Indian Corn

Indian Corn

  • corn shape cookie cutter
  • yellow fondant
  • burnt orange fondant
  • dark red fondant
  • light tan fondant
  • assorted shades of petal dust
  • leaf veining texture sheet

Bake and cool cookies.  Roll out orange, red and yellow fondant. Be sure to keep it thick enough to add texture. Use same cookie cutter to cut out shape.  Attach to cookie with a thin layer of buttercream or piping gel.  Use modeling tool or small knife to press in lines to create corn kernels.  Use paint brush and petal dust to add different levels of shading to random kernels.  Roll tan fondant out very thin and texture with leaf veining texture sheet.  Use pastry wheel to cut leaves.  Thin edges of leaves with modeling tool if desired.  Attach overlapping leaves using piping gel.

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