First off I want to thank everyone for the nice comments. It means a lot. I havenât been at this very long.
Here is a quick how to.
First I flood my cookie (I use Antoniaâs Icing which I thin for flooding) I let this dry several hours or overnight.
Then I use another batch of Antoniaâs Icing. I barely add any water to the original recipe. I used a thick consistency for the stencil part.
I positioned my stencil where I wanted on the cookie and carefully held it down. When I first started I held it too tight and cracked the flooded icing. I then used a palate knife with a long head and took the icing and used a long sweeping stroke to apply the icing over the stencil. I tried to always go the same direction. When all areas were covered, I carefully lifted the stencil and Viola!
While the icing was still wet, I sprinkled it with cake sparkles or sanding sugar to get a different effect.
The only suggestion I would offer, especially if you are doing a lot of these is to have more than one stencil of the same design. You have to wash and completely dry it before you do the next. That was the most time consuming part of it.
I looked through some of my scrap booking supplies and found some stencils that I have never used.
You can also get stencils at www.culinarystencils.com I got the heart stencil (came with a cutter and 3 designs) www.kitchenkrafts.com
I highly recommend the culinary stencils simply because they are made well and not flimsy. Some of the other kind bend very easily and will make it much more difficult.
http://www.designerstencils.com/videos.shtml for some video how toâs
A special Thank You to Antonia for having to read many pm's because of my failure to insert comma's where needed in my cookie description. She handled it with such grace.
I am grateful for people like her on here who so graciously help us with all our inquires and questions.
Hope this helps.
Cookiemookie(Rose)
Here is a quick how to.
First I flood my cookie (I use Antoniaâs Icing which I thin for flooding) I let this dry several hours or overnight.
Then I use another batch of Antoniaâs Icing. I barely add any water to the original recipe. I used a thick consistency for the stencil part.
I positioned my stencil where I wanted on the cookie and carefully held it down. When I first started I held it too tight and cracked the flooded icing. I then used a palate knife with a long head and took the icing and used a long sweeping stroke to apply the icing over the stencil. I tried to always go the same direction. When all areas were covered, I carefully lifted the stencil and Viola!
While the icing was still wet, I sprinkled it with cake sparkles or sanding sugar to get a different effect.
The only suggestion I would offer, especially if you are doing a lot of these is to have more than one stencil of the same design. You have to wash and completely dry it before you do the next. That was the most time consuming part of it.
I looked through some of my scrap booking supplies and found some stencils that I have never used.
You can also get stencils at www.culinarystencils.com I got the heart stencil (came with a cutter and 3 designs) www.kitchenkrafts.com
I highly recommend the culinary stencils simply because they are made well and not flimsy. Some of the other kind bend very easily and will make it much more difficult.
http://www.designerstencils.com/videos.shtml for some video how toâs
A special Thank You to Antonia for having to read many pm's because of my failure to insert comma's where needed in my cookie description. She handled it with such grace.
I am grateful for people like her on here who so graciously help us with all our inquires and questions.
Hope this helps.
Cookiemookie(Rose)
and now you confirm it. 
