Pantone Color Chip Cookies! Kim Neill Bakes Up Deliciously Divine Design.

Freelance designer and illustrator Kim Neill was inspired to turn Pantone color chips into edible cookies after finding the Pantone color tins by Seletti at a nearby art supply store.


above: Kim Neill with her fabulous Pantone Chip cookies in the Pantone Tins, above right

As a holiday gift for her clients, she filled the tins with rectangular sugar cookies topped with colored icing and used an edible marker to indicate the PMS colors.




Kim even made METALLIC pantone chips. Using bottles of silver and gold edible luster dust to rush atop the icing, she created cookies in PMS Metallic Silver 877, Gold 871 and Pink 8062.



The cookies in the tins were a huge hit with her clients. The faves? Seems that the PMS 485, PMS 183 and Silver 877 were the most popular.

How to make Kim's brilliant PANTONE CHIP COOKIES:

FOR THE DOUGH:
She used Mary’s Sugar Cookie recipe from the Betty Crocker cookbook. Super tasty. Recipe here.

Roll dough out between 1/4” and 1/8“ thickness. Thinner cookies keep their shape better. Cut 2” x 2.5” rectangles out of dough (using a stencil from cardboard may make it easier). Cook until lightly golden brown, keeping an eye on them as they cook because they cook quickly.

Note: If you are filling a Pantone Tin, three batches of cookies will only fill up the tin halfway. They are big tins, so to resolve this, Kim ended up lining the bottom of the tin with folded over bubble wrap to make the tin appear full.

An alternative to the tin would be to fill with Pantone mugs with the cookies, which make for a nice individual gift. Purchase the Pantone Storage Tins or the Pantone Mugs for your cookies.

FOR THE ROYAL ICING:
This is a great recipe to use because it keeps color vibrant, doesn’t fade and dries nice without being too hard. Flavor with white vanilla here if you can. Regular vanilla tends to darken the icing a bit. You might want to add a bit more milk then the recipe calls for to get the perfect spreading consistency. Recipe found here.

DECORATING THE COOKIES:
Make a big bowl of white royal icing. Start by spreading a strip of white icing across the all the cookie bottoms and let dry. Now use what’s left of your white icing to make colors.

Scoop 3-4 heaping tablespoons of icing in a tiny bowl and then color with solid food coloring. This will color 3-5 cookies. Once you are done with one color, rinse your bowl out and start again. Doing colors this way keeps the mess down and you don’t have to worry about what you just mixed drying out. Using a food dye pen, write the matching [or closest] PMS number down on the cookies.

Kim used Gourmet Food Writers, available for purchase here. To make the Metallic Chips, use a soft brush or cotton ball to burnish icing surface with gold or silver luster dust, available for purchase here.

all images and recipes courtesy of Kim Neill.

2010 National Gingerbread Competition Winners In Each Category.

above: The Grand Prize winning entry in the National Gingerbread Competition featured Christmas-themed Russian Nesting Dolls by Heather Lewis.

Many gingerbread competitions feature some very amateur creations - unimpressive gumdrop laden homes with leaning chimneys, doghouses and lighthouses with lame landscaping and the like. But not the National Gingerbread Competition, which celebrated its 18th annual competition this year at the Grove Park Inn.


The impressive event garnered entries from 20 states and is not limited to "houses" but instead any gingerbread creation that falls within their guidelines. The competition is broken down into Adult, Teen, Youth and Child categories, all of which had several drool-worthy entries. These aren't for Gingerbread House kit-types, we're talking some serious gingerbread baking enthusiasts and fondant masters. Take a look at the winners in each category as well as the top ten adult entries.

ADULT CATEGORY

ADULT, Grand Prize Winner - Heather Lewis of Austell, Georgia (image at the beginning of the post)

ADULT, 1st Place Winner - Angel Adkins of Kodak, Tennessee:

ADULT, 2nd Place Winner -Barbara Evans of Edelstein, Illinois:

ADULT, 3rd Place Winner - Linda Carney of Asheville, North Carolina:

ADULT, TOP TEN - Ashley Howard of Winter Springs, Florida:

ADULT, TOP TEN - Tracy Navin of Franklin, Tennessee:

ADULT, TOP TEN - Suzanne Kanaly of Liberty Township, Ohio:

ADULT, TOP TEN - Ann Bailey of Cary, North Carolina:

ADULT, TOP TEN - Cathy Christiansen of Gainesville, Virginia:

ADULT, TOP TEN - Michael Billella of Oklahoma City, Oklahoma:


TEEN CATEGORY

TEEN, 1ST PLACE WINNER - Skyla Delerme of Asheville, North Carolina:

Teen 2nd Place - Carly Owens of Swannanoa, North Carolina:

Teen 3rd Place - Laura Malanowski of Newton, North Carolina:


YOUTH CATEGORY

YOUTH, 1ST PLACE WINNER - Lydia Gentry of Hendersonville, North Carolina:

Youth 2nd Place - Gabriella Arthur of Easley, South Carolina:

Youth 3rd Place - Emily Spafford of Maryville, Tennesee:


CHILD CATEGORY

CHILD, 1ST PLACE WINNER - Christian Ray of Charlotte, North Carolina

Child 2nd Place - Shan Patel of Asheville, North Carolina:

Child 3rd Place - Grace Lebo of Nashville, Tennessee:

above photos courtesy of Wright Creative

Each year there are several Gingerbread House competitions that take place in various countries and cities. One of the more popular, but not quite as professional, is the one sponsored by This Old House. 2010 was their third annual competition and you can view those 84 entries here

Frank Lloyd Wright's Falling Water In Gingerbread for 2010!

Fellow blogger Melodie blew me away with her version of Frank Lloyd Wright's famous Fallingwater home reproduced in gingerbread. Given that she graduated from BYU in Landscape Management a few years ago and more recently from MATC's Culinary School, it does give her the perfect credentials for such a feat.





Melodie began the blog Garden Melodies because she adores flowers and is hoping to expand into cake baking and catering. From the looks of this masterpiece - created with her friend Brenton for entry in the 2010 Gingerbread Festival in Orem, Utah - many people will be hoping she starts her cake business soon!






all images courtesy of Garden Melodies

Model Statistics:
• It took over 12 hours to design
• It took Brenton and Melodie around 40 hours to build and decorate
• There are around 164 different pieces of gingerbread
• It took roughly 12 square feet of gingerbread dough (that’s four large batches) to make all the walls, floors and roof
• Over 8 bags of powdered sugar were used to make all the frosting
• It took over 40 sleeves of large Smarties which are used to simulate dry stack stone on the building exterior
• The river and water fall are made up of three batches of hard candy

Best gingerbread house cookie recipe (according to Melodie):
2 Cups light corn syrup
1 1/2 Cups packed brown sugar
1 1/4 Cups margarine
1 teaspoon salt
9 Cups flour

Melt together the corn syrup, brown sugar, and margarine. Mix till smooth then add in flour and salt. Bake for 15 to 20 min at 350 degrees.


Unfortunately Melodie lost out to the entry Candyland (below) at this years' Gingerbread House Festival:

above image courtesy of the Grierson Family blog

Want some pretty flowers or a fabulous cake? Or simply to congratulate her on this masterpiece? Melodie can be reached at garden.melodies@gmail.com.