Swirled Icing Cookies

• 1). Line a baking sheet with wax paper. Place six shortbread cookies evenly apart on the baking sheet.
  
  
• 2). Fold the top part of two disposable icing bags in half. Slide a plastic coupler base in the corner of each bag. Put a small round tip over each bag and secure them with a plastic coupler ring.
  
  
• 3). Fill each bag with 1/2 cup royal icing with a thin consistency. Use contrasting colors for the best results.
  
  
• 4). Uncuff both bags and twist the top to secure the icing.
  
  
• 5). Squeeze the bag gently to create a flow of icing. Outline the shape of a cookie, drawing a thin line with the icing. Leave enough space for an exposed perimeter around the edge of the cookie.
  
  
• 6). Fill the center of the outlined shape with icing. Use the same color to flood the area with the thinned royal icing. Tap the sides of the cookie to make sure the icing fills in the shape evenly.
  
  
• 7). Switch to the contrasting icing color. Pipe thin lines across the top of the filled shape.
  
  
• 8). Dip one end of the toothpick into the icing shape, drawing a vertical line towards you. The icing will follow the path of the toothpick, giving it a marbled effect. Drag the tip upwards, this time away from your body to give the marbling another direction. Continue pulling the icing up and down, while staying within the shape for a marbled pattern.
  
  
• 9). Repeat the process on the remaining cookies. Refrigerate the cookies for one to two hours to allow the icing to set.
  
  

Glittery Bow Cupcakes

• 1). Frost six cupcakes with buttercream icing. Dollop icing on the top of each cupcake and spread it over the surface with an icing knife. Set the cupcakes aside.
  
  
• 2). Dust a flat work space with confectioner's sugar. Roll out 8 oz. colored fondant to 1/16-inch thick with a rolling pin.
  
  
• 3). Using a rotary cutter, cut one small strip 1/4-inch wide and 2 inches long from the rolled fondant. Cut seven longer strips each 1/4-inch wide and 4 inches long.
  
  
• 4). Bend the small strip into a circle, overlapping the edges slightly. Dab piping gel at one end of the circle, and use your fingers to secure the strip into place. Lay the circle on its side on a baking sheet lined with parchment paper.
  
  
• 5). Dab icing gel on one end of each of the seven longer strips. Bend the strips in half, forming a loop. Squeeze the edges together at the end of the loop to secure. Allow the loops to dry on their sides on the baking sheet for six to eight hours.
  
  
• 6). Arrange the seven loops in the center of the cupcake using small dabs of piping gel or buttercream icing to secure them into place. Put a small dollop of icing on the seam of your circle shape and arrange it in the center of the loops to complete the bow.
  
  
• 7). Sprinkle edible glitter over the cupcake and bow. Allow the bow to set for one to two hours before serving.