How to Decorate a Pink Flower Cookie
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This basic technique works for any daisy-like flower with multiple petals. Try this design using a number of flower shapes or colors to create your very own edible flower bouquet!
Ingredients
Directions
Bake and cool cookies fully before decorating. Prepare royal icing in the following colors and consistencies:
Outline/Piping Consistency:
Yellow
PinkFlood Consistency:
Pink
Using the pink outline consistency icing, pipe a small dot of icing in the center of the cookie. This will help anchor your design and give you a center point to start and end your flower petals from.
With the pink outline consistency icing, start by piping one petal, following the shape as shown in the photo. You should start and end the petal in the same center spot.
*Alternatively, you can pipe all six petals in one continuous line. This is a more advanced technique, as it takes more control over the piping bag. Outline the shape in the way that feels right to you - there is no right or wrong way!
Using the pink outline consistency icing, pipe a squiggle of icing in the center of three alternating petals.
Pro Tip: Flooding small sections of a cookie with royal icing leaves the icing vulnerable to craters, which are holes or sinking that can often occur in the icing as it dries. In this design, the petals are at risk for craters, so adding this squiggle of outline consistency icing helps minimize the risk of craters by providing a cushion for the flood icing so that when it tries to sink as it dries, it has the thicker outline icing underneath to help hold it up.
Flood the three alternating petals with the pink flood consistency icing. Let these sections dry for 20-30 minutes, or until crusted over, before moving onto the next step. If you do not let them dry before filling the rest of the petals, you may lose definition as the two adjacent wet icing sections will bleed into each other.
Once the sections have crusted over, repeat step 4, adding the squiggle of pink outline consistency icing on the remaining three petals.
Flood the three alternating petals with the pink flood consistency icing. Let these sections dry for 20-30 minutes, or until crusted over, before moving onto the next step. It may help to place your cookies under a fan to speed the drying process.
Using the yellow outline consistency icing, pipe a cluster of small dots in the center of the flower. You can make this center of the flower as large or as small as you’d like.
(Optional): I like to add some height to this section. To achieve this look, allow the first cluster of dots to crust over, then I pipe another layer of dots on top.
Recipe Note
Cookies decorated by Laura Luk of Butterfly Bakes Atlanta.
