in Airbrushing, Cookie Cutters, Featured, How To, Kitchen tools & gadgets cookies, Royal Icing Diaries 10 comments
Serious cooks know the benefits of cooking with cast iron and Le Creuset cookware is considered some of the finest on the market.
I have somewhat of an obsession with Le Creuset. Over the years I’ve built up a collection of pieces, my favorites being the French oven and the braiser.
So, when I got wind that there was a Le Creuset French oven cookie cutter on the market, I immediately went on a hunt to find one.
How stinking cute!
I just had to make Le Creuset cookies.
Making a braiser cookie using the same cutter was a breeze. I just cut some dough off the bottom of the cookie and rounded the edges a bit before baking. I love a versatile cookie cutter.
At first glance these seemed like they’d be simple to decorate but I soon realized I’d have to attempt airbrushing again if I wanted to make them look realistic. Plain old flooding wasn’t going to cut it.
The problem is, my airbrush and I don’t really see eye to eye. We haven’t had a very healthy relationship since the day we met.
That little machine has been sitting on the end of my work table staring at me, or rather, glaring at me, since the first time I tried airbrushing cookies. That day was just short of a disaster, saved only by some leftover royal icing I had on hand that was used to cover up the airbrushing errors.
Well I don’t take failure lightly and I wanted my Le Creuset cookies to look good so I knew I needed help.
Thankfully, Ana Calvar, decorator extraordinaire of The Flaky Pastry Factory, offered to teach me some airbrushing secrets. She’s a whiz with the airbrush and a master at decorated cakes. She showed me how to angle the airbrush gun, how to control the pressure, and all about mixing colors.
I sat there absorbing everything she said, hoping I could conquer my fear of airbrushing.
Evidently though, I hadn’t absorbed as much as I thought: I went home and practiced but I need a semester of airbrushing courses before I’m comfortable with this technique.
I just can not get the hang of it!
My Le Creuset cookies aren’t bad but there’s airbrush color in areas there shouldn’t be, and not enough color where there should be total coverage. It’s a vast improvement though. At least I didn’t end up with globs of color pooled all over the cookies this time.
The cookies were decorated in three of Le Creuset’s colors: Cherry, Indigo and Flame. I’m partial to the Flame which is their signature color. It’s been around for almost 100 years now and I love how bright and cheery it is. I mixed Americolor Electric Orange, with a drop of Super Red to get the color for my French oven cookie.
The cookies were flooded and then I added a black knob on top of each cookie.
I added the lines for the lid and let the cookies dry overnight.
And then sprayed them with my Americolor Amerimist Airbrush colors.
By the way, I have the Duff’s Airbrush System and as far as I can tell, it’s a decent machine. The problems I have are definitely operator error.
I have to work on giving them some shine next time but for the most part, I’m happy with the way they came out.
I think I’m going to try a stainless steel pot with the cookie cutter in the future, and in the meantime, I’m determined to work on my relationship with the airbrush machine. I won’t stop until I master it.