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:

• Crystal Colors US Certified powdered food color (colors used: Holly and Poinsettia)
• Sugarflair edible lustre dusts (colors used: Satin Silver and Antique Gold)
• Rainbow Dust edible metallic food paint, Metallic Dark Gold (not used in workshop, but highly recommended) 
• Stencils  
• Americolor gel food colors (colors used: bright white, super black, super red, chocolate brown)
• Wilton Color Mist (colors used: gold and silver) 
• Vodka or a clear extract (lemon or almond)
• Paintbrushes of your choosing
• Gold leaf
• Rubber stamps
• Makeup sponges   
• Fondant and silicon molds
• Piping bags, tips and

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.