Royal Icing
3 tablespoons Meringue Powder
(available -- with cake decorating supplies)
1 pound Confectioner's sugar (3-3/4 -- cups)
7 tablespoons Water -- lukewarm
3/4 teaspoon Cream of tartar
Combine all ingredients; mix together at low speed, then beat at medium speed
unitl very soft peaks form. For a lighter icing, add an
additional tablespoon water and beat.
Keep covered with a damp cloth at all times.
This icing can be kept indefinitely in the refrigerator.
To restore texture, simply rebeat. Warning: Any grease will break icing down.
(Not satisfactory for all-over frosting of cakes).
Royal icing is smooth and hard-drying, ideal for flowers made in advance.
Add glycerine, if desired, to keep icing soft.
Brush Embroidery
Techniquesfrom Wilton. This the art of taking a pattern and recreating it in sugar using royal icing and brushwork.
Royal Icing Flowers
Classic Roses
Dainty Bess Rose
Forget Me Nots
Foliage
Daffodil
Narcissus
Petunias
Violets
Poinsettias
Sugarcraft Book 1 Beginners
20 lessons teach how to make cakes, icings and frostings, runouts, ribbon work, frills, collars, lettering, modeling and piped decorations.
Sugarcraft Book 2 Advanced
20 lessons teach intricate skills of tube and brush embroidery, lace, figure modeling, sugar flower sprays, bas relief, pastillage and filigree.
