In advance: Prepare fondant wings. Roll out fondant 1/8 in. thick; imprint with spiral roller. Cut 2 wings for each fairy using medium heart Cut-Out. Let dry on outside of medium Flower Former; dust with Pearl Dust. Let all pieces dry for 2 days before assembling.
Also: Make cookies. Prepare dough and tint copper. Roll out dough and cut fairies using girl cutter; cut off arms to shape bodice. Cut 2 x 1 in. triangular braces, one for each fairy. Bake and cool cookies.
And: Decorate cookies. Ice face area; pat smooth. Ice body; pat smooth. Set on waxed paper-covered board. Pipe tip 6 outline arms and legs. Pipe tip 3 outline fingers and dot nose; outline and fill-in neck area. Pipe tip 1 dot eyes and string mouth. Pipe tip 3 swirl hair and dot cheeks. With tip 3, outline and fill in bodice area and pipe bead shoes (pat smooth with finger dipped in cornstarch). Add tip 125 ruffle skirt. Make antennae by inserting 1 in. lengths of spaghetti into icing through opening of tip 3; using gentle pressure, squeeze and remove spaghetti coated with icing. Position in hair and attach mini candy to tip with icing.
Attach wings and brace to back of each cookie with tip 3 and royal icing. Let dry.
*Combine Violet with Rose for violet shown. Combine Brown with Red-Red for brown shown. Combine Orange with Red-Red for orange shown.
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.