Make skull outlines at least 2 days in advance. Tint royal icing black following color formula provided. Place patterns on cake board, cover with parchment paper and tape in place. Use tip 1 and black icing to outline patterns. Make one for each cookie and make extras to allow for breakage. Let dry 24 hours.

Use Color Right base colors and QuickCount color formulas to tint royal icing in the following shades:

• Neutral Black: 2 cups white royal icing + 70 BK

Make cookies at least 1 day in advance. Use cutters to cut cookie dough. Bake and cool.

Prepare icing for decorating. Tint royal icing using the color formulas provided. To thin for pouring, add 1/2 teaspoon water per 1/2 cup of royal icing. Place icing in disposable decorating bags.

Use Color Right base colors and QuickCount color formulas to tint royal icing in the following shades:

• For smaller amounts, tint the following ultra-concentrated colors:
• Teal Green: 1/4 cup white royal icing + 23 B + 7 Y + 6 BR
• Halloween Orange: 1/4 cup white royal icing + 14 O + 2 P + 4 C
• Halloween Purple: 1/4 cup white royal icing + 35 P + 7 B + 8 C + 2 BK
• Halloween Gray: 1/4 cup white royal icing + 7 BK + 1 P + 1 B
• Halloween Green: 1/4 cup white royal icing + 25 Y + 1 B + 1 BR
• Halloween Blue: 1/4 cup white royal icing + 17 B + 6 C + 4 P
• Mix ultra-concentrated royal icing with white royal icing.
• For all shades, mix 4-6 teaspoons of each ultra-concentrated icing with 1/2 cup white royal icing.

Ice cookies. Place cookies on cooling grid over pan. Cut small tip off ends of bags. Cover cookies with icing, allowing icing to drip down sides. Tap grid gently to remove air bubbles. Before cookies dry, gently move off cooling grid and onto parchment paper so cookies do not stick.

Decorate cookies while icing is still wet. Carefully remove icing skulls from parchment with a piece of acetate or a piece of thin cardstock. Position on top of cookies. Let dry 8 hours.