Tuesday, 9 October 2012

Swirly Champagne Sugar Cookie Cups

When I was making my Champagne Celebration Cookies I wanted to make something else that was small and stylish, a bit like a sweet canapé and came up with these little cookie cups. 

To make the Cookie Cups

I used the same champagne flavoured cookie dough I had made for the Vintage Brooch Cookies. One quantity of dough makes about 48 mini muffin sized cookie cups

1. Spray or coat a mini muffin pan with some non stick baking spray.
2. Roll the cookie dough out about 1cm or a scant half an inch thick.
3. Use a fluted round cutter and gently push the cut out cookie dough into the mini muffin pan.
4. Bake at 180 C / 350 F for about 8 to 12 minutes

The best way I found to push the dough in was using the knuckle of my finger. You might have to experiment a bit to get the right sized cutter for your tin.

Royal Icing Swirls

Mix up a batch of your favourite royal icing, I like to use the Wilton Meringue Powder and simply follow the recipe that comes with the can. There is just something very luscious about the smell of this meringue powder, I can't quite decide what it is reminiscent of.

This simple swirl is piped using a medium sized star nozzle / tip. I used a Wilton 22. Hold the piping bag at 90 degrees to your work surface and pipe the swirl from the outside in, when you reach to top, stop squeezing and pull the bag up to get the point. Piping with royal icing is an absolute dream, especially when you are more used to buttercream.

Royal icing will dry hard over a few days, so making a swirl of this size might not be terribly pleasant to eat. If you are going to serve these within a day or so of piping, they will be fine, otherwise, stir in a teaspoon or so of glycerin to keep the icing soft. The glycerin will also give the icing an extra hit of silky smoothness.

Teeny Tiny Glittery Blossoms


You will need:

Small amount of petal or gum paste
Lace embossing mat*
Peach lustre dust (I used sugarflair shimmering peach)
Edible Glitter (This is Edable Art Baby PInk**
Small blossom cutter (Mine from a Wilton Rose cutter set)
A little edible glue
A couple of small clean paintbrushes

*I used the sugarveil mantilla mat, just because that was what I happened to have handy. Sugarveil mats are quite expensive (though good value for their size). You can buy small pieces of mat from some suppliers now, or you can sometimes find squares on ebay.

** this is the latest advise from the Food Standards Agency in the UK re edible glitter. These blossoms can easily be removed before eating if you are concerned.


1. Roll out the petal or gum paste really thin, just a couple of millimetres.
2. Roll it a little more on top of your embossing mat, carefully peel it off and turn it over
3. Cut out enough little blossoms for your cookies cups and a couple more for luck
4. Brush the blossoms with the lustre dust
5. Gently dab the blossoms with the edible glue being careful not to disturb the lustre and immediately dip another paintbrush into the edible glitter and carefully touch it on top

Thats is - you're done! Pop the blossoms on the swirls.

That's all for today
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