Ingredients Lemon Yellow Icing Color, 1 oz. Lemon Yellow Icing Color, 1 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Violet Icing Color, 1 oz. Gel Food Coloring Violet Icing Color, 1 oz. Gel Food Coloring Apricot Glaze Pink Icing Color, 1 oz. Pink Icing Color, 1 oz. Pure Lemon Extract, 2 oz. FoodWriter® Extra Fine Tip Edible Markers FoodWriter® Extra Fine Tip Edible Markers Clear Piping Gel for Cake Decorating, 10 oz. Clear Piping Gel for Cake Decorating, 10 oz. Creamy Peach Icing Color, 1 oz. Creamy Peach Icing Color, 1 oz. Kelly Green Icing Color, 1 oz. Kelly Green Icing Color, 1 oz. Roll-Out Cookie Dough Roll-Out Cookie Dough Golden Yellow Icing Color, 1 oz. Golden Yellow Icing Color, 1 oz. Sky Blue Icing Color, 1 oz. Sky Blue Icing Color, 1 oz. Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack French Rolling Pin 14x20 Aluminum Cookie Sheet Cake Decorating Tools, 5-Piece Brush Set Cake Decorating Tools, 5-Piece Brush Set Flower, Bunny and Egg Cookie Cutter Set, 3-Piece Instructions Click to mark complete - Make cookies. Prepare cookie dough following recipe. Roll out 1/16 in. thick, cut out shapes, bake and cookie cookies. - Decorate fondant. Roll out fondant 1/16 in. thick. Separately mix icing colors with lemon extract to a watercolor consistency. Combine Lemon Yellow and Golden Yellow for yellow shown. Combine Violet with a touch of Pink for violet shown. Paint rounded flower shapes approx. 1 ½ in. diameter randomly; paint different color centers while still wet. Paint 1-2 leaves per flower. Let dry a few minutes. Use black FoodWriter marker to draw rough outlines around each flower and leaves, and add details to some centers. - Decorate cookies. Use egg cutter to randomly cut out fondant eggs. Brush tops of cookies with piping gel or apricot glaze and attach fondant eggs.
