I've already
posted about using royal icing to make cookie monograms, but take a look at a twist on that technique. Recently, I took a cupcake decorating class taught by Karen Tack of
Hello Cupcake and I've been reading a wonderful blog,
Bakerella. Both Karen and Bakerella use candy melts to do some beautiful decorating, so I thought I would give them a try for monogramming cookies.
Candy melts are easy to find. WalMart even has a limited supply in their craft section. They are simply melted (on the stovetop or microwave) and they are ready to use. Food coloring and/or flavoring (they taste like chocolate on their own) can be added to them. Pour the melted melts into a disposable decorating bag fitted with a plain tip...I used a #2 tip.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPWSwECWZfzHe0l6_OyLQhZogSNu7SxNZD59iA_CLW9lVMrlhpt_is7mowAFKzQStV0WXnQJ0_IOC7Ojc5fx9klVtt-E-9Y73dbhrB51LbIFsoajaXOVbH1m1pNGNSTPC4vvbOBocLSod/s400/g's+on+sheet.jpg)
I needed "g's" for some baby shower cookies I am making for this weekend...more on those later. I printed out G's and traced the letters on wax paper, just like using royal icing. While they were still wet, I sprinkled white non-pareils on top. Once a tray was filled, I popped in the fridge for a few minutes. Once set, the letters can be removed from the paper and stored in a container at room temperature.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vpSKjkL8_o588j4Trdes59FlLglmGuSTFGyD-_lbgD1Vhy7gz8x2nUZBRrXtW1qXAA_Cpt4H93FDSqQPLW9zlmbx8aTGJgU1tlx3JVQRsbPZLGzceCBRoccOnkIa8LsJuFGUhv1F9lFg/s400/g's+close.jpg)
Here's the big difference between candy melts and royal icing monograms, the candy melts peeled off the wax paper like a dream! No breakage, whatsoever!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGjNwxCi0lFsRh1RXpGcrNQBQv3GiSvjesNaeoYrfsLER2t7gZVsJs_t1H3s479vAG9azQmTUj6y-9hzFdPvTThD0f5-EWPQMyNaHdP6e_4LXMAB7BAIz3IZh2DZDf3JHpwHaaQhYadph/s400/g's+010.jpg)
The only drawback I see is that the "white" candy melts are not white, but more of a white chocolate color...creamy. This might pose a problem trying to match a monogram color to a royal icing color on the cookie. At the cake decorating store, I think I have seen
white food coloring. Has anyone used it? If the store wasn't a hour from my house, I'd run down and pick up a bottle right now!
I just couldn't bear to throw out all of the extra melted goodness :) last night, so I made a little something for my son's breakfast this morning.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziRWHMbFJLwJFvhDeJZrJG6-ocXNRuKLU0_x7oChJ7nt-EH8cUjsCweI1cGgZfOHF0KijuNVWApTI9NDop-GCVZn4JBGMcKauAPl3_UjWERiQhOGhPxLoFhEw_MtnuD9miX9ntbnZZ6bx/s400/jack+breakfast+014.jpg)