Obviously, the main color I used for this royal icing transfer is purple (Wilton brand), but you could choose any other color combo. That's why I will denote the main color just in the three shades I'm using.
The golden color I get by mixing in a bit of brown into yellow royal icing. These golden parts will be painted with gold dust. If you're particular about the shade of gold you get, you could make a test first by piping dabs of different colors/shades. Let these dry and paint them with your gold dust.
For the white parts and details, please do add some white food coloring to your royal icing.
I already mentioned this on the main royal icing tutorials page, but will repeat it here again, because it's important: Use a small, sharp nail scissors to cut the holes in your parchment paper cone tips. Your icing will come out smoother than with a ragged edge.
The way I measure parchment cone tip openings works only if you have the exact same scribe tool as I do, as needles differ in thickness. The following is the scriber needle I and most cookie decorators and sugar artists use:
To measure the tip opening, stick the needle through the cut hole from the inside of the cone. This also will round out the hole nicely and prevent curling of the icing... most of the time.
needle sticks out about 3 mm, the hole will be about the equivalent of a
PME #0 tip; 5 mm equals about a PME #1. Anything larger
than that, you'll have to eyeball :-).
Yes, the tip of my needle is blackened... I quite abused my scribe with isomalt work :>}!
Oh, yes, to measure the tip openings, I guess you will need a (metric) ruler as well :-).
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