Roll cookie dough. Cut the coffin cookies, using the coffin cutter. You will need two sets from the cutter. Cut the bones, ghost, hands, crows, and bats. Bake and cool the cookies. Assemble the coffins using royal icing. Allow the 3-D coffin to dry overnight. Knead and soften fondant for the coffin. Roll the fondant. Texture the fondant with the wood grain texture mat. Brush piping gel on the coffin lid. Cover the lid with the textured fondant. Use the polyblade to trim around the fondant-covered coffin lid. Roll a strip of fondant. Texture with the wood grain texture mat. Cut the strip the height of the sides of the coffin cookie. Brush piping gel around the side of the cookie. Place the strip around the side of the coffin. Add additional dimension on the coffin lid and the side of the coffin using the polyblade to add deeper cuts. Add nail holes using the two in one tool. Cut small pieces to resemble wood pieces. Emboss “Keep Out” on the wood pieces using the letter embossers. Cut a small square of grey fondant and emboss “Open if you dare” using the letter embossers. Paint the square with silver dust mixed with grain alcohol. Mold the top part of the key using black fondant. Paint the key plaque with silver dust mixed with grain alcohol. Emboss “RIP” on the key plaque using the letter embossers. Mold the rose and attach using piping gel. Attach the coffin lid accents using piping gel. Pipe the stem using royal icing and tip #1.5. Pipe a spider web using black royal icing and tip #1.5.
Cover the mini cookies with rolled fondant. Emboss the hands using the two in one tool. Emboss the bat using a paring knife. Use non-pariels for the eyes on the bat, ghost, and crow, attaching with piping gel.
5″ bird cookies
assorted colors rolled fondant
paisley texture mat
paisley accessory mold
small round piping tips
Autumn Carpenter’s Fluttering Friends Cutie Cupcake Cutter Set
assorted food color paste or gels
Roll fondant thin and use same cutter used to cut cookies to cut the fondant. Brush cookie with piping gel and attach fondant piece. To make texture piece, roll fondant thin and place over texture mat. Be sure the mat is on the side to give you a raised image. Roll over fondant with even pressure. Flip fondant over and remove mat. Use cutter to cut piece and attach to cookie using piping gel. Use polyblade to remove the beak and feet. Roll orange fondant the same thickness as your bird and use cutter to cut the feet and beak. Use the polyblade to cut feet, wing (only on the paisley textured birds) and beak and replace the feet and beak on the cookie.
For plain wings, roll desired fondant color thin and use the bird cutie cutter to cut the wing. Allow wing to dry for several hours. For paisley wings, push desired fondant color into paisley mold then remove with sharp pin or modeling tool. Pipe colored accents using royal icing then allow to dry for several hours.
Use royal icing to pipe over paisley textured birds and allow to dry. Attach wings to birds using piping gel and roll tiny balls from brown fondant for the eyes and attach with piping gel.
white rolled fondant
lime green rolled fondant
orange rolled fondant
light blue rolled fondant
pale blue rolled fondant
Autumn Carpenter’s Mini Accent Cutter Set
Autumn Carpenter’s Jungle Cutie Cupcake Cutter Set
large round circle cutter
Mod Circle texture sheet
Roll white fondant to 1/4″ thickness, place fondant on Mod Circle texture sheet and roll with heavy pressure. Using the same cutter used to cut the cookies, cut out circles. Brush cookies with piping gel and lay on top of gel. Roll orange and lime green fondant very thin and cut small circles using mini accent cutter. Lay colored circles over the white circles of the cookie. Roll light blue fondant thin and cut elephant; apply to cookie with piping gel. Roll pale blue fondant very thin and cut using largest teardrop shape from accent cutter set. Apply to elephant with piping gel. Add black non-pareil for eye, attaching with piping gel.
flip flop cookies
assorted colors of rolled fondant
Hawaiian Texture Sheet Set
PME strip cutter
Roll rolled fondant to desired thickness. Use texture mats to texture fondant and cut using same cutters used to make cookies. Brush cookies with piping gel and lay fondant on cookies. If pattern is recessed, used edible markers to highlight patterns. Cut flip flop straps using strip cutter. Attach to flip flop using piping gel. Use cotton balls to prop-up straps until dry.
Bake and cool cookies. Roll fondant then lay texture mat over fondant and roll pin over mat with even pressure. Using the stocking cookie cutter, cut fondant. Color fondant texture using edible markers. Place fondant on cookies using piping gel. Use small round tip to detail cookies with colored royal icing.
Boot: Bake and cool cookies. Roll dark brown fondant and texture with crocodile leather texture mat. Use the cookie cutters to cut out pieces and then trim with pastry wheel. Attach to cookie with piping gel. Paint with brown luster dust mixed with lemon oil to add shiny look. Roll out white and black fondant. Cut with cookie cutter and then trim with pastry wheel to fit around textured fondant. Emboss white fondant with scrolls and flowers. Paint embossed areas with brown luster dust.
Hat: Bake and cool cookies. Roll out light brown fondant and cut out with hat cookie cutter. Attach to cookie with piping gel. Roll dark brown fondant and texture with crocodile leather texture mat. Use pastry wheel to cut thin strips. Attach to cookie with piping gel. Paint with brown luster dust mixed with lemon oil to add shiny look. Roll white fondant thin and cut with small flower cutter. Use small circle cutter, knife and pin to texture flower. Mix silver luster dust with lemon oil and paint piece silver. Attach to cookie with piping gel. Attach small turquoise fondant dot in center of flower.
Bake and cool cookies. Roll pink, green, yellow and blue fondant thin and texture with the knit texture mat. Use the cookie cutter and pastry roller to cut out smooth and textured pieces. Attach to cookie with piping gel. Use same colors of fondant to mold one bow of each color using fondant bow mold. Dust bow with super pearl luster dust and attach to bootie with piping gel.
Teddy Bear: Bake and cool cookies. Roll pink, green and blue fondant thin and texture with the knit texture mat. Use the cookie cutters to cut out pieces. Attach to cookie with piping gel. Cut out eyes with green fondant and a #10 tip. Poke fine holes with a straight pin for the button holes. Hand shape the nose.
Sweater and Hat: Bake and cool cookies. Roll white fondant thin and texture with the knit texture mat. Use the cookie cutters to cut out pieces. Attach to cookie with piping gel. Cut out buttons with white fondant and a #8 tip. Poke fine holes with a straight pin for the button holes. Pearlized with super pearl dusting powder. Attach to cookie with piping gel. Use a clay gun with blue fondant to get fine strings for the accents on the sweater and hat.
Bake and cool cookies. Roll fondant thin and texture with the damask scroll texture mat. Cut out heart, purse, fleur de lis, and Eiffel tower shapes. Attach to cookie with piping gel. Saturate the stamp pad with pink airbrush color. Use a brayer and roll over stamp pad, and then over textured cookies. Roll pink fondant thin and cut out another heart and poodle shape. Cut out thin, small pieces for the fuzzy accent part of the poodle. Texture poodle accents with a #14 tip. Cut out a small piece for the poodles ears. Attach to cookie with piping gel. Brush luster dust over all the cookies. Use a food color pen to write “Paris” on one of the hearts. Add details with black royal icing.
Bake and cool cookies. Roll fondant thin and texture with the floral scroll texture mat. Cut out leaf shapes, but remove the stem. Attach to cookie with piping gel. Brush luster dust over the cookies. Roll a small brown snake for the stem and attach to cookie with piping gel.