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Pink Heart and Wedding Cake Cookie Bouquet

Idea gallery #635
Pink Heart and Wedding Cake Cookie Bouquet
Ingredients and Supplies
Sugar Cookie Dough (must hold shape)
White Fondant
Chocolate Fondant
Pink Food Coloring
Maroon Food Coloring
Royal Icing
Sugar Pearls
Super Pearl Dust
Mahogany Luster Dust
Claret Luster Dust
Buttercream Icing
  • alt images
Instructions
Roll cookie dough out to 1/4" thick. Cut out shapes using cutters from heart and traditional wedding cutter sets. Transfer cookies to baking sheet and insert stick into the bottom of each cookie. Bake 10-12 minutes, or until slightly browned. If stick is not firmly held by cookie spread a small amount of melted chocolate on back of cookie to secure stick.

Color small amount of white fondant pink and maroon. Roll out each color of fondant to 1/8" thick. Place impression mat on fondant and roll over mat firmly with rolling pin. Peel off impression mat and use coordinating cutter to cut out fondant shape. Use a small amount of buttercream or clear gel to attach fondant to cookie. Repeat for all shapes and desired colors. Brush cookies with coordinating luster dust.

Mix royal icing as directed on recipe. Color as desired to match fondant colors. Thin royal icing with water until it smoothes itself in 20 seconds. Put in parchment cones and pipe small decorations. Attach sugar pearls with small dots of royal icing.

Finish by putting in desired vase and filling with shredded paper. Use styrofoam, candy clay or playdough in base of vase to hold cookie sticks in place.

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