piping and flood consistency.
Red for her bow in piping and flood consistency.
Peach for her face in piping and flood consistency.
Super light pink for her cheeks in flood consistency.
White (uncolored) in flood consistency and if your making the cookies in piping consistency as well.
Before you start with anything, take a moment and print out the template of Snow White which can be printed from {HERE}
Cover the printout with wax paper and tape it to the template. I typically print out a few more than I actually need, in case of mistakes and/or breakage.
I use a #1.5 tip for most of my outlining, but since it’s not always readily available in stores you can use either a #1 or #2 for outlining. I started by outlining the under portion of her face with the flesh colored piping icing.
Let it set for a minute or two, before starting the next step.
I added in the outline if her hair next with the black piping icing. As with the previous step, give this a minute or two to set before adding in the next layer.
Next I added in the red portion of the band of her bow and outlined the “bow” part, both with piping consistency icing. After it set for a few, I flooded the black part.
Let the black dry completely, ideally overnight. This will ensure that her hair does not bleed into the pale of her face. When her hair has dried, you can finish her up. Flood the bow with red, and then fill in her face.
While her face is still wet, add in her eyes with black flood AND the her cheeks with the light pink flood icing. It’s a bit hard to see with the lighting of the picture so I made an arrow.
Let these dry completely. When they are fully dry, you can peel them from the wax paper gently!
Now draw in the rest of her face. I used a black food marker to draw her nose and accent her bow and a red food marker for her mouth. If you don’t have food markers you could use black and red icing and a toothpick or thin tipped food paintbrush.
If these are for cupcakes, you can just frost your cupcakes using whatever tip you choose and GENTLY place the topper on the frosting; they are delicate so be easy 🙂 These can be stored in the fridge for a day or two without the toppers breaking down.
Now if your going to be making these into cookies..you have a few more steps to do before you are done. Hopefully by this point you have made your cookies and have them ready to be decorated.
All that needs to be done is outline the cookie with the white piping consistency icing using a #5 tip. Give it a few minutes to set and flood the cookie with the white flood icing, while the icing is still wet place the Snow White Transfer onto the cookie and gently wiggle it into place and let them dry…overnight is best!!
When they have dried completely you can finish off the edges. With a #3 tip and white piping consistency outline the cookie. While the icing is still wet, sprinkle the red sanding sugar onto the icing and let it dry. after it has set up you can shake the excess sugar off the cookie.
Set them up on a pretty platter and viola you are done!!!
Hope you enjoyed this post! If you have any questions or need any help, please feel free leave a comment below!!!
