Lace heart cookies with RI roses



Today I will show you heart cookies that have small roses accents on them. 
These royal icing roses were made in advance and allowed to dry. 
This time I used a 2 colors of pink. 


The middle of the roses is made in a darker hue and the outer petals in light ones, 
so the flower looks more interesting ;)


For roses and small buds (on the right in the photo), I used #59 tip. 
You can also use #101 or #60.


I am often asked what tips I use to make lace. 
Before I used #1 tip. 
Now I began to save my time and do not use any tips, just a pastry bag. 
These are disposable bags I use now. 
Enough to make a small hole with a pair of household scissors, 
fill the bag with icing and tie in a knot! 
That's it! Fast and convenient! 
You can buy them here.


18 comments:

  1. How well do the bags hold up? I currently use the Wilton ones because they are a tad thicker and I put some pressure on them, always afraid the seams will rip. How to these compare to those?

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    1. These bags are thin, but firm. I do not have to use more force now, because I do not use tips.

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  2. Wow! Those cookies are gorgeous! Love the way you did the roses. Adds much more dimension and interest. As always, beautiful, beautiful work!

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  3. Absolutely stunning as always, Nadia! Love how the roses look added to your beautiful lace work!

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  4. absolutely fabulous, they are pieces of fine art.

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  5. Nadia, I can't believe that you accomplish such detailed lace piping work without using an icing tip. If I thought I was astounded by your talent before, I can't even put into words how I feel about it now. You simply amaze me.

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    1. Thank you! I'm glad you like my works! :)

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  6. I am still using sandwich bags :) Although I have those professional tools, Wilton's tips and everything, I still love to work with bags, it is easier for me and simple - just throw aways when finished :)
    Not to mention, dear Nadia, your work is stunning as always!!! :*

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  7. I have those bags but never even tried them! They felt so thin compared to the Wilton ones I was used to that I thought they would burst. I'm so excited! Going to try them today. I want to do the dark cookies because they look so classy under the white royal. Is the one above from the chocolate cookie recipe on you site? I have problems with mine puffing up and I really want a smooth, flat cookie for my base.

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    1. Oh, yes, I use recipes from my blog. I love how looks white icing on a dark cookie!

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  8. Thank you for this. I have a number one tip, and also I have tried this with just the bag. I think my royal icing consistency must be too loose. It spreads and ends up being a bit bigger than yours. Would it be possible to help me understand the consistency of the royal icing you use for piping? Thank you!

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  9. Beautiful work. I would hate to eat them. How much does it cost for one cookie, looks very expensive and they should be all the work you do. Proud of you having a wonderful talent

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    1. Thank you! The price for big heart cookies is from $20/each depending on the design and size.

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