November 30, 2016 by Emily HutchinsonPoinsettia Cookie Using the Wilton leaf tip follow the tutorial. I used Wiltons gold and white sprinkles and layer Cake Shops red sugar pearls for the centers. Click the highlighted words to buy the tips and sprinkles.
1 Laura Vedaa says December 1, 2016 at 3:12 pm Please have these items on line to buy – simply amazing ? Thank You ?
2 Lois Wieler says December 6, 2016 at 5:43 pm What kind of icing did you use? I love your posts! Lois Wieler
3 Emily Hutchinson says December 13, 2016 at 5:14 pm Hi Lois, I use buttercream and I will be sharing my favorites with everyone. Thankyou. please subscribe to my newsletter 🙂
5 Emily Hutchinson says December 21, 2016 at 9:38 pm Hi Jodi, a thin crust forms so you can bag them. they will smash if too much pressure is applied. They dont dry hard like Royal icing 😉
Please have these items on line to buy – simply amazing ? Thank You ?
What kind of icing did you use? I love your posts!
Lois Wieler
Hi Lois, I use buttercream and I will be sharing my favorites with everyone. Thankyou. please subscribe to my newsletter 🙂
What would be the best way to package these for gifting?
Hi Jodi, a thin crust forms so you can bag them. they will smash if too much pressure is applied. They dont dry hard like Royal icing 😉
What is the tip number you used for the poinsettias?
366