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Roll out cookie dough and use largest round cutter to cut cookies. Bake and cool.
Attach lollipop sticks to backs of cookies with melted candy; let set. Ice cookie with copper buttercream icing.
For bridesmaid, use Flower Chain Border Cutting Insert and black Food Writer to trace pattern on the shiny side of Red Sugar Sheets!. Cut out with knife and use FoodWriter to draw highlights on hair. Attach hair to cookie with copper buttercream icing.
For bride, trace hair pattern on the shiny side of sharp knife and Light Yellow Sugar Sheets! with FoodWriter. Cut out hair with knife. Attach hair to cookie with buttercream icing.
To cut whites of eyes, use narrow end of tip 12 and White Sugar Sheets! To cut pupils of eyes, use narrow end of tip 8. Use wide end of tip 8 and Black Sugar Sheets! to cut out mouth. Attach all features to face with white buttercream icing.
Use tip 5 and copper buttercream icing to pipe dots for noses.
For bride's veil, use pattern, FoodWriter and White Sugar Sheets! to trace veil on shiny side of White Sugar Sheets! Cut bottom of veil Scallop Cutting Insert. Attach veil to back of bride cookie with melted candy; let set.
Use Border Punch and Flower Chain Border Cutting Insert to cut one Light Pink Sugar Sheets! Flower and three flowers from White Sugar Sheets! Cup flowers on shaping foam with ball tool. Cut out one White Sugar Sheets! flower center and 3 Light Pink Sugar Sheets! flower centers. Attach flower centers to flowers with tip 5 dots of white buttercream icing.
Form a softly cupped shape on Sugar Sheets! blossoms to help layered flowers stand up on your treats. Remember to gently press with the ball tool on shaping foam to protect your flower shapes.
Sugar Sheets! bring the ease of paper crafting to cake decorating. There?s no better example of this than being able to trace and cut any shape you want onto the back. Create your own pattern or use one that?s part of your Wilton design.