Royal icing transfers are a great way to use up extra icing, and can be stored indefinitely for future use. I like having these mini ruffled ribbon roses on hand because they can be quickly added to a cookie, speeding up the decorating process. And they're pretty, too!
I used a PME 56R for these tiny blossoms. They can be made with a bigger tip, but keep in mind that a bigger tip makes them not only wider but taller, too.
Here's what you'll need for these pretties:
*STIFF royal icing. The icing should hold peaks without falling. When in doubt, mix in more powered sugar.
*small petal tip: PME 56R for right handed or PME 56L for lefties, Wilton 101s, Wilton 101, Wilton 102. Basically, the smallest petal tip you can get.
I LOVE my PME 56R!
*decorating bag, coupler set
*flower nail and parchment squares
It might be easier to WATCH this process before I break it down step-by-step. Take a look!
1. Attach a small square of parchment paper to your flower nail with a bit of royal icing. Start in the center, with the wider part of the tip touching the nail. To make the icing cone, spin the nail with the fingers on one hand, and apply even pressure on the decorating bag with the other hand. If you haven't made any kind of icing flower before, this whole "spin with one hand, pipe with the other" might be tricky. Think of rubbing your head and patting your belly. It's awkward at first, but practice will help!
2. Touch the wider end of the tip to the nail again. This time you'll spin the nail again and apply even pressure on the decorating bag with the other- but you'll move the bag up and down making a ruffled edge.
3. Using the same up and down motion, create a final row of ruffles.
4. Slide the parchment square off of the flower nail and set aside to dry for several hours. Once dried, store the flowers in an air-tight container until you're ready to use them.
After you master the general process of making these ruffled roses, you can experiment with the angle of the tip to the nail, which changes how tight the ruffles are to the center of the flower.
Another option is to make the flowers two-toned, by placing two colors of icing in the bag. Kinda pretty, aren't they?
Or add a little touch of extra color by brushing petal dusts at the base of the rows of petals.
I hope you'll grow to love these ruffled ribbon roses as much as I do!
I have always admired magnolia trees and the blossoms they don. The rich, glassy leaves. The ginormous white silky blossoms. It's just amazing to me how a tree can produce such LARGE, beautiful flowers! Although I haven't spent much time in the South, I can just imagine a Southern Belle sipping her mint julep beneath the shade of a magnolia tree. Sigh.
A few years back, I made a cookie magnolia and just loved it! I decided it was high time that I shared how to make it!
I used a six-sided flower cutter, like the one in the picture below. I think I purchased this concentric flower set from Walmart.
What you'll need:
* six-sided flower shapes, baked with your favorite cut out cookie recipe
* white icing 20-second consistency
* green icing- just a little bit!
* yellow nonpareils (you could use yellow sanding sugar or icing if you can't find these)
9. About 30 seconds after piping the green center, add the yellow nonpareils.
I love these blossoms because they use a widely available cutter, and they don't use an airbrush! And remember, if you can't find yellow nonpareils (or don't feel like getting a huge container of them) just use yellow icing dots!
May these magnolia blossoms bring out the southern side of y'all!
I absolutely love early spring. The little glimpses of warmer weather in early spring beg me open to the windows for a bit, throw on my flip-flops, and leave the heavier coats on their hooks by the door.
My favorite, FAVORITE part of early spring?? THE FLOWERS! Especially daffodils and forsythia. Maybe it's because they're my favorite color? Maybe it's because they are among the early spring bloomers? In any case, I love them. When I see their bright yellow buds, I know for sure that spring is coming.
This year, I've been so inspired by nature's beauty that I wanted to do some spring decorated cookies, like this pretty (and easy!) forsythia twig wreath!
What you'll need:
* your choice of cookie base. Base icing flood is optional!
* brown icing- thick!
* Decorator tips 1 or PME 1 or 1.5 - depending on how thick you want the branches
* Scribe tool or some other tool to mark dried icing
Although the twig wreaths are pretty au naturel, I wanted to add some blossoms to mine! I used thickish yellow icing with a tiny star tip to make blossoms closer to the center of the wreath. Then I switched to a small round tip to make the impression of smaller blossoms towards the twig ends. You could even add in tiny dots of green for leaves!
I think that forsythia wreaths placed on a door are the perfect way to Welcome Spring!
Click below for more spring decorating ideas!
Daffodil Royal Icing Transfers
Daffodils are my absolute favorite flower, hands down. They are commonly found in my favorite color (YELLOW!) and they are the sure sign that spring is well on its way.
What better way to celebrate these spring beauties than with icing?!
I have created a little video on how to make these pretty daffodils with royal icing. Remember that I'm not a videographer by any stretch of the imagination,
so don't laugh too hard at my film :)
But you'll get the idea on how to make these blooms to celebrate spring!
Although I mention them in the video, here's a list of materials for reference:
* Thick yellow icing in a piping bag
* Wilton petal tips 103 and 101
* flower nail
* parchment paper squares
* scribe tool or boo boo stick or toothpick
I'm Amy. Wife, Mom, former science teacher- and now full time cookie baker on Maryland's Eastern Shore. Pull up a chair and we create! I'll bring the coffee- maybe Mike (The Cookie Widower) will make it for us.