Faux Bois...ooo-la-la!

I'm a little obsessed with faux bois (foh bwah).

Maybe the obsession has to do with the fact that it's one of the few French phrases I can pronounce.
"Excusez moi"
"S'il vous plait"
"Faux Bois"

Don't EVER ask Mr. E about the time when we were newly married and visiting New Orleans. We were having breakfast at a little coffee & beignet place, and I just could not work out in my head how to pronouce the coffee.  Cafe au lait. Cafe au lait.  I didn't want my new husband to know that I was unsophisticated, so I didn't ask him.  The waiter came to our table and I ordered...

Cafe O' LOT.  Yeah.
Did I mention Mr. E took French in high school? He laughed. I gorged myself on beignets.

Spanish, on the other hand, oh...I work on it.  EVERY DAY I work on my "easy breezy" ala the Sophia Vergara CoverGirl commercial.   We look really similar, so it comes pretty naturally.


Back to faux bois.  Obsessed.

I found this stamp at Michaels and knew it was meant for cookies.  There's a little controversy brewing in the cookie world about whether stamps are safe for cookie decorating.  Here's my take.  I washed the stamp.  I pressed it into fondant for about 5 seconds.  I'm not eating THE STAMP.  If it scares you, place a piece of cling wrap between the stamp and fondant.  The image just won't be as sharp.

To make Faux Bois Package cookies, you'll need:
  • sugar cookies
  • white fondant (I like Satin Ice)
  • corn syrup
  • wood grain stamp
  • AmeriColor Chocolate Brown
  • vodka
  • small paintbrushes
  • royal icing, tinted with AmeriColor SuperRed
  • #2 tip and coupler
  • disposable icing bag
  • squeeze bottle
  • toothpicks
Roll the fondant on a surface coated with corn starch. (Roll it thin, mine is a bit thick.) Use the cookie cutter to cut the fondant, and slice off the bow section.

Brush the square part of the cookie with corn syrup.  Place on the cut fondant and press lightly to adhere.

Combine food coloring with vodka.  No real measurements here...the vodka will help the food coloring dry and the alcohol will evaporate.

Press the clean stamp into the fondant.  Press firmly and be sure to apply pressure up and down and side to side to imprint across the entire cookie.

Dip the paintbrushes into the food coloring mixture and blot on a paper towel. "Paint" the indentations made by the stamp.

{Note: why I didn't just paint the stamp, I'll never know.  It didn't occur to me until I was in bed that night.  Try it.}

Use a #2 tip to outline the bow with royal icing.

Thin the icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottle.

Fill in the outline with the thinned flood icing, using a toothpick to guide to the edges and to pop large air bubbles.

If desired, go back over the bow with the piping icing to add detail.  The wet flood icing needs to dry uncovered 6-8 hours or overnight.

Don't you love it in white, too?  You can really see the texture of the fondant.

It reminds me of a cable knit sweater.  Hmm...anyone have a cable knit stamp?

I could totally see these as a circle or square cookie with a really pretty star tip border.  So, they're not just for Christmas packages!

Faux Bois...say it today.  It's fun.

Oh!  If you are a faux bois-lover, take a gander at Mandi's fabulous painted faux bois FLOOR!!!  I just love her style and fearlessness when it comes to decorating!


  1. Your creativity is amazing, Bridget. I just love coming to your page every couple of days to see updates on what you've made. Following your blog always leads to a smile. :) Very cute cookies.

  2. How beautiful! I love this look, so creative!

  3. Ha ha - man that is funny! I have learnt (from pretty much the same process) to rather ask how to pronounce things ha ha! That stamp is VERY cool!

  4. Very pretty! I actually live in Belgium and am 2 hours from Paris and they speak French here. I have not bothered to learn it because I have a southern twang and no matter how I talk or what I say I always get the head tilt lol.

  5. Excuse me but you're going to have to CALL ME ASAP and pronounce FAUX-BOIS.
    I can't even speak English much less French or Spanish!
    When Melly and I were on our California Coast holiday together we made our way down to Southern California where we were staying
    in the quaint little upscale village of La Jolla.
    Please don't tell anyone I was in a sophisticated, upscale, affluent area of California pronouncing La Jolla {la-hoy-e} / {la-JOE-la}!!!!!!!!!
    I was that BLONDE!
    Anyways. Back to these cookies!
    Coolest thing ever that you used a stamp. I would have never ever thought not to eat fondant that had been pressed with a stamp.
    But then again, I eat SNOW and RAW eggs in homemade Snow Ice Cream.
    Also. I had no idea fondant came in sheets. Or did you make that fondant?
    I need to come to your house for a week and just watch everything you do.
    Okay. I'm totally delirious. It's 2:00 a.m. and G just got in from Alaska!
    That's why I'm up so late.
    Please excuse how crazy and random this comment sounds.
    Going to bed now!
    Love these cookies!

