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Candy Cane Cookie

Idea gallery #1749
Candy Cane Cookie
Ingredients and Supplies
white rolled fondant
Diagonal Stripes Stencil Set
red royal icing
palette knife
green rolled fondant
red rolled fondant
holly cutter
piping gel
pastry brush
paring knife
  • alt images
  • alt images
Instructions
Dust the work surface with powdered sugar or cornstarch. Roll fondant 1/8" thick and the length and height desired. It is very important that the fondant does not stick to the surface during this entire process. Place stencil on top of the rolled fondant. Spread royal icing onto the stencil. Scrape the stencil so there is not any excess royal icing on the stencil. Hold onto the ends of the stencil and lift straight up. Allow the color to set completely. A thin layer of royal icing will typically set in 10-15 minutes. Cut the fondant using the same cutter used to cut the cookie. Brush the top of the cookie with piping gel and attach the fondant piece. Roll green fondant thin and use holly plunger cutter to make holly leaves. Attach to cookie with piping gel. Roll tiny berries using red fondant and attach to center of holly leaves.
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