ROYAL ICING RECIPE
4 cups powdered sugar
2 tablespoons meringue powder
6 tablespoons water
Edible gold glitter (if you can’t get the glitter, you’ll still have gold-tinted icing)
Small paint brush
1. MIC all ingredients together for 7 to 10 minutes, until icing stiffens. If icing appears too stiff, add more water, one teaspoon at a time. You want the icing to be thin enough that you can pipe it easily. Tint the royal icing gold (see instructions below) and frost the circle cookies for the base.
2. DECORATE cookies when cool. Place royal icing into a piping bag fitted with a very small round tip.
3. OUTLINE the outside of the cookie. Keep the tip about 1/2 inch above the cookie as you ice. This helps achieve a straighter line.
4. FILL IN or “flood” the cookies, adding about a teaspoon of water to the remaining royal icing until it becomes more of a liquid consistency. Fill a squeeze bottle with the “flood” icing and squeeze the icing inside the outline you just created, so it almost covers the cookie. Then take a toothpick and gently move it around to help fill in the cookie completely.
5. DRY the cookies completely (usually 1 to 2 hours). Then, lightly moisten the surface of each cookie with water using a paint brush. Coat in edible gold glitter. Affix statue to base by inserting statuette cookie into base.
You’ve worked hard: Give yourself an award!
TO TINT ICING GOLD
1. PLACE 10 drops of yellow food color in a mixing dish. Add one drop of red food color; mix with a toothpick.
2. TEST the color on a piece of dough or white bread; let sit for 3 minutes to see the color when dried. If the color is too light, add another drop of red to your mixture and retest; if the color is too dark or too orange, add more yellow.
3. BLEND color, a bit at a time, into the royal icing.