In a small bowl mix about 1/2 of the royal
icing with a little
water so that soft peaks form. When not in use cover the icing in
plastic wrap to prevent it from drying out.
Put some white royal icing into a paper piping
bag.
Cut
a small tip off the piping bag and pipe an outline of the cake shape
for each cookie (use the picture as a guide), making sure that the
lines are smooth and steady. Cover the piping bag in plastic wrap for
later use. Let the icing on the cookies harden before finishing the
cookie.
Dilute the remaining icing with a few drops
of water so that it becomes slightly runny but not to wet. Place this
into another paper piping bag and flood the center of the cookies,
being careful not to overfill the cookie. Leave it to dry completely.
To
make the blue bow mix some white icing with a little blue icing and a
little water. Place into a paper piping bag and snip the tip off. Pipe
an outline of the bow on each cookie. Cover the piping bag in plastic
wrap. Let the outline dry.
Dilute the remaining blue
icing sugar with a little water as you did with the white icing sugar,
fill the center of the bow by flooding it. Leave to dry.
Once
the cookie icing is dry use the remaining white icing to pipe the
outline of the cake tiers and add a dotted border. Leave to dry.
The
red and white cookie is done in the same way. Just remember to do the
white base icing first and when dry pipe on the red details.
