Royal Icing Pint Glass

In honor of the London Olympics, I'm finally getting around to a project I've been promising for a while: a tiny little pint glass. This wouldn't even give a hedgehog a buzz! All you'll need are white and black or very dark brown stiff consistency royal icing, a round tip #12, a flower nail, parchment paper squares, a glue stick, a Styrofoam block to rest the nail in, and a dusting pouch filled with a 50/50 blend of powdered sugar and cornstarch. Start by sticking a parchment square to the nail with a dab from the glue stick. 

 Hold the tip just above the surface at a right angle, and squeeze a shape reminiscent of a witch hat. Move the tip up and away, stopping pressure after about an inch.

 Thoroughly dust your thumb and index fingertip against the dusting pouch, hold the nail upside down, and tap the icing into as close an approximation of a pint glass shape as possible. Mine wound up being somewhere between a tulip and a sleever.

 You can place the nail somewhere like on a dish drying rack with the glass shape hanging down between the bars to dry. If you have several flower nails, you can pipe a whole bunch of them at once. When they dry, peel them off the paper…

 …and pipe a tiny little head with the #12 tip and white icing. Hold the tip just above the surface of the glass, squeeze out a very small amount of icing, and swirl the tip off and away. Use these tiny pint glasses to decorate desserts suitable for any adult-oriented occasion (and, of course, St. Patrick's Day).