Cake! magazine by Australian Cake Decorating Network May 2015 | Page 30

Step 3:
When you’re ready, repeat the
process of painting the stamp but
this time stamp your iced cookie.
Apply the stamp from directly
above the cookie and press firmly
but gently. Lift off in an upward
motion taking care not to drag the
stamp as you lift.
If you find the image has not
transferred completely, fill in the
details with a tiny paint brush
dipped in the ivory colour and
remember to apply a little more
Step 4:
colour to the stamp for the next
cookie. Re-“ink” the stamp for each Allow the stamped cookies to dry
for about 15 minutes.
cookie.

Add drops of sky blue, leaf green
and soft pink gel pastes to your
palette. With small paint brushes
(one for each colour) mix with a
little vodka or water. Blot the brush
well on paper towels then paint
the sky and grass background
with light backward and forwards
strokes, avoiding the stamped
image. Paint the inside of the
bunny’s ears and the tiny heart with
soft pink.

Step 6:

Step 7:

To finish, add some flowers with the white royal icing, add yellow dots for
the flower centres, and paint the stems with leaf green.

Switch the tip on the ivory piping
consistency bag to a #1.5 and
pipe a decorative border on each
cookie.

Step 5: