Things you will need for these cookies:
Round Sugar cookies (around 3.5 inches in diameter) from my sugar cookie recipe
- Light pink royal icing, flood consistency and piping consistency for the outline. I used tipless piping bags.
- Dark pink royal icing in stiff consistency to make the rosettes/swirls. (wilton tip #16 or 17)
- Green royal icing in piping consistency for leaves with tip #352
- Edible white pearls for the centre of the rosette/swirls clusters
- Black edible food marker for drawing the Eiffel tower
- Projector and image from internet to trace onto the cookie. I use
- Edible gold dust mixed with a bit of vodka to do the gold splatter with a food safe paint brush.
The day before you start, make the rosettes with the dark pink stiff consistency icing. Let overnight, then peel them off. Store extra’s in an airtight container for a couple of years!
To see a tutorial on how to do the rosettes or swirls, check out the video just below by Emma’s sweets!! She has a great cookie decorating shop and an amazing youtube channel!
Outline the cookie with the light pink piping consistency royal icing. Then use the flood consistency to fill the cookie.
Let the cookies dry for several hours, then do the gold splatter. Let dry for about 1 hour, then you can start drawing the image, putting on the rosettes and leaves, and piping the little heart at the bottom.
Happy decorating!
