Springtime Royal Icing Cherry Blossoms on a Cookie

When cherry blossoms bloom it is breathe-taking!

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.

The beauty cannot be put into words!

Supplies For This Project:

Equipment:

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

Materials:

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

The entire cookie design took 10 minutes from start to finish.

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!