Blinking Butterflies
Delicate butterfly decorations made with royal icing on acetate sheets, requiring two days of advance preparation.
Story
Creating these delicate butterfly decorations is a rewarding process that adds a whimsical touch to any baked creation. Crafted beautifully with royal icing on acetate sheets, these edible art pieces require a bit of patience and planning, as they must be prepared two days in advance to ensure they set and dry perfectly.
Ingredients
white vegetable shortening (such as Trex or Crisco)
a pinch
royal icing (see p.16)
3 tbsp
food coloring (preferably gel)
as needed
cupcakes (flavor of your choice)
1 portion
fondant icing or chocolate ganache (fondant icing (p.68) or ganache (p.50))
1 portion
Instructions
1
Preparation
The butterflies need to be made at least 2 days in advance. Draw the butterfly wing outline on a piece of paper, filling the entire sheet. Cover the paper with a transparent acetate sheet and spread an extremely thin layer of white vegetable shortening.
2
Outlining
Take 2 tablespoons of royal icing, tint it to the desired wing color, and place it into a piping bag fitted with a fine piping tip. Pipe along the outline to create the wing edges.
3
Filling the Wings
Thin a portion of the icing with a few drops of water until it reaches the consistency of thick cream. Carefully fill the inside of the wings. Let dry for 2-3 days.
4
Making the Antennae
Pipe two thin lines on the acetate sheet for each butterfly to serve as antennae.
