This little witch’s hat cupcake topper is fairly simple to make...
Christmas star cookies are an easy transformation of a sugar cookie into a holiday treat using flooded and piped royal icing.
Tools and Ingredients
12 Star shaped sugar cookies
1 Quantity of Red Royal Icing
1 Quantity of White Royal Icing
1 Small Round Tip piping nozzle
2 Piping Bags
1. Begin by placing your sugar cookies on a flat work surface. Take one cookie (this will be the first one you will decorate) and place it in front of you. Try to ensure that you have plenty of space to work without damaging your other cookies.
2. Take a single disposable piping bag fitted with a small round nozzle. Fill it with red royal icing (piping consistency) until it is around hallway full. Then twist the end of the bag and squeeze the royal icing until it reaches the tip of the nozzle.
3. Take your piping bag in one hand and position the tip of the nozzle over the single sugar cookie prepared in step one.
4. Hold the tip of the nozzle around 1/2 cm above the cookie. Begin to gently squeeze the piping bag with your hand until a little royal icing gently falls onto the cookie.
Keep the nozzle positioned above your cookie. Apply continuous pressure to the top of the piping bag and pipe all the way around the outside of the cookie.
5. Once you’ve created an outline as before you can then move onto flooding your cookie with royal icing.
How to thin royal icing for flooding:
Add 1 tablespoon of water to around 4 tablespoons of white royal icing (piping consistency) and mix until the royal icing is smooth and glossy. The consistency should be fairly runny and the icing should form ribbons when dropped from a spoon.
6. Fill a piping bag with the thinned out royal icing (also known as flooding icing) and snip the end off with a pair of scissors.
7. Squeeze the piping bag gently and allow the flooding icing to run out gently onto the cookie. Use a cocktail stick or the back of a spoon to spread the icing out towards the edges.
Allow the iced cookie to dry for at least an hour before adding the final details.
8. Once the cookie has dried and the icing has set take a piping bag fitted with a small round nozzle and fill it with red royal icing.
9. Begin to pipe small red dots around the outside of the cookie by squeezing the piping bag and pulling it towards you to create a peaked red dot.
10. Finish off by using both piping bags to cover the cookie with different sized red and white dots. Continue to squeeze the piping bag and pull it towards you as before.