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1. You'll need 4 colors for this design. Most of your icing will be the yellow. Make smaller amounts of white, black and orange. To find a royal icing recipe, CLICK HERE
2. Using a pastry bag fitted with a #3 or #4 tip, outline all but the beak portion of the duck in yellow.
3. Using a squeeze bottle filled with yellow flow icing, fill in the outlined duck.
4. Use a squeeze bottle filled with orange flow icing to make the beak. Squeeze a small amount of icing on the beak portion and use a small brush to spread it to the edge of the cookie and up to the yellow of the duck. Allow to dry for several minutes.
5. Using white icing and a pastry bag fitted with a #6 or #7 tip, make a round circle for the white portion of the eye. If your icing forms a peak, use a brush dampened with a little water to gently tap the peak. It will smooth out for you. Allow to dry for several minutes.
6. Use your pastry bag filled with yellow icing to add the wing details as seen in the picture.
7. Using a pastry bag with black icing and fitted with a #4 or #5 tip, add the black portion of the eye. Again, if you have a peak, use a dampened brush to gently tap the peak. To make black icing, add cocoa powder to white icing. This will take your icing to a nice brown and then you'll need much less black food coloring.
6. Allow cookies to dry for several hours before storing. If you're using royal icing, the cookies can be frozen. Remember to bring the container back to room temperature before opening to avoid condensation on the cookies.
HINT: Dark orange icing can be tricky to make. If you make your icing a day or two ahead of time it will darken to the deep orange you want. |
