How to Make a Pretty Royal Icing Daffodil-Video
Do you like daffodils? Making a royal icing daffodil is not very hard once you have the right icing consistency and know what angle to hold the piping bag. Once you have that information you can make royal icing daffodils like a pro!
The royal icing daffodil isn’t your typical royal icing flower. You need a few tips and corn starch to make this flower look realistic but don’t let that scare you away. It is really easy and will add a lot of interest to your cookies and cakes so let’s get started.
Supplies for Royal Icing Daffodil
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Royal Icing Daffodil Video:
Here’s a little video for ya! Enjoy!
How to Make Daffodil Flowers:
- Begin by printing the flower nail template and laminate if you plan to use it a lot. I have had mine for quite some time and they are still like new.
- Place a piece of double-sided tape on the nail and add the daffodil template. Add a piece of double-sided tape on top of the template to hold the parchment paper in place while you pipe the flowers. I ran out of double-sided tape and used a glue dot from my craft box. It was a little too sticky at first so I kept touching it with my finger to help it lose some of the stickiness.
- The reason you don’t want the glue dot to be too sticky is that it could damage the royal icing daffodil when you are trying to remove it from the flower nail.
Angel of the Piping Bag:
- Remember when I told you about the angel of the piping bag? That and the icing consistency is the key to making a pretty royal icing daffodil. Some people hold the decorating bag at a 45° angle and others hold it at a 90° angle. I prefer the 90° angle but you can try both ways and see what works best for you.
- Begin with thick icing (you should be able to put some royal icing on a spoon and hold it upside down without the icing falling off) and a #104 decorating tip. Hold the bag at a 90° angle with the wide end of the #104 decorating tip at the center of the daffodil template. Squeeze the bag while moving the tip towards the edge while carefully spinning the nail as you return the tip to the center of the template. Release the pressure as it gets closer to the center. Repeat until you have 6 flower petals.
- It should look like this.
- Next, put a little corn starch on your index finger and thumb and pinch the tips of the petals.
Pipe the Funnel in the Center:
- Change the decorating tip to a #2 and pipe a funnel in the center of the flower with the same thick yellow icing. The funnel should get wider towards the top.
- Next, pipe a zig-zag line on the top of the funnel. I like to use a #2 tip and 15-second icing for this step.
- If you prefer to hold your piping bag at a 45° angle and repeat the steps above your royal icing daffodil will look more like the flowers in the first two photos in this collage. I could only make 5 petals instead of 6 because 6 looked crowded. The best thing to do is play around with it and see what works best for you.
- Once you make your flowers, you can lay them flat and store them in an airtight container away from the sun (the sun will cause the icing color to fade) and they will last for months and months. Let them dry for several days before you store them. Try to avoid stacking them as the top of the flower could break off.
I hope you have fun making some royal icing daffodils because they’re fun, easy, and can add a lot of ‘flower power’ to your cookies.