1. Start by drawing out your shapes on a standard piece of paper with a dark marker or pen. You can also opt to print them.
3. Add the sifted powdered sugar and beat on high speed until combined, and you have a stiff peak on your mixer blade. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. You can colour the icing with icing colours to any shade you like; I did this ahead of time, and stored them in small individual airtight plastic containers. When you are ready to use the icing, just transfer them into parchment triangles to use them for the next step.
5. I used a star tip to pipe the wreaths, and decorated them with sprinkles. Simply ‘trace’ your template with icing, and allow to dry for at least 24 hours, or until they come off the parchment paper by themselves.
December 16th, 2009 at 1:17 am
ahh you did it again. these are sooooo adorable! all that intricate tiny detail. loveee it
December 19th, 2009 at 3:05 am
Really cute idea!
December 20th, 2009 at 12:04 am
WOW! You totally rock!
December 22nd, 2009 at 1:47 am
Love these! I'm doing to do them on my Christmas cake! Thanks so much for sharing!
December 22nd, 2009 at 2:30 pm
you are unbelievable talented.thank you.
Happy Holidays!