Tutorial Tuesday - Frosted Cupcake Cookie

These cookies make neat favours for parties and can be made in any colour to suit. They are really easy if you have the cupcake cutter on hand. We have multiple different cupcake shapes and sizes available. 

Once cookies are baked and cooled, brush them with a little sugar glue all over, excluding  the edges.

Make a sausage of various coloured fondant. You won't need much of the strongest colour as it becomes very dominant. Then follow Trish's tutorial video of fondant marbling and roll your finished log out in one direction to create the stripes as pictured below.

Again use your cupcake cutter to cut stripey base shapes, trim with a sharp knife and place on top of the sticky cookies.

To achieve the frosting look, roll out plain white fondant and roll over with with your choice of swirly girlyimpression m at placed on top. This time use the top of the cookie cutter to get your frosting outline and trim with a sharp knife so that the base sits nicely against the top of the striped 'cupcake wrapper'. A light sprinkle of non-toxic glitter accentuates the pattern even more. I used crystal candy pink glitter to tie the colours in the stripe below in with the purple gumball placed on top. Indenting the large end of a ball tool from this set into the freshly laid white fondant makes a nice hollow for the gumball to sit in.

The beauty of the marbling method is that no two stripe cut-outs will be identical. 

Sealed snugly in a favour bag these cookies look great and are easy to hand out individually.

Cowboy boot & hat cookies

Todays fun post comes from my American friend Autumn Carpenter. Autumn designs and manufacturers a broad range of cake decorating supplies, which I'm proud to stock at Kiwicakes.

I adore these cookies, I own quite a few pairs of cowboy boots (they often feature on my birthday cakes see here and here and here for pictures)

Tools and Ingredients

boot cookie cutter

hat cookie cutter

dark brown fondant

light brown fondant

white fondant

black fondant

turquoise fondant

brown luster dust

silver luster dust

flower and scroll embosser/cutter

small flower cutter

FabricTexture Sheet Set - crocodile texture

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.

Cute Owl fondant covered cookies

These cute fondant covered owl cookies were made by Kiwicakes staff member Karina. The Owl cookies were cut using this cutter  The fondant icing was first embossed using the floral collection impression mat set from Autumn Carpenter.
Once embossed, a fondant shape to adhere to cookie was cut, using the same owl cutter. The fondant can be adhered to the cookie using edible glue.  The little eyes and wings are made from scraps of fondant which are also adhered with edible glue.
I think Karina did an awesome job with her owl cookies. They sure made me smile!

Awareness Ribbon Cookies - from Kiwicakes test kitchen

Many charities in New Zealand now identify with a specific colour ribbon to generate awareness and support for their cause. With an awareness ribbon cutter you can easily make coloured fondant cookies for charities you support throughout the year. Here are a couple of the well-known ones...

Breast cancer = Pink ribbon

Violence towards women = White ribbon

Epilepsy = Purple ribbon

Child poverty = Blue ribbon

This cookie has been overlaid with appropriately coloured fondant. It has been embossed with a floral texture mat from this set, shaped with the same ribbon cutter used for the cookies, stuck on with sugar glue, sprinkled with non-toxic hologram glitter and bagged with a ribbon tightly for freshness.

These are quick to make en mass and can be made ahead of time and frozen all ready-to-go.

With the same cutter you can make fish shapes by adding a candy eye to the side and suggesting gills by using 3 moon-like impressions from a scallop & comb tool. Its tail can be finished with markings from the comb end.

Completley Mad Cupcake Buffet - from Kiwicakes test kitchen

Crazy themed celebrations at the preschool our two youngest children attend are not a surprise to us anymore. They sure keep learning fun! To mark April Fools day a Mad Hatters tea party was held in a beautifully decorated garden. The high tea was complete with china cups & saucers and of course marvellous cupcake creations. 

