Flexible Metallic Iced Cookie |
As
an instructor, I have always wanted to improve a process or make a process
easier. It all started with royal icing string work and one of my student’s
strings were breaking as she had improperly made her icing. Additionally,
another student nailed the technique, only to ruin it by accidentally knocking
her tip into it, breaking the strings to pieces. It dawned on me – what if I
created a flexible royal icing that would withstand string work creation and
was durable? Sure, there are products on the market that you can use, however
what if you are in a pinch or you do not have the funds to buy the mixes and
tools? So, I researched and experimented, and came up with my version of a
flexible icing that would hold up better than the traditional royal icing AND I
could add metallic color and it would not disappear. In addition to piping with
the icing you could use it on plastic texture mats to create cut outs. For
piping, after making the recipe, you must use it immediately or it will dry.
For cut outs, use a pallet knife and spread the mixture on your choice of texture
mat. Allow it to dry (2 hours or so), then peel it from the texture mat. For
the Valentine’s Day Cookie, I used the same heart shaped cutter I used to make
the cookies. I peeled off the flexible icing, laid it on wax paper, and used
the cutter to cut the shape. I immediately “glued” it to the cookie with piping
gel or corn syrup. I also have substituted gelatin in the recipe to create more
of a “clear” mixture so when I add luster dusts, they don’t get muddied.
However, I do not have specific amounts for the clear gelatin. I can tell you
that if you use gelatin that the substance will clump a little more than the
recipe below. Please beware that if you spread too much flexible icing on the
texture sheet, it will not dry thoroughly, and if you spread it too thin the
mixture will curl and peel prematurely.
Brush cookie lightly with Karo Syrup |
Ingredients:
- 3 Tablespoons Xanthum Gum (or Tylose powder)
- ¾ Cup distilled water
- 3 Tablespoons C&H Powdered Sugar (confectioner’s sugar)
- 6 tablespoons corn starch
- ¾ tsp Meringue Powder
- 4 tsp of piping gel