Cake! magazine by Australian Cake Decorating Network May 2014 | Page 132

Baking the cookies:
Roll out chilled cookie dough to around 6mm thick. Cut out large heart shapes with 4” cutter. Chill for 15 mins
then bake according to your recipe’s directions.
Allow to cool completely.

Step 5:
Step 2:

Step 1:
Use the smaller 3” heart cutter as a template and with a light colour food
colour pen; draw a small heart on the baked cookie.

Slowly the flower begins to emerge!

Begin by piping a straight vertical line from the top middle of the
heart to the bottom point (leaving
some space for a decorative border later). Continue to pipe vertical
lines using the line you have just
piped as a guide for spacing the
next one.

Step 6:
Pipe a simple dot border around
the edge of the cookie to create the
appearance of a lace edge.

Step 3:

Step 4:

Once you have piped all the vertical lines begin piping the horizontal
lines. I find it easier to pipe the first line across the centre of the cookie.
Continue as before until all the horizontal lines are completed.

Using the pattern to guide you,
pipe dots in each tiny square in
the grid. You will need to count
the spaces, just like a cross stitch.
A ruler will help you here. If you
make a mistake, you can carefully remove the icing from the grid
with the tip of a metal skewer or
toothpick.

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