Easy Dragon Egg Cookies Plus Glitter Airbrush Paint Review

Disclaimer: all products reviewed in this post were purchased fully by me. This review was not requested by anybody and no compensation has been received. However, I am an acquaintance of the owner of Dinkydoodle designs and she has in the past given me another product as part of a demonstration I participated in.

Between the new podcast and my regular busy life, it’s been hard to find actual cake decorating time lately. Ages ago some friends and I planned to get together for the launch of the new season of Game of Thrones, and I had all of these grand ideas for fun, decorated bakes to bring. But then reality hit and I needed to make something fast and easy.

So I Googled around and found a lot of variations on making dragon egg cookies by basically cutting an egg shape and then either putting on fondant scales after baking or laying on extra cookie scales before baking, such as this tutorial from Otaku Crafts. I figured that’d be a good experiment to run with my new favourite no-spread, UK-friendly recipe basic sugar cookies from The Pink Whisk (because as I keep mentioning on the podcast and in my own chocolate rolled cookies recipe, differences in flour and butter between the US and UK make swapping recipes tricky when you’re trying to avoid spread). It helps that the Pink Whisk recipe doesn’t require chilling, and my friends keep saying they love the shortbready goodness of the cookies, so it meant I could make everyone happy with minimal time involved.

I decided to gussy up the dough by colouring two thirds of it green and purple, and then left the last third natural, thinking then I could just finally crack open the bottle of Dinkydoodle Silver Glitter Airbrush Paint I’d purchased some time ago and give it a go.

I didn’t have an egg cutter large enough, so I used one of the Ateco ovals and trimmed the tops. It didn’t have to be perfect, because I then used one of the smaller Ateco ovals to cut the scales and layered them on from the bottom up. I rolled my dough thinner than usual for both so the resulting cookie was slightly thicker than usual, but not fully doubled. The dough stuck nicely to itself with a bit of a firm push and didn’t need water or anything. Other doughs might require water.

Then I baked them, let them cool, and airbrushed on the glitter paint. It was so sparkly I actually danced up and down and made squeeful noises! The photos don’t fully show how sparkly the cookies were, but you can see at least some difference between the airbrushed cookies and the plain ones:

airbrushed and plain cookies

Glittered cookies on the left, plain cookies as they came out of the oven on the right.


Even in close up the photo doesn’t do the sparkle justice, but you can definitely see the difference.

It didn’t show up as well on the light colour of the natural dough as it did on the tinted dough, though. So I would expect it probably shows up better on darker fondant or chocolate versus lighter colours. That’s to be expected with a light glitter.

comparing cookies

On the left is my scrap-dough cookie with glitter sprayed on. At the top is a glittered purple cookie. On the right is an unsprayed natural cookie.

To be clear, the glitter is a true glitter. It is bits of glittery stuff, and fully edible (unlike the plastic “non toxic” glitters labelled “for decorative purposes only”). It’s reflective in the light, but in particulate, not in a thorough cover like a pearl spray. To show you the difference, I also airbrushed one of the green cookies with Dinkydoodle’s Pearl airbrush colour:

glitter versus pearl

The left cookie has the glitter, the right has the pearl. You can clearly see how the pearl is shiny but whitens the colour overall, whereas the glitter makes the original colour sparkly but doesn’t really affect the colour itself much.

This is really cool because it gives decorators an option to add sparkle without whitening, whenever that might be desired. And happily, the particulate was fine enough that it didn’t clog my airbrush at all, and my airbrush is not a Dinkydoodle model. So as with any airbrush paint, as long as you properly and thoroughly clean your airbrush after you’re done, it shouldn’t cause any problems relative to any other colour. Plus it’s SO FAST compared to brushing on glitter.

For the plain cookies, I used my old Americolor Gold Sheen Airbrush Paint, so in the end I had a lovely selection of shiny dragon egg cookies to take to my friends, and it was all super fast and easy with no icing required:

shiny cookies

As one of my best friends is prone to singing: “SHIIIINY!”

However, there was a downside. As much as I was gleefully, squeefully happy with the glitter paint, I got really frustrated with how it slopped all down the side of my airbrush cup. I thought at first that I must be even more tired than I thought, but then I was more careful and it kept happening. And when I switched to the Americolor gold, it didn’t happen at all.

I wondered if it was something about the Dinkydoodle bottle, so I opened the bottle of their Bronze Pearl airbrush paint that I’d purchased in the same order as the silver glitter, and tried that, and it too slopped down the side of the airbrush:

dribble mess

No matter how careful I was, it dribbled down the side of the airbrush and all over the counter.

