I’ve always admired the artistry and technique that goes into decorating sugar cookies. Jeff Gosche, a cookie decorating genius, lends his talent to San Francisco’s Miette patisserie, creating the most gorgeous cookies for the shops. The best part is that he shares his tips and tricks at the patisserie’s cookie decorating classes. I had the great opportunity to attend one last week.
The theme for the cookies we worked on were summer and fall fruits. My box above has my cookies about 80% complete. They weren’t completely dry so I finished some when I got home.
A whole tray of Jeff’s beautiful creations. I love the colorful trout fish and pie.
These are some of Jeff’s Halloween ghosts and skulls with spooky silver dragée eyes.
My bright orange pumpkins drying.
Here is my Halloween collection. We got to use the round cookies for practice so I did a spider web and moon to go with my pumpkin. Unfortunately the pumpkin got a little damaged on the drive home, or as I call it, “realistic” with the nicks and cracks.
Full moon. I let the yellow dry completely before applying the black bats so that the cookie had some dimension.
For my spider web, I let the orange dry slightly before adding the black and streaking to create the web.
My fruit collection
My meyer lemon. To create more dimension, one of Jeff’s techniques is to create pieces separately on parchment, like the ghosts and skulls I showed earlier, to apply on top. The leaf and lady bug are ones he did and I used for the lemon.
For my mini lemon, the leaf was piped on top after drying. Still creates that nice height on the cookie.
My favorite peach and pear. On the peach I did the yellow when it was still wet so it flooded into the orange. The light green on the pear was added after drying.
The class was a great starting point for getting my cookie decorating basics. After that it’s really just a matter of taking what you’ve learned and testing out different icing consistencies and colors.
Fabino Cookies– Jeff Gosche’s personal site