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Gallery


Welcome to my sugar art gallery! If you are new to my work, I have developed a few royal icing and isomalt techniques. These works are shown on page 1 of the gallery in sections 1-4.

All other cookies you can see on page 2 of the gallery in sections 5 and onward. I will be adding more of these soon.

You can jump to a section of this page directly by clicking on one of the following links:


Gallery Section 1 — Knitted Cookies

Gallery Section 2 — Quilled Cookies
Gallery Section 3 — Frilled Cookies
Gallery Section 4 — Isomalt Work

Clicking on any of the images will take you to a larger image and notes of that cookie directly. In most cases, 3D cookies will have more than one image, so make sure to scroll down a bit to see the rest of them.

Some cookies, like Mr. Badger, the Tiffany-Style Table Lamp, and the Mirrograph Mandala Cookies, have their own page(s) with progress and/or assembly images.

The plan is to add many more detailed pages explaining the techniques themselves in the future, with videos and written tutorials. So make sure to sign up for my newsletter to be notified when such new stuff gets added.


Gallery Section 1
Cookies Decorated
with my
Knitting Technique

Want to know a little bit more about each of these knitted cookies? Maybe see some progress images of Mr. Badger or a video tutorial? Then please hop on over to the more detailed Knitted Cookies page.

Entrance to the gallery of sugar art: A gingerbread cookie decorated with the Royal Icing Knitting Technique as shown in the video tutorial How to Pipe the Basic Knit Stitch with Royal Icing.
The dimensions of this amigurumi-koala-bear cookie were made by modeling very stiff royal icing. It was then overpiped with the royal icing knitting technique. The eyes and rose are made of isomalt.
Mr. Badger: The sweater on this 3D-Gingerbread-Cookie Figurine is piped with the royal icing knitting technique. Used for even just small details this technique will enhance a cookie or cake design.
Sharing Cookie Love: A Gingerbread Mandala Cookie decorated with dimensional pressure piping and the wet-on-wet technique. The sweater sleeves are piped with the Royal Icing Knitting Technique.
Heart Locks with Keys: Gingerbread cookies decorated with the Royal Icing Knitting Technique. Knitted patterns as these take a bit more time to pipe, as one has to switch colors more frequently.
A Little Pumpkin Ghost: A Halloween Gingerbread Cookie Decorated with dimensional pressure piping and over piped with the Royal Icing Knitting Technique. Eyes and mouth are made of isomalt.
A Little Bat Trying to Keep Warm: a Halloween gingerbread cookie decorated with dimensional pressure piping and over piped with the Royal Icing Knitting Technique for some cool Halloween fashion :).
Momma Bookworm: A glued together gingerbread cookie decorated with the Royal Icing Knitting Technique. Hat is piped via dimensional pressure piping and over piped with knitting stitches.
Baby Bookworms Sleeping on Easy-Chair: The baby bookworms are mini cookies glued to the chair. Even small cookies like these can be decorated with the Royal Icing Knitting Technique.
Bookworm Cookies: Dimensions of these gingerbread cookies were piped with royal icing and over piped with the Knitting Technique. Feet and books are made of modeling chocolate, the glasses of gelatin
Patriotic Swiss Cow Cookie: A gingerbread cookie on top of a gingerbread cookie to stabilize the cow's fragile tail. Decorated with the Royal Icing Knitting Technique and small transfer flowers.
Valentine Koalas: The first dimensional gingerbread cookies decorated with the Royal Icing Knitting Technique. They got their dimensions of the different body parts by
Knitted Horseshoe Gingerbread Cookies: Lucky Charms decorated with the Royal Icing Knitting Technique. The four-leaved clovers are royal icing transfers. The ladybugs are made of isomalt.
Little Easter Bunny Girl with Straw Hat: A gingerbread egg cookie decorated with the Royal Icing Knitting Technique. A pearl necklace adds a bit of stylishness to her outfit.
Easter Bunnies with Straw Hats: Gingerbread egg cookies decorated with the Royal Icing Knitting Technique. Dimensional piping first, then overpiped with the knit stitch.
Little Easter Bunny Boy with Straw Hat: A gingerbread egg cookie decorated with the Royal Icing Knitting Technique. The grass is piped with a tipless parchment cone, blade by blade.
Crooked Little House: Covered with a knitted blanket of snow, this is a special little gingerbread house, only about 18 cm tall. All decorations are made with royal icing, even the tiny shoes and hat.
These gingerbread cookies mark the beginning of the Royal Icing Knitting Technique. Practice improved the neatness of the stitches. The stuffed animals and the buttons are made of modeling chocolate.
Cable Knit Heart: This is the first gingerbread cookie that was decorated with a cable knit pattern using the Royal Icing Knitting Technique. The buttons are made of modeling chocolate.



Gallery Section 2
Cookies Decorated
with my
Paper Quilling Technique

Believe it or not, if I was your teacher, this is the technique I would have you start with as a beginner... well, maybe not as a beginner-beginner, but after you have managed to outline a circle and flood a cookie.

Why? you ask... I think it's the best practice to lay lines accurately. Plus you will develop a really good feeling for how just the slightest changes in royal icing consistency can make a big difference in piping certain elements.

Want to know a little bit more about each of these quilled cookies? Maybe watch a demo video about this technique? Then please hop on over to the more detailed Quilled Cookies page.