I examined the Dinkydoodle bottles in comparison to the Americolor bottle and realized that the Americolor bottle has a significantly longer pour spout, and with a straighter edge. This means the Americolor spout hangs cleanly over the edge of the airbrush cup, whereas the Dinkydoodle bottle leaves too much gap and allows for dribbles. It’s likely that when the Dinkydoodle bottles are less than half full and can be tipped up more, they will dribble less, but with that curved plastic they may continue to dribble anyway.

Americolor on cup

The Americolor bottle’s spout easily clears the lip of the airbrush cup, meaning all of the paint cleanly goes into the cup.

Dinkydoodle on airbrush cup

The Dinkydoodle spout is shorter and has a less defined edge, so the liquid is more prone to running down the lip of the cap instead of into the airbrush cup.

These were my first experiences with Dinkydoodle airbrush paints since I still have so much of my old Americolor that I’ve had for years, so I don’t know if this cap style appears on all colours. I’ve had the Dinkydoodle Pearl colour around for longer and hadn’t yet opened until this test, and it appears to have a plain screw top bottle. While this takes a bit more care to use than the Americolor spout, it was much, much cleaner than what I am guessing is the newer cap design for Dinkydoodle. And in fact the newer cap does screw off, so for the remainder of these bottles I’ll just screw the drippy lid off each time.

comparing cap styles

The Dinkydoodle Pearl is on the left and the Bronze Pearl is on the right. The Pearl was purchased about a year before the Bronze, so I’m guessing they’ve changed cap style since.

As mentioned, I’ve had the glitter and bronze pearl around for several months at least so it’s possible this problem has already been noted and fixed on even more recent bottles, and the obvious workaround is to just screw the lids off. I recommend others do the same to avoid mess and waste.

So my conclusion is I really, really, really love the silver glitter airbrush colour. It is super happymaking in adding fast, edible glitter to projects. The pour spout across the line is problematic, but there’s a workaround. Hopefully they improve the caps soon, but otherwise the ability to quickly spray glitter is a definite plus!

If I learn about an improved cap, I’ll update this post as soon as possible.

Posted in Cake Decorating, Cookies, Products, Severe Nerdery, Tool Reviews | Leave a comment

Podcast Episode 8 is Up

And I will actually get to a post as mentioned in the podcast about dragon egg cookies and airbrush glitter! Hopefully in the next couple of days.

Episode 8 Page

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Episode 7

Episode 7 of the podcast is up! You can play it and read all the show notes here.

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Podcast Episode 6

Featuring the hilarious Jacqui Kelly of Totally Sugar. Go to the Episode 6 page to listen and read show notes.

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Episode 5 – Decorative Pies!

Head over to the show page for Episode 5 of the podcast to learn all about how awesome pies can be!

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Podcast Episode 4!

On this episode Cindy Autrey and Amy Ford of Frosting Creators of San Antonio join me to talk about their recent Sugar Arts Showcase and plenty of other cake topics.

Also Mary Nicholas and Shannon Orr each called in to talk about their great experiences at the San Antonio show and Jean Schapowal has a cakefirmation to put things in perspective as you work.

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Please see the episode page for full show notes and music credits.

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Episode 3 of the Podcast is Up!

In this episode, Kyla Myers and I talk about the San Antonio show, lots of our cake friends, all kinds of cake issues, and gush about the Cake God Mike McCarey. Then there’s a cakefirmation at the end by Mike himself.

Check it out here.

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Episode 2 – May 4, 2017

In this episode, I discussed vendor experiences at cake, cookie, and baking shows, talked about how I’ll handle product disclaimers on this and future episodes, and played some interview clips from the Austin cake show featuring Mark Desgroseilliers, Sidney Galpern, Sachiko Windbiel, Denise Gall, and Tammy Colitti.

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Show Notes

The colour theory video featuring Artisan Accents products that Mark mentioned can be found here, and the shop he mentioned can be found here.

You can find the tool list featuring Cake Connection on my Flexible Edible Stained Glass ebook page.

The social scientist author I mentioned is Dan Ariely. He’s not involved with this podcast at all, I have simply enjoyed listening to his audio books while working on cakes in the past.

Also as mentioned on the show, I have both purchased from and received free review samples from the brands Innovative Sugarworks and Simicakes.

If you enjoyed the show, please leave a review on iTunes and share it with your friends!

Music/Sound Credits

The following songs and sound clips were used in this episode of Eat the Evidence. I am extremely grateful to creators who provide this content.

