April 8th, 2012
Excerpted from Kids’ Cakes from the Whimsical Bakehouse Copyright © 2010 by Kaye Hansen and Liv Hansen; Photographs by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Bake the pirate hat and face cookies and let them cool completely.
Melt the dark and white chocolates separately. Pour the chocolates into separate pastry bags. Cut small holes at the tip of each bag. Keep the chocolate warm on a heating pad or on a half-sheet pan over a barely simmering double boiler.
Pipe a 1/4-inch dot of chocolate on the top of each round cookie. Before the chocolate sets, place the pirate hat on top so that it covers the top of the head. The chocolate, once set, acts as glue.
Using the white chocolate, pipe a skull and crossbones on each hat.
Using the dark chocolate, pipe hair coming out from under the hat, eyes, nose, smile, and stubble.