Here Comes The Sun cookie tutorial
Friday, June 25 2021
Learn how to make this cool campervan cookie by Megan Hamer, as seen in her project published in the July/August 2021 issue of Cakes & Sugarcraft! So grab your shades and sunscreen and take a beach trip you are sure to remember. You will encounter everything under the sun to satisfy your sweet tooth and that itch to travel.
- Cookie dough of your choice, enough to make 15–18 cookies
- SK Professional Instant Mix Royal Icing: 1kg (2lb 3 1/4oz) White
- Sweet Sticks Edible Art Decorative Paint: White
- SK Professional Paste Food Colours: Jet Black, Edelweiss (White), Bulrush (Dark Brown), Chestnut (Soft Beige), Poppy, Bluegrass and Sunflower
- Stand mixer
- Parchment paper
- Baking trays
- Food-grade card
- SK High-Quality Paintbrushes: nos. 1 and 10
- Scribe tool
- Spray bottle
- Bowls: 6
- Piping bags: 10
BAKING THE COOKIES
- Trace the van cookie template onto a piece of food-grade card and cut it out. Make your preferred cookie dough using the recipe of your choice, then roll it out to a thickness of about 5mm (1/4").
- Place the template on top of your rolled out cookie dough and use a sharp knife to cut around the outside edges of the template. Cut out as many van cookies as you can from the dough. You want to cut at least 15 cookies!
- Place the cut cookies on your baking trays, making sure there’s plenty of space around each cookie. Stick them in the freezer for about five minutes before baking in the oven. This helps prevent spreading during the baking process. Bake your cookies until lightly golden around the edges, or as otherwise instructed by your recipe. Remove when cooked and let them sit on the tray for a few minutes, before transferring them to a wire rack to cool completely.
PREPARING THE ICING
- Prepare the royal icing as per the instructions on the packet, beating on a high speed in your stand mixer until you achieve a stiff consistency.
- For this project, you will need make two different consistencies of royal icing: soft peak and flooding. The soft peak outlining consistency for piping should be like the thickness of toothpaste. The flood royal icing should have about a 10–15 second flooding consistency, similar to the consistency of shampoo. To achieve these consistencies, gradually add a little cooled, boiled water to the icing using a spray bottle. You will not need the stiff royal icing consistency – this is what comes right out of the mixer when preparing your icing.
- Take your stiff, plain royal icing and split it equally between 6 bowls. In the first bowl, add a little Jet Black paste to achieve a dark charcoal grey shade.
- Gradually add a little cooled, boiled water to the dark grey icing until you achieve a piping consistency. Once mixed in, spoon half of the icing into a piping bag. Cut off the tip of the bag and set aside for later. When cutting off the tip, turn the bag seam side up and make a very small, straight cut across the top. The size of the cut will determine the line size of your piping outlines. Start small and you can always make a bigger cut if the icing is getting clogged and not coming out well. With the remaining dark grey icing, gradually add a little more water with the spray bottle until you achieve a flooding consistency. Fill a new piping bag with the flood icing and set aside.
- In the second bowl, add a little Poppy, Bulrush (Dark Brown) and Chestnut (Soft Beige) pastes in a drop ratio of 2:1:1. Mix into the icing to end up with a light coral colour. Repeat the technique from 4 to achieve a flood and piping consistency of the coloured icing. Spoon both icings into individual piping bags.
- In the third bowl, add some Poppy, Bulrush (Dark Brown), Chestnut (Soft Beige) pastes in a drop ratio of 4:2:2. Mix into the icing to end up with a darker coral shade. Repeat step 4 to achieve a flood and piping consistency of the coloured icing. Spoon both icings into piping bags.
- In the fourth bowl, add Bluegrass and Jet Black pastes in a drop ratio of 2:1 and mix to achieve a light blue colour. Gradually add a little cooled, boiled water to the icing until you achieve a piping consistency, then spoon the icing into a piping bag.
- Mix the same amount of Sunflower and Bulrush (Dark Brown) pastes in the fifth bowl so you end up with a tan colour. Gradually add a little cooled, boiled water to the tan icing until you achieve a piping consistency. Spoon the icing into a piping bag.
- The final bowl of white royal icing should be left plain, but you can mix in a little Edelweiss (White) paste food colour to get a pure white icing if needed. Repeat step 4 to achieve a flood and piping consistency of the plain white icing, spooning the icings into a new piping bag as you go.
DECORATING THE VAN COOKIES
- For the windows, use the no. 10 paintbrush and a little dark grey flood icing to paint across the top length of the van, a few millimetres in from the edge of the cookie (A). While still wet, pipe a few diagonal lines of white flood icing and then brush it in a diagonal direction so it blends in slightly with the dark grey (B). Once dry, it will have the appearance of reflection lines on glass.
- Using the template and the light coral piping icing, outline the bottom portion of the van (C). Fill in the area with some light coral flood icing, one section at a time. Use your scribe tool to smooth out any bumps. Let one section harden slightly before filling the other, about 5–10 minutes (D, E).
- With the dark coral piping icing, outline the shape of the surfboard at the very top of the van (F). Use the dark coral flood icing to fill in the area, one section at a time (G).
- Use the white piping icing to outline the top portion of the van and the windows (H). Once the bottom of the van and surfboard are no longer shiny, fill in the top area around the windows with white flood icing (I).
- Outline your wheels in dark grey piping icing and fill with a little dark grey flood icing (J, K).
- Add the final, small decorations. Take the tan piping icing and mark on four vertical lines on the surfboard for the straps: two lines next to each other at the front and two at the back, just before the fin. Use the tan piping icing again to pipe on a circle on each end of the car, for the headlights and taillights. For the bumper, pipe a little light blue piping icing in the two unfilled areas on either side at the bottom of the cookie. Use the light coral piping icing and pipe a clean dividing lines for the door and between the white top and coral body (L). Set aside to dry overnight.
- To finish, use the no. 1 paintbrush and a little White edible art decorative paint to add on highlights (M).
This recipe was created by Megan Hamer of Be Still Bakery, who features in the July/August 2021 issue of Cakes & Sugarcraft OUT NOW.
Grab a copy of the July/August 2021 issue HERE if you want to learn how to complete the full project, which includes a sun hat, sunglasses, polaroid picture, retro camera and cute swimsuit!