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Wednesday, December 5, 2012

Royal Icing Poker Chips

Today's post is sort of my family's version of gelt; we have a poker chip caddy handed down from my grandparents that I stock year-round with seasonal chips and cards. The chips have to be clay or I won't play:
All you'll need to pipe poker chips is stiff consistency royal icing in any colors you like, round tips #8 and #12, flat ribbon tip #44, a flower nail, parchment paper squares, a glue stick, a Styrofoam block 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. 
 Pipe a circle about the size of a quarter with the #12 tip. Hold it just above and at a right angle to the surface while piping.
 Touch a fingertip to the dusting pouch and tap the icing flat. Allow it to firm up for a few minutes.
 Switch to the #8 tip and pipe around the perimeter. Again, keep the tip at a right angle to and just above the surface. Tap the slightly overlapping ends flat to join them where they meet.
 Pipe short shots of a contrasting icing with a flat #44 ribbon tip. These won't make for decent currency in a poker game, but they'd be cute as a garnish on cupcakes served at it.

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