Wednesday, November 21, 2012

Royal Icing Turkey Leg

It's one of those rare days that I'm making real, actual food in the kitchen, so today's post is extra short and sweet. If, for some bizarre reason, you find yourself in the situation where you need to pipe tiny turkey legs, you're in luck! They're the easiest thing in the world (way easier than any other thing you might be likely to cook for Thanksgiving, anyway). All you'll need is stiff consistency royal icing in brown and white (I'm using colors more suitable for a cartoon turkey leg than the real thing, of course), round tips #12 and #5, a flower nail, parchment paper squares, a glue stick, a Styrofoam block to rest the nail in, and a dusting pouch filled with a 50/50 blend of cornstarch and powdered sugar. 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 45 degree angle to the surface. Pipe a ball of brown icing, then move the tip along for a few millimeters while decreasing pressure. Stop pressure and pull the tip away. Touch a fingertip to the dusting pouch and tap down the peak, if one remains. Essentially, you're left with a shape like a bean or an egg.
 Stick the #5 tip into the icing at the narrow end so the tip disappears a millimeter or so in. Squeeze while moving the tip along for a few millimeters. Stop pressure and pull the tip away. Pipe two tiny balls at the end of the leg bone, tapping down any peaks with a dusted fingertip if need be. These would be sweet on any miniature cupcakes, petits fours, or even cubes of fudge for Thanksgiving.

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