Mix and chill your favorite sugar cookie dough for 2-3 hours (or use our recipe here). Knead a small amount of dough and roll to 1/4 inch thickness on a lightly floured surface. Cut out dough using round cookie cutters. Lay cookies on ungreased cookie sheets and bake at 375 degrees for about 12 minutes. Remove to a wire rack and cool completely.
Roll out your choice of fondant with a rolling pin (we used white, yellow, and black fondant by Renshaw). Add tylose powder to a complimentary color fondant (add 1 teaspoon of tylose per pound of fondant, adjust accordingly). Dust Double Wedding Ring Onlay Mold with cornstarch. Roll out fondant containing tylose. Place over onlay mold and using light, quick strokes roll with a small rolling pin until trimming blades cut through fondant completely. Remove excess fondant from edges and remove unwanted pieces with needle tool. Gently stretch mold to loosen fondant. Brush onlay with piping gel and place on plain fondant. Carefully peel back onlay mold making sure onlay adheres to fondant.
Cut through both layers of fondant with the same size round cutter used to cut cookies. Brush cookie with corn syrup and top with onlay-covered fondant. Decorate cookie with yellow pearl dragees and Black Pearl Dragees by Chef Alan Tetreault as desired, pushing dragees into fondant to adhere.
Note: Onlay mold must be dusted well with cornstarch or fondant will not release from mold.
Same technique may be used to create onlay cupcake toppers.
Roll a small portion of yellow fondant into a ball for body, elongating slightly. Roll out two thin ropes of black fondant and encircle yellow ball to make stripes. Roll black fondant into tiny pieces for eyes, adhere to body with a waterbrush. Flatten slightly. Use a small piece of black rope for "smile". Using an extra piece of white fondant onlay, cut into two "wings" and adhere to top of bee with a waterbrush.
To learn Chef Alan's tips for using onlays watch his video How to Use an Onlay.