STOP MESSY SEED SCATTER: The Seed Catcher can fit securely around your bird cage or other cage by the nylon net design. And you can make a small knot behind the lock buckle to prevent falling after tightening the drawstring. This can keep the Bird Cage Cover snugly in place and prevent slide.This cage skirt with elastic drawstring and lock buckle for adjusting the cage girth freely as you need. Place aside to set for several hours (or overnight).įollow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook.CONVENIENT TO INSTALL: Has elastic design at the top and bottom. Take a toothpick and drag the lines down to create the feather effect. Then with a contrasting colour, pipe three or four lines of icing across the still wet icing in the centre. Add a little water (not too much and using a small spoon, fill in the edges. Step 4 - Spoon some of the royal icing into a piping bag or a strong ziplock bag and pipe a fine outline around the bird cookies. Always cover your Royal Icing with cling wrap as it dries out You want it a little stiff in order to pipe the outline however, if it is too stiff, add a tiny little bit of warm water.
Add sifted sugar by the spoonful while beating until desired consistency is reached.
You want two textures for the Royal Icing, a stiff one to pipe the outline and a runnier one to fill in the outline. Step 3 - Make Royal Icing by beating egg white with lemon juice until foamy on low speed increasing to medium speed. Bake for 5 to 8 minutes in preheated oven. Place cookies 1 inch apart on parchment paper. Cut into shapes with the bird shaped cookie cutter. Roll out dough on floured surface 1/4 to 1/2 inch thick. Step 2 - Preheat oven to 400 degrees F (200 degrees C). Cover, and chill dough for at least one hour (or overnight). In a large bowl, cream together butter and sugar until smooth.
Food colouring gels or liquids in various colours. So tell me Dear Reader, do you have a favourite cookie cutter and why? Picture, then hesitate and then peer closer and then giggle and take one. And when I served these to friends one afternoon I saw them look over the When he gave me the drawing I was so delighted I almost wished that the birds weren't made from a perishable item and I wanted to hang the picture up with the birds and call it art. My father is a painter and when I asked him to draw me a black and white bird cage, he didn't bat an eyelid and just wanted to know how large I wanted it. The bird cage was one of those bizarre requests I occasionally ask of my parents. Until I remembered a royal icing feathering technique I had done for some reindeers over Christmas and realised that birds of course were ideal for this feathering effect. However, this didn't seem that necessary when I decided how I would style them.įilling them with royal icing, I initially popped in some silver cachous and then sat back and decided that it just wasn't right. As is the problem with cutters that have finer details and similar to what I experienced with the reindeer cookies, the bird's legs got cut off either at the point of cutting and lifting or afterīaking. Fishing through it delightedly, I sorted out the ones that I wouldn't use so much (the bike, motorcycle and various other sporting equipment) to the ones I liked which included a gorgeous little perching bird. This obsession has been aided by the 100 piece cookie cutter set I bought a while back. That's not to say I'm any good at decorating iced cookies - far from it in fact, but I do love the whole effect of it. I blame Peggy Porschen, the woman that resurrected the icedĬookie. A bakers version of glue sniffing perhaps - the utterly addictive world of royal icing. I've always liked the occasional biscuit (and for my lovely American NQN readers, we called cookies biscuits but we call biscuits scones) but lately I've been getting into dangerous territory. So much so that I feel the need to declare it and then promptly apologise for it. I seem to have somewhat of a biscuit or cookie obsession at the moment.
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