Sydney has an amazing red dress, every time she wears the dress heads turn to look. Sydney had planned to wear the dress to her dad’s and mine 22nd anniversary.  Due to her class schedule and her volunteer work she was unable to join DF and I. She was feeling a little melancholy; this would be the first anniversary celebration she ever missed. I thought sending a cookie that reassembled her dress would bring a smile to her face.

The dress is a linen type material with drapes and folds on the top portion of the dress. I recreated the texture, drapes and folds. I also added a little of my own creativity and thought it would be fun to share with you!

Fabric Fondant Sugar Cookie Dress:

Equipment:

• Dress cookie cutter
• Fancy square cookie cutter
• Veining tool,HP
• Fondant rolling pin
• Fondant smoother
• Fondant floral pad, OP
• Mini pizza wheel, or craft knife
• Toothpicks
• Artist brushes
• Cornstarch
• Parchment paper cone
• PME nozzle/tip #43
• Small pastry brush
• Pasta machine, optional

Material:

• Fondant,  Fondarific (cinnamon & mocha)colored in pink
• Fondant, ivory
• Food paste
• Lustre dust, pearl CK
• Edible glue,pre-made
• Piping gel
• Royal icing, ivory colored & stiff consistency
• Box lid, 6×6
• Wax paper
• Cocktail straws

Sugar Cookie Recipe

• 200 grams/7/8 cup unsalted butter, softened
• 150grams/  1 cup confectioner’s sugar
• 1 egg
• 1 tsp flavoring, pick what you like,  for these I chose cheery blossom (the cherry blossom is very concentrated only add 3 drops)
• 300 to 350 / 2 1/2 cups all purpose flour
• 1 tsp. salt
• 1/2-1 teaspoon milk

Instructions

Prepare your mise en place and color your fondant.

Once your sugar cookies are prepared and cooled roll the fondant to 1/8 -inch or a #1 on a pasta machine. Take the sheet of fondant add texture with a pastry brush. Cut the fondant with the shape of the cookie cutter dress as you used for the cookies, and  attach the fondant to the sugar cookie with pipping gel.

You will need to bake equal fancy square cookies and dresses.

To Create the Drapes and Folds with Texture:

Knead your pink fondant, roll with a little fondant rolling pin, and place in a pasta machine to #1 thickness or roll to 1/8-inch. Add texture with a pastry brush.

Prepare a 6×6-inch box lid with wax paper and cocktail straws. The straws should be about 5mm apart. Place the rolled fondant on the straws, and with a small artist brush add ripples.

Set aside for 7 minutes and transfer to your work station. Cut to the sizes as needed.

To Apply the Textured Folds and Drapes:

Decide on the width and length of each drape start at the waist. You will want to lay the drapes on the diagonal increasing in length, three drapes are prefect. Pinch the ends of each drape piece, taking care that the first fold and the last fold are folded to the back. Puff the fondant drape, and apply a little edible glue to the dress. Gently press the drape on the dress, use a flat artist brush to add more folds in the drape.

Next you will add the final drape/fold to the top of the dress angle to the left and meeting the waist drape.

You might find it easier to keep the folds in the fondant if you add a little corn starch to your finger tips.

The Fancy Square:

Cover each square with a 50/50 mixture of mocha fondant and cinnamon fondant to achieve the right color.

Roll the fondant to 1/8-inch or a #1 on the pasta machine. Attach to the cooke with piping gel.

Create a rope border around the fancy cookie  with ivory colored royal icing (stiff consistency) and a #43 PME nozzle/tip. For the middle points pipe a small shell.

Allow to dry 4 hours to over night.

 Assemble the 3-D Fabric Fondant Dresses:

Pipe a line of stiff royal ivory colored royal icing on the bottom of the dress.

Place the dress on the square, be sure to centre the cookie, and hold the dress in place until it is able to stand on it’s own.

It is best to allow a few hours for the royal icing to act as a glue for your dress.

It is amazing how many fashionable garments can be recreated with fondant, molding chocolate, and gumpaste. Sydney’s favorite is the cinnamon and mocha fondant. I wish we could have designed the cookies together, but her essence was with me while I baked.. Her dress!

Enjoy!