Ingredients Royal Icing Royal Icing Roll-Out Cookie Dough Roll-Out Cookie Dough Buttercream Frosting Buttercream Frosting Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Teal Icing Color, 1 oz. Teal Icing Color, 1 oz. Rose Icing Color, 1 oz. - Pink Food Coloring Rose Icing Color, 1 oz. - Pink Food Coloring Violet Icing Color, 1 oz. Gel Food Coloring Violet Icing Color, 1 oz. Gel Food Coloring Royal Blue Icing Color, 1 oz. - Blue Food Coloring Royal Blue Icing Color, 1 oz. - Blue Food Coloring Tools 1.5 Inch Flower Nail No7 Pre-cut Icing Flower Making Squares Pre-cut Icing Flower Making Squares 12 in. Disposable Decorating Bags #102 Petal Piping Tip #102 Petal Piping Tip Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Waxed paper Rolling Pin 3 Inch Metal Circle Cutter Cookie Sheet Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Blossom Fondant Double Cut-Outs Set Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Decorator Brush Set Instructions Click to mark complete - Make 5-petal flowers 1 day in advance. Prepare royal icing following recipe directions. Divide icing in half. Tint half of icing violet and the other half blue. Cover flower nail with icing flower square. Use tip 102 and violet or blue icing to pipe 5-petal flowers. Use tip 3, cut disposable bag with coupler and matching color icing to pipe dot centers. Let dry 24 hours on waxed paper-covered surface. Reserve remaining royal icing. - Make cookies. Prepare and roll out dough following recipe directions. Use circle metal cutter to cut cookies. Bake and cool cookies. - Decorate cookies. Prepare buttercream icing following recipe directions. Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use circle metal cutter to cut fondant circles. Use spatula and buttercream icing to ice cookies. Position fondant circle on cookie. Use straight side of second largest (2 3/8 in.) blossom cut-out from set to imprint flower shape on fondant circle. Use tip 2, cut disposable decorating bag and thinned violet or blue royal icing to outline two petals at a time. Use brush to make brush embroidery design. Repeat until all petals are piped and brushed. Let dry. Use tip 2, cut disposable bag and thinned violet or blue royal icing to attach 5-petal flower to cookie. How To
