In advance: Make cookies. Prepare dough; for each watermelon and
strawberry cookie, tint dough 3 oz. light red, 1/2 oz. dark red, 2 oz.
green, 1/4 oz. black, 1 oz. white-white. Roll out all colors 3/16 in. thick. Use
knife and 8 in. cake circle as a guide to cut light red watermelon, 3 in.
deep. Taper ends in 1/4 in. to shape. For rind, cut a 1/2 in. x 10 in. white
strip and a 1/2 in. x 12 in. green strip. Use smallest heart Cut-Out to cut
black dough for seeds; cut in half. On cookie sheet, position rind strips
around curve of red strip; position seeds.
For strawberry, use largest
heart Cut-Out to cut dark red berry. Use smallest leaf Cut-Out to cut six
green leaves; roll a 3/4 in. green log for stem. On a separate cookie sheet
position leaves and stem on berry. Separately bake and cool cookies.
Attach yellow nonpareils for strawberry seeds with piping gel. Attach
lollipop stick to each strawberry cookie and two sticks to watermelon
cookie 3 in. apart with melted candy, leaving 2 in. extended at bottom
to insert in cupcakes. Let set.