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.
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.
Lightly spray traditional mat from butterfly cookie cutter texture set. Wipe off excess with a paper towel. Roll fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with corresponding cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Mix each luster dust with lemon oil to make a paint. Paint each butterfly with at least two colors, overlapping slightly to create new color in overlap. Paint bodies of butterflies gold. Spray lightly with pearl spray.
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.
Bake and cool cookies. Roll red fondant thin and texture with the knit texture mat. Roll orange fondant thin and texture with the knit texture mat. Using a mini pizza cutter, cut out strips, using red and orange in a striped pattern. Use the cookie cutters to cut out pieces. Attach to cookie with piping gel.
Bake and cool cookie (*after the santa boot was cut, cut accordingly before baking to resemble the sweater boot shape). Roll tan fondant thin and texture with the knit texture mat. Cut out pieces for boot. Gently bend to create folds in the top part of the sweater boot. Attach to cookie with piping gel. Cut buttons with a #10 decorating tube. Poke holes with a straight pin for the button holes. Attach to cookie with piping gel. Roll light tan fondant thin and cut pieces for heel and sole. Attach with piping gel.
Roll out rolled fondant. Place swirl texture mat on top of fondant and roll over once with rolling pin. Remove texture mat and cut out heart shape using same cutter that was used when baking the cookies. Repeat with other colors of fondant and cookie cutter shapes. Attach fondant pieces to cookie by spreading a thin layer of buttercream on cookie. Attach royal icing layons and hearts with small dot of royal icing. Pipe small dots of royal icing around border of some cookies. Use red food marker to draw outline over “Love” and around scroll border.
Roll out fondant and place texture sheet on top. Roll over once with rolling pin and remove sheet. Cut out heart using the same cutter used for baking the cookies. Attach to cookie using a thin layer of buttercream. Put small amount of colored buttercream in pastry cone with small hole cut in end and pipe small dots around the edge of cookie. Roll fondant very thin and cut with funky letter cutters. Allow letters to dry slightly and attach with small dots of buttercream.