You can experiment with the Mondo heart and star plunger cutters to add some extra artistic flair. I used Mondo Flower Blossom plunger cutters for the skull eyes and the round plunger cutters for the spiders. Allow these to set for an hour or so before adding them to the cookies. In the meantime you can create your fondant decorations for your cookies. Step 4 - Allow your fondant to set up for a few hours before decorating. If you are adding any embossing to your base fondant, do this now before letting the fondant set. Use the fondant smoother to gently smooth the top of the fondant, and then with your hands smooth the sides and edges (if it has stretched out of shape slightly). If it's too wet it will make your cookie and fondant too soft and they may go soggy. Step 3 - Brush a very small amount of sugar syrup (water or jam) on the back of the fondant, just enough to make it lightly moist. Your fondant will be slightly smaller that the cookie (because cookies may spread when baked). Using the same cookie cutter used to cut your cookie shapes, cut out the fondant shape.
Step 2 - Roll out your fondant to approx. Cover bowl with glad wrap to prevent icing from drying out. Then add a few drops of water to your icing to reach thick honey consistency.
Place a small amount of icing in each of the bowls, adding a small amount of colouring at a time until you reach the desired colour. Step 1 - Prepare your royal icing as per the instructions on the box.
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