Decorating gingerbread with royal icing. To decorate gingerbread I always use royal icing made from egg white and icing sugar but you can use water instead of an egg if you prefer. Icing made from egg white will be more stable one dry and will last for longer. You can add food colouring to the icing, it is best to use paste, gel or powder. To make the icing add a cup of icing sugar to an egg white and begin to whisk until combined and smooth. If the mixture seems too runny add a spoonful of icing sugar at a time, until achieve desired consistency. The icing should be very thick, you can try and make a little pattern on one of your cookies, the icing should hold well.
If you prefer to use water instead of an egg, add 2-3 tablespoons of boiling water to a cup of icing sugar and mix. If the icing is too runny add more sugar, if too thick- water.
To decorate the cookies it is easiest to use a piping bag with a very small, round nozzle or a skewer, then leave on a wire rack until the icing is dry.
Sugar paste (icing) daisies
To make sugar paste daisies you will need icing cutters. Each daisy is made from four individual flowers. Making 3D flowers will require a little practise but it is so fun! All you need to do is follow few simple steps:
1. Sprinkle the work surface with icing sugar or line with silicone sheet. Roll out the icing, it should be fairly thin, but not too thin as it will tear when you are assembling the flowers.
2. Choose your icing cutter.
3. Cut out the flower and put aside.
4. Cut out another flower and fold in half, place on top of the first flower, to cover one side only, pressing gently in the middle.
5. Repeat step 4, this time placing the flower on the opposite side.
6. Cut out the final flower, fold in half, and then in half again, place in the middle of the daisy.
7. Leave your flowers to dry for few hours or over night, then they are ready to use use.
To make the hearts you will need some pink sugar paste (icing), edible glitter and sugar.
In a small bowl (or a plate) put a tablespoon of caster sugar and some edible glitter (not too much, probably about 1/4 teaspoon), and stir to evenly distribute the glitter.
Cut out hearts with an icing cutter, then drop each one into the sugar and shake the bowl a little to cover both sides of the heart.
Place on a sheet of paper and leave to dry for couple of hours or over night.