- Outline cookies in white royal icing, using a #2 or #3 tip.
- Thin icing with water to the consistency of syrup. Let sit for several minutes covered with a damp dishtowel. Use a rubber spatula and run through the icing after sitting to break most of the air bubbles that have risen to the top. Pour this into a squeeze bottle.
- Fill in cookies with the thinned flood icing, using a toothpick to guide into corners.
- Let dry at least 1 hour.
- Using a #1 or #2 tip (these cookies were piped with a #2, look at the top pic for #1 tip example), squeeze piping icing in a free-form squiggle pattern. (Be sure on this design to fill your piping bag no more than half full....any more and your hand will start to hurt and cramp....trust me...it's a lot of squeezing!) :)
- Ta-da! Place in a bag and tie with coordinating ribbon.
With this simple tiered cake cookie cutter, the possibilities are really endless. Don't limit yourself to just wedding cookies, this makes a perfect birthday cookie, too. Over the years, I've probably used this cutter and my scalloped square cutter the most.
The edge on this cookie was finished in gold lustre dust.
This "squiggle cake" is a really simple design and still one of my absolute favorites! Here's how to make them:Visit So Nice View for daily updated images of art collection
