Hippity Hoppity

Btw...I freehanded all the fonts

Nice job! I hadn't heard of the book, so I was tempted/curious to look it up. It does look like it could be a very useful resource. Here's the link for others to check it out: http://tinyurl.com/pd2fc7c

That is a cool font.  And I love these soft Easter colors.  I am SO curious to know what you gleaned from the book (maybe how to write in this particular font?).  Would you be willing to share some of the tips/techniques that were recommended in the book, Gracie?

Thanks! I actually used a different font on each cookie.  On thinking about it, I don't recall where I found out about this book..could have been on a social media site page about cake decorating. Either way, I looked it up on Amazon, and found it for super cheap (under $5, though shipping was more..).

I have a penchant for recipe and instruction books, so this one was right up my alley.  It goes right from different Royal Icing recipes to how to fold a parchment cone, right into how the icing operates.  There are detailed photos of how to make each formation of flourishes and all styles of lettering.  

Included are 44 different Writing Styles..Decorative Names Styles and different Inscriptions and how they look in the different styles.  The pages are photos of fonts and their creations, rather than a text of instructions.  This works perfectly for me, since I prefer to learn by following a photo than words..

The look of most of the fonts is quite vintage..Scripts, calligraphy and such, as are the cake decorating ideas.  All are easily translatable to cookies.

There's a reference guide with a sample of the fonts at the back, for easy access.  I'd have to say that the Useful Hints at the back of the book are most of the hints and tips that all of the gracious tutorial makers have already given. One I did find, was that no glycerine should be used in royal icing that will be used for writing or "runouts" (flooding).  There's no explanation as to why, though I suspect this would be to ensure that the icing dries and doesn't stay too soft.

Two more useful tips..

1. Ensure that royal icing is made the day before it's needed.  

2. Before filling a piping bag, she recommends smoothing a small portion of the icing on a clean surface with a palette knife to remove air bubbles.  

There is a brief bit about the author and her husband Michael. Both were/are  bakers and created the Mary Ford Cake Artistry Centre. Each writing style in the book was created by Mary Ford, and photographed by her husband.

I love it not just for the learning, but for the beauty of it.  There's something about penmanship..and flourishes..and royal icing..and the combination of all three that makes me happy.

Sorry to go on so...I hope I answered your questions! 

Oh, and thanks for the compliment about the colours I was getting really tired of winter grey!!