Using the cupcake cookie cutter for the pattern for the baking liner, cut the frosting sheet . Smoothly ice the bottom half of the cookie with buttercream icing. Place the edible image on the iced buttercream. Fill a pastry bag fitted with tip #1A with white buttercream icing. Pipe the top half of the cupcake cookies with buttercream. Immediately sprinkle with jimmies and non-pareils. Add a red sixlet to resemble the cherry.
This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.