Royal Icing Swirls
This simple swirl is piped using a medium sized star nozzle / tip. I used a Wilton 22. Hold the piping bag at 90 degrees to your work surface and pipe the swirl from the outside in, when you reach to top, stop squeezing and pull the bag up to get the point. Piping with royal icing is an absolute dream, especially when you are more used to buttercream.
Lace embossing mat*
Peach lustre dust (I used sugarflair shimmering peach)
Edible Glitter (This is Edable Art Baby PInk**
Small blossom cutter (Mine from a Wilton Rose cutter set)
A little edible glue
A couple of small clean paintbrushes
*I used the sugarveil mantilla mat, just because that was what I happened to have handy. Sugarveil mats are quite expensive (though good value for their size). You can buy small pieces of mat from some suppliers now, or you can sometimes find squares on ebay.
** this is the latest advise from the Food Standards Agency in the UK re edible glitter. These blossoms can easily be removed before eating if you are concerned.
Method1. Roll out the petal or gum paste really thin, just a couple of millimetres.
2. Roll it a little more on top of your embossing mat, carefully peel it off and turn it over
3. Cut out enough little blossoms for your cookies cups and a couple more for luck
4. Brush the blossoms with the lustre dust
5. Gently dab the blossoms with the edible glue being careful not to disturb the lustre and immediately dip another paintbrush into the edible glitter and carefully touch it on top
Thats is - you're done! Pop the blossoms on the swirls.