Martha Stewart Living Omnimedia “Make Home Projects Great” Contest.
How-to Instructions for: Edible Image “Cupcake Cookie Toppers” and “Cookie Coaster Party Favors” using Microsoft Office 2010.
By: Larry M. Calvert
Items Needed:
- Microsoft Office 2010 Templates (marthastewart.com/office2010)
- Sugar cookie dough (your favorite or store bought)
- 2.5” and 3.5” round cookie cutters (preferably scalloped)
- 4” Paper lollipop sticks
- Royal icing (see recipe below)
- 2” and 3” round edible image print-off’s (available from edibleprinting.com)
- Ateco #4 pastry tip and pastry bag
- Flat cellophane bags (4” wide x 7” tall)
- Ribbon
- Frosted cupcakes
Part 1) Edible Images:
(Templates are available for download on marthastewart.com.office2010)
(Edible images are available through edibleprinting.com. See website for delivery lead time)
Edible Image “2.5” Cupcake Cookie Topper”: Using the “Cupcake Picks” template, download and customize the round images as desired. Save file for edible image order. Be sure to order these as “2-inch round”.
Edible Image “3.5” Coaster Party Favor”: Using “Coasters” template, download template and customize the images as desired. Save file for edible image order. Be sure to order these as “3-inch round”.
Part 2) Cookie Baking:
On a lightly floured board or parchment paper, roll cookie dough to ¼” thickness. Cut out as many 2.5” round (Cupcake Cookie Toppers) and 3.5” round (Coaster Party Favors) as needed. For the 2.5” “Cupcake Cookie Topper” cookies only, prior to baking, insert a 4” paper lollipop stick into the side of each cookie approx 1.5” deep to create a cookie lollipop”. Bake cookies as directed from your recipe.
Part 3) Edible Image Cookie Icing:
Prepare Royal Icing (using attached recipe). Assemble pastry bag and tip (Ateco #4) and fill with royal icing. Pipe a circle around the edge of each cookie. (Hint: don’t drag the pastry tip on the cookie. Allow the tip to hover about 1 inch above the cookie and let icing fall into place). Allow to dry for about 15 minutes. Next, fill the inside of each circle with icing by starting on the inside edge of previously iced circle. Pipe a single bead of icing continuously inside the circle so that the circle gets smaller and smaller until the entire cookie is covered. Use a toothpick to blend icing over any area of the cookie that is not covered. Allow icing to set for 2-4 minutes, which will allow icing to settle to a smooth, even level. Gently peel edible image from plastic backing with the tip of a small knife and gently lay the image over the wet icing. Using clean, dry fingertips, gently press image into place to insure the entire back of image has contact with wet icing. Place iced cookie on a cookie tray for drying. Continue icing all cookies as directed. Allow cookies dry at room temperature for a minimum of 12-24 hours (Suggestion: Place uncovered cookies in cool oven for drying. Note: the 3.5” cookies that will be wrapped in cellophane bags must be completely dry to the touch as to avoid them sticking to plastic bag. Drying time may be a little longer).
Once cookies are dry, the 2.5” Cookie Lollipops” can be inserted into the top of a frosted cupcake. The 3.5” Cookies can be placed in cellophane bags and tied with your ribbon of choice for a party favor.
Enjoy the cookies AND the compliments!
Royal Icing Recipe:
- 2lb Powdered Sugar
- 2 teaspoons clear vanilla (optional)
- ¾ cup warm water
- 5 Tablespoons Meringue Powder
In the bowl of a stand mixer, combine water, vanilla and meringue powder and whisk until frothy with no lumps. Attach bowl to mixer and turn on to the lowest setting. Slowly add powdered sugar and mix until blended. Continue to mix (on lowest setting) for 6-8 minutes or until icing is smooth (with no lumps). Remove bowl from mixer and cover with a very damp towel and let stand for 10-15 minutes. Remove towel and run the tip of a knife through any air bubbles on the surface of the icing. Immediately fill the pastry bag with icing, being sure to close the bag tightly and secure with a rubber band.