Monday, July 30, 2012

Royal Icing Remembrance Poppy

During the Olympics Opening Ceremony, there was a reference to Remembrance Day (aka Poppy Day or Armistice Day), which reminded me of these stunning black and red Remembrance Poppies. I had to try my hand at piping them, and here's what I came up with. Start by sticking a parchment paper square to a glue stick.
 Pipe a base using a round #12 tip and black stiff consistency royal icing. Hold the tip just above the parchment paper, squeeze until the icing starts to build up, and pull the tip straight upward for about half in inch before stopping pressure and pulling away. The base will probably resemble a Hershey's Kiss. Touch your fingertip to a dusting pouch filled with a 50/50 blend of powdered sugar and cornstarch, and tap the peak flat.
 When the bases have had a chance to firm up for about 15 minutes or so, pipe a #16 star in the center. Flatten it with your fingertip as well.
 Pipe a total of five petals with a #104 petal tip and stiff consistency red royal icing (I used Super Red by AmeriColor; the black is Super Black). Attach a base to the nail gently by the paper with another dab from the glue stick. With the wide side of the tip #104 about halfway down the base, pipe a wraparound petal just over halfway around the base. I used a gentle in-and-out sawing motion to gently ruffle the icing
 Here's the second petal, which overlaps the beginning and end of the first petal.
 Pipe three more overlapping wraparound petals, being sure to completely cover the black base. If you make several dozen of them, they'd be a perfect, edible prop for a pretty nurse costume (serving poppies from a tray)

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