Ingredients Meringue Powder 6 cups Royal Icing 6 cups Royal Icing Color Right Performance Food Coloring Set Color Right Performance Food Coloring Set Roll-Out Cookie Dough Roll-Out Cookie Dough Tools 12 in. Disposable Decorating Bags Standard Coupler Open Star Decorating Tip 14 Carded Petal Tip 101S Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Waxed paper Cake Boards Pre-cut Icing Flower Making Squares Pre-cut Icing Flower Making Squares 1 1/4 in. No. 9 Flower Nail Rolling Pin Double-Sided Round Cut-Outs Set, 6-Piece Cookie Sheet Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Instructions Click to mark complete - Colors Tinted: ICING Use Color Right base colors and QuickCount color formulas to tint royal icing in the following shades: Bright and Bold Yellow (formula 109): 1 cup white royal icing + 1 O + 5 Y Bright and Bold Pink (formula 190): 1 cup white royal icing + 5 R + 3 P Pastel Green (formula 565): 4 cups white royal icing + 2 B + 2 O - Tint icing 1 day in advance. Tint royal icing Bright and Bold Yellow and Bright and Bold Pink following color formulas above. Reserve remaining icing white. - Make flowers also 1 day in advance. Prepare one disposable decorating bag with coupler, tip 14 and yellow icing. Prepare a second bag with tip 101s and pink icing. Use tip 14 and yellow icing to pipe 115 drop flowers. Use tip 2 and yellow icing to pipe dot centers. Use tip 101s and pink icing to pipe 92 ribbon roses on flower nail no. 9 covered with flower making square. Make extras of all flowers to allow for breakage. Let dry 1 day on waxed paper-covered boards. - Make cookies also 1 day in advance. Prepare dough. Use straight side of round cut-outs "C", "D" and "E" to cut two cookies in each size for each treat. Bake and cool cookies. - Decorate cookies also 1 day in advance. Tint reserved white royal icing Pastel Green following color formula above. Prepare a dispsosable decorating bag with tip 3 and green icing. Outline cookies with tip 3 and green icing. Reserve a portion of full-strength green icing and thin remaining icing. Use thinned green icing and a cut disposable decorating bag to fill in cookies. Let dry 1 day. - Assemble cookies. Use tip 3 and full-strength green icing to attach cookies together from largest to smallest. Attach nine flowers, alternating roses with drop flowers, in a cascading design. Let set, about 1 hour.
