Water Sprites - Nikki Carriere

This cookie design was inspired by the Wedgewood designed cake by Bobbie Bakes of 5th Avenue Cake Designs. Unfortunately, I have learned a valuable lesson that you shouldn't decorate with your royal icing when your husband is in the next room cooking in the oven and boiling liquids on the stove top. My royal icing actually had a nice texture on the pieces that are standing up until he started doing his thing in the kitchen. The bottom portions, however, were done the next day. The pieces standing up had an open star tip on the bottom - as can be seen on the left scroll - and then a blue line in a #3 tip and a final white line in a #2 tip. On the bottom, I did a #6 tip using a barrel design and then an open star tip (#14) and the final was a #2 tip. There are rosettes where the scrolls touch the base of the cookie and the amorphous blobs on the scrolls were shells.   The cookie is a little over 5" in diameter. I didn't have a cutter that large, so I used a lid to a small metal container I had.

Love this one ❤

Kanch J posted:

Love this one ❤

Thank you so much. Although I am concerned about, my mistake with it, a lot of my friends and family also liked it the most, too.

Beautiful overpipping!!! ❤️

Icingsugarkeks posted:

Beautiful overpipping!!! ❤️

Thank you very much.

Simply gogeous work @Nikki Carriere!!!

Cookies Fantastique by Carol posted:

Simply gogeous work @Nikki Carriere!!!

Thank you very much, @Cookies Fantastique

Well done, Nikki🥰

Nikki Carriere posted:

This cookie design was inspired by the Wedgewood designed cake by Bobbie Bakes of 5th Avenue Cake Designs. Unfortunately, I have learned a valuable lesson that you shouldn't decorate with your royal icing when your husband is in the next room cooking in the oven and boiling liquids on the stove top. My royal icing actually had a nice texture on the pieces that are standing up until he started doing his thing in the kitchen. The bottom portions, however, were done the next day. The pieces standing up had an open star tip on the bottom - as can be seen on the left scroll - and then a blue line in a #3 tip and a final white line in a #2 tip. On the bottom, I did a #6 tip using a barrel design and then an open star tip (#14) and the final was a #2 tip. There are rosettes where the scrolls touch the base of the cookie and the amorphous blobs on the scrolls were shells.   The cookie is a little over 5" in diameter. I didn't have a cutter that large, so I used a lid to a small metal container I had.

Thank you for this very detailed description of your process!

Wonderful! I definitely see your Wedgewood inspiration. Please tell us, are all of the decorations on tis cookie royal icing transfers? And for the center pieces, did you pipe one side on a flat surface, let dry, flip and then pipe the other side? And if so, how long, in total did it take for those center pieces to dry before you tried to assemble the whole thing? Clearly, however you accomplished this - it was a bit of an architectural feat! Well done!

Heather Bruce Sosa posted:

Well done, Nikki🥰

Thank you, @Heather Bruce Sosa.

Bakerloo Station posted:

Wonderful! I definitely see your Wedgewood inspiration. Please tell us, are all of the decorations on tis cookie royal icing transfers? And for the center pieces, did you pipe one side on a flat surface, let dry, flip and then pipe the other side? And if so, how long, in total did it take for those center pieces to dry before you tried to assemble the whole thing? Clearly, however you accomplished this - it was a bit of an architectural feat! Well done!

Thank you, @Bakerloo Station. The center pieces were done just as you described. I did all eight sides as transfers at one time and allowed them to dry overnight. (That was also the beginning of my husband's cooking.) While the icing had lost a little of it's "crispness," I didn't think it looked too bad the next morning. It was when I went to put the pieces together with the shells and he was boiling things on top of the stove that things got bad. They also dried overnight. The bottom decorations were done after I had the four pieces attached to the center and standing up. I had put bubble wrap on the cookie itself around the pieces and then small jars to prop the pieces up. Even though the base had been dry for two days - it takes a long time to dry a cookie that big all the way - I was concerned about cracking the icing with the little jars directly on it. The decorations around the edge were done with new icing and my husband wasn't cooking at that time.