Thursday, June 28, 2012

Wedgwood Inspired Cookies

Wedgwood Jasperware was the inspiration for one of my very first (and still favorite) cookie designs when I started decorating.  
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The roses and cameos on these cookies are made from fondant while the rest of the details were piped in royal icing.
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Here's a little tutorial on using silicone molds with fondant. I make my own molds using Amazing Mold Putty. For a great tutorial on how to make your own molds, visit Pam's blog at Cake Ball Love.
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The mold I'm using here is a rose. I put a little bit of shortening in the mold before pressing the fondant into it. 
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These molds are flexible, so once you've pressed the fondant in, you can just pop it right out.
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I made the tiny rose by filling just the center of the mold with fondant. I attached the roses using a small dab of icing on the back.
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The brush embroidered leaves were piped with a tip 1. For a tutorial on brush embroidery, visit my video tutorial shop


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Visit my new website at www.sweetambs.com for more cookie decorating tutorials.

26 comments:

  1. Seriously!? Everything you do is perfection! :)

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  2. 110% agreeing with Jennifer! Each time I look at your cookies, it just took my breath away!

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  3. 110% agreeing with Jennifer! Each time I look at your cookies, it just took my breath away! Your work is simply out of this world Amber!

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  4. WOW... too beautiful to get eaten. I've been following your blog for awhile, always speechless when I see your beautiful art work. Thanks for sharing your knowledge and your art. It's truly inspirational. Do you wait till the fondant dry up/harden before you package the cookie?

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    1. Thank you Carmie!! Yes, I let the fondant dry overnight before packaging the cookies

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  5. Absolutely gorgeous, Amber--wow! So nice of you to share how you did them.

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  6. I love how this technique looks. I'm really curious how the fondant dries on the cookie. Does it get very hard, or does the royal help it to retain some moisture, aka chew-ability?

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  7. I love the way this technique looks. I'm curious, how does the fondant dry on the cookie? Does it get pretty hard, or does the royal help it to retain some of it's moisture...aka chew-ability?

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    1. Thank you Michele! The fondant stays somewhat soft, but it's hard enough to survive shipping.

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  8. Amber, I knew your work was amazing but you just don't stop surprising us! These are lovely, thank you!

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  9. These are still some of my very favorites. :)

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  10. Great Blog!
    Lovely work! They look amazing.
    I am a new blog follower. Please feel free to visit and follow mine at www.azlifeandstyle.com

    Thank you,

    Ali :)

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  11. hello, your work is great and your ideas fantastic! I am fan of yours, I love your work, and I mention in my last post! I hope you do not mind! if you want to see my blog and I speak to you, I invite you to http://pelplaerdecuinar.blogspot.com.es

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    1. Thank you so much! I am your newest follower. Your food photos are gorgeous!

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  12. Your cookies are always gorgeous! I love your style!

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  13. GREAT POST:)
    Your blog is so wonderful and Im following...I hope you follow me also:)

    If you want some cute swedish decor inspiration...check out my new post:)

    Have a great weekend

    LOVE Maria at inredningsvis.se
    (sweden)

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  14. Oh wow! Thanks for the shout out! Xo!

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    1. You're welcome Pam! I use the same product for mold making, so your tutorial went perfectly with this one!!

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  15. Great work! Congratulations from Turkey

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  16. Ciao Amber! bellissime le tue creazioni! ma utilizzi la resina bicomponente per creare i tuoi stampi?.
    Grazie Francesca

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  17. Ciao Amber sono bellissime le tue creazioni, ma utilizi la resina bicomponente per creare i tuoi stampi?.
    Grazie Francesca

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  18. Holy cow, these are absolutely gorgeous! I am completely, utterly, head-over-heels in love. Expect a proposal by the end of the week. (I assume a candy ring will suffice?)

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  19. you'd do wedgwood proud. have to tried working w/ the company?

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