Kama Sutra Cookies, Cookie Cutters and Lovesick Recipes

These gingerbread cookies are probably not what your grandmother made for the holiday season, unless you've got a very liberal granny. Designed by Swedish company Pipparkakan, the Kama Sutra cookie cutters were actually made way back in 2007 and were featured on Gizmodo, and lots of other gadget and nerd sites. But I never saw a finished product until Taxi posted the pic shown above.



Whereas a few years ago, they were carried in many online stores, now they are nerly impossible to find, but you can order them from Pipparkakan directly.



The cutters come in 2 different boxes with 4 different cutters in each, which means that if you order both boxes you will have 8 different shapes.

One box including tax and shipping within Europe costs 325 SEK or 35 EUR.
One box including tax and shipping outside Europe costs 350 SEK or $55 USD.

They use PayPal. Shipping through regular Swedish Postal Service, approx 4-6 days from payment for Europe and US. Australia 5-9 days.

This is How to Order your Pipparkaka:

• Send an e-mail to order@pipparkakan.se

• Write your name and address and phone number and tell us which box that tickles you. The Black Silk or the Raspberry Purple, you can always order both.

• When you have placed your order you will get an e-mail from PayPal with a grateful request for payment, it will be sent to the e-mail address you used while placing the order. The box is sent to you as soon as payment has been received.

Enjoy a lustful cooking experience and bon appetit! And here's two Lovesick Recipes from them:

Kinky Glacé

1,5-2 dl icing sugar
Water
Oil
Baking colour

Pour the icing sugar into a small bowl. Carefully fill up with water so that it covers a centimeter over the sugar. Let rest for a while and then pour out the water that has not been absorbed by the sugar. Stir so that the glace is smooth and even.

If you want a shinier glace you just add a few drops of oil.

You can distribute the glace into more bowls and add cooking colour to get more colours to decorate with.

Then just use your imagination. Garters, hand cuffs and whips, a pipparkaka is not shy of anything, let the lust flow!


Pipparkaka dough ca 150

350 g butter
4 hg sugar
3 dl syrup
1 table spoon grinded ginger
1 tea spoon grinded cinnamon
1 tea spoon grinded clove
1 table spoom bicarbonate
3 dl whipped cream
1,5 kg flour

Stir melted butter, sugar and syrup to a nice mixture. Mix an elixir of love from the spices. Pour down the spice mix into the mixture and stir.

Whip the cream into a hard foam and pour down a little at the time.

Mix the bicarbonate with most of the flour and pour it into the mixture, knead into a steady dough. (Of course you can use various tools for this)

Wrap the dough into foil and let the love grow cool during the night... let the shapes inspire you in how to spent your time...

When the night is over, just do it! (Also the baking) Take some dough at the time and roll out large with a rolling pin to desired thickness, it does matter! The thinner, the harder... Dip the cutters in a bit of flour. Push the pipparkakor out of the flat dough and put on cold baking tins.

Grease or cover with baking paper and cook in the middle of the oven during 4-5 minutes at 200°C. Let the hot cookies cool off for a couple of minutes before you let yourself get seduced.

Interested in buying pipparkaksformar for your store? Please contact them at info@pipparkakan.se or call Susanne Burelo at +46 730-340 222

Like bad taste cookie cutters?
Then check out these:

 Fetal Bites, fetus shaped cookie cutters.



Crucifixion Cookie Cutters:

When You Hunger For Modern Design. Baked Goods Almost Too Beautiful To Eat.

Modern Bite has transformed cookies, cupcakes and cakes into art you can eat. The Los Angeles Bakery combines the design talents of Greg Roth with the baking expertise of Daniel Shapiro resulting in some of the most beautiful and sophisticated desserts you've ever seen.



Flavor options, design options, custom versions and boxed assortments of their baked goods are available both locally and shipped via Fed Ex. If you are looking for a memorable way to satisfy both your eyes and stomachs, Modern Bite bakery is the place.



Their shortbread cookies come in the three design collections shown below or single versions of the nine beautiful options.





