A while back, a friend of mine asked me to make these thank you cookies for her brides maids.
By a while back I mean, I made these nearly a year ago, took pictures to show you how I made them and then quickly forgot to actually share them. I really loved making these cookies so I couldn’t let the pictures be lost forever. Without any further delay, let’s get started.
The Parrot Tulip
To make these lovely flowers, you’ll need flood consistency icing in Deep red, the appropriately named tulip red, yellow and green.
Start with a tulip shaped cookie. This is a pretty common cutter so you shouldn’t have too much trouble. I outlined the partially obstructed petals with a food coloring marker first to help guide my design. You can skip this step if you want to.
Then fill the partial petals with yellow, tulip red, and deep red as shown in the following pictures. It’s important to do these petals first to help create the illusion that they sit behind the center petal you’ll create later.
As you can see there isn’t a huge different between the tulip red and the deep red but the subtle difference helps make the design more life-like.
Once you’ve filled the partial petal area, use a toothpick or booboo stick like the one that shows up in some of my pictures to gently blend the colors together where they make contact. (Don’t drag deep red all the way up to the yellow, for example.)
Once you’ve done both sides, allow the icing to dry for about 20 minutes. Then fill the center petal with icing the way you did with the partial petals.
Now use your toothpick or boo boo stick to blend the colors again. The blending is more apparent in this section of the cookie so be sure to use vertical strokes to blend so that it looks like the lighter colors have “grown” out of the darker ones.
Fill the stem with green icing and allow the cookies to dry over night. …and there you have it. Beautiful parrot tulips!
To make these cookies, you’ll need white and deep blue/green medium consistency icing and red and green stiff consistency icing.
Start by filling in the top and bottom tiers of the cake with white icing.
Allow these sections to dry for at least 20 minutes. When I’m going to put white next to a much darker color I like to allow even more time for the white to set before adding a second color to avoid bleeding. Then fill in the center tier and allow that to dry for at least 20 minutes. You can leave this part to dry overnight if you want but sometimes I’m too impatient to wait to put on details.
Now pipe some draping on each tier. Start by piping a diagonal line across the top tier. Instead of making the line perfectly straight make it bow in the center so it looks like the line is hanging on the cake. It also helps if the line is thicker in the center and tapers at the ends. Then pipe a second line parallel to the first leaving enough space for the contrasting color.
Allow these lines to dry for about 10 minutes. You can get away with less drying time when the section you want to dry is smaller. When you’re ready fill in the center with the contrasting color.
Allow this to dry for another 10 minutes or so and then pipe a swirl rose using a tip 13 and your stiff red icing.
Then use tip 352 and your stiff green icing to add tiny leaves to the roses.
Tada! Beautiful little wedding cakes.