O Tannenbaum Tree-Shaped Baking

Decorating Techniques

TO GIVE OUR COOKIE TREE (RECIPE ON PAGE 43) EVEN MORE VISUAL APPEAL, WE CREATED THREE ICING DESIGNS FOR THE COOKIES. HERE, WE BREAK DOWN THE STEPS FOR EACH DESIGN SO YOU CAN RECREATE THE LOOK.

CORNER DOTTING

Pipe a small dot onto a corner tip. Pipe a small heart shape or “V” directly underneath, touching the first dot. Repeat for all points of the star. Let dry until hardened, about 1 hour.

STARBURST

Pipe an outline around the edge of the star. Starting from the center of the cookie, pipe a straight line to a point. Repeat for all points of the star. Let dry until hardened, about 1 hour.

SPRINKLE OUTLINE

Pipe a straight line along the edge of each section of the star and then carefully cover freshly piped line with sprinkles. (Piping and sprinkling in segments ensures the sprinkles stick before the icing can harden.) Repeat until sprinkle outline covers every edge of the star. Let dry until set, about 1 hour. Gently shake off excess sprinkles.

cover recipe

For the cookies on our cover, we used gel food coloring to tint our Spiked Royal Icing green. Use gel food coloring to tint your cookies any color you like. To achieve this shade of green icing, tint Spiked Royal Icing with 1 to 2 teaspoons Wilton Gel Icing Color in Kelly Green.

TWO-TIER ORANGE-GINGER POUND CAKE

Makes 1 (10-cup) and 1 (6-cup) Bundt cake

This glimmering beauty gives a whole new meaning to the term “layer cake.” Nordic Ware’s Heritage Bundt Pan, which comes in two