A funny thing happened.
Graduation Day...was full of JOY!
Sure, there were some teary-eyed moments, but no ugly cry. Mostly, and maybe I was having an out-of-body experience, I was able to sit back, put my phone and camera away, and enjoy the moment. My aunt uses an expression called "noticing glasses." You know, when you are present to notice the little...and big...things. My friend Wendy texted to remind me to put them on graduation morning. That's exactly what I did.
These cookies were part of our celebration. (I'll show you one more graduation design later this week.)
The cookie cutter and stencil are from SemiSweet Mike. I love the script on this stencil....and that the tassel on the cap is attached and won't break off.
To make these graduation cap cookies you'll need:
- cut-out cookies using this cutter, cut to 3/8" inch
- royal icing colored with Chefmaster Royal Blue with a bit of Coal Black and Americolor Egg Yellow. Make a second small batch of royal icing tinted with AmeriColor Bright White on the second day.
- disposable icing bags
- couplers and #2 and #1 tips
- squeeze bottles
- toothpicks
- "congrats" stencil
- Stencil Genie
- icing spreader
Use a #2 tip to outline the cap area of the cookie in blue. Reserve some of the piping consistency icing for later. Thin the remainder of the icing with water, a bit at a time, stirring gently. Thin until a ribbon of icing dropped back on itself disappeared in a count of "one-thousand-one, one-thousand-two."
Cover with a damp dish towel and let sit for a few minutes. Stir gently to pop large air bubbles. Pour into a squeeze bottle.
Fill in the outlines, using a toothpick to guide to edges and pop air bubbles.
Reserve some of the yellow piping consistency icing. Thin the remainder with water as above, but not quite as thin. A ribbon of icing should disappear in about 15 seconds.
Use a squeeze bottle to outline and fill the bottom of the tassel, let dry for 30 minutes or more, then make the knot part of the icing.
Let the cookies dry uncovered for 6-8 hours or overnight.
The next day, make the second batch of royal icing. Beat until the icing is very stiff.
Use a Stencil Genie to hold the stencil. Place on top of the cookie. I had some issues with my stencil lying flat. Luckily, my real-life cookie friends Nicole and Jennifer had some solutions for me. First, I placed my cookie on a folded-up paper towel.
Next, place the stencil on top, making the stencil holder a bit off of the surface, helping the stencil to lie flat.
Use a light touch to spread the white icing across the stencil, scraping until there is only a thin layer remaining.
Gently lift the stencil STRAIGHT UP. Repeat on all of the cookies. When the icing starts to build up on the bottom of the stencil, wash in cool water and pat dry with paper towels.
Once stenciled, use #1 tips to add details in blue and yellow piping icing. Let the icing dry an hour or two until completely dry before packaging.
Y'all, don't worry. I'll use all of that stockpiled Kleenex when we drop Jack off at college. :)