With all the couples who get engaged over the holidays and Valentine’s Day, we’re in peak wedding planning season! I’ve only been a bridesmaid once, and thoroughly enjoyed it…especially hosting the bridal shower. Here are the “wedding cake” cookies which I made as party favors.
WEDDING CAKE COOKIES
(adapted from Martha Stewart Weddings)
Makes 8 cakes
- Bake cookie rounds.
- Make royal icing.
- Fit a pastry bag with a small plain round tip. Fill with icing.
- Pipe around edges of each cookie and fill in with a thin layer of icing. Smooth with a small offset spatula.
- Let set (6 hours).
- For each cake: stack 3 large cookies (secure with a dab of icing in between), 3 medium cookies, and 2 small cookies.
- Secure a 1″ gumpaste flower on top of each cookie cake using a small amount of icing.
- Let stand until set (30 minutes) before packaging. (I wrapped each cake in a large sheet of clear cellophane and trimmed with a grosgrain ribbon.)
COOKIE ROUNDS RECIPE
8C all-purpose flour, plus more for work surface
2t baking powder
2C butter, softened
4t vanilla extract
- Sift flour, baking powder, and salt into a large bowl. Set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy.
- Mix in eggs and vanilla.
- Reduce speed to low. Gradually mix in flour mixture.
- Divide dough into 4 pieces. Flatten each into a disk and wrap in plastic. Refrigerate until firm (at least 1 hour).
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature just until soft enough to roll (10 minutes).
- Roll out dough on a lightly floured work surface to 1/4 inch thick, adding more flour as needed to keep dough from sticking.
- Using cookie cutters, cut out 2 dozen 3 1/2-inch rounds, 2 dozen 2 3/4-inch rounds, and sixteen 2-inch rounds. Transfer to baking sheets lined with parchment paper as you work, keeping rounds of the same size on the same sheet.
- Repeat with remaining dough.
- Chill in freezer until very firm (15 minutes).
- Bake until edges turn golden (15 minutes).
- Transfer cookies to racks and let cool completely.
ROYAL ICING RECIPE
(adapted from Joy of Cooking)
2 egg whites
3 1/2C powdered sugar, sifted
2 drops glycerin
juice from 1 lemon, strained
- Beat egg whites until stiff peaks form.
- Gradually add sugar and glycerin.
- Slowly add the lemon juice until icing reaches desired consistency for spreading or piping.
- Blend in coloring gel.
- Gradually add water to thin as needed.
- Pipe icing to the very edge of each cookie (unlike my first attempt here!) so that it won’t get covered by successive cookie layers.
- You can save time by cutting fondant rounds for each cookie instead of spreading icing. However, you lose out on taste (I hate the mouth feel and flavor of fondant!) and the “shiny” aesthetic of icing.
- Gumpaste flowers can be purchased for a good price online at Wholesale Sugar Flowers.
- Pretty grosgrain ribbon can be found at Michaels.