Now that I've unveiled the Dessert for Breakfast Cookie Collection.....
it's time to show you how I made many of the cookies in the set.
Let's start with pancakes.
The best part about them is that you only need round-shaped cookies.
Mix up both light and medium tan colored 10-second glaze.
Start by making a less-than-perfect circle with medium tan glaze
as seen by the cookie on the right (below).
Leave approximately 1/4" of the outer rim of the cookie bare.
After it has dried for 15 minutes, add a light tan glaze rim around the darker glaze.
(This is seen in the left and center cookies below.)
Try to make it look as random and less-than-perfect as a normal pancake.
Allow the cookies to dry for approximately two hours.
Press a texture mat like this one (sand) randomly on the glaze to add some wrinkle marks.
Also, add some small holes around the edges with a cake tester.
(If you study pancakes....you'll see the air bubble holes around the edge.)
Finally add a white glaze outline around the edge of the light tan glaze.
Allow the cookies to dry overnight.
Color some edible glaze molding clay a deep "syrup" brown color
and then make a small amount of light "butter" yellow.
To color clay, knead color gel into it.
If the clay gets too soft from the gel, you can add powdered sugar to firm it up.
Roll out the brown clay into a thinner layer and cut around the edges to
form some "fingers" that will drape over the pancakes.
Cut out the yellow clay with a small fluted circle (or just a plain circle) to make a pat of butter.
Drape the brown clay over a stack of pancake cookies and
paint copper sheen airbrush color over the "syrup" to make it shine.
Top it off with a pat of butter. :)
Dessert for Breakfast Cookie Collection