- Royal Icing
- #3 Tip
- #224 Tip
- Pastry Bags
- Couplers (the white insert and ring you use to easily change tips and keep tips secure)
- Waxed Paper
***all items can be found at Wal-mart. I am a big fan of Wal-mart because it is inexpensive and has everything in one store***
How to make Royal Icing:
- 1 LB (4 Cups) Powdered Sugar
- 3 TBS Meringue Powder (Wal-mart/Jo-Anns/Michael's/Local Cake Decorator Supply Shop)
- 6 TBS Warm Water
Mix all ingredients with a whisk (not by hand, use an electric mixer or hand held electric mixer) for 7 minutes on high speed. Icing should be fluffy like marshmallow cream. Add icing coloring (it's best to use a gel coloring and not food coloring).
How to Make Icing Flowers
Step 1: Tape waxed paper onto a flat surface
Step 2: Fill bags with icing (watch How to Frost a Cupcake http://www.youtube.com/watch?v=zx7aMdOf61s for tips on preparing your bag) or just insert coupler in pastry bag, cut off the tip(all the way to top of coupler), place tip #224 over coupler and bag and screw on ring to secure)
Step 3: Touching waxed paper and holding the bag at a 90 degree angle, gently squeeze out frosting
Your flower should look something like this, if not keep practicing and remember to turn slowly, stop and lift up straight.
Step 5: With a filled bag, place the #3 Tip on. With the same 90 degree angle, gently squeeze icing in the center of flower, stop squeezing and lift straight up.
Fill the center with the #3 tip, stop squeezing and lift straight up! Voila! Done!!!
Let dry for 20 minutes to 1 hour and gently pull off waxed paper. Store in a sealed, air-tight container. They will keep for a very long time...if you can hide them from your kids :) Place on your desserts when ever the mood strikes! To make sure they are secure on a cake, brownie or other, dab a little butter cream frosting and "glue" on to dessert!