Halloween might be over, but pumpkins are still in season, at least for a little while longer! Long enough for me to squeeze in this last minute pumpkin themed project before we start moving on to all things Christmas. I hope you don’t mind!
My inspiration for today’s simple DIY piped pumpkins, come from those beautiful piped cakes that have been trending as of late.
I used the mini pumpkins as a blank canvas to create floral designs, which take just moments to decorate using stiff royal icing and wilton tips.
Not your average floral pumpkins, but they’re sure to last all season long!
Each one is unique to the piping tip that you use, and they take just moments to complete.
What I love most about the pumpkins is that you can use any color of royal icing to pipe on the flowers. Because it’s stiff, it’ll work better than buttercream, dries hard and the color won’t fade.
Follow the simple video below to see just how simple these piped floral pumpkins are to create! I assure you, you don’t need a lot of experience to create the pumpkins, so I hope you give them a try!
And don’t forget to put them out on display for Thanksgiving this season!Print
Stiff royal icing to be used for piping flowers and simple designs.
- 2 Cups Powdered Sugar
- 2 TBSP Meringue Powder
- 2 TBSP water
- Food colors of choice (I used black, and pink)
- Combine powdered sugar and meringue powder in the bowl of an electric mixer.
- Add water and beat on high for about 5 minutes.
- The icing will be very thick.
- Add food coloring and mix icing until the desired color is achieved.
- If the icing looks too thin, add more powdered sugar. It should take on the consistency of thick toothpaste when it’s ready for piping.
- Transfer to piping bags and use immediately.
Keywords: royal icing, recipes, how to
- 6-8 mini casper pumpkins (or mini pumpkins of choice) wiped clean.
- Black, White or Pink stiff royal icing. (Or any color of your choice.)
- Wilton Piping tips 104, 1M & 32 fitted onto 3 piping bags with coupler.
Make the royal icing in color(s) of choice.
Divide the icing evenly between the bags.
For the rose: Use tip 1M, start in the center of the pumpkin, and gently squeeze the icing while turning your hand in a circular motion, until you've piped a rose. Set aside to dry.
For the ribbon rose/peony pumpkin: Using tip 104, with the wide side down, gently squeeze the icing around the stem of the pumpkin in a circular shape. Continue to squeeze the icing, while consistently turning the pumpkin in the same direction until you've created the shape of a ribbon rose/peony. Pipe one or two additional ribbons around the outside edge of each flower design for the finishing touch. Garnish with sugar pearls (optional) and set aside to dry.
For star tip decoration: Using tip 32, pipe small stars around the stem of the pumpkin and down the sides. Ease up on the icing bag each time you pipe the star shape onto the pumpkin, to create a unique but beautiful almost stud like design. Set aside to dry.
Experiment with different shapes and styles by piping more than one design onto each pumpkin.
They will dry quickly, and be ready to display 15-20 minutes after making.
The finished floral pumpkins make lovely centerpieces and would also make gorgeous place settings for Thanksgiving! Enoy!
This post titled DIY Piped Floral Pumpkins was seen first on Posh Little Designs. All Rights Reserved. 2018.