![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0WyO2r6QbH2Q7Ej_ME3hG5efcmP3pQjyS3P1ShWKNeJGQUlSTX8Yw-xzabOMQtBHHPdNqpKhBFlASwxHSyBoQs8pppEMRmJAue0wQTGGwKnv9HwUWg6nBbSpJEnkPssKaXKHLVin1qik/s400/wedding+cake+sepia.jpeg)
With this simple tiered cake cookie cutter, the possibilities are really endless. Don't limit yourself to just wedding cookies, this makes a perfect birthday cookie, too. Over the years, I've probably used this cutter and my scalloped square cutter the most.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5B6phglG1GuU_HcLOVEXZEsIKMP1Gu64skzi7wHzr6PFumj4xNZar9t-sRq1H-EvDbhJ_kzhTvq5T2Rkq_5RozI5dHI3o9j1qsOHnMw2bGolsQjE-7SMlYoa5yDPbviTUZDfQeiOz165/s400/Choc+Cake+pink+flowers.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7O5eQhFYpZKzLr5_0rKmW4mF1w9k3NdKgyZN5hkkOFYv2D9u5k7gjC1RRTzuBxQqoQwP-OGvOO8_9odlSUI4ySd6js57NQqt2gyXp6Rja3Ey_bL7GuuPGQ4HqTOdW9S49-u2_Xw_irMf/s400/A+Cake.JPG)
The edge on this cookie was finished in gold lustre dust.
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This "squiggle cake" is a really simple design and still one of my absolute favorites! Here's how to make them:
- Outline cookies in white royal icing, using a #2 or #3 tip.
- Thin icing with water to the consistency of syrup. Let sit for several minutes covered with a damp dishtowel. Use a rubber spatula and run through the icing after sitting to break most of the air bubbles that have risen to the top. Pour this into a squeeze bottle.
- Fill in cookies with the thinned flood icing, using a toothpick to guide into corners.
- Let dry at least 1 hour.
- Using a #1 or #2 tip (these cookies were piped with a #2, look at the top pic for #1 tip example), squeeze piping icing in a free-form squiggle pattern. (Be sure on this design to fill your piping bag no more than half full....any more and your hand will start to hurt and cramp....trust me...it's a lot of squeezing!) :)
- Ta-da! Place in a bag and tie with coordinating ribbon.