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Tuesday, December 11, 2012

Royal Icing Igloo

A royal icing igloo is so ridiculously easy to pipe, you don't even need a tip for the main part of it! All you'll need is a coupler on a pastry bag (an Ateco coupler, though; Wilton's coupler has a notch), white stiff consistency royal icing, a #79 scallop tip to pipe the door, a flower nail, parchment paper squares, a Styrofoam brick to rest the nail in, and a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch. Start by sticking a parchment square to the flower nail with a dab from the glue stick. 
 Hold the coupler (without a tip) at a right angle just above the surface and squeeze out a "kiss" of icing while moving the tip upward for about half an inch. Stop pressure and pull the tip away.
 Touch a fingertip to the dusting pouch and gently tap down the peak to round the shape into a dome. Allow it to firm up for a few minutes.
 Switch to the #79 tip and hold it against the side. Squeeze while moving it away and along the surface for a few millimeters. Stop pressure and pull the tip away. Gently even out any ragged edges of the door with a dusted fingertip. That's all you need to pipe tiny decorations for your North Pole-themed desserts!

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