Cookie Molds


I ordered some cookie molds a while back. Like two years back I think. And this weekend I finally used them. I didn’t use them to imprint the cookie dough though. I used them to mold fondant to decorate the cookies instead.

I ordered the cookie molds from House on the Hill. Most of their molds are replicas of carvings from historic molds. They have some mold replicas from carvings as far back as the 1600s. Be careful if you visit their site. You’ll be mesmerized by all of the beautiful designs.

The molds are traditionally used for Springerle cookies (you can see examples on their site) which I’ve also been wanting to make. I didn’t have all the ingredients, so I settled on decorating sugar cookies with the molds.


I used Bake at 350’s sugar cookie recipe after trying her cookies last year at Georgia Pellegrini’s Girl Hunter Weekend. The recipe is pretty perfect.

It’s soft and firm enough to decorate on with royal icing and the recipe has two great pluses. 1 – You can use cold butter which is great for me because I always forget to set it out. and 2 – you can bake with it right after rolling. No need to chill first. Yay!


Oh and one more thing – it tastes great. Thanks Bridget!

After the cookies are baked and cooled, it was time to get to getting.


I got some fondant out and rose gel food coloring.


You can mix your fondant in any color you like. Then work with a small amount at a time for each molded shape and leave the rest wrapped up tightly in plastic wrap. Press it into the mold or roll it smoothly over the mold using a fondant roller.


Holding the overflow/excess, gently remove the fondant shape from the mold revealing a beautiful design.


Then you can use a cookie cutter to trim the design to match your cookies. Luckily the heart mold was similar in shape to a heart cookie cutter I had on hand.



Just repeat until you have enough molded shapes for your cookies.


This is the Amo Te Heart mold. But there are bunches more you can choose from.


Apply a thin layer of frosting to the sugar cookie and then place the molded fondant on top.
Gently press onto the surface and along the edge to attach.


Look at all that detail. Crazy!


Pretty cookies and pretty easy, too.

In addition to all the mold designs available, they also come in different shapes.


I used this round one to mold cupcake tops.




Same process as above. Roll or press the fondant into the mold and then gently remove. It’s helpful to have a fair amount extend past the shape so you have something to hold onto. That will make it easier to release the fondant from the mold. Start on the outside and work all the way around so you don’t pull too much in one direction.


Now this mold was also similar in size to some graduated circle cutters I had on hand. Cutters I have used before to cover cupcakes in fondant. The mold has a border but the inside border is just the right size for the cutter, so I just removed the excess and used the inside section for the cupcake. Apply a little frosting to the center of the cupcake and gently press down the sides.


Voila. Fondant rose covered cupcakes.



When I ordered the heart and rose molds, I also ordered this amazing roller.


But that will have to be for another day.

Hope you try this is was lots of fun. And try different molds and themes. There are so many.

And, If you want to use either of these molds to make the cupcakes and cookies here, here’s what I used.

Amo Te Heart shaped mold
Heart-shaped Cookie Cutter
Sugar Cookie Recipe from Bake at 350

Double Rose Mold
Graduated Circle Cutters
Cupcake Recipe from Martha Stewart

Rose Gel Icing color from chefmaster
Satin Ice Fondant
Fondant Roller

Have fun!

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200 comments on “Cookie Molds”

  1. I had no any idea about  any value-added to cookies. Well done.i love these molds.  And for your good work Thank you.

  2. These look amazing, Angie!! Just beautiful how the roses came out! :-)

  3. how about a mold that produces a tomatoe

  4. please let me know where i could get the heart mold

  5. Where cant i get the heart mold and the price please

  6. The site for the molds is no more, or the links don’t work any more. Any suggestions for where we might find something similar? We are having a bake sale at our dance studio and would love to include these cupcakes and cookies.

  7. The minute I saw these cupcakes I ordered the double rose mold. I followed your instructions, and also the ones in the booklet that came with the mold, but I can’t get the fondant to release from the mold without tearing. I’ve made three different fondant recipes and have the same issue with each one – what am I doing wrong? I’ve dusted the mold with corn starch, powdered sugar and even cocoa powder but nothing seems to work.