The kids cupcake station was a world of colour and fantasy with buttercream to swirl then a buffet of decorations, sprinkles and edible spray paint to choose from. Able parents were on hand to assist but we found that the preschoolers were super capable anyway! Kiwicakes donated some magical topping products for us to use.

The firm icing discs (being pointed to by a cute, chubby finger no less!) are made from coloured fondant hardened with tylose powder and rolled out with impression mats. Ais especially visible on the pink heart, and mini cutters were used to shape the discs. These were made the night before to give them time to firm up. 

The variation achieved was just beautiful and so fitting of Mad Hatter style! 

And finally here is my littlest monster Mitchell being assisted by our good friend Kimmie. Yay for edible fun!!

Designer Handbag Cakes - from Kiwicakes test kitchen

My babysitter just turned 18 and her mum wanted to surprise her with a designer handbag birthday cake. I love that it's still possible to delight your kids when they are teenagers!

Her cake is pictured here along with my first attempt. I was inspired by Sandra's Table of Eight handbag cake class a couple of months back where I made the mini cream coloured fruit cake purse. I love the detail that the super-realistic silicone zip mold in conjunction with edible gold paint gives both of the cakes. A good trick I learnt from experimenting is to colour up your fondant for the features to be painted with metallic paint to grey (for silver) or peach (for gold). 

Here is the fondant setting (I do carefully count and remove the pins after!) 

I baked a 9" round chocolate cake and levelled the top then cut it in half to create two semi-circles. When stood up together and sandwiched with buttercream they give you this easily impressive handbag shape.

This purse has been finished using a bead mould to decorate the base. I used an impression mat from my floral set to beautify the handles and with a little tylose hardener in there I was able to drape the straps naturally across the top of the bag.

You will see that I used a different floral impression mat from my set to decorate the purple handbag panels. So simple yet effective! I am keen to invest in the fabric texture impression mat set at some stage too because they would have looked great here.

The finished product!

How to use an impression mat with buttercream

Click here for a great video on how to use impression mats with butterceam icing.

I saved my favourite impression mat until last!

I just adore what Autumn Carpenter has done with the Paisley impression mat and matching accent moulds. Click here to buy Paisley items

Bright Paisely Tiered Cake

Tools and Ingredients
6", 8" and 10" cakes
3 1/2 lbs. blue fondant
2 lbs. yellow fondant
1 lb. pink fondant
orange food spray
green food spray
royal icing
paisley accessory mould
14" cake drum
paisley texture sheet
yellow food coloring
blue food colouring
orange food colouring
pink food colouring
green food colouring
Cover 6" cake with pink fondant, 8" cake with yellow fondant and 10" cake with blue fondant. Roll out remaining blue fondant to a 14" circle. Place texture sheet on top of fondant and roll over once with rolling pin, applying heavy, even pressure. Spread thin layer of buttercream or piping gel on cake drum. Carefully lift fondant onto drum and trim around edge. Place ribbon around edge of drum if desired. Stack cakes using your preferred method. Place cake on turntable (if available). Spray orange food spray where 6" cake meets 8" cake and slowly rotate the cake. Blend color by spraying lightly above and below. Repeat the same process for green food spray between 8" and 10" tiers. Mix royal icing according to recipe or package instructions. Thin slightly by adding extra water. Use food colouring to create 5 different colours and put each in parchment cone. Knead together small amount of blue and yellow fondant to make green and yellow and pink to make orange. Spray paisley accessory mold lightly with cooking spray and wipe out excess with paper towel. Push small amount of coloured fondant into mould and scrape off any excess. Remove piece from mould by gently prying up edge with straight pin. Attach to cake with small amount of royal icing. Repeat using different colours until entire cake is covered. Pipe small dots and details in assorted colours around edge and on top of each moulded paisley.

