Tuesday, June 12, 2012

Royal Icing Apple and Worm

Why, oh why do I always seem to think of occasion-appropriate projects a day or a week or two after the occasion has come and gone? In this case, I've thought of something very school- or teacher-related, now that summer is in full swing: a royal icing apple and worm, which would be perfect perched on a cupcake or other small dessert. All you need to pipe them are piping bags filled with red, green, and brown royal icing, a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch, parchment paper squares, and round tips #12, #3 and #4, and leaf tip #65.
 Start by piping a #12 ball of red royal icing on a parchment square. You can flatten the top slightly by touching a fingertip to the dusting pouch then gently tapping it against the top of the ball.
 You can pipe tiny leaves on another square and glue them to the apples with dots of icing…
 …or you can pipe them directly on the apples.
 Switch to the #4 tip and pipe the worm. Start at the base, move the tip up the side, allow the icing to build up a bit, then pull the tip away to form the head.
 Touch a fingertip to the dusting pouch, then tap it gently against the tip of the worm's head to round it.
 Pipe the stem with a #3 tip on the brown icing. Hold the tip flat against the top of the apple, and squeeze while drawing the tip upwards. Stop the pressure, pull the tip away, and tap the tip flat.
 File this idea away somewhere for back to school, teacher appreciation day, or even summer school.

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