When applying Royal Icing, squeeze the tube from the top with one hand, using the other hand to guide the tip in creating a design. Piping: Use a #2 tip to create line drawings, outline cookie edges, or define areas intended for flooding. For piping, icing should pass easily through the tip and hold its shape. Use piping to make dots. Flatten piping with a spatula to create special effects. Floodwork: Martha Stewart Living recommends that floodwork icing have the consistency of squeeze-bottle mustard. First, outline with piping the area to be flooded. Let the piping set 5 to 10 minutes. Then, using a #3 or #5 tip, make zigzags on the cookie's surface and spread icing evenly over the flooded area with an offset spatula, keeping within the confines of the piping. Let floodwork dry overnight before piping another design over its surface. Flocking: This term refers to the application of other decorations to surfaces that have been piped or flooded to create special effects such as those shown in the accompanying photos. The stars (1) were piped in white and flocked with INDIA TREE Sparkling Sugars. The pastel round cookies (2) were piped twice in white and flocked each time with a different color of INDIA TREE Sanding Sugar. INDIA TREE French Dragées were applied to the pastel Christmas cookies (3) before they were flocked with INDIA TREE Sanding Sugars and Party Decoratifs (String of Pearls on pink piping). The Christmas wreath cookies (4) were piped around the edge before sugar and decoratifs were applied. Directions for Flocking: While the icing is still soft, place the cookie on a paper towel and sprinkle it liberally with the sugar or decoratif. | |
| Let the cookie set for 5 minutes, then tip it on its side to shake off any excess. Let dry about 30 minutes before gently brushing off any remaining excess decorations. These may be reused on other cookies. |  |
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