If you're a cookie decorator who uses royal icing, you may want to run. In fact, I would recommend that you RUN far, far away from what I am about to share. Over the weekend I experimented with royal icing and I am going to share my
expert advice. It wasn't easy, but in the end I was happy. Let me tell you how I got here (it's up to you to grab some Tylenol).
Royal Rose Shabby Chic Cookies
The best part about the cookies was that I got to spend another day with my mom decorating. Back in the day, when mom decorated wedding cakes, all she had available to her were Wilton Cake Decorating Books and the Watkins man. NO Internet, NO Cable TV, NO Fondant, NO Michael's, NO Hobby Lobby, NO Joann's. I think you get the picture. She used butter cream and royal icing. And she made all of her flowers for her cakes in advance out of royal icing. I wanted her to teach me roses. And she did.
First of all do you royal homework. I didn't. I took my meringue powder out of the Wilton can and read the directions. How hard can that be. Well, it was hard as in very hard icing. Let me show you...
I don't know if you can see how stiff my icing was. None the less, I kept adding water...more powdered sugar...more water. Finally, I just started making the roses with Mom directing me petal by petal saying "make an arch". After several attempts, she said "do you know what an arch is??" I finally figured out the arch.
On to decorating the cookies. By then, mom had left and I was on my own. So I added more water..too much water..then too much powdered sugar. I was tired of mixing and mixing, so I went back to my old ways.
I piped it on and spread it out with a spatula then cleaned the edges with said spatula. I then took my spatula and dabbed it to get little peaks. Added my royal rose and a few green leaves.
As my mom would say..."It was a Happy Mistake"!
The best part of making these cookies was that I could stack them and they didn't get smushed! AND I could package them the same day.
Now that was FUN!
So please don't...
Run From The Roses!