I’m always looking for ways to improve my decorating skills and thought you might enjoy this tutorial as well. Besides, aren’t these little guys sweet? ( oh, no pun intended, sorry)
So let’s begin…
List of materials you’ll need:
- NFSC-No Fail Sugar Cookie recipe
- Antonia 74-Royal Icing Recipe
- Round cookie cutters-size of your choice
- Food gel colorings-color palette of your choice
- Piping Tips #2, #67
- Piping Bags
After you’ve baked the cookies and make the royal icing you’re almost ready to begin.
The consistency of the icing is the most important thing to keep in mind. It should have the consistency of yogurt.
Add a little water to make it more fluid and thicken it by adding icing sugar.
For the cookie base:
Pipe the owl’s body using a #2 tip. It will need to dry a minimum of 6-12 hours.
The icing acts as a sealant for freshness so they can dry uncovered at room temperature.
Using your #2 tip pipe the whites of the eyes and let dry.
Belly and the details:
Using the #2 tip, pipe the green belly and add the “feathering details right away.
Pipe the pupils and wings and, you guessed it~let dry.
Add the little feet & peak using #2 piping tip. You’ll need to thicken the icing for the leaves until the icing stands up at a stiff peak when a spoon is dipped into it and then pulled away.
Pipe the leaves using a #67. Once again let dry.
Follow the same steps for the Momma Owl. Her body shape is just a little bit different.
Now you’re ready to package or serve.
Hope you enjoyed this tutorial and will give it a try.
For more information be sure to check out Cake Central.