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Sunday, December 30, 2012

Royal Icing Orchid

I don't blame you if your initial reaction to this post is "That doesn't look like an orchid." Well, since there are as many as 26,049 currently accepted species, I picked this one at random. All you'll need to pipe a basic white orchid is stiff consistency royal icing, a petal tip #104, a flower nail, a glue stick, parchment paper squares, a Styrofoam brick to rest the nail in, 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. 
 Hold the petal tip with the wide end touching the center of the surface and the narrow end angled outward and upward. Pipe while moving the tip in an upside-down "U" motion. Finish by drawing the tip back toward the center, stopping pressure and pulling the tip away.
 Repeat twice for a triad of petals. Taper the ends (especially of the bottom two) with your fingertips after touching them to the dusting pouch.
 Pipe the two side petals. Again, keep the wide side of the tip in the center with the narrow side facing outward and upward. Really allow the icing to fan out in a circular fashion with these two side petals. Here's one…
 …and the other. Allow them to firm up for a bit.
 I practiced the final petal on my fingertip quite a few times; yummy, yummy practice! Hold the tip with the wide side in the center of the flower and the narrow side of the tip angled sharply upward. Pipe a bowl-shaped petal with the ends meeting in the center. Here's a side view of it…
 …and here's a view straight on. When the icing is dry you can brush on some color dust or petal dust. Place several of them in a wreath on a cake and you'll have a lei!

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