Royal Icing and Fondant Pine Cones, Holly Leaves, and Berries: A Companion Video
I’m back with a follow-on to my recent 3-D Christmas candelabra cookie! The goal of this “companion” video is to show you exactly how I made the very lifelike, but completely edible decorations on that candelabra, including (1) the curved royal icing and fondant holly leaves; (2) the fondant (or modeling chocolate) holly berries; and (3) the pièce de résistance, the royal icing pine cones! While I’m terribly sorry I didn’t get this video to you in time for Christmas, the good news is: these decorations make great additions to any winter-themed cookie, so you’re sure to get plenty of mileage out of them!
RELATED VIDEOS:
How to Make Royal Icing (with Consistency Adjustments):
How to Make 2-D Royal Icing Transfers:
How to Make a 3-D Christmas Candelabra Cookie:
How to Make 3-D Cookie Cauldrons: (for curved royal icing snakes!)
RELATED TUTORIALS:
Thanks to Aproned Artist and Manu, contributors to my site Cookie Connection, for these other wonderful tutorials about how to make curved royal icing leaves:
Fall Leaves and Acorns by Aproned Artist:
Water Lily and Lily Pad Transfers by Manu:
RELATED RECIPES:
Royal Icing with Consistency Adjustments:
MY MOST COMMONLY USED TOOLS:
Many are here in my new Amazon store:
OTHER SPECIALTY TOOLS:
PME Veined Holly Leaf Plunger Cutters:
Fondant Extruder:
Rainbow Dust Black Double-Sided Food Marker:
PME Pearl Luster Spray:
NOTES ABOUT LEAF TEMPLATES FOR HOLLY LEAF ROYAL ICING TRANSFERS:
Any free downloadable holly leaf graphics will do! I scaled mine to three different sizes, ranging between ¾ inch to 1 ½ inches in length. Don’t forget to flip the templates and to pipe some mirror images in all sizes, so that you end up with leaves going in different directions.
TO PURCHASE MY STENCILS:
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
TO HANG OUT WITH ME ON THE WEB:
My site/blog:
Facebook:
Instagram: /
Twitter:
Pinterest: /
Google+:
CREDITS:
Music by: Kevin MacLeod,
Videography/Editing by: Christian Kirk, Mindframe
RELATED VIDEOS:
How to Make Royal Icing (with Consistency Adjustments):
How to Make 2-D Royal Icing Transfers:
How to Make a 3-D Christmas Candelabra Cookie:
How to Make 3-D Cookie Cauldrons: (for curved royal icing snakes!)
RELATED TUTORIALS:
Thanks to Aproned Artist and Manu, contributors to my site Cookie Connection, for these other wonderful tutorials about how to make curved royal icing leaves:
Fall Leaves and Acorns by Aproned Artist:
Water Lily and Lily Pad Transfers by Manu:
RELATED RECIPES:
Royal Icing with Consistency Adjustments:
MY MOST COMMONLY USED TOOLS:
Many are here in my new Amazon store:
OTHER SPECIALTY TOOLS:
PME Veined Holly Leaf Plunger Cutters:
Fondant Extruder:
Rainbow Dust Black Double-Sided Food Marker:
PME Pearl Luster Spray:
NOTES ABOUT LEAF TEMPLATES FOR HOLLY LEAF ROYAL ICING TRANSFERS:
Any free downloadable holly leaf graphics will do! I scaled mine to three different sizes, ranging between ¾ inch to 1 ½ inches in length. Don’t forget to flip the templates and to pipe some mirror images in all sizes, so that you end up with leaves going in different directions.
TO PURCHASE MY STENCILS:
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
TO HANG OUT WITH ME ON THE WEB:
My site/blog:
Facebook:
Instagram: /
Twitter:
Pinterest: /
Google+:
CREDITS:
Music by: Kevin MacLeod,
Videography/Editing by: Christian Kirk, Mindframe
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