Vintage Winnie the Pooh Cookies

My friend is having her first baby and although I wasn't able to make it to her shower, I offered to make her some cookies for it. She told me that her baby shower's theme was loosely based on a vintage Winnie the Pooh look, so I made the cookies to go along with this.

For these cookies pictured, I used the onesie cookie cutter from the Wilton Baby Theme Set. Winnie Pooh was the Dancing Bear from www.cheapcookiecutters.com and I also found the Honey Pot and Mini Bee cookie cutters at this site as well.

For the rattle, I was inspired by the style Oh Sugar Events' baby rattle. I followed her design but used different colors.

This was one cookie set where having a projector came in handy. I used it to project the polkadots onto the onesie and rattle to get a more precise pattern. I also used it to project my sketches of the honey pot, bees, and Pooh bear onto the cookies. I drew the black outlines on Pooh, Piglet, and the honey pot with a food dye marker once the icing was completely dry.

Dr. Seuss Cookies

Dr. Seuss themed cookies: Cat in the Hat hats, Green eggs for Green Eggs and Ham, and blue and red fish for One Fish, Two Fish, Red Fish, Blue Fish.

I've included some pictures of the cookies while they were in progress. For the hat cookies, I used a Crooked Hat Cookie Cutter. I outlined these cookies first with royal icing in a stiff, piping consistency. I used a Wilton #3 tip for the outline since a slightly wider line worked better for these particular cookies. Next I filled in the spaces with white and red 20-second icing, and, after they dried, I drew the little scribbly details with my black food dye marker.

I had to mix two batches of white icing since I hadn't made enough initially, and I had some cratering issues with the second batch. I'm fairly certain that it was because the second batch was slightly thinner and had more water than my original mixture. I've determined that for thin, enclosed spaces (like the spaces at the bottom of the hats), thicker icing holds up better than icing that is more watered down.



For the fish, I outlined them first with a Wilton #2 tip in black icing and then filled them in with red and blue flood icing. Once the red and blue icing was dry, I piped on the eyes and mouth with my remaining black icing and drew on the addition details with my black food dye marker.

For the eggs, I piped white, 20-second icing onto a round cookie. I gave it the asymmetrical look of a fried egg and filled it in immediately after it was outlined. One the white icing was dry, I added the green egg yolks with 20-second icing, and piped on a few black lines as added detail.

Eiffel Tower Paris Cookies

For the Eiffel Tower cookies, I followed the tutorial at Oh Sugar Events. I created a stencil for the  Paris cookies' wording and originally airbrushed the letters on with black food dye. The airbrushed black didn't turn out as dark and distinct as I wanted so I pulled out my food dye markers and traced over the letters in black. This gave me the look that I wanted.

Since these cookies were for an elementary school fundraising auction, I decided that they needed a pretty presentation. I individually wrapped each cookie in a clear, cellophane bag, tied the end with a white, curling ribbon, and then put them in a Wilton cupcake box (without the cupcake insert). This box was the ideal size for a dozen Eiffel Tower cookies and a half-dozen oval-shaped Paris cookies.