Somehow this cookie platter got pushed back a whole year from entering a blog post.
I originally created this set two years ago for a class I was teaching in Italy.
The class got postponed.....and eventually I taught it in November 2014.
But the actually tutorial never happened. Until now......
Creative Cookier designed a set of CookieCrazie custom cutters for this cookie platter.
You'll need 1 peacock head, 1 body (large oval), 12 large feathers, and 12 small feathers.
For the body, outline and flood it with green glaze.
Allow it to dry for at least 4 hours and then carefully press in this scale texture mat.
For the peacock head, cover the entire cookie with medium blue glaze, except for the beak area.
Immediately add white glaze to the eye area of the head as shown below.
While it is still wet, add a black sugar pearl for the eye.
Immediately add white glaze to the eye area of the head as shown below.
While it is still wet, add a black sugar pearl for the eye.
After the cookie has dried for at least 30 minutes, add a gold/tan beak.
(see photo below)
Once the head has dried for about 4 hours, press the scale texture mat into it as well.
For the feathers, you'll need beige, green, brown, light blue, and medium blue glaze.
Both sizes of feather are done the same.....just adjust the sizes.
See photo below to create the tear drop pattern on the wide end of the feather.
All of it is done at one time......wet-on-wet.
Allow the teardrop to dry for at least 30 minutes, and then start adding the wispy feather tendrils.
You will need to make sure that the lines do not touch, because with glaze, they will run together.
You will need to make sure that the lines do not touch, because with glaze, they will run together.
Allow all the cookies to dry overnight before making the platter.
For the platter, fan out the large feathers around the top of the platter.
Next, fan out the small feathers overlapping the large ones.
Add the body in the middle bottom and layer the head on top of it.