  8. qu1ero los noldes por f1s

  9. As always, nice job. Thank you !

  10. What are the prices of the decorative cake molds.Need E-mail address and telephone number of the House On The Hill.

  11. trop trop beau …mais ou trouver en France ces magnifiques moules ? merci et félicitations

  12. What do you use the brown rolling pin for?

  13. These are fabulous! I’m amazed at the sharp design detail. Great choice for your molds. I’m fascinated! Off to visit the link.

  14. Those are just beautiful. The detail is so breathtaking on the cookies.

  15. I’ve been using the House on the Hill molds for cookies for a few years. I use a gingerbread cookie dough and brush the finished cookie with gold dust. I’ve been thinking that I could mold fondant with them, now I’ll use your great instructions to make wedding cookies for my daughter’s wedding!

  16. Awesome!

  17. I would love these x

  18. First you have me mesmerized by your site. Then you tell me about the cookie mold site….what are you doing to me???!!!! :)

  19. Bagus sekali saya sangat kagum

  20. XD “Amo Te” oh god, it’s wrong! it’s “Te Amo” in spanish, I saw it and I started laughing. Your sweets are amazing but now that cute hearts are very much funny.

    (I’m a native spanish speaker)

  21. Do you buy or make your fondant? I’ve been wanting to experiment with making my own since the stuff I have bought in the past hasn’t tasted good — at all. If you make it, where did you get your recipe?

  22. Love these thinking of buying the rolling pin can you give me the item # or name.


  23. Where can I find a spoon mold to bake cookies.

  24. Boa tarde moro no Brasil eu quero saber onde encontro esses molde de rosas, são lindos.

  25. Amazing Idea!!! I’m going to do a Gothic Victorian B-Day Party for my mother and can not wait to use these same style stamps on some of the treats i’ll be creating. Absolutely Beautiful Art. Thank you so much for sharing your wonderful ideas :)

  26. Beautiful creations, like always…but…on the pink heart cookie, the saying on the mold says “Amo Te”. Is it supposed to be “Te Amo” (I Love You) or, like it says, “Amo Te” which means “I Love Tea ?!? Same two words, definately two different meanings !

  27. Very beautiful cupcakes. Looked up the cookie moulds and almost fell off my chair at the price. Lol.

  28. What I would like to know if these cupcakes and cookies are ediable with the fondant. I once are fondant on a cake and found it undesirable.

  29. Están muy lindos quisiera saber si es fácil conseguir los moldes de la rosas para cupcake

  30. Hi Bakerella, I adore your inspirational designs and creativity.x. I would be really very grateful if you could advise me of where in the uk I may be able to find te amo heart and the rose cupcake mould also. House on the hill only ships to the USA I believe??
    With many thanks Amy.xx

  31. Estoy interesada en conseguir el molde relieve pasta fondant para cupcake rose y el mold amo te heart. Vivo en Bogotá -Colombia, donde los puedo comprar. Agradezco de antemano su informacion.

    Mil gracias,
    Pilar Parra

  32. Me gusta mucho estos moldecitos para la pasta de fondant………..como puedo adquirirlas.

  33. hello,
    I absolutelly love your site.
    and I love cooking to.
    please i’m writting from Portugal, can you tell me where can i found /buy those Spectacular heart and rose molds??????
    thanks you so much for sharing
    best regards Ana

  34. These are so pretty! I know this technique works very well with my silicone molds, I’ve been wanting to try this with my stoneware molds. Just have to figure out if they need to be dusted with a “mold release” first.

  35. Thank you once again for sharing!! Your talents and generosity never cease to amaze me!!

  36. I’ve heard about your blog so much but I haven’t really checked it out. I can see what everyone is talking about! These cookies are beautiful; you are very talented. And now I’m lost in the houseonthehill website. Thanks for the inspiration this evening!

  37. You are such an inspiration to me, and to so many. I have tried and tried, and keep failing at making cake pops. I get everything going great until I melt the chocolate and dip the pops into the chocolate. I can not get it smooth, first of all, I have added oil to make it thinner, but still I can’t get it to work, and the cake pop falls off into the chocolate. HELP, am I the only one with this problem? I want to make more, but I have given up.

  38. i am in awe of your creative-ness !!!!!!!!!!!!!!! tehe:)
    i will definitely try this!

