Jun 12, 2009

Wedding Cake Cookies {Do It Yourself}

aWhile we are in DIY sugar cookie wedding favor mode I wanted to share my wedding cake cookies with you. There are two ways I like to do them, first, using different sizes of round cutters and stacking them, second, using a tiered cake shaped cookie cutter. Either way, you are going to use the same three basics, a good sugar cookie {my sugar cookie mix works great, but any good shortbread sugar cookie recipe will work, fondant {my easy marshmallow fondant recipe is listed below} and royal icing {recipe listed below}. The stacked wedding cake cookies are sooooo easy, my kids can make them and have them look great. I love to package them in cellophane and tie with a bow. You can box them as well, but they really are too cute to hide. Pick three sizes of circles that stack nicely, cut two of each size and cut a circle of fondant the same size for each cookie. Glue together with royal icing, it's that simple!
I love these cookies... these wedding cake cookies were some of the first favors I offered. I love them decorated in all white; if you want color add a tag or a bow. I think the look is very classy. These do take a little bit of practice, but really only a little bit. Writing with a decorating bag is a lot like writing with a pen. Spend an afternoon playing with a decorating bag on a cutting board or plate. You will pick it up fast and by the time you are done with your cookies you will be a pro.
They can be personalized in so many ways... names, dates or both. They also look great with a monogram. I think your guest will love them, and wont they be impressed that you made them yourself.
All dressed up and ready to be eaten. So pretty. Don't be bashful, e-mail me with questions. I really am happy to help.
Marshmallow Fondant Recipe:
  • 16 oz bag of white mini marshmallows
  • 3 tablespoons of water
  • 2 pounds powdered sugar
  • 1/2 cup Crisco shortening
In microwave safe bowl combine marshmallows and water. Microwave on high for 30 seconds. Remove bowl from microwave and stir, return to microwave for an additional 30 seconds. Repeat until mixture is melted and smooth. It usually takes about 2 minutes. Add 1/2 of powdered sugar to marshmallow and mix. Pour remaining powdered sugar onto board and pour marshmallow mixture over powdered sugar. Coat your hands in crisco shortening {I mean seriously}. Knead powdered sugar into marshmallow as you would bread dough until it is smooth and elastic. The mixture will be very sticky at first and if you have small children at home they will want to help. To store fondant, place in ziploc bag and squeeze out all the air and refridgerate. You can make fondant up to two weeks in advance.
Royal Icing Recipe:
  • 3 tablespoons meringue powder {Wilton makes a great one available at Michael's}
  • 1 lb powdered sugar
  • 6-8 tablespoons water
Beat all ingredients until icing forms peaks {about 8-10 minutes on medium speed}. I would start with 6 tablespoons of water and add more if too stiff for piping, keeping in mind you have to push it through that tiny hole. You may want to add a little frosting to the bag and experiment with consistency before filling the entire bag. You want the frosting to be soft enough to pipe easily, but it must hold its shape.


  1. love the idea- where do I purchase the cookie cutter- wedding cake?

  2. can i just roll out the fondat right after making it and cut out as needed OR can I also squeeze it out of the bag? what's the best way to apply for the tiered cut out wedding cake cookies?

  3. You definately want to roll the fondant. You would use a bag for the royal icing for writing and decorating after the fondant is applies. Hope that helps.