Valentine's Day Cookie Decorating Kit
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaWelcome February with this XOXO Valentine’s Day decorating kit! Bakers will prepare eight delicious vanilla cookies using their imagination or using images as inspiration. Celebrate at home or virtually join a group of friends, colleagues, family, etc.
Brooklyn bakery Mini Melanie was founded in 2015 by sisters Diana Moss and Melanie Moss, a former pastry chef at New York’s Babbo and Blue Hill at Stone Barns. Mini Melanie is a one stop shop for delicious and innovative desserts that put a fun and modern twist on classic treats. In February 2018, Melanie won first place in an all-dessert, chocolate-themed episode of Food Network’s “Chopped.”
This package serves 2-4 people and includes
- 2 Lip-Shaped Cookies
- 2 Heart-Shaped Cookies
- 2 “X” Cookies
- 2 “O” Cookies
- 4 Icing Jars (Red, Hot Pink, Light Pink, and White)
- 4 Pastry Bags and Spoons (used to place icing into the bags)
- Red, White and Pink Nonpareils
- Instruction Manual
- Each cookie weighs 2 oz. measures approx. 3"
- The Decorating Kit ships without coolant and arrives ready-to-enjoy
- Let the cookies dry overnight before wrapping in cellophane or plastic wrap.
- The cookies will stay fresh at room temperature, wrapped, for up to two days, after which the cookies will start to dry out.
- To store the icing bags, wrap in plastic wrap once opened and refrigerate for up to 3 days.
Decorating Guidelines
Let’s decorate! Let’s flood the cookies! It’s just like filling in a coloring book!
For the Flooding Method, we’ll start by outlining the borders on each cookie.
- Open the piping bags with just a small hole, using scissors.
- Outline the X and the O cookies with white icing.
- Outline the hearts with white to light pink to hot pink icing, connecting the colors.
- Outline the lips with red icing, with a line in the middle.
- Set the cookies aside to dry while you mix up icing for flooding the cookies.
For the X and O cookies:
- Cut a larger hole off the white icing bag.
- Fill a kraft cup 3/4 of the way high with white icing.
- Add in about 1 teaspoon water and stir well with a stirrer.
- Spread the icing up to the borders on the cookies and tap lightly to release any bubbles.
- While the icing is still wet, pipe dots of pink and red icing. Blend together using a toothpick.
For the Pink Ombre Heart Cookies:
- In two separate kraft cups, dilute the light pink and hot pink icings, the same way as above.
- Fill in the hearts in an ombre design, with three separated areas.
- Tap the cookies or prick any air bubbles with a toothpick.
For the Lips Cookies:
- Cut a larger hole off the red icing bag, and fill a kraft cup 3/4 of the way high with icing.
- Add in about 1 teaspoon water + stir well with a stirrer.
- Spread the icing up to the borders on the cookies + tap lightly to release any air bubbles.
- Do this on the top half of the lips and on the bottom half.
- Feel free to make the other lip cookies in light pink or hot pink, using the same technique!
