SUGAR SHEETS MAKE LOVELY BABY COOKIES!

Get the baby shower celebration off to a precious beginning with these adorable cookies!
Cut the sweet, little bibs with our easy-to-use Punch and Flower insert.
Personalize each cookie using our FoodWriter Edible Markers.
 

Ingredients: Roll-Out Cookie Dough Buttercream icing Food Coloring: Rose, Sky Blue  . Icing Sheets:  Light Yellow Sugar Sheets Edible Decorating Paper (1 sheet covers 9 cookies)  White Sugar Sheets Edible Decorating Paper (1 sheet covers 9 cookies)  Light Green Sugar Sheets Edible Decorating Paper (1 sheet covers 9 cookies)  . Piping Gel . FoodWriter Fine Tip Primary Colors Edible Color Markers  . Makes: Each cookie serves 1. . Techniques Used (Inst. below): Drawing on Sugar Sheets! with FoodWriters Accent Bows with Sugar Sheets Swirls cake instructions

Tools:
Rolling Pin 103-301
Cookie Sheet
Nesting Round Cookie Cutter Set
Cooling Grid
9 in. Tapered Spatula
Single Shape Punch Set
Layered Flower Cutting Insert
Layered Circles Cutting Insert
Decorator Brush Set
Rotary Cutter
Cotton Balls
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Makes:
Each cookie serves 1.
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Instructions:
Prepare and roll out cookie dough. Cut cookies using smallest circle from cutter set.
Bake and cool.
Ice tops smooth with white and colored buttercream.
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For bib, use punch with largest flower cutting insert to cut flowers from Light Yellow, White and Light Green Sugar Sheets!
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To make neckline on bib, use punch with smallest Circle Insert to cut circle opening at one end of each flower (bib) 1 in. deep.
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For bows, use Rotary Cutter to cut strips, 1/2 x 3 in., from Sugar Sheets!
To form, take both ends of strip and shape into loops toward center. Attach with Piping Gel. Insert pieces of cotton to keep shape until dry.
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For knots, cut strips, 1/2 x 1 in., from Sugar Sheets!
Attach strip around center of bow with Piping Gel. Let completely dry.
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To form strings on bib, use Rotary Cutter to cut 1/8 in. thick arcs from Sugar Sheets!
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Using FoodWriter, print names on bibs.
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Attach bibs and strings to cookie with Piping Gel.
Remove cotton from bow loops and attach bows to bibs with Piping Gel.

SWIRLS UNFULRED CAKE

Instructions:
Step 1: Two days in advance, make the bow. Blend 8 oz. fondant with 8 oz. gum paste. Tint 5 oz. fondant/gum paste mixture dark rose and 2 oz. medium rose. Working with only what is needed, roll out dark rose 1/8 in. thick. Use Rotary Cutter to cut a strip, 9 long x 1 1/4 in. wide. Using border punch with Scallop Border Cutting Insert, cut scallop edge. Using Rotary Cutter, trim strip to 8 in. long x 3/4 in. wide. Repeat to make another scallop strip. Attach straight edges of both strips with fondant adhesive.
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Step 2: Roll out medium rose fondant/gum paste mixture 1/8 in. thick. Using Rotary Cutter, cut a strip, 8 long x 1/2 in. wide. Attach strip to center of scallop strip with damp brush, covering the seam. Attach ends with damp brush to form loop. Repeat to make a total of five loops. For center loop, use Rotary Cutter to cut a strip, 6 in. long x 1 1/4 in. wide, from dark rose. Cut scallops as before; trim to 5 1/2 long x 3/4 in. wide; attach together. Use Rotary Cutter to cut a strip, 5 1/2 long x 1/2 in. wide; attach to center of scallop strip. Attach ends to form loop. Let loops dry on cornstarch-dusted cake board, using facial tissue to hold shape.
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Step 3: Bake and cool two-layer cake. Prepare for rolled fondant by icing lightly with buttercream. Cover cake with 36 oz. white fondant. Smooth with Fondant Smoother. Position on foil-wrapped cake board.
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Step 4: For ribbons, tint 3 oz. fondant dark rose and 2 oz. medium rose. Roll out 1/8 in. thick. Using Rotary Cutter, cut eight dark rose strips, 9 long x 1 1/4 in. wide, and four medium rose strips, 8 long x 1/2 in. wide. Attach straight edges of scallop strips as before. Attach medium rose to dark rose strips with damp brush. Follow directions for scallop bow, without forming loops. Attach ribbons to cake with damp brush; trim as needed.
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Step 5: For swirls, tint 4 oz. fondant light rose. Roll out 1/8 in. thick. Using punch with Swirl Cutting Insert, cut 72 swirls. Attach randomly to cake with damp brush.
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Step 6: Attach bow loops and center to cake top with thinned fondant adhesive. Brush ribbons with White Pearl Dust.

Ingredients:
1 cup (2 sticks) butter softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon no-color almond extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Makes:
Each cookie serves 1.

Instructions:
1. Preheat oven to 400°F.
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2. In large mixing bowl, cream butter with sugar with electric mixer until light and fluffy. Add in egg, vanilla and almond extracts. Mix flour, baking powder and salt; add 1 cup at a time to butter mixture, mixing after each addition.
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3. Do not chill dough.
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4. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.
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5. Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned.
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Recipe may be doubled. 

Drawing on Sugar Sheets! with FoodWriters
Make Sugar Sheets! decorations personal—draw designs and mark messages in cool colors with FoodWriter Edible Color Markers.
FoodWriter markers are also great for tracing shapes on your Sugar Sheets! pieces, which helps make cutting precisely a breeze.
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Ingredients:
Sugar Sheets Edible Decorating Paper
FoodWriter Edible Color Markers
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Instructions:
 

	Step 1 Choose the color that will look best with your Sugar Sheets! piece.  Start drawing borders or designs as you would with any marking pen or crayon.
	Step 2 Complete design, filling in areas if desired.
	Step 3 Print name or write message using a different color of FoodWriter.

Small bows with streamers can be used to decorate gift shapes cut with Sugar Sheets or as accents in floral bouquets or on cake sides. Add v-cut tails at the bottom to pull the look together.

Ingredients:
Sugar Sheets Edible Decorating Paper
Tools:
Rotary Cutter
Decorator Brush Set

Instructions:

	Step 1 Cut strips from Sugar Sheets! according to project directions. Here, we’ve used two loop strips 1/4 in. wide x 2 1/2 in. long, two tail strips 1/4 in. wide x 1 3/4 in. long and one center knot strip 1/4 in. wide x 1 1/2 in. long.
	Step 2 Brush ends of loop strips with damp brush. Fold one end over to form a loop. Pinch ends together to secure. Let set on cut edge.
	Step 3 Overlap and attach ends of two loops with damp brush. Wrap around knot strip and attach with damp brush.
	Step 4 Trim ends of tail strips in a v-shape. Attach to bottom of bow with damp brush.

Ingredients:
Sugar Sheets Edible Decorating Paper

Instructions:

	Step 1 Pinch the edge of your Sugar Sheets! shape using thumb and index finger.
	Step 2 Pull away to create a frayed edge.

Solid Color Sugar Sheets  Edible Decorating Paper

Patterned Sugar Sheets  Edible Decorating Paper

Alphabet Sugar Sheets  Edible Decorating Paper