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Thursday, October 11, 2012

Royal Icing Eyeballs

 Royal icing eyeballs are a great way to give any dessert more personality. You can even buy them ready-made by Wilton:
But, of course, I think it's way more cool to make your own. All you'll need is stiff consistency white royal icing, a round #12 tip, parchment paper, and a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch. Hold the tip just above the parchment, squeeze out a "kiss" of icing, stop pressure and pull the tip away. Touch your fingertip to the dusting pouch and then tap down the peak. The icing should settle down into a smooth, rounded disc. 
 You'll also need food-safe markers like AmeriColor Gourmet Writers. When the icing is rock-hard, you can start drawing the eye details on it. 
 I like to start with the red veins. My secret to making them purposefully random is to draw wavy, stylized versions of the letters I, V, and Y (ivy!).
Make a green (or whatever color) circle in the middle…
 …then outline it in black…
 …and finish it off with a pupil. You should put these eyes in all sorts of unexpected places, like on pancakes or on a dollop of whipped cream on hot cocoa!

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