Royal Icing: Wet on Wet Techniques Part 1

Royal Icing: Wet on Wet Techniques Part 1

Royal Icing Wet on Wet Technique Part 1

These cookies look so cool and are relatively easy to make. The design possibilities are endless.

1 Recipe Almond Sugar Cookies

1 Recipe Royal Icing,

Various Round cutters

Blue Gel Food Coloring

Yellow Gel Food Coloring

Size 1 round tip

2 Size 5 round tips

Tooth picks

• Bake cookies and let cool
• Make Royal Icing, divided into 3 parts
• Use food coloring to tint 2 parts of the Royal Icing (blue/yellow)
• Fill bag with white outline consistency RI, fit with size 1 round tip
• Outline all your cookies and let set at least 15 minutes to allow the RI to firm up

outline cookies with RI

• Fill 2 more bags with blue and yellow; fit them with size 5 tips
• Use a slightly thinner RI to fill. DO NOT overfill since you will be adding more icing.

RI fill consistency

Pipe Different colored RI in circles onto wet fill

• Immediately use a tooth pick to drag through the color icing rings from the outside into the center of the cookie.

drag a tooth pick from outside into the middle

• Do the same to the opposite side, dividing the cookie in half, then continue by doing the same technique to divided the cookie in fourths

Repeat until desired affect is reached

you can add more rings and divide the cookie more as desired

Add colored circles to white fill

drag a tooth pick from outside in to create desired affect

Tags: royal icing, wet on wet techniques