  39. I have all of my supplies purchased for these. I am going to make them to christen my new oven in my newly remodeled kitchen even if it doesn’t get finished until March. The contractor has been [sort of] working on it for six weeks. It’s a very small kitchen, so that is about 1 square foot per day :[ I think the dream of these cookies is all that is keeping me from pitching a fit. Actually, tomorrow I plan to tell him that if it isn’t finished by the end of this week, I am going to start assisting him. I think that should work! :D Thanks for the beautiful cookie idea. You are the BEST, Bakerella! <3

  40. Oh My Gosh – this is so cool – (darnit!) something else i’ll just obsess about!! The cupcakes look absolutely amazing! You Rock girl….. seriously….

  41. Those molds are beautiful! I especially love the “Amo-te” one, which is portuguese for “I love you” I wonder if I could get that mould here in Portugal!
    If you have the chance, look at my “jar of hearts” for Valentine’s day.
    You have been an inspiration to me, thanks.

  42. What a clever idea! I have about twenty cookie molds that I rarely use. This looks like an easy way to decorate. Thanks for sharing.

  43. can you tell me how you make the fondant ? Added?
    can you send me a mail, please?

  44. Well I have been stalking House on the Hill waiting for the mold to come back in stock!!!! I am going nuts waiting:)
    Thanks so much for the great idea

  45. Spectacular!!!!! I have the molds on my waiting list at House on the Hill, can’t wait to make these! I’,m going to buy the other molds that you have because I’m sure I’m going to love whatever you do with them.
    What is the satin fondant? Where can I purchase it?
    Thank you for the inspiration.
    Saludos desde Mexico!

  46. Very beautiful and I may have to try this out, especially on the cookies. I just love to use homemade marshmallow fondant and they would make a fun cookie idea for the kids to use as valentines.

  47. WOW your cupcakes and cookies are so beautiful. I am soooo excited about using these molds in the future. thanks so much

  48. Bakerella: my husband thanks you for giving me another expensive habit. LOL. I can’ t wait to buy some of these molds.

  49. I love, love, love this! They’re super cute, especially with pink fondant!

    PS: Today I saw the recipe where you use Balloons to make pudding on TV! The show is called La Pastelería (I live in Argentina).

  50. en castella seria la polla

  51. Oh my goodness! I am in love with your cookies and especially your cupcakes! Thank you so much for taking the time to make them, blog about them and give away your secrets to making them look perfect!

  52. There’s a Springerle cookie press carving company on Kickstarter. They carve real, personalized wooden molds. Thinking to celebrate our coming anniversary with one that has our names on it.

    Real neat.


  53. I LOVE these! I found them on this list of goodies to send this Valentine’s Day..will definitely have to consider trying this recipe! >

  54. These look great. Love the photography. Love the molds, the color, everything. Thanks for posting this.

  55. I love House in the Hill. I can spend entirely too much money there. I have that rolling pin – I have used it the past 2 years at Christmas to make my speculaas

  56. So beautiful! You’re always so inspiring! :)

  57. The details are mind-blowing!

  58. I can totally see Cake Pops being created with that rolling pin! Totally love these cookies and the cupcake topper is fabulous. Thanks so much for sharing your creativity!

  59. You are so brilliant! I have a mold pan but always hesitate to use it (or purchase others I love) b/c it can be so difficult to decorate within its’ details. This is such a great idea.. Thank you for posting!!

  60. Theses are beautiful beyond words.

  61. They are amazing!!!!! But it sounds weird to me. In Spanish it should say Te Amo. But it wouldn´t fit ;)

  62. Those are gorgeous! I can’t believe it just comes right out of that intricately cut mold!

  63. wow…I am speechless…love them. You inspire all of us so much…thanks

  64. STUNNING !

  65. awww i went to buy the mold for the roses to make some cupcakes and they are sold out =[

  66. Those molds are so beautiful!

  67. Those are adorable and perfect for Valentine’s day !
    Lots of love,

  68. These are like a work of art! Cracking!

  69. Sorry but, actually in spanish is TE AMO not Amo Te, anybody says YOU LOVE instead Love you. Anyway I love your recipes & decoration (:

  70. one word: GENIUS!!

  71. Bakerella, these are absolutely incredible! Of course, now I’m over at House on the Hill looking at the other possibilities. :-)

  72. These are absolutely breathtaking!

  73. oh wow, I have a roller like that. I live in Germany and bought a hand carved one but have never used it. I can’t wait to see what you do with it so I can learn from you!

