Royal Icing Accents {Carrots}

January 12, 2012 | 60 Comments »

When I make snowman cookies, it NEVER fails that I mix up way too much orange icing.  I’d be willing to bet I’m not the only one.  Here’s the perfect way to keep it from going to waste.

Shops like Fancy Flours , ShopBakersNook, and Country Kitchen Sweet Art sell pre-made icing carrots, but if you have  leftover orange icing, why not save a bit of money and make your own?

Begin by taping a piece of wax or parchment paper to a cookie sheet.  I like to use painter’s tape because it releases pretty easily.

Next pipe the carrots.  I used a #2 tip to pipe the carrot first, and then added green stems, also from leftover icing.  Alternatively, you can use a #14 or #16 {star} tip to pipe the stem first and then add the carrots.  Either way, all roads lead to Rome and you save money.

Let them dry 24 to 48 hours then carefully remove the waxed paper and pop them off onto a towel.  This will help keep them from breaking.

Use them to accent Easter cookies, make snowman noses {minus the stems, of course}, or as a cute little accents for carrot cakes and cupcakes.

Store in a cool dry place and they will last a VERY VERY long time.  I like to use little plastic containers.

I’ve been told that storing the decorations in airtight containers can harm them.  So far, no trouble here, but I also live in the desert.  If you’re in a more humid climate, you may want to try out both options to see what works best. When I get home, I’ll check my new favorite book, Art of Royal Icing, and let you know for sure.

For more ways to use leftover royal icing check out these fun posts.  All these roses ought to come in handy around Valentine’s Day.

Happy Friday, Friends!

Cookies, Easter Cookies, Icing Accents, Royal Icing Accents, Sweet Sugar Belle, Tutorials
60 Comments »