Share It

Sunday, December 2, 2012

Royal Icing Hostess Ho Ho

Here's a companion to the other day's Hostess Cupcake: the Ho Ho (yep, I'm still pretty broken up about the end of the Hostess company). You'll need stiff consistency royal icing in brown and white, a flower nail, parchment paper squares, an offset spatula, a Styrofoam brick to rest the nail in, a glue stick, a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch, and round tips #12 and #2. Start by sticking a parchment square to the nail with a dab from the glue stick.l 
Attach the #12 tip to the brown icing. Wipe a fingertip across the end of the tip to make the icing flat. Hold the tip almost flat along the surface and squeeze out about an inch of icing. Slide the offset spatula into the icing to make a perfect cylinder (just like the real Ho Ho's used to be…sniff).
Allow the icing to firm up completely.
Attach the #2 tip to the white icing and pipe a tiny spiral at the ends. This would make a cute garnish on any chocolate, cream-filled dessert (but nothing will ever replace Ho Ho's).

No comments:

Post a Comment