Last week was one of those crazy weeks, you know when adding an extra task makes you want to pull your hair out of your head. During my hectic week a friend needed 2 1/2 dozen cookies for a baby shower and asked if I could create them. Of course I didn’t say no, however I needed a design that was beautiful yet fast.
Royal icing sweet peas are my go to flower when I am in pinch. I have also used them when I want to add a special touch to a complex cake, i.e. a Lambeth cake.
Sweet Peas are one of the fastest and easiest flowers to pipe on a flower nail or treat. Although the sweet pea is simple to create it looks complicated and gives a beautiful finish to your cakes and cookies.
Since they can be piped either on a flower nail or directly on a cookie or cake making your decorating time cut in half, and when you have 2 dozen or more cookies to decorate it is always nice to have an expeditious design in your pocket.
Royal Icing Sweet Peas:
- Petal nozzle #57 S or Wilton #101
- Writer nozzle # 1 or Wilton #1
- Writer nozzle #2 or Wilton #2
- Leaf nozzle ST50 or Wilton #65
- Paper cornet
- Disposable bag
- Coupler, small
- Artist brush
- Damp paper towel
- PME holder, optional
- Sugar cookie recipe
- 1-cup royal icing
- Pink food paste, SF
- Spruce green, SF
- Small cup cooled boiled water
Recipe for Consistencies:
Sweet peas: Stiff-peak consistencies
Vines: Rub down soft-peak consistency
Curl cues: Rub down soft-peak consistency
Leaves: Soft-peak consistency
If you need a refresher course on consistencies
Now that you have your supplies and materials ready please enjoy the video tutorial.
As I mentioned before the sweet pea can be piped on a flower nail or pipe your sweet peas directly on the cookie. Place the finished flower under a desk lamp for about 15 minutes, turn off the light and allow them to dry overnight.
Place in a clean airtight container for a later date. Now when you need some pretty royal icing flowers all you will need to do is attach the dried flower to the cookie or cake and pipe leaves and vines.