PS-Icing Stamp Kookys, an addendum to the Stamp kookys series…

For someone with little frosting/icing experience, Stamp Kookys gave me a bootcamp tutorial. As promised, I am sharing some notes about my experience.

For decorating these kookys, the following supplies were used:

Just some notes:

  • Betty Crocker cookie glaze is awesome for making white background or white trimmed stamp kookys. If you are imitating a stamp or artwork with a white border, glaze the kookys top surface. Let it set for several hours at room temperature or cool it in refrigerator. Then frost on the background color, and lastly, add the remaining art on top. Add any writing last.
  • If you want to frost a lot of kookys with detailed artwork, mix all the frosting colors first. You can mix up the kookys, but don’t bake them until just an hour before frosting. Cool them, then work on them one by one. Try to work as fast as possible without cooling kookys too many times in the fridge; kookys get limp from the temperature fluctuation and tend to crumble at the edges.
  • Edible markers only work on kookys covered in a hardened glaze; you cannot write on whipped frosting even if it has stiffened in the refrigerator. For most of the stamp kookys, I used a toothpick and carefully applied whipped frosting for all the writing. The only exceptions for Love and Ribbons I used writing gel for the main script artwork. For the tiny dates on stamp kookys, I used black whipped frosting on 2008 All Heart, and a black edible marker on the others.
  • Writing gel never quite sets up solid and matte, so don’t plan on using it and then layering something else on top–it will be a goopy, ruined mess. You might as well mix the two together, then ice them onto the desired surface with a piping bag and tip. Frosting supplies for very small jobs are hard to find; this is why I used toothpicks and “freehanded” it.
  • Whipped frosting takes longer to dry than glaze does,  it cannot be written on because its not solid, just stiffer.
  • If proportioning a design into a smaller space is too hard to “just wing it”, try drawing it in a visible but concealable color using edible ink markers, then frost over those guidelines.
  • Wear clothes you don’t mind getting messy and possible permanently stained, this is a lot like house painting or art painting.
  • Based on this project, it is impossible to make your own hot pink frosting using liquid food coloring–you get hot coral, hot puce, and if you try to deepen it with a little blue, a murky burgundy. Just buy the Wilton paste in an acrylic canister, or use the Cake Mate Glitter Pink in a tube with a hint of red food color and the cupcake icing in the mousse can. I used Betty Crocker. but Wilton also has cupcake icing in a can. Crocker’s are more pastel, Wilton’s are more rich, fluorescent hues.