Cake! magazine by Australian Cake Decorating Network May 2020 Cake! Magazine | Page 18

Step 5:
Fill your cookie about 3/4 with
your sprinkle mix. Be sure you
don’t overfill them.
Step 6:
Now to seal your cookies with
the top section. Just like in step
4, pipe the chocolate around
the edge of the top cookie, then
stick it to the middle ring cookie.
Repeat on all remaining cookies.
Step 7:
Place your cookies aside and roll
out your white fondant around
3mm thick. Dusting your bench
and the top of the rolled fondant
with icing sugar or cornflour will
stop the fondant sticking to the
bench and the cookie stamp.
Stamp your fondant and then,
using the same 7cm cutter,
cut your fondant disk. Cut one
fondant stamped disk for each
cookie.
Step 8: Step 9:
Paint some sugar syrup on top
of your cookie and attach your
fondant disk. Overnight the
fondant
will harden, so it’s best to
decorate these cookies a day or
two before your party.
Very Important: pick up your cookie and give it a little shake – fun,
hey!