I am so excited to talk to you about something today. You guys know I love Disney books. I especially love Disney books that have recipes in them and I have a great one for you today!
One day I was in a major book retailer looking for new Disney recipes books. I don’t usually find any new ones but sometimes I get lucky. Into the search computer kiosk, I typed in “Disney Food” and BAM a new book appeared. I was pretty excited. It was called “Eat Like Walt – The Wonderful World of Disney Food” by Marcy Carriker Smothers. The computer said it wasn’t going to be available for a few months, so I waited. I told my whole family about how excited I was. Over a year later, it appeared on my doorstep.
I know everyone wants me to jump right into the cookie designs but we still need to get one more fundamental down before we do: outlining and flooding.
Whenever we post cookie photos on our social media, without fail someone will comment they can’t flood a cookie with royal icing. I am nowhere near an expert on this. I’m more of a talented novice I would say. Have you seen some of those cookie artists on social media? Every time I think I made a good looking cookie, I see one of them and think I have a lot to learn. Those men and women are super impressive. Like honestly, how do they do it?
I might not be able to teach you how to make a magic eye puzzle, remember those?, on a cookie, but I can teach you how to flood one.
When my Prince Charming and I were on our Honeymoon in Walt Disney World, Be Our Guest Restaurant had recently opened and you better believe it was the first ADR we booked! And for the 179 days after that, all I could think about was finally trying the Gray Stuff.
While not all Disney Fans agree on whether or not the version at Be Our Guest lives up to the hype, I love it and it will always remind me of our honeymoon. So I thought it would be fitting to whip some up for our 4th anniversary.