Well, it’s been a long time promised, and I apologise for that, however, here are the details for the decorations we used for Sunflower’s gingerbread cookies before Christmas. They were so successful that they are by no means limited to Christmas cookies! And they are soooo easy! It took minutes to make them and she has had sooo much fun playing and eating them!
I admit, I cheated a little, doing the 80/20 rule with regards to sugars as I was pushed for time, but I will highlight in each recipe where there can be improvements.
Icing / Decorating Glue
This icing is delicious, so smooth, nice and sweet although no sickly so, and so so easy to make.
- Put the oil (at room temperature so that it’s solid) and the honey into a food processor and mix. Simple as that!
- Store in the fridge
- To use, bring to room temperature so that that the icing is spreadable.
- Use as the “glue” for the sprinkles and chocolate pieces onto cookies
- Use as you would use Royal Icing, for a smooth finish or spiky!
- This icing sets solid in the fridge but unlike Royal icing will not remain solid when out of the fridge for any length of time, but it will hold its shape
- Use for piping – this means the designs are endless!
For these I cheated slightly and used commercial food colouring gel – I was stuck for time and given the amount of food colouring actually used, I applied my 80/20 rule!
Heather over at mommypotamus.com has some great recipes for food colouring. Her recipes (although within her play dough post) are all food based and don’t really impart the taste so you will still end up with coloured coconut sprinkles. I haven’t tried these myself yet, however, I think that the coconut would need soaking in the coloured water and then drying out in a cool oven or dehydrator.
Chocolate Drops / Buttons
And yes, these are just fabulous on their own as baby friendly chocolate!
- In a bain marie (double broiler / heatproof dish sitting over a pot of boiling water but not touching it), melt the coconut oil
- Mix in the cocoa until lumps are gone
- Stir in the honey (taste at this point for sweetness)
- If you like your chocolate to be a bit smoother than dark chocolate, then add in the sea salt a tiny pinch at a time! This has the magic effect of producing a creamy chocolate!
- Pour into chocolate moulds of your choice, or create drops on a baking tray
- Chill until solid!
- This chocolate is fabulous, and because it is made with coconut oil rather than cocoa butter, its cocoa solids content is much lower (40% ish) and therefore is not as rich as dark chocolate – perfect for kiddies! Sunflower loves it!
Next week I’m making a toddler friendly birthday cake for Sunflower and her friends and plan to use these decorations – will post about how it goes and how it is received, especially as the cake will be allergy friendly (except for nut allergy sufferers) and as healthy as a cake can be! Basically, I won’t have to limit how much Sunflower wants to eat of it!