Wilton Cake Decorating Supplies: 3 #2 or #3 round decorating tips, 5 disposable bags, 5 decorator couplers, 4 condiment bottles (can find at supermarket in generic brands), red, green brown and copper food coloring gel.
Watermelon Pink petal dust
Small round cookie cutter and Pizza cutter.
Gingerbread Girl Cookie Cutter
#6 Flat brush and #000 Liner Brush
Using my sugar cookie dough, roll out and cut out 8 Gingerbread cookies. Taking Pizza cutter, remove arms as pictured.
Prepare my meringue icing as given in the instructions. Divide it into five bowls and mix colors into all, but the white. You should have white, red, copper, brown and green icing. Add 2-3 heaping tablespoons to each disposable bag with coupler and tip already in place. Then take remaining icing and water down each bowl one Tablespoon of water at a time, mixing with a fork until you reach the desired consistency. You know it is right when the icing will naturally fall slowly to a flat point. Be careful to not thin it too much. It still needs to be a bit thick or it will run every where and won’t dry flat. Pour icing into condiment bottles and you are ready to decorate.
You won’t need as much copper or brown icing and won’t need to thin any of it. The copper is the skin tone. For step by step instructions, simply watch the tutorials below.