Quilled Spider: The Royal Icing Paper Quilling Technique as demonstrated on this spider in a video. If you'd like to give it a try, the video and a free PDF template are available on iSugarfy.com.
Quilled Flowers Cookies: The Royal Icing Paper Quilling Technique can be done more intricately than with paper. Watch the free video demo (Quilled Spider) and get the accompanying PDF template.
Quilled Peacock Cookie: Piped with the Royal Icing Paper Quilling Technique, which can be done more intricately than with paper itself :). The gems in the center of the feathers are made of isomalt.
Snow Rabbit Valentine Cookies: The Royal Icing Paper Quilling Technique can be done more intricately than with paper as one can change the width of the paper strips by adding more or fewer lines.
Quilled Hearts Gingerbread Cookies: The Royal Icing Paper Quilling Technique can be done more intricately than with paper: the royal icing paper strips can have varying width for certain elements.
Quilled Snowflake Cookie: The Royal Icing Paper Quilling Technique can be done more intricately than with paper: you are in better control of how wide the paper strips should be for a certain element.
Balloons and Piggies Cookies: The Royal Icing Paper Quilling Technique can be done more intricately than with paper as one can change the width of the paper strips by adding more or fewer lines.



Gallery Section 3
Cookies Decorated
with my
Frilling Technique

Playing around with a medium can lead to new discoveries and ideas. This technique is the result of such "doodling" with royal icing. I think frills piped this way look neat, especially when adorned with tiny dots.

Want to know a little bit more about each of these "frilled" works? Maybe watch a demo video about this technique, then please hop on over to the more detailed Frilling Technique page.

The Alien Owl Queen: A gingerbread cookie decorated with the Royal Icing Frilling Technique as demonstrated in a same-named video demo. On the edge of wings this makes for a lovely, wavy look.
Swan Wedding Gingerbread Cookies: The Royal Icing Frilling Technique is especially suited for wings on butterflies and birds. It can be used not only for borders but within a cookie design as well.
Floral Mandala Gingerbread Cookie: Decorated with the Royal Icing Frilling Technique to achieve a very delicate border in a minimalistic way. Dotting the frills with tiny beads adds more interest.
Frilled Mandala: The Frilling Technique can be used on irregular borders the minimalistic way. With this technique one has great control over where to place the frills, even around very narrow corners
Floral Thank You's: iSugarfy's Royal Icing Frilling Technique makes for a fine, wavy border. It gives floral cookies a delicate and filigree look, but it is especially lovely on critters' wings.
Floral Heart Gingerbread Cookie: The Royal Icing Frilling Technique piped evenly on the border of this rather large gingerbread cookie. It would be hard to achieve this look by piping with a tip.
Butterfly Dance Gingerbread Cookies: The Royal Icing Frilling Technique can be used on mini cookies, as it can be piped in a very minimalistic and small-scaled way adding a delicate look to borders.
Frilled Butterfly Mask Gingerbread Cookie: The Royal Icing Frilling Technique can be piped exactly where one wants the frills to go. The dots on the different shaded frills make them stand out better.
Blue Butterfly: The first specimen of a butterfly gingerbread cookie that the Royal Icing Frilling Technique got tried on. Doodling around with any Sugar Art medium can lead to unexpected results :).
3D Star Box Gingerbread Cookie: The Royal Icing Frilling Technique here is piped almost vertically on the lid. One has much better control over how and where to pipe the frills than with a tip.
Mushroom Gingerbread House: iSugarfy's Royal Icing Frilling Technique makes double duty here: it's staggered in seven rows to mimic scales on a mushroom cap as well as roof shingles.



Gallery Section 4
Cookies Decorated
with my
Isomalt Techniques

Want to know a little bit more about each of these isomalt works? Then please hop on over to the more detailed Isomalt Portfolio page. Some of these works too, like the Tiffany-Style Table Lamp and the Mirrograph Mandala Cookies have their own page with some progress images.

Cookie and cake decor: Stained-Glass angel candle holder with glass-mosaic base made of isomalt.
A working isomalt sugar art lamp made for the collab Japan, Land of the Rising Sun.
The Book Fairy: A gingerbread cookie decorated with royal icing and the Isomalt Dribbling Technique. Colored isomalt (not painted) is superb for a stained glass effect and sweet gems.
A 3D Cookie/sugar art piece decorated with isomalt and royal icing on a pastillage base.
Isomalt sugar art: Lovebird cookie decorated with colored isomalt for a stained glass effect. The frame is a royal icing decorated gingerbread cookie. The stained-glass part was done as a transfer.
A large mandala cookie decorated with royal icing and isomalt. Piped as a transfer via a template (download available) for precision. As such can be used for a cookie or as a cake topper.
Isomalt Sugar Art: Mini isomalt roses on the roof of a small gingerbread house cookie decorated with royal icing. The heart-shaped windows are isomalt as well, filled in after baking the cookie.
Cookie Decorating with Isomalt: This daffodil Easter egg cookie's center was done by hand painting isomalt + overpipe it with royal icing. Mini dragonflies: Isomalt dribbled into royal icing outlines.
Dragonfly Easter Egg: Hand-painted, poured, and over-piped isomalt sugar art. The frame is a royal icing decorated gingerbread cookie. The isomalt gems are made with the isomalt dribbling technique.
A royal icing decorated hexagon-mandala cookie from the left side with a delicate isomalt butterfly in the center.
Lady Butterfly Cookie: a 5-piece gingerbread cookie puzzle. Isomalt is used as a supporting medium for the extending swirls to make them sturdier. Royal icing would have been too fragile alone.

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Go to Page 2 of the Gallery

Return HOME from Gallery Page 1




Go to Gallery Section 1 — Knitted Cookies

Go to Gallery Section 2 — Quilled Cookies
Go to Gallery Section 3 — Frilled Cookies
Go to Gallery Section 4 — Isomalt Work

Go to Gallery Section 5 — 3D Gingerbread Cookies
Go to Gallery Section 6 — Mandala Cookies
Go to Gallery Section 7 — Intricately Piped Cookies



Return to the top of the Gallery


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