Ingredients

• FunCakes Baking Mix for Cookies 500 g
• FunCakes Mix for Royal icing 450 g
• FunCakes Rolfondant Pastel Pink 250 g
• FunCakes Magic Roll-out Powder
• 150 g unsalted butter
• 1 egg
• 60 ml water

Supplies

• Wilton Rolling Stick with Rings 22,5 cm
• RD Edible Pen - Black
• Patisse Plunger Cutter Heart set/3
• FunCakes Lollipop Sticks 15cm pk/50
• FunCakes Piping bags 30cm pk/10
• Ribbon
• Plastic Foil
• Knife
• Baking paper

Step 1: Prepare the FunCakes Baking Mix for Cookies 500 g

Preheat the oven to 180°C (hot air oven 160°C). Knead the 500 g FunCakes mix for Cookies with 150 g butter and 1 egg well into a firm smooth ball, wrap in plastic foil and place in the refrigerator for at least an hour to stiffen.

Step 2: Bake the cookies

Roll out the smooth ball on a work surface dusted with FunCakes Magic-Roll Powder to a thickness of about 3 mm. Cut out snouts with a knife and place them upside down on a baking sheet lined with baking paper. Place a lollipop stick on top and stick it with a piece of cookie dough. Bake the cookies for 10-12 minutes until golden brown and let them cool.

Step 3: Prepare the Royal Icing

Mix 500 grams of FunCakes mix for Royal Icing with 60 ml water and beat gently for 7-10 minutes until the icing is white, no longer shiny and peaks can be drawn that do not recoil. If using a hand mixer, be careful not to jam it! Then thin it with water to yogurt thickness.

Step 4: Decorate the Easter snouts

Fill a piping bag with the royal icing and cut a very small tip from it. Ice the cookies with this and let dry well! Using the food pen, draw a face on the cookies. Roll out pink fondant, cut out hearts and stick this as a nose on the cookie. Powder the edges of the cookies with the color powder. Finally, tie the ribbon around the stick.

Step 5: Enjoy your Sweet Easter Noses!