My speeded up version of decorating over 100 wedding cookies! We jump in after I’ve baked the cookies and made the embossed toppers and little moulded flowers. Sage green & white is popular at the moment! Here’s how.
• Choose a cookie recipe which doesn’t change size too much when baked.
• Cut and bake 7cm circles.
• Roll some fondant to around 3mm thick and cut 7cm circles for the cookie toppers (you’ll need around 20g fondant per cookie).
• Emboss if you like with personalised initials.
• Use silicone rose and leaf moulds to make two little roses and a leaf. Use modelling paste for this or add gum trag to some fondant.
• Stick the roses and leaves onto the fondant toppers using royal icing.
• Dilute some food colouring gel with rejuvenator fluid or gin and paint a few strokes onto the base of each topper (I used sage green).
• Use piping gel to stick the toppers onto the cookies.
• Place in individual cookie bags and seal.