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Monday, August 13, 2012

Royal Icing Peaches

Now that my 17-day tribute to the Olympics and all things British has drawn to a close, I'm thinking of possibly paying tribute to the 50 United States of America (probably not consecutively, though). This concept was inspired by the light orange icing I had left over from piping the corgis; it looks close enough to peach to just work! So, starting with Georgia, here's how to pipe a peach. You'll need stiff consistency royal icing in peach (mostly orange with a little yellow) and green, round tip #12, leaf tip #65, a glue stick, a flower nail, a Styrofoam block to rest the nail in, parchment paper squares, and a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch. Start by sticking a parchment square to the flower nail with a dab from the glue stick. 
 Hold the #12 tip at a right angle to and just above the surface, and pipe out a "comma," allowing the icing to build up at the beginning and decreasing pressure as you go.
 Pipe one of these shapes for each peach you plan to make. Allow them to firm up for a few minutes.
 Pipe a second "comma" once the first one has firmed up enough to support it, then touch your fingertips to the dusting pouch and gently blur the line between the two shapes together toward the bottom. Use your fingertips to further define the pointy tip.
 Pipe a tiny little green leaf at the top with the #65 tip. When the peaches have firmed up, use them to decorate any peach dessert.

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