tulip cookie cutter
daisy cookie cutter
carnation cookie cutter
leaf cookie cutter
deep pink food color
orange food color
yellow food color
electric green food color
sky blue food color
black fine food color marker
Icing required: Prepare white run sugar icing.
Outline and fill the cookies with white run sugar. Allow the icing to set completely. When the icing is set, color the details on the flowers. Allow the colors to dry. Outline the details with a black food color marker. Line the flower pots with plastic wrap. Add candy clay. Arrange a flower and leaf in a flower pot. Seal the plastic around the candy clay. Add the green sixlets to hide the candy clay.
butterfly cookie cutter texture set
red rolled fondant
orange rolled fondant
light yellow rolled fondant
light green rolled fondant
light blue rolled fondant
lavender rolled fondant
various shades of dusting powders
black food color marker
Icing required: Prepare royal icing in white.
Texture the rolled fondant using the mat from the butterfly cookie cutter texture set. Cut with the same cutter used in baking. Shade the fondant piece using dusting powders. Allow several hours or overnight for the fondant to crust. When fondant is firm, color in the indentations using a black food color marker. Pipe dots using white royal icing and tip #1. Arrange the cookies in a vase.
duck cookie cutter
yellow food color
orange food color
turquoise food color
brown food color
white pearl gumballs
Icing required: Prepare buttercream icing in orange and yellow.
Pipe the head using tip #2A. Pipe the body using tip #2A. Pipe the wing using tip #2A. Pipe the beak using orange buttercream and tip #10. Add the eye with brown buttercream dot using tip #3. Allow the ducks several hours or overnight to crust. When the ducks have firmed, arrange in a container filled with candy clay or styrofoam, taking care not to bump other ducks. Hide the candy clay or styrofoam using white pearl gumballs.
candy cane cookie cutter
cupcake cookie cutter
candy cookie cutter
pink food color
lime green food color
turquoise food color
red round candies
large take-out box
candy clay or Rice Krispie sheet
large round tip
Special baking instructions:
Cut shapes out of cookie dough rolled with the red perfections strips (making cookies 1/4″ thick). Lay on cookie sheet and insert sucker sticks 3/4 up the length of the cookie. Insert stick into the candy shapes at an angle to provide better support.
Candy cane – Tint small amounts of fondant the three different colors. Roll a piece of white fondant and cut a cane then roll a piece of colored fondant and cut a cane. Using a sharp knife, cut the pieces in lines at a diagonal making the colored pieces wider than the white pieces. Alternately place the pieces on the cookie with piping gel.
Cupcake – Use the cupcake cutter to trace bottoms of cupcakes on the designer sheets. Roll fondant to desired thickness and cut cupcake bottoms with the cutter. Brush fondant piece with water and attach designer sheet. Carefully lay sheet on fondant piece then attach fondant piece to cookie with piping gel. Using a pastry bag fitted with large round tip and filled with white buttercream, pipe the top of the cupcake in a bag and forth motion. Place red round candy atop icing.
Candy – Roll a piece of fondant to desired thickness and cut a candy using candy cutter. Cut the ends of and mark with a sharp knife. Attach pieces to cookie with piping gel. Take a small amount of white and a color, roll both pieces into snake-like pieces and place side -by-side in clay extruder fitted with round tip. Twist rope into a circle and attach to cookie with piping gel.
To make bouquet – Line take-out box with plastic wrap. Place candy clay or cut Rice Krispie pieces to fit the bottom of the box. Arrange cookies as desired and lay tissue paper around the bottom of the sticks.
Place sucker sticks in cookies before baking. Roll fondant and brush lightly with water using pastry brush. Lay designer print on top of fondant. Cut flower shapes to match cookies using cutters. Attach fondant to cookie using piping gel. Color royal icing hot pink and outline edges of cookies and make a large dot for the flower centers.
Use the same cutters used to bake the cookies to cut-out the fondant. Attach fondant to the cookies with piping gel.
Lamb – Use tip #10 to make indents in the fondant to resemble fluffy wool. Roll a tiny piece of black fondant for the nose and attach with piping gel. Draw an eye using the edible markers.
Chicken – Using the orange fondant, free-form a beak and feet; attach with piping gel. Take a small piece of red to make the cockscomb; attach with piping gel. Use the sharp knife to outline feathers on the back end of the chicken and to cut a side feather. Attach side feather with piping gel. Draw an eye using the edible markers.
Cow – Free-form black spots in different sizes to attach to cow with piping gel. Cut peach pieces for the udders and snout. Use the end of a paint brush to make the nostril holes. Take small amount of brown and pinch to make the cow’s horns and small amount of white to form the cow’s ears. Attach all pieces with piping gel.
Pig – Take a small piece of pink fondant and roll into a tiny rope for the squiggly tail; attach with piping gel. Draw an eye with edible markers.
Lightly spray snowflake mat from snowflake cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutters from set. Attach to baked and cooled snowflake cookies. Allow fondant pieces to dry overnight so they have a firm crust. Hold the black food color pen on its side and color the raised details with the pen. Brush cookies with super pearl dust. Assemble bouquet by wrapping candy clay in plastic wrap and pressing into the bottom of the vase or container. Insert sucker sticks into candy clay. Break off sticks to various heights to create a nice bouquet. Fill remainder of vase or with mini marshmallows.