Spring is always an inspiration to me, so these spring cherry blossom cookies just had to be made. I like to keep some blank cookies in the freezer just in case I have some extra time and icing. It’s great practice, and a bonus if they turn out pretty enough to share!
The cookie on the right uses the wet-on-wet method. The cherry blossom design is piped directly into the wet white flood icing, causing it to sink into the icing. In contrast, the cookie on the left was done with a wet-on-wet branch, but a wet-on-dry cherry blossom. I waited for the base to dry a bit before piping my cherry blossoms onto it, giving it a raised look. The center cookie has the most depth, as it is a combination of wet-on-wet and wet-on-dry.
Play around with different methods to get different looks. You can learn a lot from a half-dozen blank cookies!
Originally posted on March 25, 2016