Royal Icing Waffle

Continuing with the breakfast theme of yesterday's pancakes, today's waffle is another example of something that's cute and fun to do with that last little bit of icing (but it's probably something you'll never need to actually know how to do). You'll need yellow stiff consistency royal icing, round tips #12 and #3, oval tip #55, a flower nail, a glue stick, parchment paper squares, 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. 

 Hold the #12 tip at a right angle to and just above the surface and pipe a circle about the size of a nickel. Touch a fingertip to the dusting pouch and flatten the icing into a disc. Allow this shape to dry for a few minutes.

 Switch to the #3 tip and pipe a few lines in one direction, allowing a tip's width between them…

 …and then pipe lines in the other direction. Flatten the lines slightly with a dusted fingertip.

 Switch to the oval #55 tip and pipe a border around the edge, with one of the narrow sides of the tip facing down. Perhaps a tiny waffle would be a good garnish on a maple-flavored dessert like a cake pop or muffin.