Today's post is short and sweet (and tiny and sweet, too). You can make doll-sized Christmas puddings with round tips #12 and #3, leaf tip #65, stiff consistency royal icing in brown, green, and red, parchment paper squares, and a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch. Start with the #12 tip on the brown icing. Hold the tip just above and at a right angle to a parchment square. Squeeze out a dollop of icing; move the tip upwards as you squeeze for about half an inch. Stop pressure and pull the tip away. Touch a fingertip to the dusting pouch and tap down the peak. Allow this shape to dry for about 15 minutes.
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