Cake! magazine by Australian Cake Decorating Network May 2014 | Page 130

Needlepoint rose

You will need

By Rhian Johnson

• Gingerbread cookie dough
• Rolling pin

• Royal icing (thick piping
consistency)

• Baking sheets lined with
parchment paper or silicon
mats

• Icing bag, coupler, #1.5 tip

• 4” heart cookie cutter
(mine is from Copper Gifts)

• Metal skewer

• 3” heart cookie cutter
(mine is Wilton)

• Food colour pen
• Ruler (clean used for food only)
• Gel food colour: Bright White