Easy, Stunning, Dimensional Icing Flowers Part 3

If you missed Easy, Stunning, Dimensional Icing Flowers Part 1 and Easy, Stunning, Dimensional Icing Flowers Part 2, you may not know that it’s Flower Week here at sugarkissed.net. Every other day this week I shared with you a new dimensional flower that you can easily create with royal icing. After today’s tutorial, you will able to create 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 is coming to a close tomorrow with a different summer favorite… butterflies. You’ll learn how to create dimensional butterfly cookies using wafer paper. I think you’ll be surprised just how easy they are!

Plus, you could win 3 sets of wafer paper from Fancy Flours. So, don’t forget to stop by tomorrow and enter the giveaway!

How to Make Royal Icing Flower #3

To make this royal icing flower you will need:

- Stiff consistency royal icing in one or two shades of pink (or any other color)

- A medium leaf piping tip (I used PME ST-51)

- A flower nail (I used Wilton #7)

- Small white sugar pearls

- Decorating bags and couplers

- 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. To fill in the space between each petal, repeat the same process creating much smaller petals.

Turn your piping bag perpendicular to your flower to create vertical petals. Pulling upward instead of outward, pipe mini petals around the edge of the center circle. While the icing is still wet, use your tweezers to add small white 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 you have as much fun creating your collection of easy, stunning, dimensional icing flowers as I did. Don’t forget to stop by on Saturday to enter to win 3 sets of wafer paper from Fancy Flours!