Between cooking and baking since Monday for yesterday’s Thanksgiving, and Black Friday shopping it is nice
to know you can design an elegant Christmas cookie in 9 minutes.
Wet on wet piping is using the same royal icing consistency throughout the design (with the exception of the border).
The break down to the cookies above:
3.5 minutes to outline, cover, and decorate. Once the wet on wet method is finished allow the sugar cookie to dry for about 2 hours,
pipe a snails trail border, and let the cookie completely dry. The results are not only beautiful, but simple.
Once you have an understanding of the concept almost any design is possible.
Royal Icing Wet on Wet Poinsettia Cookie:
- Plastic Piping bags, 5 piping bags
- PME #2 tip, you will need two
- PME ST# 50 sm leaf tip
- Non-stick board, OP
- Spatula, I use a separate spatula for each colour, optional
- Damp cloth
- Scriber, PME, or cocktail stick
- 1-Recipe royal icing, below
- Cooled boiled water
- Moss green food paste, Wilton
- Pink Paste, Wilton
- Christmas Red, Chefmaster
- Red Red, Chefmaster
- Violet, Chefmaster
- Golden yellow, Chefmaster
Visit Shop 5th Avenue Cakes for supplies
You will want to use dried albumen for wet on wet, it is a stronger royal icing than meringue powder (or use real egg whites).
You need to use a 10 second consistency of royal icing for the design and the top coat.
The border is a off-peak consistency.
Watch the video below to learn how I created the wet on wet poinsettia cookie.
Tip for success:
Have your scriber close.
Keep you piping bags tips against a wet cloth, royal icing dries fast.
Once you have flood your cookie you will have about 4 1/2 minutes to complete the design.