Kawaii Pineapple Cookie

Prepare 1 kg of FunCakes cookie mix according to the package instructions, wrap it in plastic wrap, and let it rest in the refrigerator for one hour.

Preheat the oven to 180°C (convection oven 160°C).

Knead the cookie dough well after taking it out of the refrigerator, then roll it out to a thickness of 2-3 mm and cut out 3 pineapples. Cut a circle out of the same spot on two of the pineapples. Bake the cookies for about 15-20 minutes until they are lightly golden. Let them cool flat on the countertop.

Place a cookie with a hole on a sheet of parchment paper on the countertop. Melt some FunCakes isomalt according to the package instructions and pour it into the hole of the pineapple. Let it dry completely.

Prepare 450 g of FunCakes Royal Icing mix according to the instructions on the package and divide it into 2 portions. Color 1 portion light green and 1 portion light yellow with the food coloring gels. Dilute this colored icing with a little water. It must have the consistency of yogurt. TIP: For Royal Icing, the 10-second rule applies! If your icing forms a smooth mirror in your container in 10 seconds, then your icing is too liquid and will run off your cake. You can correct this by incorporating a bit of thick icing. If your icing is not smooth after 10 seconds, it is too thick and will not spread properly on the cake. Correct this by adding water drop by drop until you get the desired yogurt consistency.

Put the thinned icing into piping bags fitted with a coupler and a #003 tip, then decorate the pineapple with a uniform layer of icing. Let dry for at least 3 hours before applying stripes.

Put the remaining icing back into a clean container and cover it with plastic wrap, pressing the wrap directly onto the icing to prevent it from drying! Before reuse, slightly darken it with the food coloring gels and place it into piping bags with coupler and #003 tip.

Stick the decorated cookie with a hole onto an undecorated whole cookie using some thinned icing. Sprinkle some FunCakes Happy sprinkles into the hole that forms and add a few pineapple sugar decorations. Stick the decorated cookie with the isomalt heart onto the other cookies using some thinned icing and let dry completely. Use the edible pen to draw a face on the cookie.