Make a princess crown from gum paste or royal icing to top a special princess cake or to use as an edible room decoration at a princess- or fairy tale-themed party. The crowns are relatively easy to make but do require several days of drying time, so be sure to plan for plenty of time to make the crowns. Gum paste and royal icing can be breakable when dry, so make a couple of extra crowns at the same time just in case one breaks or a mistake is made that cannot be undone.
Trace the shape of a crown onto a piece of regular paper and cut out the crown. Make sure that the width of the crown is long enough to wrap around the can or cup you'll be using, with the ends touching.
Roll out a package of store-bought or homemade gum paste to a thickness of approximately 1/8 inch.
Place the paper cutout on top of the gum paste and cut around the paper crown with a pastry wheel or a sharp knife.
Cover the bottom half of the cylindrical object, such as a plastic cup or tin can, with a little bit of vegetable shortening.
Place the object at one edge of the gum paste crown and gently roll the cup across to wrap the crown around the cup or can.
Spread a little bit of water on the ends of the crown and press them together gently. Allow the crown to dry for approximately 1 hour.
Remove the crown from the cylinder by lifting the cylinder while gently pulling the crown downward and off the cup. Let the crown dry for at least 48 hours on a piece of parchment or waxed paper.
Decorate the crown. Mix two spoonfuls of gold or silver lustre dust with just enough lemon juice to make the mixture watery. Apply the mixture over the entire crown with a paintbrush. Apply a tiny dab of buttercream icing to the back of the edible gems and press the gems against the crown.
Draw a princess crown onto a piece of paper and wrap the drawing around the cylindrical object you're using. Cover the piece of paper with a piece of translucent waxed paper. Tape the ends of the paper together to keep it on the cup or can.
Fit a pastry bag with a small round icing tip and fill it with royal icing. Trace over the princess crown template on the cylinder to make the royal icing crown, making sure not to cover up the tape with the icing. Let the crown dry for 2 to 3 hours.
Fill the pastry bag with a fresh batch of royal icing and trace over the royal icing crown to give the crown more thickness. Let the crown dry for another 2 to 3 hours. Trace over the crown again with the royal icing, then let it dry for 1 to 2 days.
Remove the tape off the waxed paper and carefully slide the waxed paper with the crown off the can or cup. Peel the waxed paper off the crown.
Mix two spoonfuls of gold or silver lustre dust with just enough lemon juice to make the mixture watery and paint the mixture onto the crown with a paintbrush.