I’ve been spending more time lately with the incredible book “The Art of Royal Icing” by Eddie Spence. I’m not delusional; some of his projects will probably always be beyond my abilities (like his royal icing gazebo), but there’s a beautiful section of the book called “Piped Flowers Using an Icing Nail” that seems pretty achievable. San Francisco has an annual Cherry Blossom Festival for two weekends in April (which we’re right in the middle of), so today’s post is inspired by that (based on Eddie Spence’s directions for royal icing cherry blossoms). You’ll need royal icing in two shades of pink. I made the darker one first, using Deep Pink by AmeriColor…
…then I mixed some of that one into a container of white icing to make the lighter shade. You could also use straight white edged with dark or light pink.
…and slip the pointy end through the loop.
pink lemonade cupcakes; who's inviting me over? ;)