Sweetie valentine cookie tutorial

Goodness it seems Christmas is just over and now after a little break I have realised that Valentines Day is right around the corner.

and that makes me feel happy, not necessarily because I am holding out hope for many boxes of chocolates and candy (forget stuffed animals or jewels the way to my heart is with sugar).

It's purely because Valentine's is so darn cute.

♥   True love..........it was love at first sight for me and the sugar cookie ♥

To start off the cuteness I made some lolly - candy - sweet shaped sugar cookies and decorated them in pink, white and red fondant.

I think you'll be seeing a lot of this theme here at Bubble and Sweet in the next couple of weeks....

and just to show how much I lurve y'all I'm giving you a quick tutorial on how I made them.

Oh and the super cute mini pom poms in the pictures are from Ah Tissue

Sweetie Valentine cookies

Equipment and Ingredients


Sugar cookie dough (click here for recipe)
Ready Roll Fondant or Marshmallow fondant
Red and Pink food colour (I used Wilton gel colours)
Sweet Shaped Cookie Cutter (I got mine from Details Details here)
Heart shaped cookie cutter (mine from the Ikea Cutter set - you can see a picture in my previous post)
Red edible pen
Pink Heart sprinkles (mine from Woolworths, also available from Little Betsy Baker)
Small rolling pin
Small Sharp knife 
Water and small clean brush (kept for food purposes only)
Optional stamp

Roll out cookie dough and cut out into sweet/ candy shapes. Chill until firm and bake as per directions until golden. Allow to cool on wire rack.

For white with red heart.

Roll out white fondant and cut using sweet/ candy shaped cookie cutter. Brush a small amount of water onto cookie and using rolling pin carefully adhere fondant to cookie, ensuring edges are even.

Roll out a small amount of red fondant and cut a small heart shape out, adhere to white fondant covered cookie with a little water. Pop a small pink heart into the corner of the heart as per picture with a little royal icing.

If you would like to add red patchwork 'stitches' around the edge of the cookie allow the fondant to dry/set and then using an edible red pen draw the stitches on by hand.

For pink and white with red heart

Cut out both a white and a pink sweet/candy shape from the fondant and then using a sharp knife carefully cut where the sides of the candy wrapper fan out. Then place a middle pink section and the 2 white end sections onto the cookie and adhere using a little water, carefully join the sections using the small rolling pin.

Roll out a small amount of red fondant and cut a small heart shape out, adhere to pink fondant covered cookie with a little water. Pop a small pink heart into the corner of the heart as per picture with a little royal icing.

For True Love cookies

Cut out both a white and a pink sweet/candy shape from the fondant and then using a sharp knife carefully cut where the sides of the candy wrapper fan out. Place all 3 sections onto the cookie and adhere using a little water, carefully join the sections using the small rolling pin.

Using a food safe stamp, dab on a little red food colour and then carefully press the stamp into the center of the cookie.

If you would like to add red patchwork 'stitches' around the edge of the cookie allow the fondant to dry/set and then using an edible red pen draw the stitches on by hand.

Peanut Butter Chocolate Brownies

 
One of things I love about baking so much is sharing what I make with my family and friends, it makes me feel great to have others tasting and testing my treats and really there is no way I could eat everything that comes out of my kitchen.

But sometimes I get put on the spot, you know everyone thinks I'll have something fabulous to bring along for dessert.

Anyway I woke up Friday morning a little late and turned the computer on. I haven't been on the computer much over the last week or so, kinda a blogging and baking holiday.

So I find an email about the party we were going to that night, oh right could I bring dessert........Eeeeek!

Now the host had sent the request 2 days before, but now here I was the morning of the party with nothing made.

In the end I used this old recipe I have had for ever, in fact I mentioned it in my first ever post when
I showed off some Martha Stewart Peanut Butter Filled Chocolate Cupcakes that were really delicious, but a bit fiddly to make.

This recipe is not fiddly at all, in fact I spent more time deciding what I was going to make in the end than actually making the dessert.

I served this with store bought ice-cream we picked up on the way and some homemade chocolate sauce I had left over.


Voila instant fast dessert for a crowd,  hope you enjoy this one as much as we do.

 recipe after jump

Hey look what I found at Woolies Lip and Heart sprinkles

Look what I found just before Christmas in the baking aisle of Woolies.

Heart and lip sprinkles.

'Cause when you live in Australia and love Bakerella and other US sites it can sometimes be heartbreaking (is that word to strong to use for baking?) when you can't find some of the sweets and treats they use for decorating.

It's a four pack of 'Fantasy Fairy' sprinkles with hearts, lips, pink sugar and pink and white sprinkles.

A couple of other places I use is USA foods based in Melbourne Australia who have Candy Corn, Corn Syrup, Peanut Butter baking chips, Criso, Marshmallow Fluff..........and a stack of other items.

Or if your close to Brisbane Chocolate Boulavard in the Myer Center have a smaller range of US (and UK) sweets and some baking goods.

plus those confectionery stalls in the middle of all the Westfields and other major shopping centers have some of the US candy as well.

Hope you all had lovely holidays, Ill be back baking soon.