Flower cookies

Prepare 500 g of FunCakes Mix for Cookies as indicated on the package, wrap the dough in plastic wrap and let it set in the refrigerator for at least an hour.

Preheat the oven to 180°C (convection oven 160 ° C).

Get the dough out of the fridge, knead well and roll it out on a work surface dusted with Magic Roll-Out Powder to a thickness of 2-3 mm. Cut out hearts with the cookie cutter. Place the hearts on the baking tray a little distance apart and bake the cookies for 12-15 minutes until golden brown. Let the cookies cool on a cooling grid.

Prepare 750 g of FunCakes Mix for Royal Icing as indicated on the package. Take 4 large tablespoons of this and dilute it with a little bit of water to yogurt thickness. Add the water drop by drop, the icing should rather be a little bit too thick than too thin.

Divide the diluted icing into two portions and colour 1 portion light pink with the colour gel. Place the two portions under a wet towel for fifteen minutes so that the air bubbles can come up. Then break the air bubbles that have arisen with a cocktail stick and put this in 2 piping bags with an adaptor and tip #003.

Fill the cookies with the pink and white icing. If necessary, help the icing a little to the edge with a cocktail stick.

Of the remaining stiff icing, take 2 portions of 2 large tablespoons each. Colour one portion green and the other one brown. Fill two decorating bags with adaptors with the icing. Place tip #352 on the green decorating bag and #012 (alternated with #104) on the brown one. Take two third of the remaining icing, colour it red and fill a decorating bag with adaptor with it. Place top #012 on the adaptor (also alternated with #104).Colour a bit of the remaining icing dark yellow by adding both the orange and yellow colouring gel. Save a last bit of icing the glue the flowers on the cookies later on. Fill a decorating bag with adaptor and tip #352 with the dark yellow icing.

Cut 4 x 4 cm squares from strips of parchment paper. Before piping the flowers put a little bit of icing on the flower nail and press a baking paper of 4 x 4 cm on top. Pipe a small pyramid shaped tuft of 1 ½ cm high on the paper with tip #012.

Switch the tip with #104 and with the thick side of the petal tip facing down, wrap a scarf around your tuft. Then pipe 3 leaves around this tuft. Continue to make 5 leaves. Finalize the rose with 7 petals. Each leaf should be about 1 ½ cm long.

Make small petals next to the rose with the green icing and tip #352Carefully remove the flower with baking paper  from the flower nail and set aside to dry. Make as many as you have pink cookies.

Add a bit of icing on the flower nail again and place a piece of baking paper on top. For the sunflowers spray a flat cap on the paper with the brown icing and tip #012.  Then pipe the flower petails around it with the yellow icing Make two full rounds around the brown dot.

Put tip #014 on the brown icing and spray small stars in the middle of the flower until the entire inside is filled. Carefully remove the flower with baking paper from the flower nail and let it dry. Pipe some larger leaves for the sunflowers on new pieces of baking paper.

Draw squares on the cookies using a ruler and the brush food pens and  colour part of the squares.Stick the flowers and leaves on the cookies with some icing.