Sometimes it is really nice to do a task the slow way.
Recently I came across a copy of Meaghan
Mountford's new book,
Cookie Sensations. It is a little over a hundred pages of everything from icing the Eiffel tower to Elvis onto a cookie. I decided to start with an easy one -- daisies.
Well I can't imagine how long a few dozen
Elvises take to do because two and a half dozen daises took most of last Saturday and I mixed up the dough the day before. Still, it was a lovely slow way to spend a day. A few tips I learned from Meaghan:
1.
You can dye icing white. This came as a total shock to me. I thought that the only way
et get white icing was to use Royal Icing which is beautiful but not very tasty. Turns out Wilton makes
white food colouring. And it works.
2.
If you think your icing is too thick it probably is. I suffered through about a half dozen cookies before emptying out the icing bag and thinning it a bit. What blessed relief.
3.
If you're piping a simple outline, skip the #3 and use a #4 tip instead. Also about six cookies into the day I realized that if I was only doing loopy daisy outlines it was going to go a LOT faster with a slightly larger tip. I wish I had realized this before filling in all the yellow centres with a #3. Good grief, it's not THAT had to change tips!
All in all they came out not too
shaby. One thing to keep in mind is that you always need colours in pairs -- one to outline and a lighter version to fill. So these cookies in three shades required six colours of icing (would have been seven but white outlines white just fine.) All that to say do yourself a favour and buy multiple #4 & #6's so you're not constantly washing out tips. And to whoever it was who invented the disposable icing bag, I salute you.