Cake! magazine by Australian Cake Decorating Network May 2020 Cake! Magazine | Page 17

You will need:
• Sugar cookie dough
• Fondant rolling pin
• 7cm cookie cutter
• 5cm cookie cutter
• Cookie stamp kit
• Baking paper
• Pink or blue sprinkle mix
• White fondant
Tools
• Icing sugar or corn starch
• White chocolate buds
• Zip lock sandwich or
snack bag
• Sugar syrup
• Cup
• Pastry brush
Step 1 - 4:
Roll out your cookie dough 5-6mm thick on baking paper and chill in the refrigerator for 30min.
For one cookie you will need to cut two 7cm circles - one for the base and one for the top, then one 7cm
ring for in the middle. When cutting dough I find it is best to use chilled cookie dough, as chilling the
dough will help it hold its shape.
To cut the ring, use the 7cm cookie cutter, then use the 5cm cookie cutter to cut and remove the inner
dough. Remember for each ring you cut you must cut 2 x 7cm circle cookies.
Once all your dough is cut, chill your cookies for a further 4-6hours or freeze it overnight (this will help
your cookies hold their shape while they bake).
Bake and cool your cookies as per your recipe.
Depending on how many cookies you have made, melt 6-10 white chocolate buds in your zip lock bag.
We will be using the chocolate to glue your cookie sections together.
Cut the tip of the zip lock bag off. Pipe the chocolate on to one side of the cookie then stick the ring to
the circle cookie.
Repeat on all of the base cookies.