Graduation Cap Cookies

Supplies used:

Autumn Carpenter’s Graduation Cutie Cupcake Cutter Set
white rolled fondant
red rolled fondant
black rolled fondant
sharp paring knife
flexible poly blade
3 ½” fluted square cookie cutter
3 ¼” square cookie cutter
pastry brush
piping gel
tip #1
white royal icing
pastry bag
perfection strips

Instructions:

Roll black and white fondant using black perfection strips. Cut black fluted squares using the cutter used to bake cookies. Cut white squares with the 3 ¼” square cutter. Using the 3 ¼” square cutter, carefully cut the center of the black squares and removing the center piece. Brush the edges of the cut white squares with piping gel and lay the outer black fluted piece along the edge. Brush top of cookie with piping gel and lay attached piece on top of cookie.
Roll red fondant very thin. Cut two graduation caps. Attach one whole cap to the center of cookie with piping gel. Use poly blade to make a diagonal cut on the other cap to make just the mortar board. Attach mortar board to whole cap already on cookie with piping gel. Roll black fondant very thin and free-hand cut a tassle. Roll a tiny piece of black fondant into a ball and attach ball and tassle to top of cap.

Using a pastry bag fitted with tip #1 and filled with white royal icing, pipe the outer edge of the cookie.