Ingredients
1 package sugar cookie dough
1 bottle champagne extract
2 cups powdered sugar
Food coloring
Edible silver candies
Water
2 bunches grapes, cut into 10 small bunches
4 egg whites, lightly beaten*
2 cups sugar
Cellophane bags
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Preheat oven to 350 degrees F. Combine dough with a few drops of extract and 1/4 cup of the powdered sugar. On a floured cutting board, roll out dough to 1/4-inch thick. Using cookie cutter cut out shape of wedding cake and place on ungreased cookie sheet. Bake cookies for 12 to14 minutes, until golden brown. Let cool. In a small bowl, combine remaining powdered sugar with a little water. Whisk until combined. Consistency can be adjusted with more water or sugar. Using food coloring, create white icing and green icing. Transfer each to a separate piping bag with fine tip; create an outline of white icing around perimeter of cookie. When perimeter has dried, fill in center of cookie with green icing. Write guests' names on cookies and accent with silver and/or gold nonpareils. Let cookies set for 4 to 6 hours and then transfer to a cellophane bag, taking care not to smear writing. Tie with ribbon. To add an extra accent, dip grapes in egg whites and shake off. Dip into sugar and let dry. Attach grapes to ribbon.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution