How to Make Wedding Cake Cookies

Put a wedding cake on everyone's plate! We've stacked a half-dozen cookies high and decorated them with a cascade of royal icing roses and drop flowers for a beautiful take-home wedding treat.

Amount24 treats

Ingredients & Tools
Instructions

Instructions

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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.