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 am the only female in my house, besides the cat. Since I am surrounded by football equipment, Legos, excessive bodily noises, and a wide array of strategically ditched socks, I sometimes long for delicate and frilly kinds of things. Since my cat wouldn't be too happy in me dressing her up in floral frocks, and my husband forbids pink ruffles in our bedroom, I sometimes have to make cookies that are, well, girlie. Even Christmas trees.
I must say that this design was a complete accident. I was in a hurry and wanted a quick green Christmas tree and it just happened. And I liked it. So then I decided to do it again, and even adding in a little pink flair. Let me show you!
To make ruffles on cookies, you need two things: really stiff icing, and a rose petal tip.
I turned the tree upside down, and piped the bottom branches first. You don't have to pipe it upside down, but I find that the ruffles lay nicer when I do. Start with the largest tip (the 104) and hold it so that the fat side of the tip is closest to the cookie and the decorating bag is at a 45 degree angle. Using an even amount of pressure, wiggle the bag as you pipe across the cookie.
After the first row of ruffle, immediately pipe the second row and allow the ruffles to overlap. If the icing is stiff enough, they will keep their shape and not fall into one another. Unless that's the look you are going for.
Now switch to the next sized smaller tip, the 103. Layer several more rows. You can mix it up by not wiggling the bag as much as you pipe. Finish it up by switching to the smallest petal tip, and layering the final ruffles.
Drop on a few sugar pearls, and add the tree base (although this should probably be done first, but I forgot).
Super fast, super cute! Mix it up by alternating colors, even ombre shades (which is on my to-do list this week).
Best of all, my boys will even eat them. And they're ruffles. Pink ones at that!
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.