Attach a smaller round nozzle to the end of a piping bag, and then fill the bag with the black icing. Give the bowl of black icing a good stir.
Once the whites have hardened and are completely dry, you can pipe on the pupils of your eyes.If you’d like to speed up the process, you can turn the oven on to the lowest setting and prop the door open with a wooden spoon to allow any moisture to escape. This will take several hours, and maybe even overnight.
Pop the whites of the eyes somewhere safe to dry (the inside of an oven that’s turned off is a good place.) Allow the whites to dry until you can touch them with your finger and your finger doesn’t leave a mark.Using your white icing, pipe circles onto a baking tray lined with baking paper.Place this black icing into the fridge for later. Cover the bowl of black icing with plastic wrap to prevent it from drying out, or pour the icing into a piping bag and tie a knot in the top.Add a little more colour if the icing isn’t dark enough. Add a tiny bit of the black food colour (it’s strong stuff!) to the bowl of icing, and stir it in until the colour is uniform.This will be for the whites of your eyes. Divide the icing into two, pouring 2/3 of the mixture into a piping bag fitted with a medium-sized round nozzle.
Aim for something just a little runnier than toothpaste, such as the consistency of thick dollop cream. Stir well until you think it is just right. Using your judgement, add water, a tablespoon at a time, to the entire batch of icing, or a little more icing sugar if the icing is too runny. Too runny and it will run all over the place. Too thick and it won’t smooth out to make a nice circle. To make the edible eyes, you want the consistency to be somewhere between ‘line’ and ‘flood’ icing, so use a little teaspoon to drop some of the mixture onto a baking paper–lined tray and see what the icing does.
Use a spoon to test how thick the icing is. Turn the mixer up to medium–high and beat for around 5 minutes, or until it is thick (like toothpaste), glossy and really white. Mix on slow until the icing sugar (or packet mix) is incorporated. Pop the egg whites and icing sugar, or the royal icing mix and water, into the bowl of a stand mixer. 1 packet royal icing mix, mixed with water according to the packet instructions. a little water for thinning, if required. 900g / 31.75oz pure icing sugar, or a little more if required. You could also try using a dab of thick honey, but this won’t give you as firm a hold. Use leftover royal icing to stick your eyes wherever you want them-just keep a little aside in the fridge, in an airtight container, for a day or two so it doesn’t dry out. Piping bag kits can be bought from the supermarket and usually contain a couple of piping bags and piping nozzles in a few different shapes and sizes. It also takes any guesswork out of the measuring, because there’s no variation in the size of the egg whites. Going with a packet mix means you don’t have any leftover egg yolks (although, you could plan to use these up in something yummy like lemon curd or custard). Whether you choose to make your own royal icing using egg whites and icing sugar or use a packet from the supermarket, the method is the same. The gel gives an intense colour without thinning your icing. You can pick up gel food colour online, from specialist cake-decorating shops or some supermarkets. Royal icing is quick and easy to whip up, and you can make almost any fun shape you can think of, like eyes! It takes a little while to dry, though, so make sure you start a day or two ahead of when you want to use the final product. This also means that you can keep any decorations you make for a year or two. Once it’s dry, it sets hard, which means it makes a great adhesive. Royal icing is used to make cute, edible decorations for biscuits or cupcakes, and to glue together gingerbread houses. It's easy, fun and they last for ages in the pantry. Edible eyes make lunchboxes more fun and healthy food way more appealing.
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