One of the benefits of blogging is getting cool stuff in the mail to try. Wanna know what I got? The cutest little camera cookie cutters in the cutest little packaging. Wanna know what I made? You probably figured it out from that photo up there and your powers of logic. The cutest little camera cookies.
The Camera Cookie Cutters are available from the DIY Photography Store. The set comes with three cutters (an SLR, TLR, and Rangefinder, not that I know what this means) and outline stamps for each. The cutters are made from high impact, BPA free, food-grade plastic.
The outline stamp is very handy dandy for decorating these with royal icing, as the design is there for you to trace. However, I opted to make mine from fondant.
how to make camera cookies
*The cutters come with a cookie recipe, though I just used my own cookie dough recipe. Use store-bought fondant from the craft store or specialty stores (like Sur la Table), or make your own fondant. For food coloring, I suggest Americolor Soft Gel Pastes (Super Black, Egg Yellow, Sky Blue, and Electric Green used here).
step one: bake your cookies
Roll out chilled cookie dough, cut out the cameras and use the outline stamp to gently impress the outline. (The outline part isn’t necessary since the fondant will cover the cookies, but I wanted to test it out. It worked.)
step two: prepare your fondant
Divide fondant and tint desired colors. To color fondant, add a few drops of food coloring to a handful of fondant and knead well, adding more coloring as needed. Use confectioner’s sugar to prevent sticking. I made yellow, lime green, blue, black and dark gray (made with black coloring). The fondant was already white.
step three: make your fondant toppers
Roll out any desired color of fondant, about 1/8 to 1/4 inch thick. Use confectioner’s sugar on the counter and rolling pin to prevent sticking. Cut out the camera shape and imprint the stamp just as you did with the cookie dough. Now, sane people stop here with already-cute cookies. And easy. I kept going. I used the stamp to cut out little pieces of different colors for the details. If you do this, some tips: Confectioner’s sugar is your friend; use it to prevent sticking. Use a paring knife around the outline if the fondant is stubborn and doesn’t slice easily. If the fondant is mushy and soft, it will be more difficult to make pieces, so let it sit at room temperature uncovered about fifteen minutes to stiffen a bit before rolling out. Use dabs of light corn syrup to adhere the pieces.
step four: assemble your cookies
Using dabs of light corn syrup (or icing or frosting or anything sticky that is sweet and edible), adhere the toppers to the cookies.
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