Last year, sis and I got down to decorating cookies for Christmas (and as you can see from my watermark, it was supposed to be publish last year, but I forgot). It was my first attempt at decorating Christmas cookies, and no, I did not bake them. It was bad enough with my shaky hands, there was no need to poison my relatives.
After discussing with my sis, we decided on gingerbread cookies in a mitten shape, using white, red and green royal icing. Throughout the whole process I consulted the book my sis got for me ‘The Complete Photo Guide to Cookie Decorating’ by Autumn Carpenter.
Prior to actually decorating the cookie, I read up on icing tips and also drew my design after tracing the shape of the mitten from the cookie cutter.
- Tip 1: It is good to colour your design on paper because it helps you to visualise your design and keep track of the colours you need.
Sis made royal icing using egg white powder, cream of tartar, water and sifted powdered sugar. The mixture has to be blended well and thick enough that your spatula can stand on its own in it.