Friday, June 15, 2012

Royal Icing Ice Cream Cone

Yet another doll-sized treat: an ice cream cone you can barely feel the weight of between your fingers. To pipe ice cream cones for fairies and mice, all you'll need is brown royal icing in a bag fitted with a round #12 tip, pink (or whatever color) royal icing in a bag fitted with a #12 tip, parchment paper squares, a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch, a #3 tip, and a Styrofoam block with holes in it to rest the cones in. 
 Start by piping the cones, one on each parchment square. Hold the tip at a right angle to the square, and squeeze firmly while drawing the tip upwards. Stop pressure after about half an inch and pull the tip away.
 Touch a fingertip against the dusting pouch then tap the cones into place if need be (some of these had started to lean).
 After the cones have dried, peel them off the parchment paper and gently stick them into holes in the Styrofoam block. Give them several hours or overnight, depending on your humidity; you can speed up the drying process by placing them under a desk lamp. Pipe a #12 ball of icing to form the ice cream…
 …and after you pull the tip away, tap the shape into a ball with your fingertip.
 Let it dry for a while, then pipe a border with the #3 tip by pulsing the icing out of the bag; rotate your hand completely around until the ends connect, then return the cone to the Styrofoam to dry. I think a bunch of these scattered on cupcakes (or even the whipped cream part of a sundae) would be especially festive!

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