Cake! magazine by Australian Cake Decorating Network February 2016 | Page 15

Step 4:
I used gold / dark yellow and light
pink royal icing for the large square
cookies, and a combination of light
brown, dark brown, ivory and light
pink for the smaller sized cookies.

Step 7:
Repeat the previous step but this
time with ivory coloured Royal
icing.

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Step 5:
Mix together edible lustre dust
(I used Rolkem Antique Silk) and
a drop of rose spirit or vodka, then
using a paint brush, paint over
each of the larger square cookies
to create a shimmer / pearlescent
effect. Leave to dry overnight if
possible.

Step 8:
Repeat again but this time with
dark brown coloured Royal icing.
Then leave all the cookies to dry for
a couple of hours or more.

Step 6:
Using light brown Royal Icing,
pipe two or three little chocolate
shapes onto each of the large
square cookies, and add swirls,
dots or line details to a selection of
your smaller cookies to resemble
individual chocolates.

Step 9:
Add the finishing details by piping
little dots, swirls or lines to each
little chocolate on the large square
‘Chocolate Box’ cookies. I a