How To Create a Cracked Glaze Effect on a Cookie Using Royal Icing

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This “cracked glaze” technique is something that I thought of a while back when I accidentally stuck my finger in icing that was dry on the surface, but still wet underneath. The cracked pattern that resulted from my clumsy move reminded me of those antique pottery pieces with very fine cracks in the glaze. A few months later, I was playing around with ways to recreate that effect. The project changed quite a bit from what I thought it would be originally, as you’ll see in this tutorial.

These cookies involve a lot of decoration and, depending on the type of “glaze” you are using (more on that in the video below), they are not ideal for shipping. I created this design with the idea of an elaborate display cookie, rather than something you’d eat. I think they would be best arranged on a pretty platter and used as a display on a dessert table surrounded by mini cookies and other sweets, or as a centerpiece for an Easter or Mother’s Day brunch.

These are the tools you’ll need for this project. As you’ll see in this video tutorial, I started out with a cookie that was iced in flood consistency royal icing and allowed to dry overnight. Visit my Tutorial Shop for a video with full instructions on flooding with royal icing.

You’ll also need a scribe tool, a soft round brush and an angled brush, both of which come in this Wilton 3 piece Decorator Brush Set.

Any dark shade of petal dust will work for this method. I am using CK products petal dust in mushroom, but you could try these FDA approved dusts from NY Cake. I also tried using pearl dust, but it wasn’t fine enough to get into those small scratches in the surface of the icing.

You can also add floral details under the glaze by first using the wet-on-wet technique, and then doing the cracked glaze after the icing dries. Read this post for a tutorial on making tiny roses in royal icing using the wet-on-wet technique.

Once you’ve finished glazing your cookies, paint the exposed edge of the cookie with a mixture of gold pearl dust and alcohol. Read my post on painting with gold pearl dust to learn more about that. The roses shown here were piped using a petal tip 104 a day in advance and allowed to dry overnight. There is a video with full instructions on piping roses and leaves available in my Tutorial Shop. The colors I used for the roses and leaves are from the Wilton Garden Tone 4-Piece Colors Set, but you can create these colors on your own by adding a touch of brown or black to your pinks, blues and greens.

Pipe a mound of stiff consistency icing where your roses will be placed. I’m using a leaf tip 352, but only because it’s convenient, since I’ll be piping leaves later.

Press the roses into the mound of icing.

Add leaves using the leaf tip 352.

I also added a little gold paint to the edges of the roses.
Allow the icing to dry about 6-8 hours before handling the cookies.
Cracked Glaze

Learn how to dress up your sugar cookies with royal icing using this cracked glaze technique. Full blog post: https://www.sweetambs.com/tutorial/the-cracke d-glaze-royal-icing-technique/
COOKIE and ICING RECIPE in my tutorial shop: https://www.sweetambs.com/products-page/video s/

Baking and storage of cookies: https://www.sweetambs.com/uncategorized/cooki es-some-general-information/

Royal icing roses video preview: http://www.youtube.com/watch?v=wIVYVbgxxuM

Roy al icing consistencies: https://www.sweetambs.com/tutorial/royal-icin g-consistencies

Product recommendations: https://www.sweetambs.com/my-favorite-decorat ing-products

Share your cookie creations with me!
FACEBOOK: http://www.facebook.com/sweetambscookies
INSTA GRAM: http://www.instagram.com/sweetambs or #sweetambs
TWITTER: http://www.twitter.com/sweetambs

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