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Wednesday, August 1, 2012

Royal Icing Teapot

I've had a few requests for a tiny little teapot ever since my tribute to All Things British/Olympics began. So, here it is. All you'll need is stiff consistency royal icing in any color you like, parchment paper squares, a flower nail, a glue stick, round tips #12 and #4, and a dusting pouch filled with a 50/50 blend of powdered sugar and cornstarch. Stick a parchment square to the flower nail. Start by piping the "pot" part. Hold the tip just above and at a right angle to the surface. Squeeze until a ball forms, then pull upward. After about half inch, stop pressure and pull the tip away. 
 Tap a fingertip to the dusting pouch and tap the peak down so the shape is rounded.
 Pipe one for each teapot and allow them to firm up.
 Switch to the #4 tip and pipe some handles. Pipe plenty of spares in case they wind up breaking or being the wrong size. They're basically curlicues slightly shorter in height than the pot.
 Pipe the lid's handle in the center of the pot; it's pretty much nothing more than a #4 dot. Adjust it with a dusted fingertip, if need be.
 Pipe a spout on one side with the #4 tip, starting at the base and pulling away about 2/3 of the way to the lid handle on top. You can perfect it with a dusted fingertip so the angle is just right.
 When the handles are dry, squeeze a tiny dab of icing at each end…
 …and stick it to the teapot. You might want to paint some gold accents, like I did on these tiny little teacups. Pinkies up!

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