Prepare your favorite sugar cookie recipe or use refrigerated cookie dough.
Roll out dough and cut several sizes of flower cookies.
Bake following recipe instructions. Cool on cookie sheet on wire rack 2 minutes; remove from cookie sheet and cool completely.
Outline petals using round or star tip and royal icing. Fill in with tip 16 stars or zigzags.
For flower centers, add a tip 4 ball (flatten and smooth with finger dipped in cornstarch) or a tip 16 rosette. (Note, if cookies will not be shipped and will be eaten quickly, buttercream icing can be used.)
After decorating, attach cookies to treat sticks with melted candy; let set.
Add 1 to 1 1/2 inches dry beans to container to keep it steady.
Place craft block in container; insert cookie sticks into craft block, trimming sticks as needed.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.