(Closed) Crushed dessert dreams . . . a DIY kitchen adventure

posted 7 years ago in DIY
Post # 3
186 posts
Blushing bee
  • Wedding: October 2011

what if you made black cookies and used white icing or rolled out black fondant over the cookie and did white letters?

Post # 4
513 posts
Busy bee
  • Wedding: September 2012

Oh goodness, you totally had me giggling at all of your mishaps! I don’t think they turned out THAT bad, but you’re right, waaaaay too much stress pre-wedding. I like the PP’s suggestions, black cookies and white icing! how many cookies do you think you’d need though? I’d probably still only do this for a pretty small batch, or maybe see if you have a Bridesmaid or Best Man or friends who are handy with baking who might like to have a icing party pre-wedding?

Post # 5
1747 posts
Bumble bee
  • Wedding: May 2012

I give you props for your creativity and enthusiasm. They really do look yummy, but yes, I think they might drive you crazy in the midst of the final days before the wedding.

Post # 6
257 posts
Helper bee
  • Wedding: May 2012

i find that using wilton plastic squeeze bottles are much easier for royal icing but the quickest way for me to ice a larger area is with a little paint brush.

the icing below was made using black onyx cocoa.  no food coloring was used.  and the drips down the edges were intentional.

Post # 8
284 posts
Helper bee
  • Wedding: March 2012

I agree with almostmrsc, I would make dark cookies so all you have to worry about is applying the letters.  My suggestion for the letter, if you want them absolutely perfect, would be to get cookie cutters for the letters/numbers.  You can do the “stained glass” cookie look- for that all you have to do is put some crumbled up hard candies in the letter holes and bake. You could use a clear candies and experiment with tossing them with the silver powder, or brushing it on after they harden.  Good luck, and don’t give up yet! 🙂

Post # 10
5892 posts
Bee Keeper
  • Wedding: October 2010

Be careful with black coloring. It can have a bad taste to it. I think you are better off making a dark chocolate cookie then dye a sugar cookie black. No one will notice (or really care) that the cookies are dark brown and not black.

The topic ‘Crushed dessert dreams . . . a DIY kitchen adventure’ is closed to new replies.

Find Amazing Vendors