Categorized | All Recipes, Sweet

Christmas Sugar Decorations

Posted on 15 December 2009 by Mădălina

I had a lot of people ask me how I made the toppers for my mini cakes, so here it is– an entire post dedicated to the tiny sugary goodies.
Sugar Toppers
- 2 egg whites
- 2 tbsp lemon juice
- 1 1/2 cups confectioners (powdered or icing) sugar, sifted

- Icing colouring
- Parchment paper
- Sprinkles for decorating
- Cookie Sheet

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.

2. Using an electric mixte, beat the egg whites with the lemon juice until you have soft peaks.

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.

4. Place your template drawing on your cookie sheet, you can use tape to secure it down. Place a piece of parchment over the template. I used magnets to hold down the parchment because it gave me freedom to slide the parchment over and use the template again.

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.

Once your decorations have dried, use them to top almost anything:)

8 Comments For This Post

  1. Anonymous Says:

    ahh you did it again. these are sooooo adorable! all that intricate tiny detail. loveee it

  2. An Almost Unschooling Mom Says:

    Really cute idea!

  3. Princess of Everything (and then some) Says:

    WOW! You totally rock!

  4. Nadine Says:

    Love these! I'm doing to do them on my Christmas cake! Thanks so much for sharing!

  5. roro Says:

    you are unbelievable talented.thank you.
    Happy Holidays!

  6. thanks for sharing Says:

    اعمالنا تتم تحت اشراف مهندسين متخصصون في التشطيب والديكور ونقوم بعمل معاينة ومقايسة لشقتك مجانا نستخدم افضل واجود الخامات ولدينا فريق من الفنيين مدرب على اعلى مستوى وملتزمين بمواعيد التسليم طبقا للمواصفات الفنية والهندسية والتعاقدية ولدينا عروض تشطيب مختلفة طبقا لرغباتكم باسعار مختلفة تشمل الخامات والمصنعيات والتركيب والنقل والتشوين

    للاتصال و الاستفسار
    27542335 – 27542334
    01146101111 – 01150677111

  7. 83Junko Says:

    Hello blogger, i must say you have very interesting
    content here. Your blog should go viral. You need initial traffic boost only.
    How to get it? Search for; Mertiso’s tips go viral

  8. Basically Gordon Ramsay Says:

    Hi Magdelina,

    This recipe does not work.

    The royal icing recipe asks to add 2 tablespoons of lemon juice to 2 egg whites – if you do this, there will be too much lemon juice and the egg whites will NOT whip. Only add a few drops of lemon juice, or you will end up with a liquid mess as I did.

    I’m not sure why the measurements on this blog are so off. If in doubt, look up another recipe to check the measurements against.

6 Trackbacks For This Post

  1. Gingerbread Snowflakes | Duhlicious Says:

    [...] royal icing, parchment triangles make piping easier + fine sanding sugar, for sprinkling + plastic wrap + [...]

  2. Snowflake Macarons | Duhlicious Says:

    [...] + royal icing and  parchment triangles to make piping easier [...]

  3. Scrumptious Saturday: Baking Macarons! | Says:

    [...] Glitter & Royal Icing Decorations for finishing [...]

  4. Snowflake Macarons | My Website Says:

    […] + royal icing and  parchment triangles to make piping easier […]

  5. Gingerbread Snowflakes | My Website Says:

    […] royal icing, parchment triangles make piping easier + fine sanding sugar, for sprinkling + plastic wrap + […]

  6. Halloween Dessert Ideas | My Website Says:

    […] – 1 1/2 cups isomalt – 2 tbsp water – silicon mat – 10 candy sticks, or popsicle sticks – royal icing, tinted black – parchment triangles, for piping – candy thermometer – cold water bath (pot with […]

Leave a Reply