Огромная благодарность Автору sweetsugarbelle за Мастер-класс

You’ve probably seen Santa belly cookies before. Maybe on a round cookie like these I made last year.
The cookie I’m making today, is the same concept, but a little different.
You’ll soon see why I chose a bell rather than a round.
To make these cookies you will need:

• red, black, and white piping AND flood icing
• black candy pearls
• yellow piping icing
• gold lustre dust {optional}

Begin by outlining your cookie. Fill the fur and belt portions of the cookie and let dry for about 4 hours. This will deter bleeding.
When the black and white areas have dried, fill the red section and use tweezers to quickly drop candy beads into the wet icing
At this point the icing must dry at least 8 hours or overnight. The next day use a small tip {I prefer PME #1.5} to embellish the fur and add a button flap.
Pipe on a yellow belt buckle and let dry. Then use gold lustre dust mixed with a touch of vodka or extract to paint the buckle gold. Entirely optional, but I think the little bit of bling makes them extra special.
Now for the fun part…remember I said I would explain why I chose to use a bell rather than a round? I did that so that the middle would be one part of a whole Santa!