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"
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.
*cough*
- 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
{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.
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!
you had me at vodka :)
ReplyDeleteYour 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.
ReplyDeleteThat is too cool!
ReplyDeleteHow beautiful! I love this look, so creative!
ReplyDeleteHa 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!
ReplyDeleteVery 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.
ReplyDeleteExcuse me but you're going to have to CALL ME ASAP and pronounce FAUX-BOIS.
ReplyDeleteI 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.
Please don't tell anyone I was in a sophisticated, upscale, affluent area of California pronouncing La Jolla {la-hoy-e} / {la-JOE-la}!!!!!!!!!
Yes!
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!
xo
dying at your cafe o LOT story :) you're a gem! you never cease to amaze with your gorgeous creations!!
ReplyDeleteThere'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!
ReplyDeleteTHANK YOU, BRIDGET!!!! xoxoxo
ha! Ooo lala sasson! Great cookies.
ReplyDeleteI love these cookies Bridget and I also share your thoughts on the STAMP controversy,I totally agree with you.
ReplyDeleteBTW, those anonymous comments are hilarious! People are insane!
So cute, Bridget!
ReplyDeleteAnd you can only imagine the combinations we hear here in SC with foreign words being botched — and not so foreign words too.
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.
ReplyDeleteThis is the first post I've read today and you made me laugh. Love getting my day off to a good start :)
so cute, I really want to try stamping cookies one of these days.
ReplyDeleteThis 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!
ReplyDeleteYou are HILARIOUS! This post made my day! :)
ReplyDeleteThis 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?
ReplyDeleteLove this idea. It never occurred to me to use a stamp. Very creative!
Stunning work Bridget!
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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.
ReplyDeletelove these!!! and the stamp is so cute!!!
ReplyDeleteyou make me giggle!......I love your french, and how you live on the edge of danger! haha
ReplyDeleteAdorable cookies, as always B!
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.
ReplyDeleteSo you're saying that you don't pronounce it Cafe O Lot? Crap.
ReplyDeleteAnd why have I never thought of stamping fondant on cookies? Love it!
These are beautiful! Incredibly creative, bravo!
ReplyDeleteLOOOOOOOOOOOOOOOVE. And thanks for taking the stamp controversy down a notch. I use them but I have been terrified to say so!
ReplyDeleteI 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!
ReplyDeleteThese 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.
ReplyDeleteYour 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!
ReplyDeleteCute story! Cute cookies!
ReplyDeleteYummy!!!!! These are really amazing!!! I just found your blog today! You have a new follower now!!
ReplyDeleteLove your blog and your recipes!
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.
ReplyDeleteBridget this slays me! I l♥ve it!
ReplyDeleteLOVE these! It gives me tons of ideas using stamps. :)
ReplyDeleteYou crack me up:) This technique looks awesome!
ReplyDeleteOh wow, this looks like rustic barnwood...I am in love with them!
ReplyDeleteOoo I love the plain white one- so fancy!
ReplyDeleteFaux sounds exactly like Foe in english
ReplyDeleteBois 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 :)
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:
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Merci et à bientôt...
Wow! What a great effect. I'd love to use something similar on a Budge De Noel. Wow, also French. Coincidence?
ReplyDeleteLove these cookies. They are so festive, it would be fun to have all these items to make some. Thanks. Martha
ReplyDeleteWill be linking back to this in my upcoming post :)
ReplyDeleteYour 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 ^^
ReplyDeleteI 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.