Wet On Wet Royal Icing Poinsettia Tutorial

Submitted by: Zackary Pradhan

For the poinsettia cookie above it literally took me 3.5 minutes to outline, cover, and decorate. Once the wet on wet method was finished I allowed the sugar cookie to dry for about 2 hours, piped a snails trail boarded, and allowed the cookie to completely dry. The results are not only beautiful, but simple.

Royal icing Fresh Egg Recipe:

Prepare your mise en place.

In the bowl of a standing mixer, sift icing sugar twice, add lemon juice and egg whites.

Attach the bowl to the standing mixer, fitted with the paddle attachment, beat on the lowest speed for ten minutes to reach off-peak consistency. If the royal icing has not soften enough keep beating, on low, in 3 minute increments until off-peak consistency is achieved. Add the almond extract and beat, on low speed, for 30 to 60 seconds. Transfer to a container, lay plastic wrap directly on the icing, and cover with a damp cloth.

Both Sydney and I prefer egg white royal icing, both for taste and texture.

Meringue Powder Royal Icing Recipe:

Prepare your mise en place.

In the bowl of a standing mixer pour warm water whisk (by hand) to a soft peak consistency, sift icing sugar over the mixture, add lemon juice and almond extract. Beat on the lowest speed, with the paddle attachment to reach off-peak consistency. If the royal icing has not soften enough keep beating, on low, in 3 minute increments until off-peak consistency is achieved. Add the almond extract and beat, on low speed, for 30 to 60 seconds.Transfer to a container, lay plastic wrap directly on the icing, and cover with a damp cloth.

Royal Icing Wet on Wet Poinsettia Cookie:

You can find most of the supplies here

To Colour:

For white: Use uncolouredroyal icing.

For light pink: 1/4 toothpick of pink.

For medium pink: 1/4 tooth pink, 1/8 toothpick christmas red.

For Red: 1/4 tooth violet, 1/8 toothpick golden yellow, 2 drops red red, and 2 drops christmas red.

For green: 1/2 toothpick moss green.

For each colour you will need 1/2 cup of the royal icing you just created placed on a non stick board, dip the coloured toothpick into the royal icing and rub the colour into the icing with your spatula against the the non stick board until the the icing is completely coloured (no white is showing).

Be sure to clean your board between colours.

To achieve a 10 second constancy:

Slowly add about 1/4 teaspoon of cooled boiled water to the colorured icing, rub the water into the icing with a clean spatula. Continue adding a 1/4 of water until you are able to draw a line in the icing (with the spatula) and the mark closes in 10 to 12 seconds. If you live in a humid climate use 15 seconds. Place the coloured 10 second constancy icing in piping bags and cover with a damp cloth until use.

I find using a rub down method controls air bubbles.

Place the #2 tips in two separate piping bags, place the red icing in one of the tipped bags and the dark pink in the other.

The white and the light pink use without tips; cut a small portion off the bottom of the piping bag.

Place the PME leaf tip in a piping bag for the green colour.

The boarder uses a # 2 pme tip with off peak constancy royal icing coloured red.

About the Author: Bobbies Bakes

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