Wednesday, 18 January 2012

Royal Icing Celebration Cake

Hope you had a great Christmas and a happy New Year! Sorry for the break between posts - I had a particularly special Christmas as my lovely boyfriend proposed whilst we were in New York, so I have had a busy but exciting few weeks looking at wedding venues!

So, back to cake related talk! I am in the initial stages of decorating my assessment piece for a a cake decoration course that I am taking. I am pleased with how it's going and thought I'd post some photos.

I have flat iced the cake with a few thin layers of royal icing and then I piped a central border using a number three nozzle in white. I then over-piped this with a number two nozzle in white and then the final layer of over-piping was done in the finest nozzle - number 1. This top layer of over-piping was tinted cerise. Once the central border was dry, I decided to use some icing flowers that I had made a few weeks previously and arranged them inside the border, along with a piped greeting in pink for my mum.

Covering the board was fun but quite messy! I diluted the royal icing with Renwhite to make the icing for the board more resilient, so that it can withstand minor knocks. I would say that the consistency would be the same used for icing run-outs - about the same consistency as unwhipped double cream.

The final stages of decoration will be piping a rope border along the top edge and then a scroll border around the bottom edge. I'll also decorate the sides of the cake with the remaining icing flowers that I have. This dummy cake has taken quite a while to complete but I'm happy with it so far!

Will post pictures of the finished cake next week.
Becky Bakeswell x

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