Separate icings into separate smaller bowls to color icings.

Use food coloring to color icings in desired colors. Stir completely to make sure all color is worked into the icing.

The best part about this decorating method is you don’t need a special tip. Just add the frostings to your piping bags.

Cut small openings in the tips of each icing bags. For background colors, the tips can be cut larger. For icings you’ll be printing with or doing finer details with, keep the tip cut small.

If icings are not squeezing out of the bags smoothly, roll piping bags between hands to warm icing a bit making it easier to squeeze out. Do not microwave icing – even 5 seconds in the microwave can turn the icing into a melted mess.

Start decorating with background colors on all cookies (like the pink background with the yellow circle in the middle). Simply start by lining the outside of the cookie then continue filling in following the shape of the cookie.

Work on decorating cookies in layers – first the background color then the flower petals.

Cookies can be stored at room temperature (in a sealed food safe container) at room temperature for up to 3 days or in fridge for up to a week. Store cookies in a single layer to not squish icing details.