Junior Rasmussen
Wedding ring cookies are a fun and creative way to celebrate a couple's upcoming nuptials. They can be decorated in a variety of ways, from simple designs to more intricate creations. The most popular method involves outlining and flooding the cookies with white royal icing, adding gold accents, and embellishing with flowers or leaves. The key to success is allowing ample time for the icing to dry between steps and before serving or packaging. These cookies are a labour of love, but the shimmering result is sure to impress guests and make the bride feel special.
| Characteristics | Values |
|---|---|
| Type of icing | Royal icing |
| Icing colours | White, Green, Pink, Gold, Grey |
| Icing consistency | Stiff, Flood, Piping, 20-second |
| Icing preparation | Make the day before decorating |
| Additional decorations | Gold edible paint, iridescent luster dust |
| Additional tools | Star tip 16, scribe tool or toothpick, #2 Wilton decorating tip, #5 tip |
| Drying time | 1-2 hours, 6 hours for cookies with royal icing stencils, 18-24 hours before packing |
| Baking temperature | 375 degrees Fahrenheit |
| Baking time | 8-9 minutes |
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What You'll Learn
Outline the ring with white icing
To outline a wedding ring cookie with white icing, you will need a piping bag, a scribe tool or toothpick, and white piping consistency icing. You can make the icing yourself by mixing white food colouring with royal icing. It is recommended to make the icing the day before decorating, as this will allow the colour to deepen overnight.
First, ensure that your cookies are fully cooled. If they are warm, the icing will run off. Next, transfer the white icing to a piping bag. Carefully pipe the icing around the entire ring, including the diamond. Use a scribe tool or a toothpick to coax the icing around the cookie, and pop any air bubbles.
Allow the icing to dry for at least an hour. You can place the cookie under or next to a fan to speed up the process. Wait until the icing is starting to crust—it should feel dry to the touch.
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Flood the cookie with white icing
To decorate a wedding ring cookie, you will need to prepare the cookie dough, chill it, roll it out, and bake it. Once the cookies are baked and cooled, you can start decorating.
To flood the cookie with white icing, follow these steps:
First, outline the entire ring, including the diamond, with white piping consistency icing. You can use a #2 Wilton decorating tip or a similar small tip for this step. Make sure to cover the entire ring, creating a clear boundary for the flood icing.
Next, flood the cookie with white flood icing. Use a scribe tool or toothpick to guide the icing and pop any air bubbles. You can use a #5 tip or a similar larger tip for flooding. This step will give the cookie a nice white base and prepare it for further decoration.
Allow the flooded cookie to dry for at least an hour. You can place it under or next to a fan to speed up the process. Wait until the icing starts to crust and feels dry to the touch. This step is crucial, as it ensures that the base is set before adding more intricate details.
Once the white flood icing is dry, you can move on to decorating the ring band and adding further details. For example, you can pipe squiggles of icing inside the ring band outline to add structure and prevent craters or dips as the icing dries.
Flooding the cookie with white icing creates a beautiful base for your wedding ring cookie design. It provides a blank canvas for you to add the ring band, diamond details, and any additional decorations, such as flowers or leaves.
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Pipe flowers along the band
To decorate wedding ring cookies with piped flowers along the band, you can follow these steps:
First, make sure your cookies are fully cooled. If they are warm, the icing will run off. You can prepare your royal icing and get your desired icing colours ready. For a pink flower, you can use pink stiff-consistency icing. You can also make gold icing by mixing lemon yellow with a small amount of mocha brown.
Next, using a star tip and your chosen icing colour, pipe three flowers along the band of the ring. Allow these flowers to dry before moving on to the next step. You can place the cookie under or next to a fan to speed up the drying process.
For the leaves, you can use tip 352 to create textured leaves, or if you are using a tipless piping bag, cut a leaf tip out of the bag. Flatten the filled bag and push the icing away from the tip. Position the bag so that the points of the beak are facing up and down, to achieve a leaf shape. Begin piping with gentle but steady pressure, then release the pressure as you pull away to a point.
Allow the cookies to dry fully before serving or transporting. You can also add other details, such as painting gold accents or using lustre dust for a shimmering effect.
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Make icing roses
To make icing roses, you will need thick royal icing, a flower nail, and some parchment paper squares. You can use a flower nail holder to hold the flower nail, which will make it easier to spin the nail and prevent you from having to hold it in your hand.
First, add a dot of thick royal icing to the top of the flower nail and cover it with a parchment paper square. Next, add a base of thick royal icing for your rose. You can use white royal icing or the same colour as your roses. If you use white, make sure the spiral of the rose covers the base so that the rose's centre isn't white.
Pipe the base of the rose with thick royal icing and let it dry for a bit before you start making the petals. You can use a petal tip 101 to pipe the petals. Pipe some roses with three petals and some with five petals. Allow the roses to dry overnight. You can also apply edible pink dust to the roses with a dry brush.
Once the roses are dry, you can trim the bottom of the icing if needed so that the rose sits flat on the cookie. Attach the roses to the cookies with a little bit of icing.
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Add gold details
To add gold details to a wedding ring cookie, you can use gold food gel or gold edible paint. You can also create a gold colour by mixing lemon yellow and a small amount of mocha brown icing. Here is a step-by-step process:
First, prepare your icing. For outlining and detail work, the consistency should be similar to toothpaste. For flooding, the consistency should be more like shampoo. Next, outline the ring band and prongs with the gold icing. Add squiggles of icing inside the outline to add structure and prevent the flood icing from causing dips. Flood the band and prongs with thick flood consistency icing. If you want to add flowers or leaves, pipe these on with stiff consistency icing and allow them to dry before moving on. Using white piping consistency icing, outline the shape of the diamond between the two prongs. Fill with white flood consistency icing and allow to dry. If you want to add a lustrous effect, brush the diamond and band with iridescent lustre dust.
There are a few different ways to create gold details on your wedding ring cookies, depending on the tools and materials you have available. You can also purchase a wedding cookie decorating kit, which includes antique gold crystal colour and an ultra-thin brush.
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Frequently asked questions
Use gold edible paint or gold icing to pipe the ring band and prongs.
Royal icing is the best choice for decorating wedding ring cookies.
Dust the cookies with iridescent luster dust after the icing has set.
Use pink stiff consistency icing and pipe three flowers along the band of the ring.
Allow the cookies to dry for at least 18-24 hours before packing.
