how to make and ice sugar cookies

How to Make and Ice Sugar Cookies – Apple and Ballet Cookies

How to Make and Ice Sugar Cookies – Apple and Ballet Cookies


  • 12 baked cookies (we used a basic sugar recipe and an apple cutter and a ballerina cookie cutter but practice on whatever shape you have.
  • 100ml Sugar Syrup
  • 150g red fondant icing
  • 50 g brown fondant
  • 25g green and brown fondant icing
  • 1 quantity of royal icing
  • baking paper
  • #2 piping tip
  • clean squeeze bottle
  • 1 drop pink food colour


  • Pastry brush
  • Rolling Pin
  • Small Sharp knife
  • Cornflour shaker

1. Roll out the red fondant about 2mm thick and cut out a shape with the same cutter that you used for your cookie

2. Using a brush, lightly cover the cookie in a sugar syrup thickened with a little jam

3. With a sharp knife remove any parts you do not want in the original colour

4. Gently place the fondant on the cookie smoothing it with your hand.5. Repeat the process with any parts you would like in different colours. For the apple, we made the leaf green and the stalk



You may interested

On Key

Related Posts

almond and pecan coffee crumble cake

Almond and Pecan Coffee Crumble Cake Recipe

Here is the only collection of triple-tested recipes that you will ever need.

Together with chef Adam Cremona, we came up together with a range of mouth watering cakes that can be used as dessert cakes and cakes under fondant or buttercream.

We have also included ganaches, buttercreams, syrups and jellies to be used as accompaniments to your cakes.

You will see a guide with each cake

GF – Gluten FREE

FC – Perfect for Fondant Cakes

BC – Perfect for Buttercream Cakes

DC – Dessert Cakes – Perfect just as they are

I hope you enjoy cooking with and using these recipes as much as we have enjoyed creating, styling, photographing and eating them!

top tips for perfect mud cakes

Top Tips for Perfect Mud Cakes

Top Tips for Perfect Mud Cakes The mud cake is relative newcomer to the cake scene, seeming to have popped up somewhere in the 1970’s.