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To apply food icing, use a squeeze tube and spread with a spatula, skewer or toothpick. (Alex Garcia/Chicago Tribune) |
3 1/2-inch round cookie cutter
Pastry bags fitted with #2 tips
Toothpicks
Candy corn
1. Roll, cut and bake cookies in round shapes; cool completely.
2. Pipe white icing "dam" around entire cookie. Using photo (above, center) as a guide, pipe black icing hair and cape collar outlines. Flood hair and cape shapes with black flood icing; let dry. Flood white on remainder of cookie.
3. While white flood icing is still wet add candy corn or almond fangs; make two dots of black flood icing for eyes (black color will bleed—which is the effect you want).
4. When white icing is dry, make tiny dots of black piping for nostrils, and lines of piping for eyebrows. Dot eyes with red flood icing. With toothpick, make drops of blood with red flood icing. Allow to dry completely.
Royal icing
Note: This recipe makes two batches of royal icing with different consistencies. The first is for piping; the second is for flooding. The directions are given once; follow steps for each batch separately.
Piping:
2 cups confectioners' sugar
3 tablespoons liquid pasteurized egg whites
1 tablespoon warm water
1 tablespoon lemon juice or 1/2 to 1 teaspoon vanilla
Flooding:
2 cups confectioners' sugar
3 tablespoons liquid pasteurized egg whites
3 tablespoons warm water
1 tablespoon lemon juice or ½ to 1 teaspoon vanilla
1. For piping, combine all piping ingredients in the bowl of an electric mixer. (Repeat these steps separately for the flooding.)
2. Beat on high 5 minutes, with paddle attachment, if you're using an electric stand mixer or 10 minutes if you're using an electric hand mixer. Adjust the amount of water as needed.
3. When you reach the desired consistency, immediately cover the mixture or store it in airtight containers.
4.Fill pastry bags with piping icing; use squeeze containers for flood icing, or flood using a spoon.
nschoenberg@tribune.com
Pastry bags fitted with #2 tips
Toothpicks
Candy corn
1. Roll, cut and bake cookies in round shapes; cool completely.
2. Pipe white icing "dam" around entire cookie. Using photo (above, center) as a guide, pipe black icing hair and cape collar outlines. Flood hair and cape shapes with black flood icing; let dry. Flood white on remainder of cookie.
3. While white flood icing is still wet add candy corn or almond fangs; make two dots of black flood icing for eyes (black color will bleed—which is the effect you want).
4. When white icing is dry, make tiny dots of black piping for nostrils, and lines of piping for eyebrows. Dot eyes with red flood icing. With toothpick, make drops of blood with red flood icing. Allow to dry completely.
Royal icing
Note: This recipe makes two batches of royal icing with different consistencies. The first is for piping; the second is for flooding. The directions are given once; follow steps for each batch separately.
Piping:
2 cups confectioners' sugar
3 tablespoons liquid pasteurized egg whites
1 tablespoon warm water
1 tablespoon lemon juice or 1/2 to 1 teaspoon vanilla
Flooding:
2 cups confectioners' sugar
3 tablespoons liquid pasteurized egg whites
3 tablespoons warm water
1 tablespoon lemon juice or ½ to 1 teaspoon vanilla
1. For piping, combine all piping ingredients in the bowl of an electric mixer. (Repeat these steps separately for the flooding.)
2. Beat on high 5 minutes, with paddle attachment, if you're using an electric stand mixer or 10 minutes if you're using an electric hand mixer. Adjust the amount of water as needed.
3. When you reach the desired consistency, immediately cover the mixture or store it in airtight containers.
4.Fill pastry bags with piping icing; use squeeze containers for flood icing, or flood using a spoon.
nschoenberg@tribune.com
