Olympic Cookie Tutorial With Katie's Creative Baking

You've seen Katie's gorgeous work in many of our parties. Her cookies are amazing and we are so excited she has agreed to share a tutorial for everyone today! Take it away Katie!

I love the Olympics.  Whether it's winter or summer and no matter where they are, I become a little obsessed every 4 years.  And during the Winter Games I like watching everything from ice skating to snow boarding to curling and even the montages in between.

This year, I've made cookies to celebrate the games.  The Olympic Rings seemed like the right direction to go but that means circles.

Circles have always been a little difficult for me to ice onto my cookies.  Of course, I try to follow the edge of the cookie, but even with the best no-spread recipe they are never perfect circles and my eye always goes to any little imperfection. 

Many people will use a food coloring pen or toothpick to trace a circle onto each cookie.  This is a little too tedious for me.  And with the individual Ring cookies I have to put a circle inside a circle.

Solution: Use the same circle cookie cutters that you cut your dough but reverse them and use them as stamp with your icing.  I use these.

Let me show you.

I've used the lid of a plastic container to hold a small amount of my colored icing.  I then lightly dip the rolled edge of the cutter, center it (mostly) on the cookie and press down.  Since I need the two circles I then take a smaller cutter, dip it and center it inside the larger one. 

I do this for all the cookies and they look like this.

 Now, it is possible to use a thicker icing and fill between the circles you've stamped.  This means fewer steps and you can use the same icing to stamp and fill.  If you do this make sure you have a solid icing line so you don't have any run-offs.

I decided to pipe a line around each circle with thick icing and then use a thinner flood icing to fill because I already had it set up this way for other cookies.

 I also included a couple BIG cookies to pull it together.  I used the same technique to create my circle guides but stamped on a dried icing background.

 

And a little trivia: “...it is wrong to say that each of the colours corresponds to a certain continent! In fact, when Pierre de Coubertin created the Rings in 1913, the five colours combined with the white background represented the colours of the flags of all nations at that time, without exception.”  However, the interlocking rings do represent “the union of the five continents and the meeting of athletes from throughout the world at the Olympic Games.”  olympic.org

If you have questions for Katie you can email her at info@katiescreativebaking.com

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