Chocolate Coated Flower Cookies

LSAC-S3C30-010Supplies used:
white candy coating
flower chocolate transfer sheet
daisy plunger cutters
flower blossom plunger cutters
primrose gum paste cutters
daisy stamps
white rolled fondant
mauve food color
teal food color
sky blue food color
regal purple food color

Prepare rolled fondant colors in mauve, lavender, teal, and periwinkle blue. The periwinkle blue color is made by mixing a light blue rolled fondant, then adding a touch of regal purple. Using the flower cutters, cut various sizes of flowers using the rolled fondant in colors. Place the flowers in formers to cup the shapes. Allow to dry for several hours to harden. Make daisy centers with the daisy stamps using white rolled fondant. Attach to the center of the flowers with piping gel.
Coat the cookie with white candy coating using a squeeze bottle. Immediately place on flower chocolate transfer sheet. Allow to set for several minutes. Remove transfer sheet. Arrange flowers on cookie. Pipe dots using white candy coating in a parchment bag with a small hole cut.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

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