ATB Weekend Project - Spring Bouquet
Yep, you read it right! Check out this wonderful spring bouque of cookies in the shapes of flowers and butterflies along with ATB’s wonderful Spring Patterned paper (as grass) and Flower Chipboard Shapes. This project was designed by Sarah Amos. Sarah runs her own cake and confectionary home-based bakery in near Kansas City. Check out her tasty talents here: www.sarahmakescakes.com.
We’ve tasted her amazing cakes and can vouch for the quality. They’re the best ever!
Check out this Around The Block cake she made for us, it was amazing…
Make Your Own Spring Bouquet…
(And don’t forget to post a photo in our gallery! We’d love to see what you create.)
ATB Products
Spring Patterned Papers; Pink Florret and Sunshine
Flower Chipboard Shapes
Paper Tagger
Other Products
Sarah’s Cookies (recipe below)
Metal Bucket
Ribbon
Styrofoam® Ball
Instructions:
1. Bake and decorate cookies.
2. Cut strips of patterned papers in 1/4″ strips, curl with edge of scissors and fill bucket. The paper curls will support the cookies.
3. Tag 3 Flower Chipboard Shapes to a bow and attach to pail with Zots by Therm O Web.
4. Stick the cookie lollipop sticks into the Styrofoam® ball, then cover with paper curls.
5. Enjoy your beautiful bouquet!
Sarah’s Sugar Cookie Recipe + Notes
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
60 Lollipop sticks
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
I roll out my cookie dough between 2 pieces of parchment paper - chill until stiff and then cut out my cookies - this helps with more complex cookie cutters and spreading of the cookies!
Bake cookies for 12 minutes at 350*F till the bottoms are just browning. Insert lollipop sticks into the cookies as they come out of the oven and are still hot.
Recipe makes approx. 60 - 3″ cookies.
Marshmallow Fondant (Frosting)
16 oz bag marshmallows
2 tbsp water
2 tsp flavoring (I like almond or vanilla)
2 lbs powdered sugar
1/4 cup Crisco plus more for kneading
Grease your bowl you will melt your marshmallow in and your mixing bowl with shortening. Place one half of your powdered sugar in your mixing bowl and make a well - drop in your 1/4 shortening.
Melt the marshmallows, flavoring and water in the microwave (30 second bursts - stir after each burst). After they melt remove and quickly scrape into your mixer bowl that has the powdered sugar in it.
Using the paddle attachment start your mixer on low speed. Mix until combined. Mixture will be very thick. Add powdered sugar a bit at a time and mix in. Once the mixture is too thick for you paddle - change it with the dough hook. Mix in the rest of the powdered sugar.
Wrap the fondant in plastic wrap that has been sprayed with cooking oil. Let the fondant rest until cooled - 1 to 2 hours or overnight.
To color the fondant just add a drop of gel coloring and knead the coloring in just like kneading dough. Roll out your fondant just like any dough - if it sticks to your surface use shortening. Use the same cookie cutter you use for your cookies to cut out your fondant. Place your fondant on your cookies as soon as they come out of the oven. The heat of the cookies will adhere your fondant to the cookie.
