As most of you know my daughter graduated (Magna Cum Laude) from The George Washington University
the second week of May. During her fours year in D.C. I had the opportunity to go to the Tidal Basin
in full cherry blossom bloom, besides the aroma, the plethora of cherry blossoms opening on the trees
are beyond beautiful.
This tutorial is in honor of my daughter.
Supplies For This Project:
- Tipless bag, or parchment bag without a tip
- PME #56r ot Wilton 101S
- Pme 1.5 nozzle or Wilton #1, you will need 2
- Wilton tip cover
- Flower nail
- Parchment square or cellophane square
- Disposable piping bag
- 2 Parchment bag
- Artist brush
- Dap cloth
- Royal icing recipe, given below
- Cherry Blossom Cookie recipe
- Scallop circle cookie
- Wilton Color right brown
- Wilton Color Right pink
You may find the supplies at Shop 5th Avenue Cakes
Dried Albumen Royal Icing Recipe:
- 907 grams Confectioners Sugar, sifted
- 1/2 teaspoon Vanilla Extract or almond extract
- 30 grams dried albumen
- 3/4 cup Luxe water
Add the dried albumen to luke warm water and mix well.
Using the paddle of your standing mixer place mix dried albumen and confectionary sugar in mixing bowl of the standing mixer, stir with a grease-free spatula just to incorporate. Add extract and mix on the lowest speed until ingredients are combined. Scrape the bowl down as needed. Mix for 10-20 minutes on medium-low speed. Mix until icing forms peaks and doesn’t lose its shape. If the icing appears too thin add more powdered sugar; if icing appears too thick add more water.
Cover icing in an air tight container. The icing will keep up to 7 days in a dark cool place, DO NOT PLACE IN THE REFRIGERATOR.
If you prefer my egg white royal icing recipe you can find it here!
Watch the video below and then we can pipe some cherry blossoms and design the cookie!
Cherry blossom stamens are pink and long, which is why I did not pipe a beaded centre.
For more cherry blossoms projects click on the photos below