Decorating ingredients
- 500 g Renshaw Emerald Green Ready to Roll Icing
- 500 g Renshaw White Flower and Modelling Paste
- Powdered sugar
Renshaw products used
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Instructions
Prepare your equipment:
Step 1
Small rolling pin, plunger heart cutters, cell pad, ball tool, pallet, small water brush, cooled boiled water.
Decorating Instructions:
Step 2
Take 1 part flower paste to 3 parts green icing, dependant on how many shamrocks you would like to make. Put aside the remaining icing and flower paste.
Step 3
Knead both the green icing and the flower paste separately until pliable.
Step 4
Blend the two together, until an even colour is achieved.
Step 5
Roll out the mixed paste to a thickness of 1mm on a clean, dry surface, lightly dusted with powdered sugar.
Step 6
Using the plunger heart cutter cut out the required number of hearts in groups of 3 or 4.
Step 7
Place the hearts on the cell pad and with light pressure thin out edges using a ball tool.
Step 8
Attach the hearts together by adding a small amount of water on the right side of the heart towards the point. Stick the next heart on top. Repeat this 2 or 3 times depending on whether you want to achieve a 3 or a 4 leaf shamrock.
Step 9
To make the stem knead and shape a small amount of paste into a tapered rope and stick to the centre of the leaves with a little cooled boiled water.
Step 10
Allow to dry for at least 24 hours then carefully remove from the pallet.
Tips:
Step 11
Once the shamrocks are dry, extra detail can be added by painting on leaf veins with a 0 brush and food colouring.
Step 12
The shamrocks can be made and stored in advance. Once they are dry, store in a cool dark place away from light in a cardboard box lined with bubble wrap or foam.