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Roll out dough. Using Comfort-Grip Cutter, cut out cookies. Bake and cool.
Make a 1 1/2 in. wide heart pattern. Tape pattern to cake board, cover in waxed. Outline heart using tip 2 and Rose and Red-Red combination full strength color flow icing. Flow in using a cut parchment bag and thinned color flow icing. Let dry 48 hours.
Using buttercream icing, cover cookie with tip 3 lattice lines in pink; add tip 3 dots in red at lattice centers. Using buttercream icing, pipe tip 104 ruffle in white to frame heart. Attach color flow heart to center with dots of icing.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.