Also available are an array of eight gourmet cookies, ranging from classic Chocolate Chip to Tofu Peanut Pretzel Cookies.

Cupcakes are available in three different modern design versions with your choice of chocolate. vanilla or red velvet cake and your choice of chocolate or cream cheese frosting:


Fondant cakes for birthdays, holidays and any other occasion are available in beautiful modern designs or custom versions. Here are a few of my favorites:












Classic cakes include carrot, vanilla salted caramel, chocolate, red velvet, vanilla birthday cake and a dobosh torte.

all images and info courtesy of Modern Bite

MODERN BITE puts an innovative design spin on mouth-wateringly delicious desserts. With a focus on delectable taste and texture and impeccable detail and artistry, the Los Angeles-based bakery brings the highest caliber ingredients and individualized customer service to its uniquely styled baked treats.

Creations from the MODERN BITE kitchen are the culmination of its partners’ passions and backgrounds.

At age 14, Daniel Shapiro parlayed his love of baking into a small business making and selling cakes to restaurants in his native Montreal. After earning an MBA from The Wharton School, he dedicated over twenty years to the branding and marketing of renowned entertainment and lifestyle companies.

As MODERN BITE’s visual tastemaker, Greg Roth draws on his fine art and architecture studies at Brown University and the Southern California Institute of Architecture, as well as two decades of experience designing restaurants and private residences.


MODERN BITE

Oreo Cream Centers Carved Into Cameos. Don't Dunk These In Milk!

Artist Judith G. Klausner is a Somerville MA artist, who in her own words, has with a love for small, intricate, and overlooked things. Her "embroidered toast" was featured on many blogs and sites last year, but she's really outdone herself with her latest series of carved Oreo cookie cream centers.



Working intricately on the cream centers of both traditional and vanilla Oreo cookies (not sure if they were Double Stuff or original) , she's created tiny sweet portraits in the style of classic and traditional cameos.









See more of Judith G. Klausner's work here


Nabisco Oreos

Tom Otterness Designs A Hip Home For Cookies. The Mama Bear Cookie Jar.

It's not easy to find a hip cookie jar that isn't ridiculously kitschy. This is the only one I've ever seen other than the Bunny Rabbit Cookie Jar by Momoyo Torimitsu. And it's a beauty. The white ceramic "Mama Bear" was fashioned after sculptor Tom Otterness' original bronze version.



The beautifully designed ceramic cookie jar measures 12.5 in (31.75 cm) h x 9.5 in ( 24 cm) w x 9.5 in (24 cm) d. The exterior white glaze is contrasted with a cadmium yellow interior glaze that emits a magical warm honey like glow when the top is opened. It is an open edition with a decal signature on the neck and ships is a beautiful box designed by the artist. Retail price is $185. (click here to order)




The edition was inspired by Otterness’ bronze “Mama Bear” [shown below] and shares the artists ability to attract the viewer to a wonderful inviting image while subtly introducing a mother’s concern for her children and their future in our environment.


images courtesy of Cerealart and Tom Otterness

On February 9th, Cerealart Projects will begin shipping The“Mama Bear” Cookie Jar by Tom Otterness


Artist Bio [courtesy of Cereal Art]:
Tom Otterness (b. 1952 in Witchita Kansas) is an American sculptor whose works adorn parks, plazas, subway stations, libraries, courthouses and museums in New York---most notably in Rockefeller Park in Battery City Park and in the 14th street/ 8th Avenue subway station---and other cities around the world. He was the first artist ever to have contributed a balloon to the Macy's Thanksgiving Day Parade. "...he made a giant Humpty Dumpty suspended in an upside-down tumble, as though he might have jumped from one of the swanky Central Park West rooftops..."

His style is often described as cartoonish and cheerful but tends to carry a political punch.His sculptures are filled with multiple meanings and allude to sex, class, money and race.These sculptures depict, among other things, huge pennies, pudgy characters in business suits with moneybag heads, helmeted workers holding giant tools, and an alligator crawling out from under a sewer cover. The main theme of his work seems to be the struggle of the little man against the capitalist machine in a difficult and strange city. His aesthetic can be seen as a riff on "capital realism" and blends high and low, cute and cutting.

