Unless you're a steady-handed, experienced cake decorator, squirting royal icing between gingerbread pieces can be a messy task. I've discovered the perfect solution for the globby, sloppy icing situation that happens to me every year. Just tint the icing brown so that it blends into the overall gingerbread shape. All your imperfections will vanish, especially after you apply your decorative touches with white royal icing and various candy bits.
Above is my old, old Pampered Chef device that squirts icing from a variety of decorating tips. I used a special Wilton icing tint to get this shade of brown.
Look closely at this year's Gingerbread House of Cats and you'll see the brown icing bursting out of the seams of the building. But it doesn't show up much, does it? Instead of all my globby mistakes, your eyes are drawn to the white icicles and decorations.
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