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1
Line 2 sheet pans with wax paper, unwrap all the fortune cookies, and pour the sanding sugar into a shallow bowl.
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2
In a glass bowl in the microwave, melt 1 bag of white chocolate chips in 30 second intervals, being sure to stir the chocolate frequently.
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3
When completely melted, dip half of the fortune cookies from the pointed end and the other half from the rounded end.
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4
Dip in the bowl with purple sanding sugar while still wet.
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5
Place on the wax paper-lined sheet pans and allow to set up.
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6
To make the royal icing, beat together the confectioners' sugar and meringue powder with the lemon juice.
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7
Slowly add in the water until smooth and thick (the icing should not be runny).
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8
To assemble, cover the styrofoam cone with craft paper, using tape to secure.
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9
Start on the bottom row with the cookies dipped from the rounded end.
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10
Put a dollop of royal icing on the back of a cookie and press gently against the cone.
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11
Hold for a few seconds.
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12
Repeat around the base.
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13
Allow icing to set 5 minutes before continuing to the next row.
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14
(To help secure each cookie you can also use toothpicks inserted into the cone through the fold in the middle of each cookie.)
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15
Using cookies dipped from the pointed end, adhere around the cone above the first row in the same manner.
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16
Repeat, alternating rows between cookies dipped on the rounded and pointed ends, allowing each row to set for 20 minutes in between.
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17
Don't worry if they don't line up perfectly, the spaces will be covered later with ribbon.
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18
When complete, stick 2 cookies together with icing and place on the very top.
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19
Allow to dry for a few hours.
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20
To finish, using purple satin ribbon, start at the top and make loops by securing into the empty spaces with the pearl-topped pins.
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21
Scatter the violets throughout, securing to the cone in the same manner.
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22
Gently place atop a cake stand in the center of your table.
