Learn the secret to creating delicate cross stitch designs with royal icing for cake and cookie decorating techniques.
â¢ # 2/0 soft artist brush
â¢ Scriber tool
â¢ Parchment paper cornet
â¢ #1 PME nozzle, 2 will be needed
â¢ Blank grid (if you are creating your own design)
â¢ Cross stitch pattern grid
â¢ Mini off-wt spatula
â¢ Work board
â¢ Royal icing
â¢ Cooled boiled water
â¢ Spray bottle
â¢ 1-recipe forÂ Vanilla bean sugar cookies
Consistency royal icing recipe:
The correct consistency is soft peak. To achieve a soft peak consistency I find using a spray bottle with cold water and off peak royal icing works wonderfully. Place about 2-Tablespoons of royal icing on non-fat work surface (board)Â rub the off-peak royal icing against the board with your mini spatula. Once you have expelled the air bubbles slowly spray a tiny amount of cold water to the icing. Continue to add the cold water until the icingâs peak curls over. ToÂ quote Mark Seaman the peak should resemble âDairy Queen soft serve ice cream curl.â
Use your mini spatula and place the icing in a parchment paper cone fitted with #1 nozzle/tip ( you can use the cornet without a piping nozzle if you prefer).
Follow the same method for the line consistency, except you will need to add more cold water. The icing needs to be between a soft peak consistency and 15 second flood consistency.
Place the icing into a parchment cone with your mini spatula. Test the consistency, pipe a few beads close together, if the beads maintain their shape, and the bead is round with out peaks you are ready!