When I took the cake decorating classes 4 years back, second course was all about royal icing flowers along with few other butter cream decorations. I was surprised when the instructor said these are made to dry prior to placing on the cake. Very much similar to fondant, but completely dried fondant flowers are not good for eating, whereas these royal icing flowers are more like candies. Just sugar and water and egg white to hold them together. There are egg free versions, but I have not used them and cannot vouch for their effectiveness. Making royal icing is very easy if you have a powerful mixer. I prefer to use them for drop flowers when I am short of time. You could make them weeks ahead and stick them on the cake for a quickly decorated cake. Example is the cake I made this year. They make great cupcake toppers too.
Source: Wilton
Ingredients:
Confectioner's sugar - 1 lb
Meringue powder - 3 TBSP (Egg white powder, not the whole dried egg powder)
Warm water - 5 - 6 TBSP depending on the consistency needed
Method:
Make sure all the bowls, beaters are completely grease free. Combine the meringue powder and confectioner's sugar and slowly add water and beat till it makes stiff peaks. It takes about 10 minutes using a heavy duty mixer and up to 15 minutes if using a hand held mixer.
Uses:
Make flowers, other cake decorative toppers. Icing cookies. Use stiff icing to give the outline and thin down the royal icing to flowing consistency to fill it.
Method to make drop flowers:
Make the royal icing. Tint with whatever color you want. Fill the bags and use the swirl tip. You can use 21 which gives you small flowers or 3D or 2C or 1M to get big ones. On a cookie sheet or a hard surface, place a sheet of wax paper. Keep the tip of the icing bag on the top of the wax paper. Squeeze and twist your wrist to about 40 - 50 degrees rotation. You will get the swirly petal. Add the center with a dot using a contrasting colored icing. Let them dry 24 - 48 hours. Humidity can make it not dry fast. So, make sure you are not rushing. Peel off and store in an air tight container.
Use of royal icing is just not for the flowers. When I made this cake, the bridge was made using royal icing. I piped the lines and stuck the wax paper to a cup to get the curve. It dried like that.
Egg free Royal Icing recipe (From Vegalicious):
Enjoy.
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Ingredients:
Confectioner's sugar - 1 lb
Meringue powder - 3 TBSP (Egg white powder, not the whole dried egg powder)
Warm water - 5 - 6 TBSP depending on the consistency needed
Method:
Make sure all the bowls, beaters are completely grease free. Combine the meringue powder and confectioner's sugar and slowly add water and beat till it makes stiff peaks. It takes about 10 minutes using a heavy duty mixer and up to 15 minutes if using a hand held mixer.
Uses:
Make flowers, other cake decorative toppers. Icing cookies. Use stiff icing to give the outline and thin down the royal icing to flowing consistency to fill it.
Method to make drop flowers:
Make the royal icing. Tint with whatever color you want. Fill the bags and use the swirl tip. You can use 21 which gives you small flowers or 3D or 2C or 1M to get big ones. On a cookie sheet or a hard surface, place a sheet of wax paper. Keep the tip of the icing bag on the top of the wax paper. Squeeze and twist your wrist to about 40 - 50 degrees rotation. You will get the swirly petal. Add the center with a dot using a contrasting colored icing. Let them dry 24 - 48 hours. Humidity can make it not dry fast. So, make sure you are not rushing. Peel off and store in an air tight container.
Use of royal icing is just not for the flowers. When I made this cake, the bridge was made using royal icing. I piped the lines and stuck the wax paper to a cup to get the curve. It dried like that.
(I have not used it but have read it works fine)
1/2 c. confectioner's sugar
1 1/2 tsp. cornstarch
1 tsp. lemon juice
food coloring (optional)
2-3 tsp. soy milk
1 1/2 tsp. cornstarch
1 tsp. lemon juice
food coloring (optional)
2-3 tsp. soy milk
Beat all the ingredients except food coloring and use.
This is my second day's entry to Blogging Marathon page of Srivalli.Enjoy.
The first cake looks gorgeous and so professional.Can you share the egg free version.Would love to try it out...
ReplyDeletePJ,
DeleteI have not used the egg free version. I have read about it.
Wow those flowers are so cute Champa..I know I don't have a flair for these but would surely love to see them being made..
ReplyDeleteGorgeous, very well decorated..
ReplyDeleteChampa.both the cakes look fantastic..but even though you have'nt tried the eggless version u cud still share it..its a risk which we cud take..since we have no choice:)
ReplyDeletewow... cake decorated so beautifully... eye-catching
ReplyDeletewow I just love this post. Since I am fascinated by cake decorations, I need to learn a lot.
ReplyDeleteThank you for sharing these recipes and tips. You are making cake decoration sound so simple and easy with your posts, hopefully I can get over my apprehension at trying these out.
ReplyDeleteThe first cake looks fab.. Enjoy our 4th of July Holiday.
very helpful post!
ReplyDeleteI've always thought that cake decoration can. Be learnt only from class, your post is tempting me to try without going for one.
ReplyDeleteWOW - I am beyond impressed - your cakes look gorgeous - this is definitely a skill I need to practice - going to try and take that class at Michael's the next time they offer it - last time I had a schedule conflict and couldn't take it.
ReplyDeleteMy attempts at cake decoration I am doing next week are going to pale in comparison to yours :(
Beautiful cakes. Loved the first cake very much. Thank you so much for the egg free version...
ReplyDeleteI didn't take the 2nd Wilton class (just took 1 & 3). I planned to try royal icing on my own but have always been apprehensive because I used to feel that it's not very edible like fondant/gumpaste. Your cakes look lovely.
ReplyDeleteBeautifully decorated cakes,useful post,thanks for sharing:)
ReplyDeletethanks for sharing the eggless recipe...i tried using royal icing with egg whites and it worked fine....could create many things but never had the courage to consume raw eggs
ReplyDeleteI wanted to give a try to this royal icing since a long, but i dont have courage to try them, will get meringue powder and definitely gonna give a try soon. Thanks for that vegan icing too.
ReplyDeleteWould love to try the egg-free royal icing! Love all your cake decoration clicks!
ReplyDeleteAmazing - recently I went for cake decorating classes here so I can relate many things here. Very useful post and a good guide for leaners.
ReplyDeleteThanks for sharing it.
Rashmi
http://www.facebook.com/sRujanashIla
I see all the creativity in your cakes. Awesome.
ReplyDeleteNice deco simply awesome
ReplyDeleteSo cute and nicely decorated..wonderful job..
ReplyDeleteWow wow would like to try that eggless version
ReplyDeleteThe first one looks gorgeous with those colorful flowers.
ReplyDeleteThe flowers and over all decoration of the first cake looks stunning!
ReplyDeletewow!!!looks Gorgeous!!!you r so talented champa!!!!
ReplyDeleteWhen you did the bridge using royal icing, did you immediately put the wax paper over a cup to get the curve or let it dry for sometime? How many days did it take to dry ? Thanks.
ReplyDeleteShilpa,
DeleteYes. Immediately after piping, I placed the wax paper on the cup to keep it curved. It takes about 2 days to dry, but I left it untouched for 3 days before attempting to peel it off.