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Reindeer - 3D cookie antlers

post #1 of 8
Thread Starter 
I'm making a reindeer for Christmas. It's about 18" tall. No worries there as I've made a My Little Pony the same size.

But I want to make edible antlers. Preferably out of sugar cookies baked hard.

Anyone ever done similar? My go-to sugar cookie recipe basically melts before it hardens, so the antlers can't really be shaped.

If I can't work out how, I'll probably do them flat on the pan.

Any and all suggestions welcome. Thanks!
post #2 of 8

I would use very stiff sugar cookie dough (lessen the liquid, increase the flour, no baking powder) or even pretzel dough, something that holds it's shape, Then I would roll little logs of the dough, kid of squish them together into antler shape, and bake enough to get them somewhat brown. They may not be the best-tasting antlers, but they could look the part. Or I might use a mold or a cutter with the very stiff dough. I don't know if these would be big enough:

http://www.fancyflours.com/product/Cookie-Cutter-Antlers-Stainless-Steel/

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #3 of 8

piped pate choux paste --

 

i used gingerbread dough but in a more solid fashion--these are about half the size of yours give or take--

 

gingerbreaad avatar.jpg

one baker's 'never ever do' is the next baker's 'i swear by this'
and in other news -- "never trust an atom they make up everything"

 

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one baker's 'never ever do' is the next baker's 'i swear by this'
and in other news -- "never trust an atom they make up everything"

 

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post #4 of 8

There's always modeling chocolate or a similar medium, but you'd have to have some kind of armature. 

post #5 of 8

Hmm. Reminds me of an idea I've had for quite some time (yes, even though I don't eat chocolate):

A chocolate moose. With white chocolate antlers. Filled with chocolate mousse. (making it a mousse moose).

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #6 of 8

Love it!

post #7 of 8
Thread Starter 

I know this is a while back now, but I ended up just over-cooking my sugar cookie dough (still edible) and baking it on a flat tray with a skewer up the main stem.  

 

I think the results were just fine, though I do wish I could have had more of a 3D. If you look carefully, you'll notice that the right-side one is fatter than the left. I baked two, but one broke as I added it to the cake so I had to quickly get the second one done. The dough hadn't been in the fridge so it spread more as it cooked.  

 

Lesson: cook two pairs next time so you have a spare for each side!

 

*

post #8 of 8

(Put just a little curve in those antlers).  It's nice and you'll probably sell a lot of them.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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