Step 1

In advance: Make candy. Using candy colors, tint portions of melted candy yellow and orange (with a little red). Mold ducks using painting method, filling cavities half full. Refrigerate until firm; unmold.

Step 2

Roll out dough and cut bib using largest blossom cutter; cut neck line using circle cutter. Bake and cool.

Step 3

Using royal icing, outline scallop center of bib, about 1/4 to 1/2 in. from edge, with tip 3. Pipe in with thinned royal icing. Let dry overnight.

Step 4

Pipe tip 3 zigzag border; add tip 3 dots at scallop points. Attach duck candy with royal icing. Pipe tip 2 dots on scallop center. For each cookie, cut a 6 in. length of ribbon; attach ends to cookie with royal icing. Using 18 in. of ribbon, tie a bow at center of neck ribbon.

*Brand confectionery coating.