МК взят с сайта vanillabeanbaker.wordpress.com
Огромная благодарность Автору за МК





The instructions for the gazebo shown in the previous post came from the book The Art of Royal Icing by Eddie Spence MBE. So as not to infringe on his copyright, I can show you how I made it but I cannot provide the templates for the design. If you really want to try this gazebo at some point, you will have to have purchase Eddie Spence’s book. His instructions for making this are very thorough and easy to follow. The only difference is some of the British terminology, i.e. run-out icing for flood icing. This gazebo is actually a cake topper but as Ron and I are not big cake eaters, I decided that making the gazebo without a cake for it to sit on would be just fine.
The following lists the equipment used in this project:
piping bag
1.5 PME tip (2)
coupler
coupler fastener
small decorating bottle
tip coupler and ring for decorating bottle
1/4 metre of pink tulle (more than enough)
tinfoil
small piece of corrugated cardboard cut into a 7″ hexagon
Crisco shortening
cellophane (basket wrap quality)
one batch of royal icing
printed copies of gazebo templates
First order of business was to print off two copies of the six templates necessary to make this gazebo (found on page 296 of the book). I then cut out each of the templates. I also cut out pieces of pink tulle the same size as the side panels, doors and roof sections. These sections measured as follows:
Side Panels ~ 2″ wide x 3 7/8″ long (5 panels required)
Door Panels ~ 1″ wide x 3 7/8″ long (2 panels required)
Roof Panels ~ 2″ wide at base of triangle x 3″ high (six panels required)
I also cut out the templates for the solid base which the gazebo would sit on, smaller bases to position the cookie heart on, as well as the curved fillet template for the roof adornment. These pieces measured as follows:
Curved Fillets ~ 2″ wide x 3/4″ high at the center point. (I did not use the pink tulle for the fillet pieces)
Large Solid Hexagon Base ~ 7″ from each point
Medium Solid Hexagon Base ~ 5″ from each point
Small Solid Hexagon Bases ~ 1 1/4″ from each point and 1″ from each point
As my royal icing was mixing, I followed Eddie Spence’s instruction to use pieces of cellophane lightly coated with white vegetable fat (Crisco). These would be used to place over the templates. Then, I cut sections of pink tulle to match the shape and size of the templates. The tulle would be placed on top of the greased cellophane and then the outlines of the templates would be piped right on to the tulle. Normally, I have always piped on to waxed paper when creating structures with royal icing and I have to tell you, the greased cellophane works so much better!
Once my icing was mixed to a stiff consistency, I half filled my piping bag with it. The first thing I piped was a dotted border for the large hexagon base which was cut from corrugated cardboard and covered in foil. When the border dried, I flooded it with flood icing and set it aside to dry completely.
Next the medium base was piped and flooded along with the smaller two bases that would hold the cookie heart inside the centre of the gazebo. The roof fillets were also done at this time and set aside to dry.