Friday, October 26, 2012

Royal Icing Mummy Face

There sure are a lot of variations on the mummy cupcake; do a Google image search and see what you come up with! Here's how to make a tiny mummy face, suitable for petits fours, flat-sided cake pops, mini cupcakes, whatever; you could even pipe them directly on Nilla Wafers. You'll need stiff consistency royal icing in white, black, and whatever color you want for the eyes, round tips #3, #8, and #12, ribbon tip #44, a flower nail, a Styrofoam block to rest the nail in, a glue stick, parchment paper squares, 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. 
 Hold the #12 tip just above and at a right angle to the surface and pipe a ring with the black icing. Touch a fingertip to the dusting pouch and tap the icing into a disc. Allow it to firm up for a few minutes.
 Pipe two dots of yellow (or whatever color) icing with the #8 tip. Flatten them slightly with a dusted fingertip.
 Switch to the #3 tip on the black icing and pipe two dots for pupils. Piping the bandages with the #44 tip requires no instruction; pipe them any way you like. I figured I'd start around the eyes, slightly overlapping them.
 Continue piping strips of white icing until the black is covered. Don't worry too much about asymmetry, ragged edges, etc. When the icing is dry, peel away the parchment and stick this spooky face on any ghoulish dessert you can come up with!

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