Step 1: Make the Cookie Dough

Prepare 500 g of FunCakes Mix for Cookies according to the instructions on the package. Wrap the dough in plastic wrap and let it chill in the refrigerator for at least one hour.

Step 2: Bake the Cookies

Preheat the oven to 180°C (160°C for a fan oven).

Knead the chilled dough well and roll it out on a work surface dusted with Magic Roll-Out Powder to a thickness of 2–3 mm. Use the cookie cutter to cut out cupcake shapes. Place the cookies slightly apart on a baking tray and bake them for 12–15 minutes until golden brown. Let the cookies cool on a wire rack.

Step 3: Make the Royal Icing

Prepare 250 g of FunCakes Mix for Royal Icing according to the instructions on the package. Set aside one generous tablespoon and thin it slightly with a bit of water until it has the consistency of chocolate spread. Color this portion brown. Thin the rest of the icing with water until it reaches the consistency of yogurt. Color this with a mix of honey gold and brown to get the perfect shade for the ice cream cone.

Step 4: Decorating

Put the lighter icing in a piping bag fitted with tip #3 and the darker icing in a piping bag with tip #2. Fill the cone area of the cookie with the lighter icing and let it dry slightly. Then pipe a crisscross pattern on top using the darker icing. Ideally, let the cookies dry for 24 hours at room temperature.

Prepare 75 g of FunCakes Mix for Enchanted Cream® according to the instructions on the package and color it light pink. Put it in a piping bag fitted with tip #1M and pipe swirls onto the cookies. Decorate with XL sugar strands.