Monday, November 12, 2012

Royal Icing Eagle Feather

After yesterday's pilgrim hat, I thought I'd better think of something at least representative of the Native American headdress (if not the whole thing): the eagle feather. All you'll need to pipe very tiny eagle feathers are stiff consistency royal icing in black and white, round tip #3, petal tip #101, a flower nail, a glue stick, a Styrofoam block to rest the nail in, 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. 
 Pipe a slightly curving line of white icing with the #3 tip. As the icing comes out of the tip, pinch it into a point with fingertips you've touched to the dusting pouch.
 Switch to the #101 tip and pipe half of the feather from about half an inch away from the pointy end until about 1/3" from the tip. Hold the wide end almost against the center line and the narrow end facing outward. Pulse the tip as you go to create the ridges of the feather. Stop and pull the tip away.
 Repeat on the other side, again with the narrow side facing outward.
 Use the #101 tip to pipe the end with black icing (hopefully you have two #101's or you'll have to rinse the one out you piped the white icing with). Pulse the tip in the same way to create the ridges while moving the tip in a tight upside-down "U" formation to create the tip. This would look sweet on any dessert served at a black-and-white themed tea, as well as for Thanksgiving.

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