These cookies are inspired by an amazing cookie designer called НАСТАВНИК КОНДИТЕРОВ, her Instagram is   / ambercake_  

Plain Fondant: to cover the dummy
Royal icing: to decorate the cookie
Modelling Paste (recipe below): to decorate the horse cookie (saddle and bridle etc.)

Template https://www.deborahhwang.com/2022/01/...

Royal Icing Recipe    • How To Make Royal Icing With Fresh Eg...  

The BEST Fondant Recipe    • The BEST Homemade Fondant Recipe! No ...  

4" dummy

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TOOLS

・ Foam pads
・ Nonstick board
・ Craft knife / scalpel
・ Silicone baking mat
・ Piping bags
・ Baroque silicone mould
・ PME round cutters 6 piece set: I used 12.5cm and 4.5cm
・ Gold lustre dust mixed with vodka

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ROYAL ICING COLOURS

・ Gold: Chocolate (Magic Colours) + Egg Yellow (Magic Colours)
・ Piping tip: PME 42

・ Pink: Claret (Sugarflair)
・ Blue: Royal Blue (Magic Colours) + a touch of Chocolate (Magic Colours)

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FONDANT COLOURS BY SUGARFLAIR

・ Blue: Ice Blue + a touch of Chocolate
・ Purple: Grape or Claret + Ice Blue
・ Pink: Claret
・ Red: Red Extra

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GINGERBREAD COOKIE RECIPE

All ingredients at room temperature
・ 360g 380g plain flour (cake flour / all purpose flour)
・ 1 tbsp grounded ginger
・ ½ tsp cinnamon powder
・ ½ tsp baking soda
・ 80g brown sugar
・ 125g butter
・ 120g golden syrup or dark + light corn syrup
・ 1 medium egg

Roll the dough flat, sandwiched between baking paper on a baking tray, and place it in the fridge for at least 2 hours before cut out. This way the cut out piece will stay in shape and it will be easier to cut out.

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MODELLING PASTE RECIPE

・ 500g fondant
・ 1 2 tsp CMC (because every fondant is different, try with 1 tsp first then adjust accordingly)

Mix together and leave for 1 2 hours before use, because when time goes by the fondant paste will become firmer

모델링패이스트 래시피
500g 폰던에 1~2작은술 CMC (검파우더)를 섞어주고 1~2시간 후에 사용합니다
처음에는 1작은술을 넣고 한시간 정도 기다렸다가 패이스트의 상태에 따라 CMC를 더 넣을지 결정하세요. 시간이 지날 수록 더 단단해 지기 때문에 처음부터 많이 넣으면 딱딱해서 사용하기가 힘들어요

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GUM GLUE RECIPE

・ ½ tsp gum powder / tylose powder (CMC)
・ ¼ cup of water (boiled then cooled water)

1. Mix gum powder and water in a jar.
2. Leave overnight and store in the fridge.
3. Use up to 1 2 weeks.

If put in room temperature it will become mouldy very soon.
You can adjust the consistency by adding a bit of water. It will not mix with water well, but just leave it. The next day it will all swell up like jelly.

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SOCIAL MEDIA

Instagram   / debbyscake  
Facebook   / deborahwangcakes  
Blog https://www.deborahhwang.com
Korean Blog http://blog.naver.com/syon207
Pinterest https://www.pinterest.co.uk/deborahhw...
Flickr https://www.flickr.com/photos/2180163...

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CAMERA
Sony A6500

EDITING
Final Cut Pro X

MUSIC BY EPIDEMIC SOUND
Verses Ever So Blue
I Can't Let You Go (Instrumental Version) John Runefelt
Dordogne Peace II Magnus Ludvigsson
Thoughts and Dreams Megan Wofford
Lullaby for Ebbe Wanderer's Trove
I Got Love (Instrumental Version) Ed Mills

#cookie #horse #carousel #cookiedecorating