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MateialsandEquipmnt

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Materials 12 baked sugar cookies (we used a basicsugar cookie recipe and an apple cookiecutter and a ballerina cookie cutter butpractice on whatever shape you have)

100 ml Syrup thickened with jam

150g of red fondant icing/sugarpaste

50 grams of brown fondant icing/sugarpaste

25 grams green and brown fondant/sugarpaste

1 quantity of Royal Icing (see recipe)

Baking paper

#2 piping tip (if you have one for eachcolour this will make covering the cookiesmuch easier)

Empty clean squeeze bottle

1 drop of pink food colour

Equipment Pastry brush

Rolling Pin

Small sharp knife

Cornour shaker

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Coveingfondantcookis

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Roll out the red fondant about 2mm thickand cut a shape with the same cutter thatyou used for your cookie.

Using a brush, cover the cookie lightly ina sugar syrup thickened with a little jam

or you could use a sugar glue.

With a sharp knife remove any parts thatyou do not want in the original colour.

Gently place the fondant on the cookie

smoothing it with your hand.

Repeat the process with any parts thatyou would like in dierent colours. Forour apple we made the leaf green and thestalk brown.

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1 Make your royal icing to a medium peak(see recipe).

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Make your piping bag using a triangle ofbaking paper.

Ensure your piping bag is secured by fold-ing the points down.

withRoyalIcing

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4 Snip the end of and place your tip inside.Fill with approx 1 tbspn of the royal icingmixture at medium peak.

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Make sure you set aside some white icing or preferably make 2 bags. One with whiteand one with pink.Cover the tips with a wet clean cloth to ensure they do not becomedry and clogged.

Pipe a border or a dam around the out-

side of the cookie. Allow to set.

7 Add some more egg white into yourleftover pink icing until a smooth runnyconsistency. Fill your empty squeeze bottlewith this mixture.

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8 Fill inside your dam walls with the runnyroyal icing. Allow to set hard before deco-rating.

9 Pipe details on with the white icing.

10 With a wet paintbrush, tidy any stray icingtails.

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Royal IcingIngredients:1 1/2 cups pure icing sugar sifted 1 egg white plus additional egg white for theooded cookie icing

1/2 teaspoon lemon juice or acetic acid

Method: Lightly whisk egg white and lemon juicetogether in a bowl. Gradually add icing sugar,whisking until smooth and combined. Adda drop of food colouring at a time until youachieve the desired colour.

Add icing sugar or egg white as appropriatefor the desired consistancy.

Note. I have used an electric mixer here. I you

fnd you are having problems with air bubbles

use a hand whisk. An electric mixer may add too

many air bubbles to make icing or more delicate

piping work.

Sugar SyrupIngredients: 1 cup (250ml) water 1 cup (220g) caster sugar 2 tablespoons jam (optional)

Method: Place the water and sugar in a small sauce-pan.

Stir over a low heat until the sugar dissolves.Bring to the boil and cook for 2 minutes.

Add the jam until dissolved through Removefrom heat. Store in refrigerator in a clean jar.