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Published on Feb 21, 2013
The wet-on-wet royal icing technique is a simple one, but you have to move quickly in order to achieve the desired effect. This technique is called wet-on-wet because the designs (roses in this case) are applied while the base layer of icing is still wet, which allows the design to dry flat and smooth. If you don’t pipe your designs in time, the base layer of icing will start to dry and you’ll end up with wrinkles and bumps. You’ll usually about 5 minutes from the time the base layer is piped until it starts to crust.
For this project, you will need:
Roll out cookie dough (my Orange Vanilla Spice cookie recipe is available in my tutorial shop) Wilton Comfort-Grip Egg Cookie Cutter Flood consistency royal icing Stiff consistency royal icing Scribe tool Round decorating tips 1 and 3 Bronze pearl dust White pearl dust Small brush Alcohol or flavored extract
Colors: Beige = A touch of brown Pink = Wilton aster mauve from the Garden Tone Set Green = Wilton juniper green from the garden tone set