“Wallpaper” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

“Winner Winner!” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

“Concentration” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

“Doobly Doo” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

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Popcorn Pancakes

I wanted a legitimate reason to eat popcorn for breakfast because I was craving it and feeling blerghy about trying to eat anything else. I googled around and found various ways of turning popcorn into cereal with milk but that was definitely not what I wanted, and I found some weird methods of squeezing kernels in water, but I didn’t want that either. I wanted popcorn in a pancake.

So I made some up, and it turned out really tasty. It is, however, very, very, very rich because of all the butter, so don’t expect a light and airy meal here. It makes four 6-ish-inch pancakes and I could barely eat two, whereas I usually eat about four of my regular (and much healthier) pancake recipe.

I sized this recipe to work off of a 70g bag of premade “lightly salted” popcorn. You can pop your own or use a flavoured popcorn if you like. The popcorn with sugar on it weighs more, so if the line of popcorn you like has a “lightly salted” version around 70g but the flavoured version weighs more in the same size bag, it should be fine.

Also, I ate a handful of the popcorn out of the bag as I cooked because I just assumed everyone is going to do that anyway, so really, the 70g doesn’t have to be exact!

Further, if you need this recipe to be gluten-free just ensure that all of the ingredients are gluten-free (particularly the oats and popcorn).

Note that it doesn’t come out as a pourable batter like regular pancakes, so you’ll need to put some in the pan and flatten it down:

pressing down pancake

Use your spatula to gently press it flat in the pan so it cooks through and is easy to flip.

Here’s how it looks flipped over, with a nicely crisped surface all over. No soggy weird popcorn here, just crispy popcorn pancakes!

popcorn pancake in pan

This is why we need scratch’n’sniff technology for the web.

I ate mine plain but you could add whatever toppings you like. Pour salted caramel over it and call it dessert! Or still breakfast. You’re an adult, you can choose to eat whatever suits you and I’m not going to judge. Unless you’re a kid reading this blog, in which case go pick a room in your house you’re allowed to go into, clean it, and then show your parents this page and ask for it for breakfast, with the promise that you’ll wash the dishes afterwards. That’d make me make some for my kids!

5.0 from 1 reviews
Popcorn Pancakes
Prep time
Cook time
Total time
Rich, buttery, crispy pancakes with a strong popcorn flavour. Adapt as desired using your favourite type of popcorn.
Recipe type: Breakfast
Serves: 4 6" pancakes
  • 57g butter (half stick, ¼ cup)
  • 100g porridge oats/quick oats (1 cup)
  • ½ tsp salt
  • 1 tsp baking powder
  • 70g bag of lightly salted popcorn (or flavour of choice)
  • 3 large eggs
  • 120 ml water (1/2 cup)
  • additional butter for frying
  1. Melt the 57g of butter carefully in the microwave so it's not too hot (it can still have softened lumps in it), set aside.
  2. Place oats in a food processor and process until very fine. Transfer to a large mixing bowl and mix in salt and baking powder.
  3. Place about half of the popcorn (or less, if your processor is small) in the food processor and grind down to fine crumbs. It's okay if some chunks remain. If you see any hard kernels, remove them. Transfer to the bowl with the oats. Repeat with the rest of the popcorn until it is all ground down. Note that if your kitchen is dry, it will become highly statically charged in your food processor and try to leap out all over the place when you go to pour it. If this is a problem, put a bit of water on your fingertips and flick it into the processor's bowl, or give it a tiny misting of water from a clean, food-safe spray bottle.
  4. Break the eggs into the popcorn/oat bowl and use a silicone spatula to work the eggs into the mix, folding up from the bottom regularly to ensure all of the dry ingredients get mixed in. The mixture will be crumbly.
  5. Pour in the melted butter and mix thoroughly.
  6. Add the water and mix thoroughly.
  7. Place a knob of butter into a frying pan on medium heat until it's melted and bubbly. Scoop about a quarter of your mixture into the pan and press it down flat with a spatula. When the edges start to brown, flip the pancake with the spatula and cook on the other side until its edges are browned, then carefully remove to a serving plate. Repeat three more times for the rest of the batter.
  8. Serve hot with any toppings as desired.
Posted in Breakfast, Experimental Techniques, My Recipes, Other Food | 1 Comment

Podcast Episode 1

The first full episode of my new podcast is out!

You can listen to it and find all of the show notes here: http://www.eat-the-evidence.com/podcast/episode-1-april-20-2017/

For a full list of episodes, please see the podcast page.

If you have any comments or requests, feel free to add them below.

Happy listening!

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