How to Make Cute Mini Royal Icing Pumpkins
Do you love pumpkins as much as I do? If you like them you should make a few to add to you fall cookies. They really make your cookies feel like fall so keep reading to learn how to make cute mini royal icing pumpkins without a pattern!
How to Make Cute Mini Royal Icing Pumpkins
Supply List:
(may contain affiliate links)
Royal Icing Recipe:
Royal Icing Color:
- Orange Food Gel Color
Tools:
- Cello Bags– I got these bags at Hobby Lobby and they worked well. I’m sure you can use just about any cello bag you have or buy.
- Tipless decorating bags- The Cookie Countess or The Flour Box
- Turkey Lacer or Thingamagenie or Thingamagenie
- Scissors
- Painters Tape
- Something flat you can use to tape the cello bags on so you can move them after you pipe the sides. I used a piece of leftover foam board and cut the bags to fit.
Cute Mini Pumpkin Royal Icing Pumpkin Video:
Enjoy the video!
Supplies:
I’ve been watching one of our fellow cookie decorators and I’ve started playing with the royal icing recipe she recommends and I think I’m falling in love! I’ll never stop using my recipe, but that doesn’t mean I won’t try new things. Maddie at Maddie’s Cookie Co has introduced me to Frankenfrosting and it works well. And the best part about this project is you don’t need a pattern to make these cute little pumpkin cookie decorations. Stick with me for a few minutes and you’ll see what I’m talking about, but in the meantime, follow the link below to see how Maddie makes her Frankenfrosting.
- Maddie’s Cookie Co Frankenfrosting
Be sure to check out Maddie’s tutorials because she is amazing!
- Back to the mini pumpkins, if your cello bag is too big for your background you’ll need to cut the cello bag to fit.
Tape the Cello Bags In Place:
- Next, tape the bags down so they don’t move and slide as you pipe the pumpkins.
Pipe The Pumpkins:
- Pipe the sides of the pumpkin and let them dry in front of a fan for a few minutes and it will help them dry with a shine.
- You can also put them in a food dehydrator for about twenty minutes and then take them out.
- After the sides have dried a bit and crusted over, pipe the centers. Again you can put them in front of a fan or place them in the food dehydrator. The key is to let them dry completely.
Remove Them From The Cello Bags:
- Once they’re dry you can pop them off the cello bags and add them to your cookies.
- I like to make mine a few days or weeks in advance so they’re completely dry when I add them to the cookies.
- Anyway, aren’t they adorable? I love pumpkins!
Go Crazy and Add Them To Your Fall Cookies:
And look how cute they are on fall coffee cups! Don’t you just love fall and all fall decorations? Fall cookie decorations are the best! I hope you all go visit Maddie’s Frankenfrosting Recipe and check out her page. She’s amazing!
Bear hugs,
I need to make Chocolate Sweet Hope icing, but I have not been able to find any information on how much cocoa powder I need? Any suggestions would be amazing!! I have black coco that I would use so it will be black and not turn teeth black.