Professional-looking cookies decorated in minutes! Use these texture sheets with freshly rolled fondant or crusted buttercream.
EACH SET INCLUDES 5 COOKIE CUTTERS RANGING IN SIZE FROM 1 7/8" TO 3 1/4" AND TWO TEXTURE MATS, EACH WITH FIVE DESIGNS FOR A TOTAL OF 10 DESIGNS.
The mats are a flexible, lightweight clear plastic. Detailed instructions and cookie recipe included with each set.
INSTRUCTIONS WITH FONDANT
Bake cookie using cutter from set. Cool completely. Lightly spray texture mat with a cooking spray. Wipe off excess with a paper towel. Roll fondant to approximately 1/8” thickness. Place texture mat on counter. Lift and turn fondant over on top of texture mat. Roll over fondant once. Turn over and remove mat. Cut fondant piece with cookie cutter from set. Attach to cookie with piping gel or a thin layer of buttercream.
INSTRUCTIONS WITH BUTTERCREAM
Bake cookie using cutter from set. Cool completely. Ice cookie with buttercream. Allow buttercream icing to crust. Place texture mat on crusted buttercream. Roll over mat once with a pastry roller or small rolling pin. Lift mat.
Cutters range in size from 1 7/8" to 3 1/4".