Wedding Cake Place Cards
- 1 package sugar cookie dough
- 1 bottle champagne extract
- 2 cups powdered sugar
- Food coloring
- Edible silver candies
- 2 bunches grapes, cut into 10 small bunches
- 4 egg whites, lightly beaten*
- 2 cups sugar
- Special Equipment:
- Cellophane bags
- Silver ribbon
- Cookie cutter in wedding cake shape
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.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Sandra Lee