Pucker Up With Cookies for Valentine's Day
Free Hands on Virtual Class (observers welcome)
Monday, February 8, 6:00pm
Techniques will include flooding and marbling royal icing, stenciling and painting with food color.

Join us February 8, 2021 at 6:00pm for this FREE workshop. With the impact of covid in our community and around the world the San Diego Cake Club is trying out a new type of event that we are calling a Dessert Workshops. We want to stay sweet together!

This is not a cooking class, it is simply a way to stay connected and create desserts together with others in the community, however big or small that may be. This workshop will be facilitated by San Diego Cake Club Member Amy Malone where we will be decorating 2 to 3 cookies for Valentine's Day. All are welcome, if you've made them before or have never even eaten one come join us. You can ask any and all questions you may have that will make you feel more comfortable decorating this delicious & flirty dessert. Join us in staying sweet together!

Note: While this offering is geared towards adults, we understand that many of us now have kids at home all the time. Please feel free to join us with your children for this workshop!
Limited to the first 100 to register

#sdcc #sdcakeclub #dessert #cookies #valentinecookie #kisscookie #staysweet

February 8, 2021 6:00 pm

 

Click Here to Register

This is the supplies list you will need to complete the project with the community:

Supplies Needed for Class:
2 or more heart shaped sugar cookies
1 lip, oval or football shaped cookie (flooded white royal in lip shape and dry before class)

Red or pink, and white royal icing, flooding consistency of about 15 seconds
Decorating Bags
Fine paint brushes
Toothpicks, skewers
Gel color for lips, two diluted shades

In case you need it:
EASY ROLL-OUT COOKIES
Ingredients
1 cup butter—slightly softened
1 cup sugar
1 large egg
2 teaspoons baking powder
1 teaspoon flavoring
3 cups flour

Preheat oven to 375. In large bowl, cream butter and sugar with an electric mixer. Beat in egg and flavoring. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be stiff: Blend last cup of flour by hand if you don’t have a mixer. Mix at lowest speed until dough clings to beater and pulls away from the sides of the bowl. It is not necessary to chill dough. Divide dough into 2 balls. Place one ball onto parchment paper, cover with wax paper and roll out to desired thickness (I like ¼”). Cut cookies and use thin-bladed pointed spatula to remove excess between shapes. Slip parchment with cookies onto cookie sheet and bake until slightly brown around the edges—8-12 minutes.

ROYAL ICING
This smooth, hard-drying icing makes decorations last and is ideal for decorating cookies. Make sure bowl and utensils are grease free, since any trace of grease will cause royal icing to break down.
Royal icing dries quickly, so keep icing bowl covered with a damp cloth at all times. Store in air tight container. Rebeat at low speed before using.
MERINGUE RECIPE
3 level tbsp. meringue powder
4 cups confectioners sugar (approx. 1 lb)
½ cup water

Combine ingredients and beat at low speed and then high speed for 7 to 10 minutes until peaks form. Cover with a damp cloth. Use this consistency for outlining. Thin with water to flow into itself within 10-15 seconds for interiors.

Here is an oval/football shaped cookie flooded white royal example for the lips cookie:

Lips Pattern