Ultimate Cookies by Julia M. Usher

Author:Julia M. Usher
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2011-11-15T00:00:00+00:00

(b) Immediately run a metal trussing needle or toothpick through all of the colors to create a marbled pattern of your choice. In this case, I drew several lines starting at the outer edge of the wing and ending in the center. Remember to move quickly before any of the icing colors set up.

b.

(c) While the icing is still wet, pipe on dots of different sizes and colors, as desired.

c.

Follow Steps (a) to (c) to marble and detail the other half of the wing. Repeat this process on the other wing in the matched pair to create a mirror image. Repeat with the remaining wings to create 6 matched sets. Let the wings dry completely before assembling in Step 7.

Note: Myriad other wing patterns can be created by playing with the variables described in “Marbling.” Feel free to depart from the pattern shown here.

6. Top-coat and fill the bodies . Divide the 3/4 cup icing reserved for top-coating and filling the bodies into 2 or more portions and tint each portion to color-coordinate with the wings just piped. Thin each portion to a thick top-coating consistency. Transfer each portion to a separate parchment pastry cone and cut a relatively large (1/8-inch or more) hole in each tip. Note: You can also apply the icing with the handle-end of a craft paintbrush, as I usually do when top-coating, but it’s a little easier to control the distribution of icing on very small cookies with a pastry cone.

Pipe enough icing onto each cookie round to smoothly top-coat it. Since each body will be comprised of 6 rounds, turned into 3 sandwiches or segments, I like to top-coat cookies in sets of 6, with each set in a single color. While the icing is still wet, set a gumball on top of 1 cookie per set to make the butterflies’ heads; then, as desired, fold gumpaste flower stamens in half and slip them behind the gumballs to make antennae, as pictured in Caterpillar Caper, above. Let the icing dry until the cookies can be turned over without disrupting the top coats.

To fill: Turn half of the cookies in each set upside down and pipe a small mound of icing in the center of each. (Choose a color that contrasts the top coats in that set.) Quickly cap each icing mound with one of the remaining cookies in the set to make a sandwich, pressing just until the icing squeezes to the cookie edges but no further. (If the icing runs over the cookie edges, thicken it to outlining consistency with powdered sugar.) Let the icing dry until firm.

7. Assemble the butterflies. Work on one butterfly at a time. Place matched wings together so they meet in the center. Prop the wings at an angle to each other using crumpled paper towels or another lightweight object; then glue them together at the seam using the 1/2 cup icing reserved for this purpose. (Be certain that the icing “glue” makes contact with the Royal Icing on each wing; if you glue naked cookie to naked cookie, the wings may later break apart at the seam.

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