You're very welcome Joann. Airbrushing is easy. If you have an airbrush and an air compressor, you're practically there.[G] I used to airbrush cakes many years ago. I no longer do cakes, well, not many. But the airbrush still gets used often, e.g. shading sugar flowers, cookies, etc. I got my first airbrush 20 years ago, and I practiced on poster board until I got the hang of it. No, it didn't take me 20 years to learn. Hah. But, unfortunately, the only way to learn airbrushing is to practice. There are no shortcuts, or I'd share them with you. If you don't own an airbrush, but are interested to learn more, give me a holler. Sol

Seagrass, I sprinkle sugar before baking, it kinds of melts onto the top of the cookie from the heat and sticks that way. I do put the cookies on parchment or a silpat because I haven't found a way not to sprinkle the whole darned sheet, or have sugar come off before baking. I have tried brushing with a bit of milk and a soft brush and that works better than just dry cookies. I use a buttercream icing like Linda posted above, then let the cookies set until the icing is dry, several hours. There is also a very hard royal icing recipe that takes meringue powder instead of egg whites, you can buy the stuff at the hobby shops or Walmart, where they sell Wilton items. It gets very hard, the "cement" that holds gingerbread houses together. I don't care very much for it, but it's great to decorate with. I cover the bowl with a damp towel while I'm using portions of this and it's great for things like "flooding" large areas of cookie. If you make an outline with frosting, you can fill a squeeze bottle (like catsup is served from) and fill in the outline more easily than you can with a knife if you use this stuff. Pretty, but it doesn't taste as good as the buttercream! Royal Icing Using Meringue Powder: 4 cups (440 grams) confectioners' (powdered or icing) sugar 3 tablespoons (30 grams) meringue powder 1/2 teaspoon extract (vanilla, lemon, almond) 1/2 - 3/4 cup (120 - 180 ml) warm water In the the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Makes about 3 cups Annie

Khandi, This is the basic recipe I use for Royal Icing, but I don't have Wilton-brand meringue powder. Royal Icing This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes. Ingredients: 3 Tablespoons Wilton Meringue Powder 1 lb. (4 cups) confectioners' sugar (about 1lb.) 6 Tablespoons warm water* Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups. NOTE: Keep all utensils completely grease-free for proper icing consistency. * For stiffer icing, use 1 tablespoon less water. **When using large countertop mixer or for stiffer icing, use 1 tablespoon less water. Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.

Flamingo you could use the marshmellow fondant, and yes it is easy to make. I use it often, it's tastes good, sweet yes, but that's frosting/fondant for you. Do try and let it set at least a few hours before you use it, and if it firms up to much just microwave it for a bit, a few seconds at a time, to get it kneadable. Although when you read her blog she answers someones question about it saying the frosting is powdered sugar mixed with water, so you could also make a modified royal icing like this, only add a few drops, to a teaspoon of clear corn syrup or glycerine (wilton makes some) 1 lb 10x sugar 3 tbs meringue powder 4 tbs water 2 tbs clear vanilla mix on LOW 7-10 minutes. Make sure to post pictures of them, you always find the cutest food!