Royal Icing Sunflowers
There is a chill in the air, and I’ve been bitten by the urge to make autumn themed cookies. Royal icing sunflowers have been on my to-do list for a very long time. Not only are they fun to make, they’re handy to have around and a great way to use leftover icing.
To make sunflower transfers you will need:
- My free printable sunflower template
- Wax paper
- Painter’s tape
- Stiff yellow royal icing
- Dark brown piping icing
- Stiff green royal icing {optional}
- #65, #5, #65s icing tips {65s is optional}
Begin by using painters tape to secure a sheet of waxed paper over the template. Any type of tape will do but painter’s tape is easier to remove without damaging the transfers.
Using a #65 leaf tip, pipe the petals as shown below. It may take a little practice to get the timing and pressure right, but don’t give up. Once the petals are piped, use dark brown icing to fill the centers. Use a #65s tip to add leaves if you like.
If you get a little petal happy and end up with an extra long tip, immediately use a small piece of paper or a boo-boo stick to gently remove any excess.
If you’re pretty confident in your piping skills these can also be piped directly onto cookies. Start with the center and add petals.
These are about the size of a quarter. For a larger version of the template make your own or click here for a slightly larger version.
Use these to decorate cookies or other dessert and candy items like truffles or chocolate dipped Oreos.
For more inspiration and ideas, be sure to check out the following links:
- Pretty Sunflower Cookies
- Royal Icing Poinsettias
- Chocolate Dipped Ritz Sandwiches via Kevin and Amanda {decorate these with sunflowers for a pretty fall treat}
- Sunflower in Mason Jar Cookies via Cookie Crazie
- Sunflower Thumbprint Cookies via The Bearfoot Baker
How did you know I was going to make sunflower transfers TODAY???? Awesome, thanks for sharing your talents!
PS Come to WA, not Spain!! 😉
Is this the same template for you poinsettia flowers?
My daughters favorite flower is the sunflower. I will have to make these for her.
These have a couple more petals, but you could definitely reuse the poinsettia template if you already hae one handy 🙂
Thank you. I do have it saved from last year.
Beautiful! Sunflowers are such a happy flower.
I can’t do anything like this with glaze……but I love seeing the amazing things you can do with RI.
Thanks for mentioning my sunflower post. 🙂
Callye – I wish I could attach a picture here, because just last week I was trying to come up with a sunflower RI transfer too. I left mine ugly ones on my table, looking at them every day thinking there has to be a better way to do these, and hoping something would come to me. Then I saw yours and WALAA!!!!… they’re EXACTLY what I wanted! Thanks so much for helping me in my “time of need” lol!!!!
I love all things Sugar Belle and all things sunflower so these are rocking my world! TFS
Hi. I’m a recent follower as I found your FB Fan Page. So glad I did. I love to bake with chocolate hence a part of my new blog title (although only one recipe so far), but I love new ideas and your sunflowers just make me happy. I’m going to subscribe today. You are SO talented!
Very pretty. The center kind of looks like it’s made from a milk dud candy lol
You are awesome!
These are really pretty and would look lovely adorning a little summer themed cake too.
Seriously adorable! I’m loving all your sunflower creations lately and this is no exception!
They look so amazing, I was first thinking that the center was chocolate 😛 It just looks like it 😉
Preciosos!!! enhorabuena!!! saludoss
These look so pretty. But so fiddly to make. I just don’t think that I could replicate your beautiful little creations. They are stunning!
You always come up with the best designs!! Love the sunflower royal icing cookies. So cute!!
Looks so easy but how do you think a candy kiss for the brown would work.Hershey’s kiss?
Might have to be a chocolate chip. These are really small. And there is a risk that oil from the chips will leach into the royal icing I would try it with just a few first before making a lot.
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How long do you think these will keep? How would you suggest storing them?
They will keep indefinitely. There’s two schools of thought when it comes to storage. Some sugar artists recommend keeping them in a shoebox, layered between sheets of tissue paper. It doesn’t hurt to leave the the gel silica packets you find with the shoes inside to suck up any extra moisture. These can be kept in a cool,dry place, away from sunlight. I’ve also had luck storing them in Mason jars and also in plastic Take and Toss-type containers, but I also live in a very dry climate. I would encourage you to experiment a little to find what works best for you. And feel free to post feedback if you find something fantastic for your climate. It definitely helps to have feedback from many different sources!
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I just made some of these adorable sunflowers but the brown bled into the yellow. I let them dry for approximately 15 minutes before adding the centers.
You might need to wait longer, or just make the petal part and wait until using to add the centers, depending on where you live. Also, drying under a fan can help!
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What do you mean by “piping icing”? Just a thinned out royal icing? Or a different kind of icing all together?
Yes, it’s royal icing, thinned to piping consistency. Here’s a helpful little breakdown: https://www.sweetsugarbelle.com/2012/03/consistency-is-key-twenty-second-icing-and-more/
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Hi Callye I need to make RI sunflowers and remembered your template! Thank you! Hope to see you at Dallas CC!