In advance: Make cookies. Prepare and roll out dough.
Cut using tiered cake cutter from set. Bake and cool
cookies. Outline cookies with tip 3 and full-strength
color flow; flow in with thinned color flow. Let dry 24 hours.
Also in advance: Make fondant stand components
on waxed paper-covered board. Tint fondant black.
Roll out 1/8 in. thick. Cut circle using largest Cut-Out;
cut off 1/2 in. to use for cake stand base. Cut circles
using smallest Cut-Out; trim to 3/8 in. deep for scallops.
Cut a 1/8 x 3 1/2 in. strip. Attach six scallops using damp
brush. Roll out fondant 1/16 in. thick. Cover stick with
rolled fondant using damp brush. Let all pieces dry
Assemble and decorate using full-strength color
flow. Assemble stand, leaving 2 in. extended at top to
support cookie. Outline scallops using tip 1. Outline
and fill-in larger flower petals with tip 3. Pipe smaller
flowers using tip 1 beads. Pipe tip 1 dots; flatten
slightly with finger dipped in cornstarch. Attach
cookie to stand. Let dry.
* Combine Rose with a little Violet for light and dark pink shown.
* Combine Leaf Green with Lemon Yellow for green shown.