Cake! magazine by Australian Cake Decorating Network November 2018 Cake! Magazine | Page 12

Step 14:
Step 13:
Let it dry about 8 hours at
room temperature or 60
minutes in a dehydrator).
When it’s completely dry,
age its edges using a
round paintbrush and
brown dusting powder.
Now, stick the oval cookie
and Santa cookie together
with red icing of medium
consisten-cy. Clean off
any excess icing with a
flat brush, and place a
vase or container against
the cookie side to keep
it from falling over as the
icing dries.
Step 16:
Step 15:
Add some edible stars
by using a little bit of
white royal icing (flooding
consistency) as a glue
and a round small
paintbrush.
Complete the cookie
project by inserting the
twine with a little golden
jingle bell into the hole
at the very end of the
Santa’s hat. Make a knot
to secure.
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