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Monday, November 26, 2012

Royal Icing Santa Hat

A royal icing Santa hat would be cute on cupcakes or petits fours, but I think it would be especially useful as a topper on a Santa Claus cake pop. You'll need stiff consistency royal icing in red and white, round tips #12 and #8, a flower nail, a Styrofoam block to rest the nail in, parchment paper squares, a glue stick, and a dusting pouch filled with a 50/50 blend of cornstarch and powdered sugar. Start by sticking a parchment square to the flower nail with a dab from the glue stick. 
 Attach the #12 tip to the red icing. Hold the tip at a 90 degree angle to and just above the surface. Squeeze while drawing the tip up for about 3/4". Stop pressure and pull the tip away. Touch a fingertip to the dusting pouch and gently nudge the peak of the icing over to one side. Allow this shape, the base of the hat, to dry for about 15 minutes.
 Attach the #8 tip to the white icing and pipe the brim of the hat. Pulse your hand slightly to give it some texture. Touch a fingertip to the dusting pouch and tap the area where the two ends meet to blend them, if need be.
 Pipe a ball at the pointed end of the hat shape with the #8 tip. Hold the tip a few millimeters away from the surface, squeeze out a ball, stop pressure and pull the tip away. Shape the icing with dusted fingertips into as close to a ball as you can. These hats would instantly turn any cake pop animal into a Christmas version of itself!

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