Paisley Chocolate Wrap Cake

Tools and Ingredients
8” cake (suggestion: 3 layers of white cake layered with fruit and cream filling)
fresh fruit
white chocolate or white candy coating
paisley texture sheet
Assemble cake as desired except for fruit on top and ice with thin layer of icing. Cut paisley texture sheet large enough to wrap around entire cake, piecing together if necessary. Cut wavy top edge slightly taller than edge of cake. Melt and temper chocolate or just melt candy coating. Place texture sheet on parchment between medium size perfection strips. Pour chocolate over texture sheet and scrape off excess. Move texture sheet to clean surface and when almost set wrap around cake. Place in refrigerator for 5 to 10 minutes until completely set and then remove texture sheet. Top the cake with fresh fruit.

21 Years Paisley Cake

Tools and Ingredients
"2" and "1" cake iced with thin layer of buttercream
fondant
orange colouring
pink colouring
royal icing
paisley texture sheet
Roll out orange fondant and impress with paisley texture sheet. Cover board. Roll out pink fondant and impress with paisley texture sheet and cover both numbers. Place both cakes on covered cardboard. Thin royal icing and color 2 shades of pink and 2 shades of orange. Fill parchment cone with each colour and cut small hole in tip. Add fine lines and details along several of the paisley impressions.

Wow I just love Autumn Carpenter mini cookie sets

Wow, I'm in love with the new AC mini cookie cutter & impression mat designs, they just keep getting better! I hope you enjoy using some of these ideas for cookies.

Cookie Cutter Texture Sets- Mini Wedding SetDecorate cookies using the texture mats for a simple way to get an elegant, professional-looking design, or enhance and embellish the textured cookie with flowers or icing.
Mini wedding set includes 2 cutters, 2-1/4" dress and 2" cake and three different texture mats, each with two designs. Cookie recipe included. Click here to buy mini wedding set

Painted and Pearl Mini Wedding Cookies

Tools and Ingredientsmini wedding cookie cutter texture set
white fondant
blue gel coloring
yellow gel colouring
green gel colouring
pink gel colouring
fine brush
Lightly spray one mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both the dress and cake) with appropriate cookie cutter from set. Dust with pearl lustre. Attach to a baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Repeat with other texture mats to have one of each style of cookie. Thin gel food coloring with a few drops of water (a paint tray works great for multiple colors). Use the brush to paint over details of flowers, bow on dress, bow on cake and scrolls on dress.

Mini Wedding Cookie Bouquets

Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
pearl lustre
candy clay
pearlized white jimmies
terracotta pot
Lightly spray one mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both the dress and cake) with appropriate cookie cutter from set. Dust with pearl lustre. Attach each to baked and cool wedding cake and dress cookie (insert 6” paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Repeat with other texture mats to create multiple pots. Wrap candy clay in plastic wrap and push to bottom of pot. Insert sucker sticks and fill remainder of pot with pearlized jimmies.

Perwinkle and Fuschia Mini Wedding Cookies

Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
periwinkle fondant
fuchsia fondant
periwinkle royal icing
fuchsia royal icing
pearl spray
parchment cone or a pastry bag with a #1 tip
small flower blossom plunger cutter
mini daisy plunger cutter
Dot dress and cake: Lightly spray dot mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both dress and cake) with appropriate cookie cutter from set. Cut top and bottom of dress to remove the band. Spray all pieces with pearl spray. Roll out fuchsia fondant and cut replacement band. Attach to baked and cool wedding cake and dress cookie (both white and fuchsia parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of the top and bottom tier and at the intersection of the quilting on the middle tier of the cake. Use periwinkle royal icing, thinned with a bit of water, to pipe over the stripes on the bottom tier, to pipe a row of dots as the bottom border on the middle tier and on top of the dots on the top tier. Roll periwinkle fondant very thin and cut out three small blossoms using plunger cutter. Attach to cake at the top of the swags with a small dot of royal icing. Fill centers of flowers with thinned fuchsia royal icing. Roll fuchsia fondant very thin and cut out one small daisy using plunger cutter. Attach to dress at band with a small dot of royal icing. Fill center of flower with thinned periwinkle royal icing.

