Peace be with you!
The cookies above are a great way to practice basic pressure piping skills, scrolls, lines,bead work, and a little brush embroidery.
You will be practicing the three essentials for royal icing decorating, icing consistency, correct bag positions, and pressure control. You can pipe
any design by mastering those three essentials.
Christmas Motif
Materials:
- 1-Royal Icing recipe
- Sugar cookies, cooled and covered
- 20 grams of flower paste, for blossoms
- Fondant, to cover cookie colored beige
- Gooseberry food paste, SF
- Egg Yellow food paste,SF
- Red food paste , colour mixture
- Dark brown food paste, SF
- White food paste, Sf
- Sunflower petal dust,SKGI
- Cooled boiled water
Equipment :
- Small brush
- Mini rolling pin
- Foam pad, to work on, for blossoms
- Ball tools
- Orchard 5-petal blossom cutter, PME
- Blossom veiner, Blossom
- Parchment cornet or plastic piping bag
- Pme Holder, or a damp cloth
- Pme #43 rope tube/tip
- PME # 2 tube/tip
- PME #1 writing tube/tip, for snow
- 2 plastic piping bags, w/o tube/tips
Visit Shop 5th Avenue Cakes for supplies
Watch the video below to learn how Bobbie at 5th avenue Cake Designs created a festive Christmas scenery on a cookie.
