I wanted to share a quick royal icing technique, wet on wet. Wet on wet is a method of using a royal icing constancy of 10-12 seconds to top outline, coat, and decorate your cookies in a few minutes. For the poinsettia cookie above it literally took me 3.5 minutes to outline, cover, and decorate. Once the wet on wet method was finished I allowed the sugar cookie to dry for about 2 hours, piped a snails trail boarded, and allowed the cookie to completely dry. The results are not only beautiful, but simple.
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
- Cooled boiled water
- Moss green food paste, Wilton
- Pink Paste, Wilton
- Christmas Red, Chefmaster
- Red Red, Chefmaster
- Violet, Chefmaster
- Golden yellow, Chefmaster
You can find most of the supplies here
For white: Use uncoloured royal icing.
For light pink: 1/4 toothpick of pink.
For medium pink: 1/4 tooth pink, 1/8 toothpick christmas red.
For Red: 1/4 tooth violet, 1/8 toothpick golden yellow, 2 drops red red, and 2 drops christmas red.
For green: 1/2 toothpick moss green.
If you have any question please contact me or leave a message.