Cake! magazine by Australian Cake Decorating Network August 2014 | Page 98

Flower basket cookies
Flyawaypineapple

You will need:
• Vanilla sugar cookie dough

• Gel food colour:

• Rolling pin

• For the basket:
Chocolate brown, light and dark
• Baking sheets lined with
– dark in piping consistency,
parchment paper or silicon mats
light in flooding consistency
• Basket cookie cutter (mine is
• For the Flowers & Leaves:
from Copper Gifts)
Peach, orange + touch of warm
• Royal icing (thick piping
brown, terracotta, tulip red, egg
consistency & thinned flooding
yellow, bright white, electric
consistency)
green, juniper green
• Icing bags, couplers, several #2
tips and one small leaf tip
• Food colour pen
• Toothpicks

• Rainbow Dust ‘Edible Silk
Range’ – green
• Small clean food only
paintbrush

Roll out chilled cookie dough to around 6mm thick. Cut out basket shapes.
Chill for 15 mins then bake according to your recipe’s directions.
Allow to cool completely.