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Tuesday, December 18, 2012

Another Royal Icing Poinsettia

This poinsettia is quite a bit different than the other day's poinsettia, which required a flower former cup. This one is a lot smaller and would be very cute on tiny desserts like petits fours. You'll need stiff consistency royal icing in red or white, a #352 leaf tip, a flower nail, parchment paper squares, a glue stick, a Styrofoam block, a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch, and yellow ball-shaped cake sprinkles (or be prepared to pipe yellow icing dots with a #2 or #3 round tip). Start by sticking a parchment square to the flower nail with a dab from the glue stick. 
 Hold the #352 tip at a 45 degree angle with one of the pointy ends of the V-shaped tip touching the surface and squeeze out a petal. Squeeze and as the icing fans out to create the wide base of the petal, stop pressure and pull the tip up and away. Rotate the nail and repeat 4 times for 5 petals.
 While the icing is wet, place a few yellow balls in the center, or pipe a few dots. Peel away the parchment when the icing is dry and instantly make any small dessert more festive!


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