  74. Gorgeous work, and very time-consuming! You must have crazy crazy patience! I will eagerly await your experience with Springerle. My great-grandmother came from Germany with her Springerle recipe and her molds, and she was a professional baker. She made Springerle every year at Christmas. They taste God-awful, and are as hard as cement. I’m sure you will improve upon them, but who wants to eat a cement-hard cookie that tastes like licorice? Ewww. I’m counting on Bakerella to make them taste good! (Because I KNOW you will make them look good!)

  75. just beautiful!
    I’ve been wanting to buy some molds from this site
    and this post just made up my mind (:

  76. Those are stunning! The best use of fondant I’ve ever seen :)

  77. these are so amazingly beautiful! I’m in love with the rose topped cupcakes

  78. So beautiful!

  79. PLEASE PLEASE PLEASE use the roller mold soon. I rec’d one as a gift, but my (poor) imagination hasn’t come up with a good way to use it yet. I’ll be waiting for inspiration…

  80. This is so pretty. I don’t have any molds yet but now I am thinking I am missing out. Off to shop I go. Thanks Bakerella.

  81. Wowee! hey, Bakerella….Um…I…Uhmmm…..Wanted to ask you if you could come to the Bloomington, Indiana Barnes & Noble and do a book signing….. :) thanks!

  82. Omg! These are amazing!

  83. I fell in love with your cookies and cupcakes!!! Spectacular. Lovely!!! Thank you very much for the inspiration and your unselfish generosity in providing us with awesome ideas.

  84. GAWK~I’m absolutely in love with what i see here!!

  85. lovely.

  86. The cookies are beautiful!..the cupcakes are phenomenal :)

  87. Using the molds for a purpose other than intended yielded such absolutely beautiful results! I think the cupcakes would be perfect for mother’s day – my mom loves anything Victorian and they just seem so fitting for that theme.

  88. These are really pretty, but the “amo te” is driving me nuts. It’s backward, heh. Anyhoo, going to check out the site you bought them from, I love detailed things like that. Thanks for sharing!

  89. such beautiful cookies!!
    my grandma has a lot of old wooden Springerle and she uses a special kind of dough, so that we can use the Springerle-cookies as a Christmas decoration every year. the Springerle originate in this area and on flea-markets you can find all kinds of amazing motives!
    Greetings from Southern Germany!

  90. Dang girl! You’ve got mad skillz!!

  91. Holy Cow! Is it really as easy as it looks? Thank you Bakerella, I love your websiite. Love and Blessings.

  92. Wow, I really like your ideas on this and will defo be trying them out. Perhaps we could try the molds on our shortbreads.

  93. When I saw these, I thought they were those chocolate covered cookies. But this looks even better! I probably wouldn’t even be able to eat it because it’s so beautiful.

  94. fantastic and delicious…. :)

  95. Woooooow. Breathtaking.

    I tried to make fondant for my gluten-free chocolate éclairs, but now I see that I was foolish. If Bakerella uses pre-made fondant, than so shall I.

  96. These are simply mind-blowing… You’re such an inspiration!!

  97. They are so beautiful!! :)

  98. Amazing! So intricate… can’t wait to get some of these myself – although might be a bit much for my husband to handle ;)

  99. I love springerle molds! All of the molds you have are very traditional springerle designs and my culinary class even bought the rolling pin for our baking chef. If you’ve never had a springerle you should definitely make them, they’re wonderfully chewy, buttery, and have an amazing anise flavor.

  100. precious! ‘am excited about this!

  101. I love how these came out. The cookies and cupcakes are so perfect! Going to their website now!

  102. Those cupcakes are my FAVORITE! Stunningly beautiful and so unique. :D

  103. I would never, ever, ever have the patience to bake the things you do. I’ll never be a ‘pop star’ *sigh*

  104. Absolutely gorgeous!

  105. wow what an elegant touch those molds add!

  106. Those do look amazing! But do they taste good? Would they taste better if you put extra frosting underneath?

  107. Springerle is addictive; as is browsing the House on the Hill shop. My mom has a standing gift request for anything from them. I use my teeny tiny cookie mold to make marzipan shapes. Love the new ideas for using my molds!

  108. Beautiful, Elegant… Simplemente hermosos.
    Saludos desde México.
    I love your work.
    Me Encanta tu trabajo.

