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A time lapse compilation of decorating mini Christmas cookies with royal icing! Real time tutorial of these cookies: INSTAGRAM: Techniques covered in this video: - One consistency outline and flood - Pressure piping/flooding with soft peak piping consistency - Flooding in sections - Knit/sweater technique - Crinkle and flat parchment paper technique - Wet on wet technique Dehydrator: (affiliate link) Tipless bags: Borderlands Bakery - Cookie cutters from Brighton Cutters in the chunkier size (also available in the smaller advent size): - Set 1: - Set 2: - Set 3: - Set 4: Cookie swivel: Tweezers (affiliate link): The Sugar Art products for this set: *** use code THEGRACEFULBAKER15 for 15% off your order from The Sugar Art! - DiamonDust in white: - DiamonDust in gold: - Master Elite in black: - Master Elite in blueberry: - Master Elite in autumn gold: - Pink cheeks - The Sugar Art Cecylia Rose: PME black pearls: Black marker: Edible black paint: Sanding sugar in white: Brushes: (affiliate link) Scribe: (affiliate link) The Sugar Art -- -- my favorite for: *** use code THEGRACEFULBAKER15 for 15% off your order from The Sugar Art! - Sterling Pearls (metallic dusts like gold): - DiamonDust (edible glitter!!): - Elite color (powdered food coloring for painting and dry dusting): - Master Elites (highly pigmented powders for coloring MUST for red and black!!): ***Please note: my LEMON royal icing recipe does NOT work with all of the Master Elite colors due to the acidity of the lemon juice -- a VANILLA (non-lemon) recipe is best used for the Master Elite pinks, otherwise I use all of their other colors with my lemon recipe (I use Wilton pink with my lemon recipe) Music: “Christmas Expectation”
