How to Make It
Make Easy Sugar Cookies, cut into 3-inch triangles. Make Royal Icing.
Separate royal icing into 3 small bowls. Leave one bowl of icing white; use yellow food coloring to dye icing in second bowl yellow; use orange food coloring to dye icing in third bowl orange (you can also mix red and yellow food colors to the desired shade of orange). Load half of the icing from each bowl into its own piping bag; fit each piping bag with small round tip (#2 or 3). Mix additional tablespoons of water into each remaining half-bowl of icing gradually, until it reaches a slightly loose flooding consistency. Load flooding-consistency white, yellow, and orange icings into three separate piping bags (no need to fit the bags with a metal tip; simply snip the tip of the piping bag to create a small opening, approx. 1/8 inch).
Use piping-consistency yellow icing to outline the bottom stripe of the candy corn. Use piping-consistency orange icing to outline the middle stripe of the candy corn (the middle section should be slightly thicker than other stripes). Use piping-consistency white icing to outline the top stripe of the candy corn. Let set for 2-3 minutes.
Use flooding-consistency yellow icing to flood the bottom stripe of the candy corn. Use flooding-consistency white icing to flood the top stripe of the candy corn. Let dry for 1-2 hours (wait to flood the orange section to avoid the colors bleeding into each other). Once other sections have dried, use flooding-consistency orange icing to flood the middle stripe of the candy corn. Let dry for 1-2 hours.
If desired, mix a fourth bowl of piping-consistency black icing and use a size 1 tip to pipe a face onto the candy corn.