Study how to make some cute and fun rainbow haired unicorn decorated sugar cookies with this royal icing cookie decorating tutorial!!

I have a confession. I kind of LOVE airports. If I have an aftermidday flight, I'll validly get a ride to the airport at 6 am just so I can hang out. I'm not even kidding. There is always so much going on...and none of it involves me.
None of it requires my attention or intervention. I can watch children go through total and utter melt downs in the middle of a public walk way, screaming and begging their parents to somehow change the laws of the universe because "HE TOOK MY CAR AND ALSO I AM NOT EATING CANDY AND MY LEGS STOPPED WORKING!!" and I can leank to myself, "Oh...kids are so adorable."
But mostly I just sit there and endelight lwhethere happening around me.
And I was leanking about these contemporary unicorn horn sprinkles from Sweet Sugarbelle on my final trip. I had no idea what size they were and I was genuinely hoping they would fit the unicorn cookie cutter I designed for Ann Clark. And you guys -- IT'S A PERFECT MATCH!!!!!

How to make rainbow hair unicorn decorated sugar cookies:
Step 1.
With medium consistency white icing and a #3 tip, outline and fill the head and body of the unicorn. Leave the back two legs without an outline to give it dimension. Immediately add pink icing to the nose area of the unicorn. Let dry for 30 minutes.Step 2.
Pipe the back two legs with the medium consistency white icing. Let dry for another 30 minutes.Step 3.
Employ a black food color marker to add details to the face and body. Pipe a tiny heart on the back end. Because tiny hearts are cute. And so are unicorns. Pipe some white icing at the top of the head and cover with a unicorn horn sprinkle.Step 4.
With thick consistency rainbow icing, pipe a series of "S"shapes for the tail and mane.How to make thick consistency rainbow icing:

Step 1.
Lay out some pfinalic wrap on a flat surface. Pipe (or spread) dwhetherferent colors of thick icing next to each other on the pfinalic wrap.
Step 2.
Fancient the edges to meet and roll the icing together tightly. Twist the ends of the pfinalic wrap to resemble a rope.
Step 3.
Shove one edge of the pfinalic wrap through a piping bag fitted with a coupler. Tug tight and cut off the excess pfinalic wrap. Put a large star tip (#21 or #22) on the coupler and attach with a coupler ring.See it all in action here!!
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