Cake! magazine by Australian Cake Decorating Network November 2019 Cake! Magazine | Page 26

Step 2:
Step 1:
Draw outline on blank
cookie with an edible
marker.
Outline the two
outer parts of the
pumpkin with a thicker
consistency icing, and
then flood with a thinner
consistency. Leave to
crust over, usually about
20-30 minutes.
Step 3: Step 4:
Outline middle section of
the pumpkin and flood,
again leaving to dry for
another 30 minutes. Pipe thin lines with the
thicker consistency icing
and leave to dry for
10 minutes.
Step 5: Step 6:
Begin layering the icing, alternating the left and right side. Use pressure to
make the thicker end, and ease off while moving the bag to create the thinner
end. Outline and flood the
greenery.