Royal Icing Daisies
Adding a lovely summer theme with brightly colored royal icing daisies on any cake will give a great cheerful feel to any cake.
Take your daisy template to the flat side of your rose nail, place transfer tape over the template and wax paper over that. You don’t want to cut your wax paper too big because you need to turn the nail easily and if your wax paper is too big it will scrape against your hand constantly.
Tip number 104 is the best tip for this kind of work. It has one flat end and the one thin end. Put your tip into your icing/pastry bag and fill with white icing. Twist the top tightly enabling you to squeeze out the icing as you go.
Lean your tip slightly against the template, do not point it straight down or too much to the side where the tip will try and squeeze the icing out sideways. Squeeze the icing in line with the template starting from the top of the first petal. The fatter end of your tip should be to the top of the petal. Push down on the tip and pull down towards the centre of your daisy, as you squeeze your icing out.
The flat tip causes a lift to the petal, making it exciting rather than flat. Follow each petal on the template from the top of the petal to the centre, squeezing and pulling down as you go. As you get to the half way mark, you want to start being very careful when you pull down that you don’t take the first petal with you. Giving a slight lift as you reach the centre of your daisy will save you from starting over again.
After the last petal is complete there will be an indentation in the centre of the daisy where you have had to lift in order to save the other petals. Using a piece of paper, press down gently in the centre to flatten the area out, ready for the yellow centre.
For the centre of your royal icing daisy you will need a number 7 tip, yellow icing and an icing/pastry bag. Hold the bag at a ninety degree angle as you squeeze. Do not move the bag, just hold it in place and squeeze.
When you have your area filled with yellow icing, spin your daisy slightly to cut off the icing. You can again use paper to gently flatten out any indentations that occur. Leave your beautiful royal icing daisies to dry, ready to parade on a wedding, anniversary or birthday cake.
