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:
Royal Icing Recipe:
Marshmallow Fondant Recipe:
- 16 oz bag of white mini marshmallows
- 3 tablespoons of water
- 2 pounds powdered sugar
- 1/2 cup Crisco shortening
Royal Icing Recipe:
- 3 tablespoons meringue powder {Wilton makes a great one available at Michael's}
- 1 lb powdered sugar
- 6-8 tablespoons water
love the idea- where do I purchase the cookie cutter- wedding cake?
ReplyDeleteanita
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?
ReplyDeleteYou 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.
ReplyDelete