Project and Photos by Erica O'Brien
Create these sweet-as-sugar table numbers in a few easy steps!
What You’ll Need:
- Fondant in color of your choice
- pizza wheel
- 5 x 7 paper embossing folder (Erica OBrien used an Anna Griffin by Cuttlebug design)
- Number cutters
- Cornstarch (to prevent sticking)
- Sugar cookie recipe of your choice
- Fondant smoother
- Exacto knife
- Food-use only paintbrush
- Small rolling pin
Roll out sugar cookie dough to about 1/4" thick. Use ruler and pizza wheel to cut into 4” x 6” rectangle. Repeat as many times as needed.
Lay cut rectangles on baking sheet lined with parchment paper. Refrigerate 15 minutes or until firm.
Using number cutters, carefully cut out table numbers as needed. Refrigerate again until firm, about 15 minutes.
Bake until lightly browned. Allow to cool.
Roll fondant thin, about 1/8” thick, into about a 5” x 7” rectangle. Be sure to roll to an even thickness.
Place embossed side of paper embossing folder on rolled fondant, pressing firmly.
Use fondant smoother with firm pressure to evenly emboss fondant. Check that fondant evenly fills cavities on paper embossing folder.
Gently lift embossing folder off fondant.
Impression should be even all over fondant.
Using water and food-use only brush, wet entire surface of number cookie.
Adhere fondant to cookie (embossed side facing up) and flip cookie so that back of cookie is facing up.
Place pizza wheel against edge of cookie and cut fondant to same size as cookie.
Use exactly knife to cut number out of fondant.
Gently remove fondant cut out.
There you have it!