I feel so accomplished today. It’s my first time to make a jumbo chocolate chip cookie, royal icing and to successfully write on a cookie. And when I say successfully write, I meant writing in a straight line and doing it so neatly and “almost” uniformly. I used Wilton’s Royal Icing as a base recipe and I am very happy that I did.
I had another recipe on hand but I figured that Wilton’s recipes are more stable in Singapore weather. Meant as a Teacher’s Day present, I have no room for error in making these cookies. I did some minor changes though and added some lemon extract to cut down on sweetness.
I searched the web on how to write neatly on cookies and/or cakes and I felt a bit of panic after seeing that most of the cookies with nice looking writings actually use a product called a Kopykake. It’s a projector used for cake decorating and makes writing or copying images to your cake fast and easy. I have no intention of buying though as this is just a hobby and I can’t imagine myself getting too much into cookie decorating.
Still found some good tips in my course of reading and I can say that applying those tips and tricks helped me a lot. I am actually able to write neatly and uniformly…without doing much practice! How great is that?!? It was already past midnight when I finished making my royal icing so I only practiced twice on baking paper before writing on the cookies.
In summary, here are the things that I did and should take note of for future cookie writing projects:
- Type, write or sketch what you want to put on your cookie and keep it close for reference. This is very handy to ensure proper placement of letters.
- Use Wilton tip 1 (can use Wilton tip 2 too depending on size of cookie). We used Wilton tip 3 for writing on our final cake when I attended my basic class.
- Consistency is very important!!! Use same consistency used for outlining cookies.
- Practice writing the message at least twice.
- Lightly touch tip to surface of cookie to attach, raise tip and squeeze steadily as you form the letter, touch tip to surface again to end.
- Clean end of tip before starting any line to avoid smearing and clumping of icing.
Royal Icing (Adapted from Wilton’s Recipe and makes about 1.5 cups)
- 1 ½ Tbsp Meringue Powder
- 2 cups Confectioner’s Sugar (sifted)
- 2 ½ to 3 Tbsp warm water
- 1 tsp lemon extract
- Wipe all utensils/bowls with paper towel moistened with vinegar or lemon to make sure that they are grease-free.
- Beat all ingredients until icing forms peaks (7-10 minutes at low-speed with a heavy-duty mixer, 10-12 minutes at high-speed with a hand-held mixer). Note: I used a hand-held mixer and peaks formed around 5 minutes after.
- Separate in bowls as needed to color and to thin out depending on use (add only a few drops or about ¼ tsp of water at a time).
* For stiffer icing, use 1 tablespoon less water.