Let's talk about airbrushing cookies...

Remember this fall floral cookie set? (Yes, you do because I can't stop talking about it.) Last week, I showed you the toothpick roses I used for them, and today we're going to talk airbrushing.


I was convinced I didn't want or need an airbrush for cookies. I like to keep my decorated cookies simple. 
A. I want this blog to be a place where brand new and novice and maybe-I-want-to-try cookie decorators can come and not be intimidated.
B. I don't have a lot of storage in my house or kitchen.
C. I was a little scared of it.
D. Less time decorating, more time eating.


Enter going to CookieCon and actually getting a chance to try airbrushing. I was surprised by how much I liked it. With some expert help from Lauri of Cadillac Cookie, and with some convincing from Anita from Sweet Hope Cookies (two of the sweetest, most talented cookie decorators around), I knew I needed an airbrush in my life.


Keep in mind that I'm new to airbrushing...and I'm sure we'll learn together along the way. I just couldn't wait to share with you what I've learned so far.

Here's what I like about airbrushing: it's an easy way to add depth and another layer of detail to your cookies. It's also a super simple way to replicate a logo or pattern. 

The truth is...the airbrush is small! It doesn't take a lot of time. In fact, if you compare airbrushing to PIPING a pattern on a cookie, it's so much faster. Also, it's a lot easier to do than I thought. And, if you have a little mistake or underspray here and there, remember:
It's just a cookie!!!

You'll need:

• an airbrush (this is the one I bought)
• airbrush colors (I bought these and these)
• stencils (look online, but here and here are a couple of good places)
• and a stencil genie

I made sure my base coat of royal icing had dried completely. Then, I used my Stencil Genie (that's the pink contraption) to secure the stencil and placed it on top of the cookie. 

Put only a few drops of color in the reservoir. If you're using a sheen color like I am here, be sure to shake the bottle before every use. 

Hold the airbrush "pen" straight down over the cookie, not at an angle. This helps to prevent underspray. 

Follow the lines of the stencil...don't just go back and forth. Use a light touch; you can always go back over areas that are not dark enough. 

Once the cookie has been airbrushed, lift the stencil straight up. 

The stencil only needs to be cleaned every few cookies or so. Check the back to make sure color isn't coming though or pooling. If it is, or starts to get gunky, rinse with water, then DRY COMPLETELY before placing back onto your cookies. 

Speaking of cleaning, Lisa from The Bearfoot Baker (another one of those sweet and talented cookiers) has a great post on cleaning an airbrush. And, here's another one. 

*amazon links are affiliate links. thank you! 

I'm sold and can't wait to use it again! I was literally looking around my kitchen for more to airbrush. I joked about airbrushing the taco shells for our dinner that night and then thought, you know...that's not a bad idea. ;)
#airbrushallthethings!!! 

How to make royal icing toothpick roses...

As promised in my last post, here's some more detailed info on making those cute little toothpick roses. They are such a sweet accent on cookies (or cakes! or cupcakes!).


A little background...before going to CookieCon last month, I'd never heard of a "toothpick rose." Then, I met this sweet cookie girl named Andrea, of Andy Kay's Cookies (go check out her cookies!) Andrea is so vivacious, and friendly, and gracious...and a fellow curlytop! Andrea just so happens to be THE Andrea, Lady Andrea of the Toothpick Rose. (It's kinda like being Duchess of Cambridge.)


Have you ever seen anyone make a frosting flower for a cake using a "flower nail?" This is similar. You can make all of the roses you want ahead of time and place them exactly where you want them, as opposed to piping them directly onto the cookie.


Andrea was kind enough to show me her toothpick rose technique at CookieCon...and let me try it. I failed miserably. Once I got home, though, I couldn't wait to try again. (Keep reading; there is a link to Andrea's tutorial video farther down. You don't want to miss it.)


Andrea makes her roses using a Wilton 101s tip. I have a million tips and, of course, did not check to see if I had a 101s until I was ready to start making them. Did I have one? No. I had a small petal tip, an Ateco 264. It did the job, but I definitely need to get my hands on a 101s.

To make the toothpick roses, you'll need:

• thick royal icing (I used my regular recipe and then added more powdered sugar until it was super thick and at a stiff peak...if you have a glob of icing on your spatula, you should have to forcefully bang it on the side of the bowl to get it to fall off.)
• piping bag
• 101s or Ateco 264 tip (small petal tip)
• toothpick
• small parchment squares
• paper towels

(I'll walk you through the steps, then link to Andrea's awesome video, so you can see the technique in action.)

Hold the icing tip so that the small end is pointing up. 

Start at the top of the toothpick and pipe a loop going above the toothpick and back down. From here, backtrack to before where the last loop ended, and pipe an arch while rotating the toothpick. Repeat until you have several layers. 

The more you have your tip angled out from the top, the more open your rose will be. 

When you're finished, poke the bottom of the toothpick through the parchment and slide the parchment up. Gently push the rose off of the toothpick using the parchment. Place on a cookie sheet to dry. 

Have a paper towel handy to wipe the tip off...and for mess-ups. 

Once your roses are dry, store them in an airtight container at room temperature. Use royal icing to secure onto cookies. 

Now that you've read that through, take a look at Andrea's toothpick rose video. 
It will all make sense to see it in action. Promise! 

*this post contains some affiliate links. 

Toothpick roses. Are you as in love with them as I am? 

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Carnation Cookies

Why do carnations get such a bad rap?
Do we just think of them as the science experiment we did in Kindergarten with the food coloring and water?


I'm not sure, but when I was given this carnation on Mother's Day, I was struck by how beautiful it was. Ruffled, full, dainty and study all at once...with its pink-tipped edges and spicy scent, I was left wondering why I don't fill my house with them.


I was also left with a notion that they needed to be cookied.


Let me show you how I made these. I try to keep a tub of white fondant on hand at all times...this is the one I like. You can find it on Amazon and Sur la Table.

I used this tutorial as a jumping off point. I don't have fondant tools, and wanted to try to create the look without buying more doo-dads. My doo-dad drawer is full. ;) If you want a perfect ruffled flower, be sure to check out that tutorial.

To make carnation cookies, you'll need:

• white fondant
• graduated circle cookie cutters
• icing tips: leaf and #3
• AmeriColor Electric Pink food coloring
• clean paintbrushes
• vodka
• water
• chopstick
• egg carton
• wax paper
• cut-out cookies
• piping bag
• royal icing, tinted with Americolor Leaf Green

Roll the fondant on a surface coated with cornstarch. I rolled mine to 1/8", but thinner would make a pretty and more delicate flower. Cut with the graduated circle cutters...you'll need 3 circles per flower.

Use the side of an icing tip to press along the edges of each circle to thin the edges. 

Next, use a toothpick to make some striations.

Mix food coloring with vodka until thinned and a paint-like consistency. Paint the edges with the mixture. 

Paint towards the center of the flower over the striations. I used both a fan brush and a flat brush...either will work. Stack the circles, using a bit of water in the center of each, and pressing in the center with the fat end of a chopstick. 

Use waxed paper to prop the flowers in an egg carton. Use a toothpick to nudge the ruffles where you want them. You can also touch up paint on the edges. Let the flowers set for a few hours. 

Use a #3 tip to adhere the flowers to the cookies.


Use leaf tips to add leaves. Let the icing set for an hour or so before packaging. 

When I head to the grocery store later today (already for the 3rd time this week...who's with me?), I'll definitely be filling my cart with carnations!