Peony Royal Icing Cookie Tutorial

Описание: Peony Cookie Tutorial using royal icing. A thick royal icing is required to create this cookie. Can also be achieved in buttercream. I start by applying the greenery around the edges of the cookies, you will see me go in with a tipless piping bag cut with a small hole, applying pressure and pulling back to achieve tear drop shapes, continue this in a crisscross pattern. Next take your leaf tip and start closest to where the flower will start, go in far enough to hide the start, you will overlap with your flower petals. apply pressure and pull forward then back in a rocking motion with your wrist, when you reach the end of the cookie let go of the pressure and pull away and up up to create the tip of the leaf. Using the modified 125 tip you will start making petals on the outside edges and come inward slightly overlapping. To finish the cookie add a few dots in the middle.

I use Chefmaster Meringue & recipe:
https://amzn.to/49DBj3s

Piping bags:
https://amzn.to/49fGs2c

Tips used:
67 leaf tip
https://amzn.to/3ONPCdX

Modified 125 petal - To modify I simply apply pressure to the thicker opening of the piping tip with pliers and close the gap, thinning the tip.
https://amzn.to/48fE7CR

For the petals I used rose pink with just a bit of ivory. The green is leaf green with a bit of ivory as well. This helps to tone down the brightness of the colors.

Chefmaster Coloring https://amzn.to/3OK67Yx

Americolor Ivory: https://amzn.to/3SzAMbW

Practice cookie:
https://www.makeitpopshoppe.com/produ...