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I absolutely love to make drop flowers! They are super easy to create, and make even the simplest desserts cute and colorful. You can use them on cookies, cupcakes, cakes, brownies, or any other treat that you want to decorate. Once you have made them and let them dry, you can store them for months. Pull them out when you have last-minute treats to make. They are sure to impress!

You will need:

  • Royal icing (recipe below)
  • 2 pastry decorating bags
  • 2 colors of food coloring
  • #2D and #3 decorating tips (These are sold at cake supply stores and local craft stores, in the cake decorating section)
  • Wax paper

Prep work:

  1. Once you have made the icing, divide it into two bowls, one with a little icing and one with the rest.
  2. Grab the bowl with the most icing (this will be used to make the flower petals) and tint it with the color of your choice for the flower petals (pink, white, blue, and lavender are always good choices). Stir until completely mixed.
  3. Take the other bowl, and tint the icing for the centers of your flowers (White and yellow are good suggestions).
  4. Take the decorating bags and cut about an inch off the ends (you might have to cut more for the tip #2D). Put your tips into the bag through the top.
  5. Fill the bag with the #2D tip half full with your petal icing, and twist the top.
  6. Fill the bag with the #3 tip half full with your center icing, and twist the top.
  7. Take a large piece of your wax paper and cut it up into 2" x 2" squares.

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Directions:

  1. Take a wax paper square and your petal icing bag.
  2. Hold down the wax paper with one hand. With your other hand, hold the icing bag from the top, making sure the bag doesn’t come undone.
  3. Holding the bag straight up above the wax paper, gently touch the tip down on the paper. Squeeze the bag hard as you turn the bag clockwise.
  4. Pull up once you can’t turn anymore, and you see that you have made your petals.
  5. Take the other icing bag, center it in the middle of the petals, and squeeze out a dot for the center.
  6. Once they have sat for approximately 3-5 minutes, you can gently press down any imperfections or peaks that are standing off the flowers.
  7. Let the flowers dry on the wax paper for 24-48 hours before using or storing them.
  8. Take the flowers off the wax paper, and store them in a container for up to six months. They will be fragile, so be careful when transporting them in the container.

Royal Icing

Ingredients:

  • 4 cups of powdered sugar
  • 3 tablespoons of meringue powder (you can find this at your local craft store, in the cake decorating section )
  • 5-6 tablespoons of warm water
  • 1/2 teaspoon of vanilla
  • Pinch of salt

Directions:

  1. Combine the powdered sugar, meringue powder, water, vanilla and salt.
  2. Mix at low speed for 7-10 minutes, using a stand mixer. If you are using a handheld mixer, mix 10-12 minutes on high speed. Mix until stiff peaks form.
  3. If the icing seems to be too stiff, add a tiny bit of water. Too much water will make the icing runny.

This recipe should make enough icing to create 50-60 flowers.

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