There’s no denying that during this time of year one of the most popular ways to decorate sweets is with flowers. That’s why I’m turning this week into Flower Week here at sugarkissed.net! Every other day this week I will be sharing with you a new dimensional flower that you can easily create with royal icing. By week’s end you’ll be able to make a whole collection of stunning icing flowers that you can easily add to any cookie, cupcake, or other baked treat.
Don’t miss the wafer paper giveaway on Saturday!
Flower Week comes to a close on Saturday with another summer favorite… butterflies. I’ll show you how to create dimensional butterfly cookies using wafer paper. Plus, I’ll be hosting a giveaway for 3 sets of wafer paper from Fancy Flours! So, make sure you sign up for email updates (in the side bar on the right) or come back every other day this week for more icing flower tutorials. And definitely don’t miss the wafer paper giveaway on Saturday!
How to Make Royal Icing Flower #1
To make this royal icing flower you will need:
– Stiff consistency royal icing in one or two shades of yellow (or any other color)
– A star piping tip (I used PME #8)
– A flower nail (I used Wilton #7)
– A pair of food safe tweezers
– Wax paper cut into small squares
Prepare your royal icing according to the directions of your favorite royal icing recipe. Color your icing using gel food coloring and load it into a decorating bag. To add a shaded effect to your flowers, load two different shades of icing into the same decorating bag.
I used the no mess bag filling trick by Karen’s Cookies and simply added my second shade of icing directly on top of my first shade before wrapping them in Saran wrap. Karen gives a great step-by-step tutorial for her no mess method in the below video.
When you’re ready to begin piping your flowers, add a square of wax paper to your flower nail, sticking it in place with a touch of icing or double-sided tape. Start by piping a small circle in the center. Then, beginning at the edge of the piped circle, apply pressure to your piping bag and pull outward releasing the pressure as you get to the edge of your flower nail. Releasing the pressure as you continue to pull outward creates the pointed edge of each petal. Continue around the circle repeating this process until you have a complete circle of petals.
Create a second layer of petals by repeating the process on top of and slightly offset from the first layer of petals. While the icing is still wet, use your tweezers to add black sugar pearls to the center of your flower.
Gently remove the wax paper from your flower nail and set your icing flower aside until it is completely dry. I like to lay my icing flowers out on a cookie sheet overnight protected by a mesh food cover.
I hope to see you back here on Wednesday, when I’ll share with you how to make another easy, stunning, dimensional icing flower. And don’t forget to stop by on Saturday to enter to win 3 sets of wafer paper from Fancy Flours!
– Easy Swirl Roses by The Sweet Adventures of Sugarbelle
– Royal Icing Flower Decoration with Template by The Bearfoot Baker
– Quick Ribbon Roses by Ali Bee’s Bake Shop