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Monday, October 15, 2012

Royal Icing Day of the Dead Skulls

Here's a flat, piped version of the Day of the Dead sugar skulls. Those are usually way too intricate and pretty to actually consider eating; these can be made in a few minutes with stiff consistency royal icing and food-safe markers. You'll also need round tip #12, parchment paper squares, a flower nail, a glue stick, a Styrofoam block to rest the nail in, and a dusting pouch filled with a 50/50 blend of powdered sugar and cornstarch. Start by sticking a parchment square to the flower nail with a dab from the glue stick. 
 Hold the tip at a right angle to and just above the surface. Pipe an oval, with the ends almost touching in the center. This is the top of the skull.
 Now, pipe the jawbone. It can be rounded, angular, whatever. Last I checked, no two heads were exactly alike, so you're off the hook for precision.
 Tap a fingertip against the dusting pouch, then gently tap the icing smooth; it should blend together into a flat surface.
 Set the skulls aside to dry. You can speed this process up by placing them under a desk lamp.
Lastly, decorate them any way you like; the more colors the better. I like Gourmet Writers by AmeriColor (make sure the icing is completely dry before you start and not merely crusted over; the pen tips may pierce the surface, which is not the look you're going for). 

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