St. Michael the Archangel (and Cookie)...decorating tutorial

It all started with a sketch...
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No, wait.  It all started with the designs from these felt dolls.  Then, the sketch.

st. michael cookie tutorial from @bakeat350
Today, I'm going to walk you through the making of the St. Michael cookie.
(You can see all of the saint cookies here.)

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The cookie shape was made by combining a candy corn shape and the wings off of an angel cookie shape (upside-down).  Place the cut-out shapes next to each other on the cookie sheet before baking and they will bake together to form one cookie. (I like to freeze the shapes for 5-10 minutes before baking to prevent spreading.)

{Don't you think this shape would make a super cute rocket, too?!?!}

To decorate the St. Michael cookies, you'll need:

Use a #2 tip to outline a circle for the face in copper icing.

Reserve some of this piping consistency copper icing for adding details later.

Thin the copper 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 bottles.

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Flood the face portion of the cookies with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

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Use #2 tips to outline the remainder of the cookie.  Use yellow for the sleeves, dark grey for the hood, light grey for the body, and white for the wings.

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Thin and flood the outlined areas as described above.  (You can see that I flooded the wings and sleeves after piping the hair outline.  Either way is ok.)

Let the cookies dry at least one hour.

Use a #2 tip to pipe the hair outline in brown icing.  Reserve some of this icing for later.

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Thin the brown icing as described above and flood in the hair outline.

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Follow the same method for outlining and flooding the arms.  Add piped detail on the hair, wings, and sleeves.

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Use a #2 tip to pipe the sword handle with brown icing.  Use another #2 tip to pipe the sword.

Use a #1 tip to pipe eyes and a mouth.

Let the cookies dry uncovered 6-8 hours, or overnight.

st. michael cookie tutorial from @bakeat350
The next day, use a pink food coloring pen to add rosy cheeks. (Warning: do not try this until the icing is COMPLETELY dry.)

The cookie looks just like the saint card in the picture, don't ya think? ;)

See all of the saints in this set here.
St. Francis and St. Cecilia cookie tutorials
St. Therese and St. Brigid cookie tutorials
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