These munchy mummy cookies were hands down the kids favorite from the Halloween Babushka cookies I made up.
In case you've missed the last few posts I have a set of
So far I have posted the instructions for:
Evil Ghost (Click here for instructions)
Screaming Ghoul (Click here for instructions) and
Cute Monster (Click here for instructions)
Tip - If you make these munchy mummy's try to roll out the fondant as thin as possible as there ends up being a bit more than I usually use due to the double layer.
You can either use a beige look 'bandaid' wrapping like I did in the picture or the plain white fondant would look just as good.
I was even going to make up a pink version before I ran out of time and had to pack the kitchen up.......maybe next Halloween.
Don't forget if your in Brisbane I have giveaway for a double pass to the Brisbane Good Food and Wine Show. The pass will be for a Flavour Session and one day general admission to the show.
The Brisbane Good Food and Wine Show is on from 9 - 11 November at the Brisbane convention center and are lots of super exciting things to do including celebrity chef sessions, exhibitor stands, masterclasses and Chef's Book signings. Pop over to the official website HERE to see all the important information. I will be along one day to check it all out and can't wait.
To enter the competition simply follow the instructions on this Rafflecopter giveaway, it's open until Sunday night.
a Rafflecopter giveaway
CHRISTMAS COOKIE DEMONSTRATIONS IN BRISBANE
and also if you are in Brisbane don't forget that I have another Christmas Cookie demonstrations on the 17th of November as part of Hands on Brisbane. I will be demonstration how I roll out the cookie dough, how I get an even finish and then decorate a range of cookies from elegant snowflakes to cute babushka snowmen and penguins. The demonstrations are very interactive and limited to 15 people so you can feel free to ask me as many questions about cookies or blogging that you would like. The sessions are on from 10:30am to 12:30 at the Bleeding Heart Cafe Brisbane and are $30. Tickets are available HERE.
Munchy Mummy Halloween Babushka Cookies Instructions
Ingredients and Equipment
Babushka sugar cookies (baked and ready to decorate I used the recipe from Sweets on a Stick)
Babushka cookie cutter
Beige or white Ready Roll Fondant
Black Ready Roll Fondant
small rolling pin
clean food safe brush and water
cornflour (corn starch) or crisco/oil for rolling out fondant
Edible Eyes - shop bought or make your own from Royal Icing CLICK HERE
1. Knead the beige (or white) fondant until pliable. Dust the workbench with cornflour (corn starch) or rub on a little crisco/oil and roll out the fondant until a couple of mm's (1/8") thin. Using the cookie cutter, press down and cut out a babushka shape.
Brush the cookie with a small amount of water and press the fondant onto the cookie. Use the small rolling pin to adhere the fondant to the cookie by pressing down lightly, if necessary gently roll out the fondant to the sides of the cookie by lightly rolling the rolling pin towards the edge.
2. Roll out a small amount of black fondant in an uneven circle and attach to the face area using a small amount of water.
3. Cut some of the remaining beige fondant into thin bandaid strips using the sharp knife.
4. Brush a tiny amount of water onto the fondant covered cookie, avoiding the black face and then adhere the bandaid strips in a random fashion, leaving a stripe of black face showing. Use the sharp knife to trim the excess bandaid strips away from the cookie.
5. Brush a little water on the black strip and adhere a set of eyes to the face area.
** The cookie cutters I used are from Bisk-art and the easy vanilla sugar cookie dough recipe I used is from Sweets on a Stick.