It's time to celebrate with CAKE!
Here's a whole set of birthday cookies highlighting the event with sweet fluffy cake.
The cool part about this cake celebration is that you don't even need a fork. ;)
Bird egg cookies are really simple.
I debated on whether or not they were too simple to include in a blog tutorial.
But some of my readers request simple cookies, so here it is.
Use a mini egg cutter like this one to cut the cookies.
Outline and flood the cookies with white glaze.
Allow the cookies to dry overnight.
Rub some blue forget-me-not dust onto random spots of each egg with a cotton swab.
Add speckles to the eggs using Sugarbelle's template markers.
Since birthday cookies are probably one of the most common cookies decorated, I always want to make a set from season to season to incorporate the latest things I've learned. I had an even deeper incentive in that LilaLoa's new cutters just became available, and I was anxious to try the new shapes out.
This is the LilaLoa cake slice cutter.
When I decorated it, I didn't realize that the large hump at the top was supposed to be a candle flame. Oops. Oh well.....I made it my own by just making it be a huge dollop of icing.
I wanted to add more dimension in these cookies, so I added a thin extra layer of dough to the icing part of the cake slice. (see photo below)
Once the cookies are baked and cool, outline and flood the top icing portion. Add any design you'd like to make it fancy.
Outline and flood the bottom cake portion with a plain-er color (in this case white). Allow it to dry for 15-20 minutes and then take a cake tester and make some horizontal cut lines down the side of the cake portion. (see photo below)
Add Icing color down the left side of the cake to make it complete.
