Prepare dough. Bake cookies and cool completely on cooking grid.
Outline using tip 3 and black color flow icing. Add inner arch and horizontal base details. Let dry. Flow in with thinned black and violet icings in cut decorating bags. Let dry overnight. Use tip 13 and violet icing to star fill in outer arch. Pipe orange fleur-de-lis using tip 2 for larger areas and tip 1 for smaller details. Flatten slightly with finger dipped in cornstarch. Pipe R.I.P using tip 2 and orange icing. Use thinned black icing and pipe small color flow dots around outer arch.