Decorating cookies with royal icing can be a lot of fun, especially if the steps are broken down for you in an easy to follow manner. In the pictorial below, find out how to decorate owl cookies with royal icing.
List of Materials
- NFSC – No Fail Sugar Cookie Recipe
- Antonia74 – Royal Icing Recipe
- Round Cookie Cutters – Size of your choice
- Food gel colorings – Color palette your choice
- Piping Tips #2, #67
- Piping Bags
Once you’ve baked your cookies and made Antonia74′s royal icing you’re almost ready to begin decorating.
The most important thing to know is that the consistency of the icing after you’ve made it, is important. The consistency of the icing should be like yoghurt. You can thin it a little to make it more fluid by adding water or thicken by adding icing sugar.
Next, color your icing with your food gel colorings and fill your piping bags.
Pipe the owl’s body using a #2 tip. Let dry for a minimum of 6-12 hours. The icing basically acts as sealant for freshness, so it’s okay to let the cookie dry uncovered at room temperature.
Pipe the whites of the eyes using a #2 tip and let them dry for a minimum of 6 hours.
The Belly & Details:
Using a #2 tip, pipe the belly and add the ‘feathering details’ right away. Pipe the pupils and wings. Let dry.
Add the feet and beak using a #2 piping tip. Thicken your royal 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 piping tip. Let dry for approximately 6 hours.
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!
Have fun decorating!