I love the filigree methodI; find myself going back to this stunning technique when I make cookies for gifting or special occasion. Once you get the hang of of the method, it’s loads of fun❣️ Learn Bobbie’s Method of Cookie Decorating when you become a student of 5th Avenue Cookie Art Academy!
To achieve delicate filigree cookies, you’ll need soft consistency royal icing, #1 PME nozzle, and dry flooded cookie.
⭐Start with soft consistency royal icing, the icing needs to hold a soft peak
⭐Begin with heavy pressure and hold the nozzle in place, allowing the icing to build-up to bead
⭐Swirl around the bead while you loosing the pressure and final release the pressure as you finish the swirl
⭐Connect the swirls being mindful each swirl should be piped in opposite direction to the previous swirl
⭐Pipe a decorative teardrop between the intersection of the swirls!
Supplies need for this project:
Decorating Nozzle: PME #1: http://bit.ly/1Lu3L9z
Decorating Nozzle: PME #3: http://bit.ly/1Lu3L9z
12-inch decorating bags: http://bit.ly/1IiNWMO
Scribe tool: http://bit.ly/1KSlQue
Plaque Cookie Cutter: http://bit.ly/29nJhDT
Filigree Template: http://bit.ly/29OuK1l
Small round Brush: http://bit.ly/1KLwAN1
Cookie Dough Recipe for my recipe: http://bit.ly/1iLvWFH
Royal Icing Recipe for my recipe: http://bit.ly/1KLvDED
-Flood consistency royal icing
-Soft consistency royal icing
Piped toothpick roses
Parchment cone, cut in a “v” to pipe leaves
Rainbow Dust: http://bit.ly/1P5HbFO
-Pearl Pacific Blue
Lemon extract or Everclear
Thank you, Audio Network for the music: http://bit.ly/29OwXtW
Need a refresher on the Lambeth method of piping toothpick roses, you find my lesson here: Royal Icing Rose Garden Sugar Cookie
If you enjoyed this tutorial, check out 5th avenue’s Cookie Art Academy! lick the images below for more decorative cake and cookies projects:
Thank you, Betty!