Holiday Cookie Workshop Review

It was such a pleasure welcoming students into Camp Confetti for our cookie decorating workshop earlier this month. The group came up with some creative ideas on their own and produced some really beautiful designs. Below are some of the materials and tools we used, as well as the royal icing that I commonly use. Stay tuned for info on further workshops in 2016. Happy Decorating! xo

Suggested Supply List:

Royal Icing Recipe:

  • 4 c. Powdered Sugar
  • 3 Tblsp Meringue Powder
  • Vanilla, Almond or flavored extract of choosing
  • Water to desired consistency

Mix powdered sugar and meringue powder in mixer with whisk attachment on low until blended. Add water, in very small portions, until desired consistency is reached. I usually start with a thick icing for outlining and later thin it out further with a bit of water for flooding the area that I'm filling in. If necessary, color with Americolor gel food colors.