As coincidence would have it, my Wilton teacher posted that she was doing a "Christmas Cookie Bouquet" mini class. I signed up and what you see here is my final product from that class. I had so much fun making it and can't wait to make more!
We learned several techniques to decorate the cookies, which in this case were gingerbread flavored. The Christmas tree was decorated using royal icing and hard candies.
Thankfully my royal icing application has improved since my last batch of cookies that I posted about here. I think a lot has to do with the fact that my teacher told me it's not necessary to use two different consistencies of royal icing, it can all be done with one. I think because of that the outline was able to blend in a bit more.
This cookie was also covered in royal icing. Once that was dried we did the extra lines on top. When those were dry we applied some gold dust over them.
I love this way this cookie looks... simple, yet elegant at the same time. And this would work for any winter or holiday bouquet. It's not necessarily attached to Christmas.
Lastly frosty who was covered with fondant and candy. This technique was super fun because there is little sculpting involved. In order to get the perfect shape you just use the same cookie cutter used for the cookie for the fondant. Depending on the fondant you use it might be necessary to add some piping gel to adhere to the cookie. The buttons are candy and the rest (hat, eyes, nose and scarf) are fondant.
My favorite part of frosty is the scarf, even though my son ate half of it before I took this picture. I especially love the fringe!
This cookie, while not for the bouquet, was decorated using a special glaze that dries shinier than royal icing and stays softer when it dries. This method is called tie dye and is SO EASY!