I have a whole lotta apps!! However, two of my favourite apps that I use everyday on my iPad are Kobo and Evernote. I especially like the Evernote logo, as it combines my favourite colour (green) and animal (elephant). I remember seeing a cookie on another blog a while back, fashioned after the Instagram app (another of my favourites), and thought, how cool, think I'll give that a try. Unfortunately I can't remember which blog I saw it on, so unable to give credit at this time.
I thought I would work on my flooding technique and make edible kobo, Evernote, foodgawker and living social apps. Hope you like!!
I started off by making some butter cookies - I had some left-over dough in the freezer from the last batch I made, so less work. I also had some left-over royal icing, however it was pink!! Yep, being too lazy to make a new batch in white, I decided that I would create all the colours I needed using pink as my base. Although I was able to pull off the colours, they were not the right hues and I was still without white in the end, which I needed for the kobo and twitter apps. Lesson learned. Once the cookies were baked and cooled, I used a variety of edible colours, in pen and gel paste, a few squeeze bottles and a #2 tips to decorate my cookies.
Using templates I downloaded from the web, I traced the outlines for the kobo and evernote apps. My other half drew the twitter, foodgawker and livingsocial apps free-hand - show-off!! I used PME edible markers to create a guide which I then piped over with the royal icing. The kobo is missing its white background. I preferred the others as is, so opted not to add the royal icing.
Butter Cookies (adapted from Joy Of Baking.com)
1 cup (226 grams) unsalted butter at room temperature
2/3 cup (135 grams) granulated white sugar
1 large egg
1 teaspoon lemon or orange zest (outer skin) (optional)
1 teaspoon pure vanilla extract
2 1/4 cups (295 grams) all purpose flour
1/4 teaspoon salt
In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the egg, lemon zest, and vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Divide the dough in half and shape each half into a log (round or square) that is about 1 1/2 inches (4 cm) in diameter. Wrap each log in plastic wrap and place in the refrigerator until firm (at least two hours or overnight). Once the log is firm, with a sharp knife, slice cookies about 1/4 inch (.5 cm) thick, or cut into desired shapes.
Preheat oven to 350 degrees F (177 degrees C).Place oven rack in the center of the oven. Line a baking sheet with parchment paper or silpat.
Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. Sprinkle a little granulated white sugar on each cookie before baking. Bake the cookies for about 10 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool. Decorate as desired.