    Mary Tere

  109. Simply elegant :D

  110. House on the Hill has a recipe for chocolate molding clay that might work instead of fondant:

  111. OMG the most gorgeous looking cookies I have ever seen in my entire life.
    Didn’t know a thing about these kinds of cookie molds available in the market!!!
    Had I not known these are cookies I would have bought them to decorate the wall around the mirror in my room!

  112. These look beautiful! I’m hooked–I need to order some of these molds right away! My mind is already overflowing with ideas…

  113. Looks great, but fondant tastes like stale gum.

  114. Angie,

    Since sometimes fondant is prettier than it is tasty, could one use tinted white chocolate or something similar instead of fondant?

    These would be amazing wedding favors!

  115. The molds are gorgeous, what a wonderful idea!

  116. Wow! those are spectacular! I love the decreasing shades of pink in your pic! The cupcakes are great! I am going to buy fondant, does it taste good?

  117. How pretty :D, but I am not a fondant fan, so I would use plain ole’ buttercream for cupcakes O_o

  118. These are gorgeous. I love how the mold does most of the work. It makes amazing decorating accessible to the vast majority of us!

  119. Sooo exquisitely beautiful!!

  120. ahhh…I was wondering what that was you posted on twitter! I love this look, they look amazing but looks easy to do! Have you ever tried fondarific fondant? I just got a sample packet from them and I love it (I used to use Satin Ice all the time)

  121. Oh you have just GOT to make Springerle – I will warn you they are HIGHLY addicitve. I make them all year round with different cookie cutters. You are supposed to let them get hard for dunking in tea or coffee – but they never last that long in our house!!!

  122. Love your blog. These cookies and cupcakes are simply gorgeous. I learn something every time you post.

  123. These are so cool! I’ve also never worked with fondant, but plan to this year.

  124. The farther I scroll down the more wowed I am! This happens every post!

  125. quero comprar moldes de flor e da medalha te amo para decorar cupcakes.
    Como faço para adquirí.

  126. Those are so beautiful! What fun!

  127. These are STUNNING! I can also see these as a topper on a heart-shaped cake. Or even on the SIDES of a cake! Love your ideas – you are SO creative! And, love love love the molds too!

  128. The detail on the cookies is impressive, but I really love the rose cupcakes. That looks amazing.

  129. So pretty! *_*

  130. Amo te … in Italian :-) beautiful molds … I love them all!!

  131. WOW! These are absolutely stunning! Incredible molds, incredible work. You are amazing!

  132. Elegant and beautiful. Thanks for sharing!
    Susan’s Decorated Sweets- facebook

  133. …THIS is ah-dorable! Love, love, love it! :o)

    …Thank you Miss Bakerella! Now off to visit your links.

    …Have a great day & I hope all is well.

    …Blessings :o)

  134. These are incredibly beautiful. I have never worked with fondant. I’m wondering how it tastes on the cookie?

  135. I love this! I have cookie molds somewhere too, that I ordered a long time ago and never used. I wonder where those are….

  136. Exquisite!

  137. I’m going to have to quit looking at your blog. Want! Must have! These are absolutely gorgeous !

  138. Gorgeous! I’ve used a rubber stamp to imprint on fondant to cover cookies before, but it was just a single monogram letter for a wedding. I love this idea even more!

  139. These are fabulous!!

  140. Are the molds metal, or wood?

  141. Filed under- Things that make me go ‘aww’

  142. I would almost have a hard time eating them, they’re so beautiful. (ALMOST!)

  143. Oh Angie these are gorgeous!! I LOVE it!!

    and yes!! B’s recipe is the bombdigidy! lol

  144. Wow, GORGEOUS!!! Too pretty to eat…almost:)

  145. Oh, ANGIE! They are GORGEOUS!!! And how *smart* are you to use the mold for the fondant! I was looking at your instgram picture and thinking…wow…she lined up those cookies and the fondant perfectly. Never occurred to me that there was a flat cookie underneath. ;)

    {PS…so happy you like the cookie recipe! So easy, right? Hope you’ll come to Texas soon!}

  146. Brilliant! I particularly love it on the cupcakes!

  147. I have to admit I was hoping for a give away at the end :) Now I’m headed over to House on the Hill website… such beautiful cookies!

  148. This.

    This is why you are Bakerella.

