Snowy Tree Tutorial

Well the Farmers Almanac has been proven right again. It said to expect a lot of precipitation in the early months of winter, and wow were they not kidding. We’ve had so much snow this year! Also, don’t mistake that exclamation point for excitement, that is pure frustration. Any snow after Christmas is not welcome in my neighborhood :) I’m thinking I need to take up more winter sports. Does anyone have snowshoes I can borrow?

My cookie tutorial today is very fitting for those of us who have been buried under snow for the last few months. It’s a snowy tree how-to and a simple one at that. Enjoy!

Here’s what you’ll need:
tree cookie cutter
juniper green 20 second icing
stiff white icing
#3 piping tip
food safe brush
edible glitter snow (can be found at specialty baking stores)

You’ll want to outline and flood your cookie with a #3 piping tip and green icing first. Let that dry for at least 3 hours before continuing on to the next steps.


Once it’s dried, take your stiff white icing with the #3 tip and add snow wherever you’d like. Practice on parchment first to get the look you want. Once you think you have it, translate that onto your cookie. You’ll immediately want to get your edible glitter and a dry brush to work on the next step. You don’t want your stiff icing to dry!


Dip your dry brush into the glitter, place it directly above the white snow and tap the brush to release the ‘snow’. You’ll get a shimmery result that looks like glistening snow!


I added in a few variations of snow by using white nonpareils as well as white sanding sugar. Good luck with your trees!



Cake Inspired Cookies

I love Instagram. I am constantly checking it for newly filtered photos and cookie decorating ideas. One of my favorite people to follow is sweetnsaucyshop. I live vicariously though her. Not only does she live in California (beats our Wisconsin weather hands down) but she owns an amazing bakery with some of the most stunning cakes and confections. This bakery as well as others have me obsessing over the ruffled look. Here’s what I’m talking about.



I watched a few tutorials on how to make them for cakes and I figured it would be just as easy to translate that to a cookie.

Use a #103 tip with a pale pink royal icing. The royal icing should be very stiff. If you’re looking for a good tutorial on royal icing consistency, make sure to check out Sweet Sugarbelle’s Icing Lecture. I flooded the cookie with a white base first, but you could easily do it without. Make sure the small end of the tip is towards the top and start slowing moving it back and forth to make the ruffle. This is such an easy cookie and it looks beautiful!


Next up are rosettes. I was inspired by another beautiful cake and knew I could replicate it onto a cookie.


You will want a stiff royal icing for this as well. Using an Ateco #133 start in the middle of the cookie. In a circular pattern, move outwards towards the edges and you’re good to go!


Lastly is the quilted look.


For this cookie you’ll want a medium consistency icing. Sweet Sugarbelle would call it a 20 second icing (in case any of you actually read through that entire lecture). Using a #2 tip, begin by creating small linked squares.


Allow that to dry for at least 30 minutes. Once dried, go back and fill in the remaining squares and allow that to dry for at least another 30 minutes. Go back later and add in the small dots. It’s an easy technique and creates a great look.


Mediterranean Musings

Life has been crazy, hectic and wonderful all at the same time. I’m in the midst of planning a bridal shower for this summer (I’m sure there will be a future post of that) and just got back from an amazing trip through the mediterranean!

Instead of boring you with stories of all of the great places we ate, drank and visited I figured I would bore you with a bunch of photos I took instead :)

Here’s a little food porn courtesy of Comet Cookies

Marseille outdoor market:


Seriously the most scrumptious macarons I’ve ever had…ever.



Another market in Provence (can you see the common thread with these photos yet?)



I normally dislike pigeons A LOT but this one was cool. He got his own melon to snack on.


One of many photos of the numerous bread and meat sandwiches we ate. Also, you can’t forget the good beer and French champagne to go with it!


Gelato from Cinque Terre


So much espresso…


Gnocchi and caprese in Taormina. If you go anywhere in Italy, Taormina is a MUST.



Pasta and fish in Venice. We ate 50 feet away from the Rialto fish market. Best seafood I’ve had!



Venice is known for their bellini’s….so of course I had to have one or three…


On our second day in Venice we made it out early enough to see the Rialto market in full swing. It was amazing to see all of the fresh (still wriggling) seafood, fruits and vegetables. Yum!