Bow dress and cake: Lightly spray bow mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both dress and cake) with appropriate cookie cutter from set. Cut dress at waist and remove top. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Cut dress at waist and remove bottom part. Attach to baked and cool wedding cake and dress cookie (both white and periwinkle parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe flower petals on top of dress. Use periwinkle royal icing, thinned with a bit of water, to pipe centers of flowers on dress top and randomly all over cake. Press small ball of fuchsia fondant into bow design on texture mat for both the dress and cake. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.

Flower dress and cake: Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just cake) with appropriate cookie cutter from set. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Attach to baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Roll periwinkle, fuchsia and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by piping a different colored thinned royal icing in middle of flower. Attach flowers to raised impressions on cake with small dots of royal icing or piping gel. Use fuchsia royal icing, thinned with a bit of water, to pipe small dots on dress.

Brown and Pink Mini Wedding Cookie Bouquets

Tools and Ingredients

mini wedding cookie cutter texture set
chocolate fondant
pink fondant
pink royal icing
parchment cone or a pastry bag with a #1 tip
brown and pink M&M’s® candy
dark brown candy clay
pink and brown ribbon
vase or pot
Lightly spray bow mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the dress) with appropriate cookie cutter from set. Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the cake) with appropriate cookie cutter from set. Attach each to baked and cool wedding cake and dress cookie (insert 6” paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier and to trace over the flowers on both the dress and cake. Press small ball of pink fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing. Fill vase or pot with candy clay or brown and pink M&M’s® and insert sucker sticks. Tie bow with brown and pink ribbon around vase.

Green and Blue Mini Wedding Cake Cookies

Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
purple fondant
green fondant fondant
medium blue fondant
light blue fondant
purple royal icing
green royal icing
light blue royal icing
parchment cone or a pastry bag with a #1 tip
small flower blossom plunger cutter
mini daisy plunger cutter
Bow wedding cake: Lightly spray bow mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use green royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Use blue royal icing, thinned with a bit of water, to pipe rows of triple dots all over cake. Press small ball of purple fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.
Stripes and dots cake: Lightly spray stripes and dots texture mat from mini wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8" thickness. Place texture mat on orange fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the bottom tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Roll medium blue fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the middle tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Roll green fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the top tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe on top of impressed dots on top tier and to pipe a row of small dots as a bottom border for the middle tier. Use blue royal icing, thinned with a bit of water, to pipe on dots going up the stripes on the bottom tier and to pipe a row of small dots as a bottom border for the top tier. Use green royal icing, thinned with a bit of water, to pipe on swags on the bottom tier. to pipe a row of small dots as a bottom border for the bottom tier and to pipe small dots at the intersection of the quilting on the middle tier. Roll light blue fondant very thin and cut out three small blossoms using a plunger cutter. Attach the flowers to the cake with a small dot of royal icing or piping gel at the top of each swag. Use thinned purple royal icing to pipe centers for the flowers.
Flower wedding cake: Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Roll light blue, purple and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by shaping small balls of the same colours of fondant. Attach different colored centers to flowers and flowers to raised impressions on cake with small dots of royal icing or piping gel.

Cookie Cutter Texture Set- Mini Baby SetDecorate cookies using the texture mats for a simple way to get an elegant, professional-looking design, or enhance and embellish the textured cookie with flowers or icing.
Mini baby set includes 2 cutters, 1-7/8" bib and 2" onesie and three different texture mats, each with two designs. Cookie recipe included. Click here to buy Bib & onsie cookie cutter set


Baby Girl Bib Cookies

Tools and Ingredients
mini baby cookie cutter texture set
pink fondant
purple fondant
yellow fondant
light yellow royal icing
light pink royal icing
light purple royal icing
Parchment cone or a pastry bag with a #1 tip
black food marker
orange food marker
small flower blossom plunger cutter
mini daisy plunger cutter