  6. dying at your cafe o LOT story :) you're a gem! you never cease to amaze with your gorgeous creations!!

  7. There's so much about this post that I love! From your phonetic spelling 'foh bwah', to Ooo La La Sasson, to using the GOOD Tito's vodka, to settling the stamp controversy....NOT TO MENTION how cute the cookies are, especially in all white!

    THANK YOU, BRIDGET!!!! xoxoxo

  8. ha! Ooo lala sasson! Great cookies.

  9. I love these cookies Bridget and I also share your thoughts on the STAMP controversy,I totally agree with you.
    BTW, those anonymous comments are hilarious! People are insane!

  10. So cute, Bridget!

    And you can only imagine the combinations we hear here in SC with foreign words being botched — and not so foreign words too.

  11. You amaze me. That you would see this faux bois stamp and immediately think it would make a great cookie and look what you did! It made a wonderful cookie, you made a wonderful cookie.
    This is the first post I've read today and you made me laugh. Love getting my day off to a good start :)

  12. so cute, I really want to try stamping cookies one of these days.

  13. This is soooo creative,your cookies always make me want to be in the kitchen baking and decorating. Great idea,a stamp would never even enter my head!

  14. You are HILARIOUS! This post made my day! :)

  15. This is such a darling and creative idea. I wonder if I could do this on my gingerbread dough instead of fondant ? It sounds tedious though to paint it. Is it - does it take a long time for each cookie?

    Love this idea. It never occurred to me to use a stamp. Very creative!

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  17. Those are beautiful! I live in a city that was originally called Le Bois but now goes by the easier to pronounce name of Boise. Although people still butcher it by calling it Boy-zee instead of Boy-see.

  18. you make me giggle!......I love your french, and how you live on the edge of danger! haha

    Adorable cookies, as always B!

  19. The faux bois is brilliant. Just to clarify about the safety in using your stamps with fondant - it's not the stamp itself that is the problem. The rubber can be washed and be fine so long as you designate it for food only. The problem comes with the wood block. Wood tends to harbor nasty little bacteria. If you remove the rubber part from the wood block and mount the rubber image to an acrylic block, you're in like flint. Thought you would want to know.

  20. So you're saying that you don't pronounce it Cafe O Lot? Crap.

    And why have I never thought of stamping fondant on cookies? Love it!

  21. These are beautiful! Incredibly creative, bravo!

  22. LOOOOOOOOOOOOOOOVE. And thanks for taking the stamp controversy down a notch. I use them but I have been terrified to say so!

  23. I am so glad we have you to show us the way! I love this look and will now put aside my "fear" of using stamps on fondant. Thanks for the post!

  24. These are insanely gorgeous!! I've never played with fondant before but now I want to. As for the stamp, I agree. As long as you wash it I don't see how it could be harmful.

  25. Your cookies are really amazing! I love the look of these, not only the faux bois but the bright red ribbon. Almost too beautiful to eat!

  26. Yummy!!!!! These are really amazing!!! I just found your blog today! You have a new follower now!!
    Love your blog and your recipes!

  27. These are killing me, Bridget! I love stamping cookies, so you already won me over there, but that wood grain! It's just the best ever. And the little heart bows on top.... I need these in my life.

  28. Bridget this slays me! I l♥ve it!

  29. LOVE these! It gives me tons of ideas using stamps. :)

  30. You crack me up:) This technique looks awesome!

  31. Oh wow, this looks like rustic barnwood...I am in love with them!

  32. Ooo I love the plain white one- so fancy!

  33. Faux sounds exactly like Foe in english
    Bois is a bit harder... = B'wah is probably the closest as I could come to explaining in in words. Your mouth should end up open at the end when you pronounce it :)

  34. Magnifique travail Bravo, j'aime ces biscuits en "faux bois". Toutes mes félicitations depuis l'Espagne. Hello, I'm from Spain. Si vous voulez visiter notre page:


    Merci et à bientôt...

  35. Wow! What a great effect. I'd love to use something similar on a Budge De Noel. Wow, also French. Coincidence?

  36. mahatay@embarqmail.comDecember 10, 2012 at 9:31 PM

    Love these cookies. They are so festive, it would be fun to have all these items to make some. Thanks. Martha

  37. Will be linking back to this in my upcoming post :)

  38. Your cookies are really adorables. But, just for your information, I'm french and "Ooo-la-la Sasson" is a nonsense. It simply don't exist in French language ^^
    I don't know why americans are obsessed with "olala" because nobody is using it (exept maybe, foreigners speaking french) and sasson... I really don't know what that mean :)

    For café au lait, you can prononce it "cafay oh lei".

    By the way, I would love to try one of your receipe on day but I don't have many time for cooking. Congrats for your creative cookies.


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