We adore these terrarium biscuits, putting a new spin on beautiful botanicals! They will look stylish and contemporary, and almost too good to eat! These designs are so easy to make using royal icing, and they would look lovely displayed on a treat table at a wedding or any other celebration.
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Wilton 12-Inch Disposable Decorating Bags 24 Pack
Wilton Round Decorating Tip 5
Wilton No.352 Leaf Decorating Tip
Wilton No.4 Round Decorating Tip
Wilton No.18 Open Star Decorating Tip
Wilton Borders Decorating Tips 4 Pack
Renshaw Ready To Roll White Icing 1kg
Wilton Black Icing Colour 28.3g
Renshaw White Royal Icing 400g
Rainbow Dust Metallic Dark Gold Food Paint 25ml
Rainbow Dust Lime Green ProGel Food Colouring 25g
Rainbow Dust Leaf Green ProGel Food Colouring 25g
Rainbow Dust Pink ProGel Colouring 25g
Rainbow Dust Sky Blue ProGel Food Colouring 25g
200g/8oz softened butter
150g/6oz caster sugar
2 large egg yolks
400g/14oz plain flour, plus extra for flouring
Grated zest of 1 lemon
2-4 tbsp milk
Measure the butter and sugar into a bowl along with the zest and beat together until light and fluffy. Beat in the egg yolks. Sieve in the flour and add enough milk to give a fairly soft dough. Bring together, using your hands then wrap and chill in the fridge for 1 hour.
Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment.
Remove from the fridge and roll out on a lightly floured work surface to a thickness of about 5mm/¼in. Use a pizza wheel to cut out the terrarium shapes.
Bake in the preheated oven for 15 minutes, or until pale golden-brown. Transfer the biscuits to a cooling rack.
Take 125g white icing and knead until warm and pliable. With a cocktail stick dipped into black gel food colour draw a few lines across the ball of icing.
Gently knead the colour into the icing so that is marbled throughout the icing, be careful not to over-knead or you will end up with grey icing. Roll out the icing as large as you can, approximately 3mm thick. Use the same templates to cut as many shapes from the icing as possible and affix to the biscuits with a little water.
You can use plain white icing to cover some biscuits to give some variation from the marble.
You can add any leftover icing scraps to a new 125g ball of white icing, streaked with black food colour and repeat the process until you have covered all of your biscuits.
Put 2-3 tablespoons of Royal icing in a piping bag fitted with a small round writing nozzle. Pipe the edges of the terrariums and outline the other shapes. Leave to harden for 1 hour.
When the royal icing has hardened use a fine brush to paint it gold
Dip a new toothbrush into the gold paint and splatter it over the surface by running your fingertip over the bristles.
Use a cocktail stick to add a tiny amount of food colour for a pastel shade, add more for a darker shade.
Divide the rest of the royal icing between 5 bowls and colour in different shades of green, pale pink and pale blue.
Use a variety of nozzles – star, leaf and round.
A medium sized round writing nozzle (Wilton no.5) can be used to pipe trailing leaves.
Add more detailed leaves using a small leaf nozzle (Wilton 352).
A medium star nozzle (Wilton 32) is good for a succulent or pipe a short sausage with this nozzle for a cactus.
A small star nozzle (Wilton 18) adds a suggestion of flowers. Use can also pipe small swirls with this nozzle
Experiment with the variety of effects possible with the different nozzles, but stick to the same colour palette of no more than 5 different shades for a cohesive look.
A small round writing tip (Wilton no.4) adds extra detail to look like flower buds or sprays.
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