Monday, November 5, 2012

Royal Icing Swiss Army Knife

Yesterday I received a request for something Swiss, and here it is! All you'll need to pipe a tiny Swiss Army Knife (of the single blade variety) is stiff consistency royal icing in red and white, round tips #12 and #2, petal tip #101, oval tip #55, a flower nail, a Styrofoam block to rest the nail in, a glue stick, parchment paper squares, a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch, silver dust like Wilton's Shimmer Dust, and a small brush. Start by sticking a parchment square to the flower nail with a dab from the glue stick. 
 Attach the round #12 tip to the red icing, and hold it at a right angle to and just above the surface. Squeeze while moving the tip along for about an inch and a half, then stop pressure and pull the tip away. Touch a fingertip to the dusting pouch and tap down the peak, if one remains.
 Use the petal tip to pipe the knife blade. Load it onto the white icing, hold it against the side of the knife and flat against the surface, then squeeze while moving the tip along for about half an inch before stopping pressure and pulling the tip away. You may need to define the tip with dusted fingertips.
 Switch to the #55 tip and pipe a cross. Flatten it a bit with a dusted fingertip.
 Switch to the round #2 tip and pipe a small "o" for the keyring. Pipe a short length over one side of the "o" to "anchor" it to the knife.
 Dip your brush in the shimmer dust and gently brush it over the keyring and knife blade. This knife might not get you out of any pint-sized emergencies, but it will look cute on any cake having something to do with camping, Scouts, or all things Swiss!

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