Cake! magazine by Australian Cake Decorating Network November 2016 | Page 12

You will need:
• Baked cookies in three sizes: small, medium
and large. For this project I used the Australian

• Piping tips: PME sizes 1.5 and 2 plus optional
No.3 tips

designer Robert Gordon’s set of three copper

• “Tipless” or other thin disposable piping bags

Russian Doll cutters.

• Scribe Tool or toothpick

• Royal Icing in piping and flood consistency in

• Edible marker

the following colours:

• Paint palette

1. White

• Seven food-safe paintbrushes, five fine and two

2. Dark Red (I used Progel Ruby)
3. Light Red (I used Progel Poppy)
4. Dark Green (I used Americolor Forest + a
touch of Electric Green)
5. Light Green (I used Americolor Avocado +
Electric Green)
6. Skin Colour (I used Caroline’s Colours - Flesh
and a touch of Americolor Ivory)

flat
• Food colours: Americolor White, Black, Ivory,
Warm Brown, Tulip
• Rolkem Rainbow Dust Spectrum range: “Cerise”
• Vodka and a dropper
• Baking paper sheet
• Dehydrator or fan
• Projector
• Optional: Snowflake confetti or other Christmasthemed sprinkles and food-only tweezers.

Step 1:
I drew a design on paper and transferred the outlines
to my cookies using an edible marker. If you have a
projector you can use it to mark your cookies.
Set up your icing colours so you have a PME no.2
tip on your piping consistency and using scissors
cut a very small hole in the piping bag of the flood
consistency colours. Alternatively, you can use a No.3
tip to flood.

Step 2:
Choose the Light Green
colour and outline and
flood the skirt area.
Working quickly before
the flood icing sets, drop
short baby sausages of
flood consistency Dark
Green icing randomly into
the flood icing. Take your
scribe tool and drag the
sausage-shapes outward
to make holly-leaf shapes.

Step 3:
Now, using the Dark Red
icing, quickly drop one
or two tiny holly berries
at the base of each holly
leaf and then using the
white flood icing, drop
tiny spots in the gaps
between the leaves to
finish the skirt.