Autumn Cookie and Cupcake Wreath

SUPPLIES & TOOLS:

• Roll-Out Cookie Dough Recipe (available on Wilton.com)
• Royal Icing Recipe (available on Wilton.com)
• Meringue Powder
• Kelly Green Icing Color*
• Royal Blue Icing Color*
• Black Icing Color*
• Juniper Green Icing Color*
• Lemon Yellow Icing Color*
• Brown Icing Color*
• Red-Red Icing Color*
• Golden Yellow Icing Color*
• Confectioners' Sugar, as Needed
• Orange Color Dust Decorating Powder
• Brown Color Dust Decorating Powder
• Favorite Cake Mix or Recipe
• Creamy White Decorator Icing - 4lb Tub
• Pumpkin Sprinkles Mix
• Rolling Pin
• Mini Fall Cookie Cutter Set (sunflower and leaf used)
• Standard Fall Cookie Cutter Set (sunflower and leaf used)
• Cooling Grid
• Cookie Sheet
• Disposable Decorating Bags
• Round Decorating Tip 1
• 5-Piece Decorating Brush Set
• Standard White Cupcake Liners
• Standard 12-Cup Muffin Pan
• 9in Angled Spatula

DIRECTIONS:
TECHNIQUES:
HOW TO PIPE A DOT:

1. *For royal icing, combine Royal Blue, Kelly Green and Black icing colors to get deep green color shown.
2. Combine Juniper Green and Lemon Yellow icing colors to get light-light green color shown.
3. Combine Juniper Green and Black icing colors to get soft green color shown.
4. Combine Brown, Red-Red and a touch of Black icing colors to get dark brown color shown.
5. Combine Golden Yellow and Lemon Yellow icing colors to get medium yellow color shown.
6. *For buttercream frosting, combine Kelly Green and Lemon Yellow icing colors to get bright green color shown.

MAKE COOKIES:

1. Prepare cookie dough following recipe instructions.
2. Roll out dough to 1/8in thickness.
3. Using mini and standard sunflower and leaf cutters, cut out cookies (3 standard flowers, 7 mini flowers, 6 standard leaves, 7 to 10 mini leaves).
4. Bake and cool.

PREPARE ROYAL ICING FOLLOWING RECIPE INSTRUCTIONS:

1. Tint 1/2 cup royal icing deep green, 1/8 cup light-light green, 1/8 cup soft green, 1/2 cup dark brown and 1/2 cup medium yellow using color combinations provided.
2. Using Juniper Green icing color, tint 1/4 cup royal icing juniper green.

DECORATE COOKIES:

1. Flood leaf cookies: Prepare 2 decorating bags, separately, with deep green and juniper green icing. Using deep green, outline and flood standard leaf cookies. Using juniper green icing, outline and flood mini leaf cookies. Let dry, about 1 to 2 hours.
2. Add veins to leaves: Prepare 2 decorating bags, separately, with light-light green and soft green icing. Using light-light green, pipe veins on standard leaf cookies. Using soft green icing, pipe veins on mini leaf cookies.
3. Pipe flower petals: If desired, outline petals and center of sunflowers using FoodWriter marker. Prepare decorating bag with medium yellow icing. Outline and flood in larger petals on standard and mini flowers. Let crust, about 1 hour.
4. Outline and flood in small petals on standard and mini flowers. Let crust, about 1 hour.
5. Pipe flower centers: Prepare decorating bag with dark brown icing. Outline and flood center of standard and mini flowers. Let set, about 1 to 2 hours.
6. Add confectioners' sugar to remaining dark brown icing to make it medium consistency. Prepare decorating bag with tip 1 and remaining medium consistency dark brown icing. Pipe dots around center of each flower.
7. Let all cookies dry completely, 8 to 10 hours or overnight.

FINISH DECORATING COOKIES:

1. Using decorating brush, dust orange Color Dust on base of flower petals and brown Color Dust on outside of flower center.

BAKE CUPCAKES:

1. Prepare cake batter following recipe instructions. Bake and cool cupcakes in white cupcake liners. You'll need 12 cupcakes to assemble the wreath.

TINT BUTTERCREAM:

1. Tint 1 cup buttercream bright green using color combination provided.

DECORATE CUPCAKES:

1. Spatula ice cupcakes smooth using bright green buttercream; top with sprinkles.

ASSEMBLE WREATH:

1. Arrange 12 cupcakes in circle. Top cupcakes with decorated cookies.