OK; I know this project doesn't look a whole lot like what it's supposed to be, but I really wanted to pipe some approximation of wooden shoes to accompany yesterday's tulip. And can you believe there aren't a whole lot of hits when you do a Google image search for "royal icing wooden shoes"? ;) So, here's what I came up with. All you'll need are parchment paper squares, brown stiff consistency royal icing, round tips #12 and #3, and a dusting pouch filled with a 50/50 mix of cornstarch and powdered sugar. You'll have an easier time of piping them the same size if they're next to each other on the same parchment square. Start by holding the #12 tip at a 45 degree angle and just above the surface. Pipe a 1/2" long strip, then stop pressure and pull the tip up and away to form a peak. Touch a fingertip to the dusting pouch and use it to refine the peak, if need be.
Saturday, June 30, 2012
Friday, June 29, 2012
Royal Icing Tulip
Getting this project "right" is still a work in progress; the notion of piping a tulip came to me after a fairly exhaustive online search that turned up nothing (nothing 3D, that is). I started by piping a bunch of loose petals with stiff consistency royal icing on a parchment paper square with a tip #97 (the tip with the "S" shaped cut used to pipe the Victorian Rose). Hold the tip almost flat against the surface, and while squeezing move the tip in a small upside-down "U" formation with an end that tapers to a point. I used 5 of these 7 petals; it's always good to make a few extra for breakage/rejects/snacking.
Thursday, June 28, 2012
Royal Icing Pineapple
I've been thinking a lot about those half-pumpkins that you see around Halloween (they're a cousin to candy corn; one of my perennial favorites). I'm planning to pipe an icing version of those, of course, but I thought I'd better hold off and work on something more seasonal: a pineapple. All you need to pipe a little half-pineapple that would look darling on a cupcake or any small dessert are royal icing in green and yellow (or a more realistic color), a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch, parchment paper squares, round tips #12 and #5, and oval tip #55 by Ateco.
Start by piping a shape reminiscent of a Hershey's Kiss in the middle of a parchment square. Hold the #12 tip just above the surface, squeeze until the base is about the size of a dime, then draw the tip slowly upward while maintaining even pressure. Stop pressure and pull away the tip when the shape is about 3/4" high. Touch a fingertip to the dusting pouch and tap the peak into the rounded shape you see here:
SpongeBob SquarePants-themed cupcakes; anyplace a little tropical accent is appropriate.
Wednesday, June 27, 2012
Royal Icing Lollipops
I'm a big fan of lollipops, except for the stick; what a waste of space! So, I thought it would be cute to pipe totally edible lollipop decorations for cupcakes, cookies, etc. All that's needed are stiff consistency royal icing in any color you like (including white for the stick, if you're a traditionalist), round tips #8 and #4, a dusting pouch filled with a 50/50 blend of powdered sugar and cornstarch, and a cookie sheet with a piece of parchment paper taped to it, like this:
Tuesday, June 26, 2012
Royal Icing Octopus
At the risk of being biologically inaccurate, today I piped a hot pink octopus. This little critter would be perfect on top of an ocean-themed cupcake. All you need to pipe octopi are round tips #10, #4 and #2, royal icing in white for the eyes and hot pink (or whatever color you like) for the body and legs, a dusting pouch filled with a 50/50 blend of cornstarch and powdered sugar, a flower nail, parchment squares, a Styrofoam block to rest the nail in, a glue stick, and a black Gourmet Writer by AmeriColor.
When the eyes are dry, add "pupils" to them with the Gourmet Writer. When the octopus is completely dry, peel away the parchment paper, and set him (her?) to swim on an ocean of blue icing. I'll try to pipe more aquatic friends for the octopus soon!
Monday, June 25, 2012
Piping Roses with Tip #101s
Yesterday's blog post was about the largest flower I've ever piped: the gerbera daisy. Just to shake things up, today I piped the smallest flower I've ever piped (with the exception of drop flowers): a rose with petal tip #101s. More common tips for piping roses are the #101 and #104, and I really felt the difference with this smaller tip; you could place one of these roses on a dime with room to spare! Here's the tiny #1 nail I piped it on…
…and here it is, side by side with the nail #914 from yesterday:
Also, here's the #101s tip to the right of the largest petal tip I own, the #126.
In addition to the #1 nail and the #101s tip, you'll need a Styrofoam brick to set the nail in, a #8 tip, a glue stick, parchment squares (very tiny ones! I cut some 3" ones into fourths), royal icing in any color you like, and a dusting pouch filled with a 50/50 mix of cornstarch and powdered sugar.
Wilton Rose) because of the tininess of the petals; I just couldn't do the standard rows of 3, 5, and 7 petals! Instead, I piped with the goal of covering the base. Here's the rose with the wraparound petal and one row of petals surrounding it…
Sunday, June 24, 2012
Royal Icing Gerbera Daisy
When I first started writing this blog six months ago on December 31st, 2011 as a New Year's Resolution, I really had no idea how many people might read it, if any. I never thought I'd reach a page view number in the 5 digits (or if I did it would take years to do). Well, today The Iced Queen had its 30,000th page view, and in honor of this big number, I piped a big flower: a gerbera daisy. To pipe a big flower, you need big parchment paper squares, and a big flower nail; I used an Ateco 914, which is 3" across:
You also need a dusting pouch filled with a 50/50 blend of powdered sugar and cornstarch, stiff consistency royal icing in two bright colors, a glue stick, petal tip #104, and round tip #5.
Pipe a cluster of #5 pull-up dots in the center. Hold the tip just above the surface of the flower's center, squeeze, pull the tip up about 2 millimeters, stop pressure, and pull the tip away. If any of the dots are significantly taller than the others, you can touch a fingertip to the dusting pouch and flatten them slightly. Give the parchment a gentle tug to remove the flower from the nail. Allow the gerbera daisy ample time to dry before you peel away the parchment paper; you can speed up the drying time by placing it under a desk lamp.
Thanks to all of you who have contributed to this blog's 30,000 views thus far; keep piping!
P.S. That's my shower curtain in the background.
Subscribe to: Posts (Atom)