[EDITOR'S NOTE: Huge thanks to Violet for taking the leap and posting this lovely cookie tutorial. Remember, any member can do the same, and I encourage you all to do so! Trust me, it's easier than it looks; just read the instructions here before you start.]
This was my first attempt at making a birthday cake in a cookie format. I must say, it was fun to make . . . and it was even more fun to watch my friend's surprised face when she got it!
It was a last-minute gift idea. I thought, and thought hard, about what to give my friend. I wanted to give her something special - something that was made for her and that no one else had given to her before.
I created a template that I used to cut out the cookie, which you can find attached below. I had to bake two cookies, because the first one broke when I took it off the cookie sheet. The candles on the end of the cookie are very fragile, so be careful. Also, make sure the cookie cools off enough before you place it on the cookie cooling rack.
You will need:
- Sugar cookie dough (Note: You will end up with about 2 to 3 dozen super yummy cookies depending on the size of the cookies.)
- Cookie cake and cake stand template (Again, check out my template in the attachments below, or make your own.)
- Edible ink marker
- Disposable piping bags
- Dark and light brown medium-consistency royal icing
- Wilton #2 or #3 round tip (or equivalent), depending how thick you want the basketweave
- White medium- and flood-consistency royal icing
- Pre-made royal icing flowers (They can be chocolate, fondant, sugar paste, wafer paper, etc.)
- Wilton #352 leaf tip (or equivalent)
- Green medium-consistency royal icing
- Edible color, for painting the candles (Alternatively, use edible markers.)
- Small craft paint brush
- Edible silver luster dust
- Lemon extract or vodka (Note: vodka dries faster without potentially dissolving the icing on the cookie.)
- Scribe tool or toothpick, for fixing any icing mishaps along the way
Let's get started:
Cut out the cookie using the template, and bake the cookie per your recipe's instructions.
After the cookie has cooled, draw the basket outline onto the cookie with an edible marker.
Using the dark brown icing and a #2 or #3 tip, start the basketweave by piping over the lines you just drew for the sides and bottom of the cake. Next, using the light brown icing and the same size tip just used, pipe a series of small horizontal lines extending from the dark brown line to the right, spacing them a tip-width apart. Pipe each light brown line a little longer than a tip-width. Return to the dark brown icing, and pipe a vertical line so it covers the ends of the light brown lines you just piped. Return to the light brown icing, and pipe another series of horizontal lines tucked between the first and extending over the dark brown line you just piped. Continue piping vertical dark brown lines and horizontal light brown lines (offset to the previous set) until you've filled the entire side of the cake with basketweave.
After the icing has dried about 20 minutes, pipe a twisted cord or S-shaped edge on the top part of the cake, again using the dark brown icing and a #2 or #3 pastry tip.
Next, pipe the candles with white medium-consistency icing.
Attach some pre-made royal icing flowers to the top of the cake along with some leaves piped with a #352 leaf tip and green medium-consistency icing.
Outline the cake stand with white medium-consistency icing, and add some designs to the bottom of the stand, such as lines and swags.
After the candles have dried enough (about 20 minutes with a fan blowing on them), paint them in the colors of your choice.
Once again using the white medium-consistency icing, pipe a doily around the cake base. Allow the doily and other piped details to dry.
For more information, please check out my how-to video tutorial as well!
Have fun making this cookie and watching the surprise on your friends' faces! Thanks for letting me post here.
Cookie and photo credits: Violet
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