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Pretty Bakes Blog

Cake decorating basics for pretty cakes, cupcakes, cookies and other sweet treats

Cute Easter bunny cookies

Easter-bunny-face-cookiesAfter struggling with several royal icing issues, I was happy to have a few bunny cookies with relatively smooth surfaces. Their faces are so cute, they distract you from my decorating mistakes.

You didn’t notice them at first, did you?

I learned that I should’ve used  a “boo-boo stick” to push down peaks and smooth the icing while it was wet. What the heck’s a boo-boo stick, you ask? First, you should know that I didn’t just make up this device. It really exists! You can buy a boo-boo stick at karenscookies.net. Or you can use a toothpick, a scribe or another modelling tool.

The pink icing I used to pipe the ears and nose was too thick. The ears, in particular, could’ve really used some work with a boo-boo stick.

Royal icing tests my patience. And I failed the test.

I set the cookies to dry overnight but I had places to go, people to see, and cookies to decorate, so after about 14 hours of drying time, I tried to draw on a cookie with an edible-ink marker and I learned something new.

What happens if you try to decorate cookies before royal icing dries completely? You crack the smooth surface and your marker sinks into the icing like this…

Oops! I poked a hole in the icing. Photo by Jennifer Melo

Oops! I poked a hole in the icing. Photo by Jennifer Melo

Womp, womp.

breeding-bunny-cookies

Lessons learned

  1. Use a boo-boo-stick to smooth any lumps, bumps and peaks while the royal icing is wet.
  2. Wait at least 24 hours before trying to decorate. The humidity in your decorating environment, royal icing consistency and how thick you layer on the icing can influence drying time. My cookies needed about 32 hours to dry completely.
  3. Use a light touch if you’re using food colouring markers in case the icing isn’t as dry as you suspect it is. The top layers may appear dry to the touch but a little pressure can reveal soft royal icing below the surface.
  4. Get your royal icing consistency right.

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