Royal Icing Ice Cream Cone

Yet another doll-sized treat: an ice cream cone you can barely feel the weight of between your fingers. To pipe ice cream cones for fairies and mice, all you'll need is brown royal icing in a bag fitted with a round #12 tip, pink (or whatever color) royal icing in a bag fitted with a #12 tip, parchment paper squares, a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch, a #3 tip, and a Styrofoam block with holes in it to rest the cones in. 

 Start by piping the cones, one on each parchment square. Hold the tip at a right angle to the square, and squeeze firmly while drawing the tip upwards. Stop pressure after about half an inch and pull the tip away.

 Touch a fingertip against the dusting pouch then tap the cones into place if need be (some of these had started to lean).

 After the cones have dried, peel them off the parchment paper and gently stick them into holes in the Styrofoam block. Give them several hours or overnight, depending on your humidity; you can speed up the drying process by placing them under a desk lamp. Pipe a #12 ball of icing to form the ice cream…

 …and after you pull the tip away, tap the shape into a ball with your fingertip.

 Let it dry for a while, then pipe a border with the #3 tip by pulsing the icing out of the bag; rotate your hand completely around until the ends connect, then return the cone to the Styrofoam to dry. I think a bunch of these scattered on cupcakes (or even the whipped cream part of a sundae) would be especially festive!

Royal Icing Toadstools

Here's a cute little project for all of your forest-themed cakes, fairy-inspired treats, Alice In Wonderland-esque tea parties, etc. All you need to pipe royal icing toadstools are a pile of parchment paper squares, stiff consistency royal icing (the thickness of toothpaste) in whatever colors you like, two round #12 tips (or be prepared to do a lot of switching back and forth), a round #3 tip, and a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch.  

 Start by piping the stems; you'll need a parchment square for each stem and each toadstool cap. Hold the tip just above the surface, squeeze steadily, and pull upwards.

 Stop pressure and pull the tip away.

 Touch a finger to the dusting pouch, and tap the stem into place. Flatten the top a little.

 Pipe the caps in a similar way, but keep the tip submerged as the cap forms to about the size of a nickel. The shape will be similar to a flattened Hershey's Kiss.

 Pull the tip out of the icing at a right angle…

 …then tap the cap smooth with a fingertip after touching it to the dusting pouch.

 Allow all the pieces to dry for about 20 minutes to half an hour. This gas stove is always warm even when it's off so they dried really quickly.

I used a #3 tip to pipe a few dots on each cap. 

I'm sure I took some artistic license with my color choices. 

 When the pieces are dry, squeeze a large dot of icing on the tip of the stem…

 …and attach the cap. Now wait for real fairies to show up and take a seat.