I left mine overnight, and they were dried out nicely ready for the next step the next morning. Once you have piped out as many eyes as you'd like, or your hand aches too much to hold the bottle any more, put the trays somewhere safe to dry.
EDIBLE EYEBALLS FOR CAKES TRIAL
This may take a bit of trial and error, but don't worry too much about getting them all a uniform size, I deliberately tried various sizes out, even making a few jumbo ones when I got bored! I thought it would be great to have a range of sizes, it adds to the charm! Refill the bottle with icing when necessary. I had a few run into each other, so after that increased the distance between them slightly. Squeezing gently, carefully drop the icing in rows onto the prepared baking trays, taking care to leave a gap between each drop so that they don't run together. Using a teaspoon, fill your squeezy bottle with icing.
It may take a little trial and error to find the perfect consistency, but you can adjust either way by adding a little more water or a little more icing sugar until it is right. As a rough guide, if you lift out a spoonful of icing and drop it back into the bowl, the icing should take about 5 seconds or so to be absorbed back in. Start with the icing at a piping consistency, then slowly add water, little by little, until it is somewhere between piping and flooding consistency. Make up your royal icing, following the recipe I've linked above, but using only a quarter of the amounts. To keep mine from moving around during such a delicate task, I secured the paper to the trays with a bit of sellotape. Start by lining a couple of baking trays with greaseproof paper. I cut the icing recipe down by half, but I still had far too much icing for my needs, so would recommend cutting it in half again for this project. I couldn't find the ready-made royal icing sugar, so I used normal icing sugar and this simple recipe that I found on the fantastic Red Ted Art website.
It struck me that they would be perfect for icing little details, and possibly easier to use than a piping bag, at least for me! I bought them, all ready to trial my idea last week, and was pleased to bits to find that it worked, better than I thought possible! Of course they would be perfect for carrying a little portion of ketchup or mayo in a lunch box, and no doubt I will use them as intended at some point, but I had another use in mind for them. I spotted little sauce bottles made by Sistema in my local supermarket, and I couldn't resist them. I love the idea of decorating cakes, and when the opportunity presents itself, I always charge in enthusiastically and give it my best shot (the minion cakes I made for Small Child's birthday this year were my best effort yet!), but I have to sadly admit that I am no wizard with a piping bag, much as I'd love to be! The thought of piping out hundreds of tiny dots pretty much made me break out into a cold sweat, as my record on that kind of thing just isn't good (ask Mr Amazing about my spider-splats, he'll no doubt be delighted to tell the tale!), but I really, really wanted some icing eyes! Just recently though, I had a fortunate and timely brainwave, just in time for Halloween! Icing eyes have long been on my to-try list, as the ready-made kind just don't seem to be available in the shops here in the UK, but until now I had been put off by my complete lack of icing skills. As promised in my last post, today I will share with you two different methods for making home-made edible eyes.
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