Get ready to decorate with your preferred royal icing recipe! For flooding, prepare royal icing in white, light gray, dark gray, and black hues. Aim for soft peak consistency royal icing in shades of brown, orange, yellow, red, and black for intricate detailing. With these icing colors at the ready, let's bring your cookie creations to life!
Instructions
Prepare Royal Transfers: Place a piece of parchment paper over the grill cookie cutter template. Using soft peak royal icing, pipe designs for hamburgers, hotdogs, and ketchup and mustard bottles onto the parchment paper according to the shapes of the grill sections. Allow them to set at room temperature for 4-5 hours or expedite the process by using a dehydrator for 20-30 minutes. Once dry, use a black edible food marker to add grill markings. Carefully remove the transfers from the parchment using a scribe tool.
Outline and Flood: Outline each section of the grill cookie with an edible food marker. Then, using gray flood consistency royal icing, outline each section of the cookie itself. Allow the outlines to set for 5-10 minutes.
Flood and Shape: Flood one door section, the side table sections, and the top of the grill with royal icing. Use a scribe tool to smooth and shape the icing, ensuring corners are neat and air bubbles are released. Allow to dry for 20 minutes.
Detailing: Once the initial flooding is dry, flood the second door section and fill in the grill section with black flood icing. While the black icing is still wet, use dark gray icing to pipe diagonal lines for grill texture. Flood the wheels with black icing, the hood of the grill with dark gray, and the area above the doors with light gray. Let it dry for another 20 minutes.
Assemble: Pipe a dot of royal icing on the grill and carefully place the hamburger and hot dog transfers using tweezers. Using dark gray soft peak royal icing, pipe spatulas on either side of the grill, as well as grill handles and door knobs. Attach ketchup and mustard bottles to the side tables.
Grill Master Plaque Cookies:
Create Transfers: Cover the grill master cookie cutter design with parchment paper and pipe hot dogs and hamburgers using soft peak royal icing. Allow to set for 4-5 hours and add grill markings with a black edible food marker.
Outline and Flood: Outline the grill master plaque with white flood consistency royal icing and let it dry for 5-10 minutes. Flood the plaque with white royal icing and smooth with a scribe tool. Allow to dry for 30-45 minutes.
Attach Transfers: Once dry, attach the hot dog and hamburger transfers to the plaque with a small dot of icing.
Add Lettering: Using black soft peak royal icing, pipe "grill master" onto the plaque. This can be done freehand or using a projector. Let it dry for 20-30 minutes.
Final Touches: Allow the cookies to dry completely overnight before packaging.
With these steps, you'll create charming Father's Day Grill Master cookies that are as delightful to look at as they are to eat!
