In this chapter, we will look at how to prepare the foundation for decorating right during cutting out and baking. I believe it will inspire you to many other similar ideas.
See how you can achieve a great effect with a small motif.
Watch the introductory video
A tiny motif cut out from the gingerbread base is baked separately and subsequently used as the main decorative element. Even beginners can master this simple “trick”.
Watch the 1st tutorial video
When decorating this piece, basic decorating elements will suffice. There is no need to worry about potential imperfections in the leaves (though you can practice them again in Basic Decorating), because the tulip will focus attention on itself. Just keep in mind that if you want a beautifully curved twig, you always need to pipe a few more leaves on its outer side than on the inner side.
Watch the 2nd tutorial video
Fill the areas of the edge arches and especially the tulip petals with a thicker layer of thinned icing – this way you will achieve a beautifully raised result. Continue with the final decorating only after it has dried perfectly.
Watch the 3rd tutorial video
Finally, fine-tune the whole gingerbread with delicate details. The white tulip is beautiful and fragile on its own, so literally just a few dots will suffice to enhance its elegance. Also, keep in mind that the lace on the edge should complement it – not compete with it for attention.
Tip for you
Cut out the tulip from the base egg directly on the baking tray; this will prevent deformation of the cut-out outline.On a larger egg, try richer decoration with three tulips: cut one out at the bottom edge in the center and bake other individual tulips separately. When decorating, you can then glue one to each side of the cut-out outline.