Thursday, October 25, 2012

Royal Icing S'More

I've been doing lots and lots of Halloween projects lately (of course; it's less than a week away!). I'm not sure what would possess me to pipe a tiny little s'more right now during the buildup to this most momentous holiday, other than I think there's something very autumnal about them. All you need to pipe s'mores the size of miniature marshmallows are stiff consistency royal icing in light brown, dark brown, and white, round tip #12, ribbon tips #44 and #45, a glue stick, parchment paper squares, flat toothpicks, a flower nail, a Styrofoam block to rest the nail in, 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. 
 Pipe a square with tip #45 consisting of two short lengths of light brown icing that touch each other. This is your first "graham cracker."
 Pipe a grid of dark brown squares with the #44 tip for the "chocolate." Allow them to firm up for a few minutes before moving on to the…
 …marshmallow. Hold the #12 tip just above and at a right angle to the "chocolate" and move it in a circle while piping. Stop pressure and pull the tip away. Touch a fingertip to the dusting pouch to tidy it into this gently squashed marshmallow shape. Allow it to firm up for a few minutes.
 Piping the second "graham cracker" is the trickiest step; it doesn't really have anything to support the corners, so the icing needs to be really stiff. If the corners start to droop, lift them up gently with the side of a flat toothpick that you've touched to the dusting pouch.
 Lastly, use the tip of the narrow end of a flat toothpick to gently press a grid of "holes" into the surface. Don't push the toothpick all the way in; just leave a slight depression. These would be perfect for decorating s'more flavored cupcakes or any Girl Scout-themed dessert.

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