Royal Icing Rhinestone Tutorial

Items you will need:

Disco Dust (any color you choose)

Royal Icing

Edible Glue (I use a small amount of tylose powder w/water)

Small Tweezers

Toothpick or other small pointed tool (I used a gum stimulator)

Please note that when decorating with disco dust, it should be on items that can be removed from your cake and not to be consumed.

How to make your royal icing circles.   I found a tutorial on this some time ago on the internet and would love to give credit but cannot remember where I found it.

You use the letter “O” on your keyboard in different font sizes on an entire sheet and print them out.  This will be your guideline for the perfect piped circle.  Place the printed sheet in a clear binder and rub a little vegtable shortening on it.  Once you have completed piping your circles, let them sit until they are completely dry and do not remove them.

Take your edible glue and apply a small amount to approximately 5 – 7 circles at a time then sprinkle them with your disco dust.

Note: Do not coat too many at one time.  The glue will dry before you can sprinkle them all.  If this happens, reapply a small amount of your edible glue.

Once your disco dust has been applied, let it dry for a bit before gently removing the excess disco dust.  Turn your sheet in a horizontal position and gently tap it on a tray to remove your excess disco dust so you can reuse it.

I found it easier to use a sponge tip applicator to scrape up the disco dust to my application tool than a paint brush.

NOTE TO SELF: you will have disco dust everywhere so make sure to remove your fondant mat or any items you use for your fondant from your working area.

To remove the royal icing diamonds once they are ready, you can use your tweezers or a small exacto blade and gently remove them.    For application, apply a very small amount of royal icing then use your tweezers to gently place them (make sure not to squeeze them too hard) then secure them in place by gently pushing them down with your pointed tool.