Not all of us will be able to attend Mardi Gras this year. Or ever.
That’s okay, though. You can make up for it by creating these cookies. They are so cute I can’t even take it.Â Oh, if you are attending the festivities, then you are required to make these as well. So pretty much everyone must make these.
Here’s What You Need For Mardi Gras Cookies,
I am going to direct you to the Star Wars sugar cookies and royal icing recipe. It is a step-by-step photo tutorial on how to make cut-out sugar cookies and royal icing for decorating.
The only modification for this recipe is that you will not use any water to thin out the flooding icing. In other words, it tells you to scoop some icing into a piping bag then thin out the rest with water. The piping bag is used to outline cookies, and the thinner is used to fill in, or flood, the inside.
In this case you will place some of the icing in a piping bag, and the rest in a condiment or icing bottle. No change between the two parts.
-Either way, the recipe and setup for sugar cookies with royal icing is here.
– purple, yellow, and green food or icing coloring (I use Americolor)
– piping bags with couple and tips, and condiment bottles or icing bottles (as mentioned in the royal icing recipe)
–bags of Mike and Ike candiesÂ (purchase the varieties so that you have purple, yellow, and green candies)
– a knife (serrated is best)
– large heart-shaped cookie cutters
You will first cut out your cookie dough into heart shapes.
Then, make icing and separate into three portions. Use the coloring/dye to make yellow, purple and green icing.
Then separate into piping bags (more detailed explanation in the Star Wars sugar cookies recipe) and condiment/decorating bottles.
I am going to show you how to make theÂ fleur-de-lis, a symbol sometimes associated with Mardi Gras.
I suggest practicing first on a sheet of parchment or wax paper.
To practice, I poured and spread the base color I selected with a spatula. Right away, I used the other two colors to pipe out designs on top of the base before it dries.
The yellow would be my base. I used green and purple to pipe onto the base. You want the piping tips for the designs to be very thin/small, FYI.
On the top I created the design out without the base so you could get a glimpse of how it is piped before it flows out into the base.
1. Pipe out two C’s, the first backwards. Â Sort of looks like the Chanel logo. Or Hurley, if you’re drunk.
2. Used a toothpick to drag each end of the C’s towards one another.
3. Pipe a line down the middle. I held my piping bag longer at the top and the bottom, so more icing flowed out to create little bulbs at the end.
4. Use a toothpick and drag through the top of each bulb end. Drag out on each side of both as well.
5. Finish by piping a “belt” across the center line.
I used little arrows to show the direction to drag the toothpick in steps 2 and 4.
So, you will turn your heart cookies upside down (The curves will sort of be the chest, but don’t get your panties in a twist. They will be totally covered.)
You will use the piping bag of your base color to outline where you will cover the chest to create a shirt/blouse. Use the bottle of you base color to fill inside of the top you have outlined. Use a toothpick to push the icing into any empty holes. The outline and flooding technique is also shown in the Star Wars cookie tutorial.
RIGHT AFTER YOU FLOOD YOUR BASE, you will quickly flood the C’s all over, then drag Â them with a toothpick. Then flood all of the middle lines. After, drag the middle lines with a toothpick. Finish by piping the little “belt” over eachÂ fleur-de-lis.
If you work too slowly, the designs will not flow into the base. They will pop up above it. You don’t have to rush around like a crazed maniac. I just suggest practicing on parchment/wax paper so that you know the process first.
Cover the blouse/shirt base with several of theÂ fleurs-de-lis. Allow cookies to sit and dry for hours. I let them dry overnight.
This is what mine looks like:
I the meantime, grab your Mike and Ikes.
You will carefully slice the tips off of each end.
I found that a small, sharpÂ serratedÂ knife works efficiently. I would hold down the candy and slice on one side. Turn it around and cut through the other side. Otherwise it would crack if I attempted to slice all the way through.
Glue the little tips onto your cookies so that they form a necklace.
No flashing required.
I overdid it with the photos.
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