how-to: decorate a jane austen teapot cookie
I first designed this cookie in October 2007. Several of my blog readers and viewers of my Flickr photo sets asked me if I would reveal the secrets to making this edible work of art. Secrets? I have nothing to hide. But before you start this project, I'll give you a few gems of advice: be patient. Practice. And most of all, have fun. Put those ingredients into the mix and you'll produce a cookie as charming and memorable as Ms. Austen's stories.
If you have any questions, comments, suggestions, complaints, contact me.
Materials:
Teapot Cut-out cookies with base layer of white icing
Royal Icing - make sure it's stiff "outline" consistency
One parchment paper cone filled with the stiff white icing
An offset spatula
2 Small bowls or cups for mixing icing and gold 'paint'
Black gel paste coloring (regular food coloring isn't strong enough)
Gold luster dust (I use "Old Gold" hue)
Natural Lemon Extract or Vodka
Thin, soft, natural hair bristle paint brush
Wax paper
Plastic Stencil of Jane Austen's profile
A grand sense of humor
Procedure: Follow the directions below.
I usually work in one direction around the edge of the cookie. Normally I work clock-wise but in this instance, to give you a better view of how I work and to make it easier on the photographer, I worked in a counter-clockwise direction. Remember to keep the hand with the parchment cone up so you don't smudge or ruin anything. This icing is quite stiff and will dry quickly. Give it about 15 minutes before you paint with the gold.
While you wait for the icing to dry, mix some lemon extract with gold luster dust. Generally use one teaspoon of extract to half a teaspoon of dust.
Make sure your piped designs are dry. You can gently touch them with your finger and if they're hard, you're ready to paint. Just as you did with the piping, start painting from the top, around the cookie and finish. You might need to paint extra layers of this gold on your designs; how faint or deep a gold you want is up to you.
Voila! You're done. Ms. Austen would be so proud of you.
For any stenciled design to work well, you should start with a base layer of icing. This will give you a smooth 'canvas' on which to work. Maybe the night before, you can mix your cookie dough, roll it, cut it and bake it. With a 'flow' consistency icing (i.e. one that is a bit runny and easy to spread over the cookie with an offset spatula), cover your cookie, and let it dry for at least one hour or overnight.
Now you're ready to start decorating.
Start with an image, in this case, Ms. Austen's silhouette. Trace it onto stencil plastic, and cut the image out with an exacto knife. Make sure the stencil fits your cookie!
Mix a few tablespoons icing with one teaspoon black gel paste. Add color if necessary. Load your offset spatula (bottom side) with icing. Practice first: On a piece of wax paper, hold the edge of your stencil down with two fingers. Place the loaded spatula at the bottom of the stencil's image. Keeping the spatula at an angle (don't wipe flat across), gently glide the icing across the stencil.
Carefully lift the stencil off the wax paper. I usually keep my 'holding' fingers down on the bottom of the stencil and pull the top up first. After 5 to 10 tries, you'll figure out what works for you. Then you're ready to try it on a cookie. Give the stenciled icing about 20 minutes to dry before going to the next step.
Cut the tip off of your parchment cone. How much you cut will determine the thickness of your piping. Starting at the top of the cookie, pipe your lines and dots and any other designs onto the the areas surrounding the stenciled image.
Once you reach the end of the stencil image, put your spatula to the side. Keep your 'holding' fingers on the edge of the stencil.
