moon cookie cutter
purse cookie cutter
Eiffel tower cookie cutter
poodle cookie cutter
electric pink food color
ivory food color
black food color
Icing required: Prepare run sugar icing in the following colors: white, black, light pink, dark pink, dark ivory, black. Prepare royal icing in black, white and pink.
Eiffel tower: Outline and fill with light pink run sugar icing. Allow to set completely. Pipe lines using black royal icing and tip #1.
Purses: Outline and fill with pink, dark pink, white, or black run sugar icing. Allow to set. Add pockets and straps or dots. Allow to set. Pipe stitching using royal icing and tip #0.
Poodle: Outline and fill the body and head with light pink run sugar icing, leaving the cookie uniced in the curly dark pink areas. Allow to set. pipe the nose, feet and eye with black run sugar icing. Outline and fill the curly areas of the poodle with dark pink icing. Allow to set. Pipe swirls with dark pink royal icing. Pipe an ear with light pink run sugar.
Croissants: Outline and fill the small triangle shaped ends of the croissants with ivory run sugar. Allow to set. Outline and fill the next sections. Allow to set. Outline and fill the center of the croissant.
This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.