Cake! magazine by Australian Cake Decorating Network November 2017 | Page 40

Roll out the green flower paste to about 1mm thick and cut out the
holly. Set the leaves aside to dry a little in a former or piece of dimple
foam before dusting them lightly with edible green dust.
To finish, attach the holly leaves
to the cookies with some royal
icing.
Pipe on some berries with red coloured, soft-peak icing.
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