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Instructions
for Creating Miniature Pansies:
Larger
pics of the cake and pansies.
Using
violet Royal Icing and the # 264 miniature
petal tip, pipe one basic petal: hold bag at a 45 degree angle,
with the tip's wide end down and narrow end pointed away and slightly
to the left. Move the tip forward 1/8 inch and back again while
you pivot the narrow end to the right. I make my flowers on a flower
nail, allow them to dry and then place them on the cake...I find
it easier that way, and then mistakes don't stress me out at all.
Then
make four more petals, right next to each other, while turning the
nail between your fingers and using the same technique.
Change
to pink icing and then to yellow icing
to make different coloured flowers. I needed approximately 60 flowers
to do this design (of course I went overboard to made about
150, but now I have left-overs for next time).
I used
melted chocolate in a small parchment paper piping bag to dot the
centres of each flower after they had set.
After
flowers are completely dried and set, put fully iced cake on turntable
and place each flower in desired pattern -- adhering with a small
dab of royal icing. When design is complete, pipe a small green
dot with tip # 3 in between each pansy.
For
the top of the cake, pipe leaves in green icing with the # 67 leaf
tip, allowing icing to ruffle slightly, making
each leaf a different size. Place a few extra flowers on top of
leaves.
Royal
Icing/Frosting
2 tablespoons
Meringue Powder
6 tablespoons warm water
4 1/2 cups confectioner's sugar (+ 1/2 cup if needed)
1.
Place meringe powder and water in mixer bowl, using a hand whisk,
beat until foamy and then attach mixer bowl to mixer and mix on
low speed.
2. Gradually add confectioner's sugar approximately 1 cup at a time
and then continue to mix on low speed for 10 minutes; when ready,
icing should form a stiff peak. If icing seems too soft, add more
confectioner's sugar a little at a time, too stiff, add a bit of
water.
3.
Keep icing covered with a damp cloth as this type of icing crusts
over very quickly.
4. To colour use drops of food colouring while beating with mixer
-- gell colouring is much easier and more potent than liquid food
colouring.
Can
be stored for three weeks at room temperature in an airtight container.
Rebeat before use; may need addition of confectioner's sugar.
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