In 2005, "Tom Otterness on Broadway", his largest exhibition to date, featured 25 different works installed between Columbus Circle and 168th Street in Washington Heights. The project was sponsored by the City of New York Parks and Recreation Department, the Broadway Mall Association, and Marlborough Gallery, and traveled to three other cities - Indianapolis, Beverly Hills, and Grand Rapids, Michigan. The Grand Rapids exhibition featured more than 40 works across two miles of the city's downtown area and at Frederik Meijer Gardens & Sculpture Park.

Known primarily as a public artist, Otterness has exhibited in popular exhibitions in locations across the United States and around the world, including New York City, Indianapolis, Beverley Hills, the Hague, Munich, Paris, Valencia and Venice. His studio is located in Brooklyn.

Beginning Feb 23rd Mr. Otterness will be exhibiting at The Marlborough Gallery in NY.
Tom Otterness: Animal Spirits
Marlborough Gallery
40 West 57th street NY
February 23, 2011 - March 26, 2011

Tom Otterness

Pantone Color Chip Cookies! Kim Neill Bakes Up Deliciously Divine Design.

Freelance designer and illustrator Kim Neill was inspired to turn Pantone color chips into edible cookies after finding the Pantone color tins by Seletti at a nearby art supply store.


above: Kim Neill with her fabulous Pantone Chip cookies in the Pantone Tins, above right

As a holiday gift for her clients, she filled the tins with rectangular sugar cookies topped with colored icing and used an edible marker to indicate the PMS colors.




Kim even made METALLIC pantone chips. Using bottles of silver and gold edible luster dust to rush atop the icing, she created cookies in PMS Metallic Silver 877, Gold 871 and Pink 8062.



The cookies in the tins were a huge hit with her clients. The faves? Seems that the PMS 485, PMS 183 and Silver 877 were the most popular.

How to make Kim's brilliant PANTONE CHIP COOKIES:

FOR THE DOUGH:
She used Mary’s Sugar Cookie recipe from the Betty Crocker cookbook. Super tasty. Recipe here.

Roll dough out between 1/4” and 1/8“ thickness. Thinner cookies keep their shape better. Cut 2” x 2.5” rectangles out of dough (using a stencil from cardboard may make it easier). Cook until lightly golden brown, keeping an eye on them as they cook because they cook quickly.

Note: If you are filling a Pantone Tin, three batches of cookies will only fill up the tin halfway. They are big tins, so to resolve this, Kim ended up lining the bottom of the tin with folded over bubble wrap to make the tin appear full.

An alternative to the tin would be to fill with Pantone mugs with the cookies, which make for a nice individual gift. Purchase the Pantone Storage Tins or the Pantone Mugs for your cookies.

FOR THE ROYAL ICING:
This is a great recipe to use because it keeps color vibrant, doesn’t fade and dries nice without being too hard. Flavor with white vanilla here if you can. Regular vanilla tends to darken the icing a bit. You might want to add a bit more milk then the recipe calls for to get the perfect spreading consistency. Recipe found here.

DECORATING THE COOKIES:
Make a big bowl of white royal icing. Start by spreading a strip of white icing across the all the cookie bottoms and let dry. Now use what’s left of your white icing to make colors.

Scoop 3-4 heaping tablespoons of icing in a tiny bowl and then color with solid food coloring. This will color 3-5 cookies. Once you are done with one color, rinse your bowl out and start again. Doing colors this way keeps the mess down and you don’t have to worry about what you just mixed drying out. Using a food dye pen, write the matching [or closest] PMS number down on the cookies.

Kim used Gourmet Food Writers, available for purchase here. To make the Metallic Chips, use a soft brush or cotton ball to burnish icing surface with gold or silver luster dust, available for purchase here.

all images and recipes courtesy of Kim Neill.