Instructions

1. First design shows the fruit from the outside. If needed draw a guide outline on a cookies. With pinkish red 15 second consistency outline an flood the cookie. Use a needle tool to distribute the icing.
2. Immediately after pipe green and yellow sections with 15 second consistency royal icing.
3. With a needle tool shape green sections/scales accentuating the points. Then shape the bottom of the scale on both sides, running a needle tool through green, yellow into the pinkish red icing. Let icing dry.
4. Then outline scales with black piping consistency royal icing.
5. Second design shows fruit cut in half and what it looks like inside. With edible marker trace the oval shape on a cookie. Flood the section with white 15 second consistency royal icing. Using wet on wet technique pipe small polka dots with black 15 second consistency icing. Let crust.
6. After use pinkish red 15 second consistency to create the border around the white oval. Using wet on wet technique pipe the spikes. With green and yellow 15 second consistency pipe the scales. Shape scales with a needle tool. Let dry.
7. Outline inside white oval and scales with black piping consistency royal icing. Let dry.