I’m going to let you in on a secret: I am a huge fan of the British Monarchy. Not in a political sense, but certainly from a souvenir/kitsch perspective.
Last year, I threw a wedding-themed dessert party to honor the wedding of HRH Prince William to Catherine Middleton. It was an exhausting endeavor (mostly because I insisted on waking up at 4AM to watch the wedding on live television).
This year, Her Majesty Queen Elizabeth II celebrates her Diamond Jubilee–60 years on the throne. I hosted a dinner party, and handed out three Jubilee-themed cookies favors to the guests at the end of the evening.
Cookie-related details after the jump.
The Imperial State Crown
This is the crown worn by The Queen at the State Opening of Parliament.
This cookie was made from a cookie cutter that was part of a set of various crowns. I started the crown by piping what would become the silver crown arches and base.
After the white royal icing dried, I used silver luster dust mixed with a bit of vodka to paint the white icing a shimmer silver color. I did it this way because I am not a great painter, and any extra silver color was covered up by the next layer of icing.
The ermine band at the bottom of the crown was white icing with black food gel painted on with a very fine paint brush (size 20/0 according to the brush handle). The gel was painted on after the icing was completely dry.
(Don’t you wish I had taken more pictures of the process? Yeah, me, too!)
Finally, the jewels were applied. The pearls were sugar pearls (of course!). The singular red sugar pearl represents the Black Prince’s Ruby. The emeralds and rubies were large crystals of coarse colored sugar. The glittery jewel (representing the Cullinan II diamond) is a flat sugar decoration painted with piping gel and coated in rainbow disco dust. All of the jewels were applied with white royal icing.
While I do have a diamond-shaped cookie cutter, it was too large for my needs. This cookie is actually a 2.5-inch triangle with two corners cut off before baking. The cookie was flooded with white icing and left to dry. I used a paintbrush to paint the diamond pattern lines with a thin amount of piping gel. I quickly applied rainbow disco dust and set the cookie aside to dry (about 1 hour). After the hour, I used a dry paintbrush to brush off the excess disco dust onto a clean sheet of paper. The disco dust will cling to the areas painted with the gel. Dazzling!
Young Queen Elizabeth’s Face
Believe it or not, this was the easiest of the three cookies to make. The secret? A rubber stamp–this rubber stamp, actually. Using a new, un-inked stamp pad, I coated the un-inked surface with purple food color gel. Then using the new rubber stamp (which hath never toucheth thee inedible ink!), use the stamp to apply the edible food gel as you would any other stamp.
Above all else: use a new stamp and a new un-inked pad.
For more information on using rubber stamps on cookies, I recommend Julia Usher’s book, Ultimate Cookies. It’s an incredible book. In addition to being a great author, having met her at a hands-on workshop, I can attest that she is also a great teacher, too.