Rubber ducky bib: Lightly spray rubber ducky mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Cut away inside part, leaving only the border edge. Lightly spray rubber ducky mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Cut away outside part, leaving only inside the border. Attach both the pink and purple pieces to a baked and cool bib cookie with piping gel or a thin layer of buttercream, make sure the adjoining edges line up to each other nicely. Use yellow royal icing, thinned with a bit of water, to pipe small stitching details on the inside edge of the purple border. Press small ball of yellow fondant into rubber duck design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove rubber ducky and attach to each cookie on top of the raised rubber ducky with piping gel or a thin layer of buttercream. Use the orange food marker to color the duck’s nose orange and make one dot with the black food marker for the eye.

Yellow polka dot bib:

Lightly spray stripes and dots mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll yellow fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Attach the piece to a baked and cool bib cookie with piping gel or a thin layer of buttercream. Roll pink and purple fondant very thin. Use the small flower blossom plunger cutter and the mini daisy plunger cutter to cut two of each colour. Attach the smaller flower to the opposite color of a larger daisy with a small dot of royal icing. Attach randomly 4, two layer flowers to the cookie. Use yellow royal icing to pipe a small dot in the center of each flower. Use pink and purple royal icing, thinned with a bit of water, to pipe random dots all over inside part of bib. Use thinned pink royal icing to pipe stitching on inside of bib border.

“ABC” bib:

Lightly spray abc mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Attach the piece to a baked and cool bib cookie with piping gel or a thin layer of buttercream. Roll pink and yellow fondant very thin. Use the small flower blossom plunger cutter to cut one pink blossom and the mini daisy plunger cutter to cut one yellow daisy. Attach the smaller flower to the larger daisy with a small dot of royal icing. Attach to the upper left hand corner of the cookie. Use purple royal icing to pipe a small dot in the center of the flower. Use pink royal icing, thinned with a bit of water, to pipe a thick border around the edge of the cookie and small dots on the inside of the border. Use thinned yellow royal icing to pipe small dots evenly spaced just inside the edge of the cookie.

Pastel ABC baby cookies

Tools and Ingredientsmini baby cookie cutter texture set
green fondant
light yellow royal icing
light pink royal icing
light blue royal icing
Parchment cone or a pastry bag with a #1 tip
Lightly spray abc mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both bib and onesie) with appropriate cookie cutter from set. Attach to baked and cool bib and onesie cookie with piping gel or a thin layer of buttercream. Thin each colour of royal icing by adding a small amount of water. Pipe over each letter of the “abc” with a different colour. On the onesie pipe small dots in a random pattern all over on the bib pipe small dots in repeating order just inside the edge of the border of the bib.

Pastel Baby Mini Cookie Bouquet

Tools and Ingredientsmini baby cookie cutter texture set
blue fondant
yellow fondant
pink fondant
purple fondant
green fondant
orange fondant
pastel M&M’s® candy
candy clay
vase or pot
Lightly spray one texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll one color fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both bib and onesie) with appropriate cookie cutter from set. Attach to baked and cool bib and onesie cookie (insert 6” paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Repeat with all the different mats using all 6 colors of fondant. Wrap ball of candy clay in plastic wrap and place in bottom of vase or pot. Insert sucker sticks into candy clay to form a bouquet. Fill vase or pot to top with pastel M&M’s® candy.

Rubber Ducky Baby Cookies

Tools and Ingredients

mini baby cookie cutter texture set
medium blue fondant
yellow fondant
orange food marker
black food marker
Lightly spray rubber ducky mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll blue fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both bib and onesie) with appropriate cookie cutter from set. Attach to baked and cool bib and onesie cookie with piping gel or a thin layer of buttercream. Press small ball of yellow fondant into rubber duck design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove rubber ducky and attach to each cookie on top of the raised rubber ducky with piping gel or a thin layer of buttercream. Use the orange food marker to colour the duck’s nose orange and make one dot with the black food marker for the eye.