Royal Icing Poinsettias

November 26, 2012 | 43 Comments »

royal-icing-poinsettia-for-cookie-and-cupcake-decoratingThe other day a friend of mine (who will remain anonymous) pointed out that I am on a royal icing accent kick.  Say what?

But now that I think about it, maybe she’s right.  I’ve done roses, roses, and MORE roses.  Carrots (which are very handy for snowman cookies), flower middles, violets, owls, pumpkins and maybe a few others that have slipped my mind.  So what’s another one or two, right?

Anyhow, today it’s poinsettias.

Sometimes I need a little help keeping things uniform, so I created a little template to help me out.  And since I like to share, I fixed it where you could print it too.  How ’bout that?  All you’ve got to do is click HERE.

Once you’ve printed the template, cover with waxed paper and tape it to the back of a cookie sheet with painters tape.

Now you’re ready to go.  To make royal icing poinsettias you will need:

  • Stiff red {and maybe light green and ivory} piping icing
  • Medium gold piping icing
  • Coarse sanding sugar in gold,  yellow, natural, or clear

Using a #66 leaf tip, start near the center of the hexagram and for a petal by squeezing as you gently pull the tip outward.  Remember to release when you’re ready to finish each petal.  Keep working clockwise until the flower is formed as demonstrated below.

Alternatively, you can pipe every other petal then come back and add the others…depends on the look you want.  Once the flowers are formed let them dry completely before moving on.

Now it’s time to add the centers.  To do this, pipe a generous dot of icing in the center of each flower {I used a #2 tip} then sprinkle generously with sanding sugar.

Speaking of sanding sugar, I somehow ended up with this natural gold sheen sparkle sugar from Chocolate Craft {I think it came from Homegoods}  and I am kind of obsessed with it now.  After sprinkling it over my poinsettias they were as shimmery as they would have been if I’d brushed them with luster dust.   Talk about a pleasant surprise.  If you happen to stumble across any, be sure to pick it up.

Anywho, you can stop here or use a #65 {or #65s} tip to add leaves.

Be sure to make a million of these because they come in super handy during the holiday season.

Once they’re dry use them to dress up cookies or other holiday sweets.  I used them to make these.

Pretty poinsettias that you can eat without dying.  Sounds like a good thing to me!

I’ve been a busy little holiday elf lately.  How about you?

Christmas Cookies, Cookies, Holiday Cookies, Icing Accents, Printable Templates, Royal Icing Accents, Seasonal Cookies, Sweet Sugar Belle, Tutorials, Winter Cookies
43 Comments »