Fondant Time
Cover your cakes in fondant as follows:
Peanut Butter Cookie: Dye ¾ lb of fondant with brown and buttercup yellow food coloring. Roll it on the thicker side, and drape over your cake, and trim away excess. Use a dowel to press in the fork pattern found on top of these cookies.
Sugar Cookie: Dye your fondant with ivory gel food coloring. Roll a band big enough to cover the circumference of your cake and chill. Pull and roll your band to create tears, and wrap around your cake trimming a clean seam, and cutting away excess from the top. Roll pink fondant and trim a circle slightly smaller than the top of your cake, and place on top.
Rainbow Chip Cookie: Dye ¾ lb of fondant with ivory and buttercup yellow gel food coloring. Roll thinly and drape over your cake, smoothing into the crevices you carved in, and trimming away excess. Chill your cake and then pull at the surface to create tears.
Double Chocolate Cookie: Roll out your chocolate fondant, and drape over your cake, smoothing into the crevices you carved in, and trimming away excess. Chill your cake and then pull at the surface to create tears.
Oatmeal Raisin Cookie: fold ⅓ cup of oats into ¾ lb of fondant dyed with ivory, brown, and grey gel food coloring. Roll out and drape over your cake, trimming away excess.