  149. Oh that is amazing, I love how detailed they are, and how they look like they took hours to make!

  150. Stunning creations. I continue to be amazed at your creativity. Edible art. Wow.

  151. Gorgeous! Spectacular! Absolutely in love with them!!

  152. Woww!! How beautiful and in Portuguese (latin)!! I wish I could buy one mold, but it’s from USA :((( Does anyone know if I can buy this in Europe?
    Thank you and congratulations for such a beautiful work

  153. I LOVE this idea, I will definitely be visiting their website to check out all their fun things. You did it once again Bakerella, such great inspiration!!!

  154. Those molds are perfect pieces of art, lovely!

  155. Those. Are. Beautiful.

  156. these are so beautiful! i’ve honestly never seen such pretty cookies :)

  157. Beautiful! Hope you and the numbers are well!
    XXXX Tracey

  158. BEAUTIFUL! they are absolutely gorgeous, they look so ancient..

  159. Fabulous job! They look perfect!

  160. Beautiful – almost too pretty to eat. The cupcakes are my favourite!

  161. I love the cupcake – fabulous! The man who sells handmade molds like these at the Christmas market in Germany I visit annually was not there this year. Thank you so much for the link!

  162. You come up with the best ideas!! I cannot WAIT to try this out, my head is swimming with all the possibilities!!!

    THANK YOU!!!

  163. B-E-A-U-T-I-F-U-L!!!
    I’ve been looking for a rolling pin for spekulatius for ages. Thanks for the link :)

  164. Amazing! I love the look of these – the cookies, cupcakes – so pretty! Gorgeous!

  165. WOW! Beautiful! I have always thought those molds were so pretty. Now I know what I could do with them.

  166. These are absolutely gorgeous!!! You are a true inspiration, I just LOVE your work :)

  167. These are GORGEOUS!

  168. Dear Bakarella

    I follow your blog for a long time. I just love it!! You do such beautifull things!

    “Amo-te” is portuguese and it means “I love you”. Tought you might like to know.


  169. These are great..and I love everything you do. But.I have to ask…why aren’t there anymore cake pops?? Have you stopped them for good?
    I am also very happy you are feeling better..I missed your newsletter and all your creativity, and positive attitude.

  170. Those are so beautiful… I never worked with fondant though… I think I have to try it :)!

  171. perfection…truly!

  172. Wow they look amazing and there was me thinking I was good for using my home made cookie stamp with my cookies. Puts them to shame lol

  173. They look amazing ! so so clever !! My husband rolls his eyes when i get a up date from you now as i usually go on line and buy the cutters , books or whatever new gadget you have found lol . And yippee house on the hill ships to New Zealand !! Thank you

  174. Oh so Pretty!!! Think I may have to cut up my credit card now, before I go have a sneaky peek at House on a Hill….

  175. Wow! I have never seen such amazing detail in cookie molds before! They are so beautiful:)

  176. The cookies look like embroidered: they’re AMAZING!!!

  177. Love this idea and it goes perfectly with my motto – if it’s pink it’s got to be good! :)

  178. Little note: the word “amo-te” is portuguese! Kisses all the way back from Portugal!

  179. Stunning! I can feel an expensive visit to house on the hill coming on…..uhohh

  180. So, so, so beautiful. I love the heart design (I’d love a shirt screenprinted with it).

    Man I wish I was as creative as you Bakerella! I’ve got to get in the kitchen more often and try my hand at all the beautiful and tasty looking treats you whip up.

  181. beautiful! …have never eaten a cookie with fondant though. Wondering how they taste?

  182. Wow – so very pretty! Thanks for posting this, now I´ll try and find some molds for myself. :-)

  183. So beautiful!

  184. very pretty! aah heartbreaking to eat them though!

  185. omg those cupcakes look DIVINE

  186. Bakerella! you’re so innovative (:
    You inspire me all the time! I love you :D

  187. These are beyond fabulous. My jaw literally dropped when I saw the cupcakes :O

  188. They are simply stunningly beautiful.

    I love your stuff, its gorgeous to look at and so yummy to eat.

    Well done you, keep at it. You bring great joy to so many. <3 :D

    Simply put THANK YOU :D xxx

  189. Totally cute! I love how the rose one came out~

  190. This is just incredible. Love this technique!

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