Wedding Bouquet Cookies

During my years as a cookie maker I could always tell what time of year it was by the cookies that people requested.  This is most definitely wedding season.

These bridal bouquet cookies aren't a design that I would recommend for mass production.  They are very detailed and time consuming, therefore something I think would be more suited as special gifts for the wedding party rather than favors.

I used my tree cutter to make the base shape for these, although I have seen several using the Wilton shooting star cutter that are VERY pretty.

You will need several colors of icing to make these cookies:

• pink, yellow, orange, white, green, and aqua 20-second icing
• navy, green, white, and pink, piping icing
• several 1.5 or #2 tips, one #67 leaf tip, and one #101 petal tip

To begin, add green around the edges {leaves} and to the bottom of the trunk {stems}

Let this dry slightly and then flood the center with aqua 20-second icing.  Be prepared to work quickly from this point on.

Be sure to work on the cookies one at a time, because if you get too far ahead of yourself you will not get the same effect as you do when using the wet on wet technique.

Very quickly, use the white flood icing to add daisies to the aqua base.

Then, come back with the yellow and orange flood icing and add centers to the daisies and smaller orange blossoms.

At this point, I let the cookie dry for about an hour before adding a pink base for the roses.  I did this so that they would have a little more dimension than the other flowers.

At this point, I let the cookie dry completely.  the next day, I used the white piping icing and a #1.5 tip to outline the daisies,

 and add swirls to the roses {for more information about adding roses to cookies, click HERE},

Next I used the #101 tip to add ribbon to the space I left on the stem area of the cookie.

I let that dry for ten minutes or so, then used the same tip to add a bow.

Next I used the #67 leaf tip to add green leaves. 

Making leaves is simple.  All you do is hold the tip at an angle in the place where you would like the leaf to be. Give it a bit of pressure and pull outward quickly but carefully, releasing pressure at the point you would like the leaf to end.  Lift up a tiny bit at the end to give the leaf a good tip.

 Make sure the icing is stiff enough to hold it's shape or your leaf will not look like a leaf.

Finally I used white and green icing to add a few finishing touches, centers to the orange blossoms, and stems to the bottom of the bouquet {I changed to a #1.5 tip for this step}

When they are dry, you'll be left with a very special cookie, perfect to use as gifts for the wedding party, or others who deserve a special wedding treat.