How to Make a Wheat Wreath Cookie Platter
This new wheat wreath cookie platter gives the optical illusion that it's a lot of work and super detailed. But the truth of the matter is, it's surprisingly simple to decorate.
Based on a previous version of a Sweet Sugarbelle wheat wreath that I did years ago, this newer version shares much of the same decorating techniques. However, I've updated this design to match the style of platters I typically create.
Here's how you can put together this autumn wreath and impress your guests, with minimal effort but maximum effect.
Wheat Wreath Platter Cookie Cutters
The cookie cutters used for this tutorial are a wheat section, a wreath bow, and a center circle cutter.
You can purchase cookie cutters together as a set of three, or as individually without the circle cutter.
(This is the same circle cutter used in all my platter sets, like this Snowflake set, Spiral Platter, and Floral Wreath, etc.)
There are two sizes available. When arranged as a platter, as shown in the example picture, the platter measures:
LARGE- 12 inches in diameter.
SMALL- 9 inches in diameter.
For this tutorial, I'll be decorating the large size.
Templates for the Wheat Wreath Cookie Platter
To help with the decorating process, I made a PDF template available this autumn platter set.
You can download these cookie templates HERE.
If you have a Kopykake or Pico projector, just print it out (or pull it up on your mobile device) and you are good to go. For those without a projector, follow the suggested steps below by tracing the design onto the cookie with an edible food marker.
The Decorating Process
For the colors used for this wheat wreath platter, you will need the following suggested colors:
- Light Gold royal icing (I mixed Americolor Gold with a touch of Warm Brown.)
- Darker Gold icing ( I added more Americolor Gold and Warm Brown than above.)
- Autumn Blue icing (I mixed Americolor Royal Blue with a touch of Forest Green, and a touch of Americolor Super Black.)
- Dark Brown icing (I mixed Americolor Chocolate Brown and Americolor Super Black.)
For the wheat cookies, begin by filling in the right sides of the blades of wheat with the darker gold icing. Let that icing set.
Then fill in the remaining left sides with the lighter gold icing. Let this icing set for about an hour.
Once the cookie had time to dry, add oval details as shown below. I used a piping consistency of the light gold icing and a #1.5 PME tip. Work your way around the branch from one side to the other.
For the bow cookie, fill in the upper sections of the bow with a thin layer of blue icing.
Once that icing had time to set, fill in the middle knot section. Fill this with more icing than the previous sections so it sits higher.
Next, fill in opposing corner sections. I started with the right wing and the left tail. I let those sections set up, then I moved on to the remaining two sections, as shown below.
Let the cookie dry completely.
Once the cookie is dry, add white line accents, as shown. I used a #2 PME Tip for this.
For the final, center message cookie, begin by flooding the entire cookie with white icing. Let this icing dry completely.
Then I used the Hello Fall stencil with super thick brown icing. I used a Stencil Genie to hold the stencil in place while I swiped icing over the design.
Wheat Wreath Cookie Platter Video Tutorial
The steps above are summarized in this time-lapsed video I put together below.
Here's the final wheat wreath cookie platter all assembled. To create this entire platter required 12 cookies-- 10 wheat sections, 1 wreath bow, and 1 center circle cookie.
This is the large, 12" version. For the tray it's on, I like to use the 12" pizza pans from Dollar Tree. They are cheap and sturdy for transporting around.
I hope everyone has an amazing autumn season. I'm looking forward to the cooler temps and more cookie cutter designs I can't wait to share!