Is it mermaid season yet? Maybe mermaids are popular all year long! In any case, this mermaid is great for any under the sea celebration.
A little different than some of the more whimsical mermaids I've decorated in the past (see below for BONUS mermaid inspiration!)
Check out this video tutorial where I'll show you step-by-step how to make this cookie!
Here are some helpful tips for recreating these cookies!
PREPPING THE COOKIES and YIELD:
COOKIE YIELD: For a single batch of dough I made 24 cookies, 12 mermaids and 12 seashells. I should note that I roll my cookies to 1/4" thick using the Dough EZ Rolling Mat System. The thickness of your cookies will impact your yield.
TEMPLATE: In the video you might have noticed that I freehanded these cookies. I felt pretty confident just jumping in. But, you can print the template and trace guidelines directly on the cookie if it is helpful - especially for the body. The template can also be used with a projector. This takes the guesswork out of piping those areas and makes cookies look more consistent.
Download the file for the FREE template - CLICK HERE
Check out these additional coordinating cutters that would go well with the mermaid!
This is totally optional. You can definitely pipe the seashells. But I consider this working smarter, not harder...and I love the look of the purple candy seashells. On the mermaid, I used Sugarbelle Mermaid Sprinkle Set.
And on the shells (accent cookie for this project), I used the Mermaid Mix (bulk pounch)
I couldn't decide if using sprinkles was lazy or smart...maybe both.
But they certainly add a quick color, texture, and sparkle to the cookies!
Check out all our sprinkle sets and mixes - click here!
PREPPING THE ROYAL ICING:
ICING COLORS: On this project I used 5 icing colors and colored directly from the bottles with my ChefMaster food gels: Turquoise, Violet, Fuchsia, Buckeye Brown, and Fleshtone. CLICK HERE to check out all the food gel options in our shop.
ICING PREP: For a single batch of dough, I typically use a single batch of icing. Since I'm using a KitchenAid mixer, I made a double batch of icing and split it in half (reserving half for another project). I used a total of 18 oz of icing. I don't measure exactly...I estimate. For a more detailed look at icing planning, CLICK HERE to read this helpful blog post.
For the hair and skin, I used the 20-second icing consistency. This consistency is thinner than piping icing and thicker than flood. It's great for small icing areas because you can pipe and flood all with one icing. I used 1 oz of brown and 1 oz of skin colored icing (see notes on skintones below),
Then I made a piping and flooding consistency of the following icings...4 oz of pastel fuchsia, 4 oz of turquoise, and 4 oz of violet.
Are you looking to create a variety of skintones for your project? Check out this very helpful blog post with a skin-tone color palette from Georganne Bell of LilaLoa - CLICK HERE TO READ!
A FEW OTHER SPECIAL TOOLS:
Before we wrap things up I wanted to point out a few other special tools I used to create the mermaid. On her face, I used a black and red Foodoodler. These are ultra thin and are great for adding the delicate face details (plus I didn't need to mix extra icing colors). And I blushed the mermaid's cheeks subtly with Carnation Pink Crystal Color (FDA approved petal dust) using a thin Silverwhite brush.
PLANNING YOUR PROJECT TIMELINE:
I like to break up the decorating process as follows. It fits better in my life than tackling everything in one day. Times based on a single batch of cookies, increase as needed:
Day 1 PREP COOKIES AND ICING: Mix Dough (30 mins), Chill Dough (2 hours inactive time), Roll and Bake (1 hour), Mix Royal Icing and Prep Icing Colors (1 hour)
Day 2 DECORATE: Outline and Flood Cookies (1-2 hours), Allow to dry in front of fan before adding details (1 hour for standard cookies, but allow 6 hours of dry time on the face area before using a marker), Piping details, etc (1-2 hours)
**ALLOW COOKIES TO FULLY DRY 18-24 BEFORE PACKING. STORE IN A COOL OVEN OVER NIGHT.**
Day 3 PACKING COOKIES: For tips on packing cookies, CLICK HERE to check out this helpful blog post with links to my favorite packing and shipping materials.
- Cuttes (see above)
- Food Gel Colors (black, fuchsia, turquoise, violet, and fleshtone)
- PME Scribe
- Tipless Decorating Bags
- #2 Tip (3)
- #1 Tip (2)
- Sprinkles (optional)
- Black Foodoodler
- Red Foodoodler
- Carnation Pink
- Silverwhite Brush
I want to see what you make! So be sure to tag @Flourboxbakery on Instagram and Facebook and use #flourboxbakery so I can see what you create!