For class tonight we needed to make a batch of Royal Icing and a batch of color flow.
I have renamed both... I feel "Glue" and "super glue" are more appropriate names for both.
Oh, how I miss thee Buttercream icing!
I miss the ease in mixing..the gentle sound my beaters made when I created you.
The fluffy white peaks that were ever so tasty and easy to make...
They weren't kidding when they called Royal Icing "glue".
My blender made this horrible whining noise which was followed by a puff of smoke that spewed out the back of my beater.
I had to finish the rest by hand.
I am convinced that counts as an arm work out.
Royal icing is "a smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes."
See..glue.
If it's this much fun to make I wonder how easy it will be to use...
Guess I will find out!
We will be using the Royal Icing or Glue as I am now calling it to making apple-blossoms
& violets
I hope that they aren't as frightening as they look!!
**deep breath**
really, I was scared to death of the rose so this should be easy peasy!
Right?
We will be using the color flow to outline our bluebirds and bird house for our final cake.
**fingerscrossed** they are supposed to be kept in a safe place to dry...good luck in my house!
I Found these recipes too....
Royal Icing Using Egg Whites: (which I didn't make for class)
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Royal Icing Using Meringue Powder: (this monstrosity I did make for class)
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
6 tablespoons (60 grams) water
Note: Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)
I will add some pictures later of my "flowers" or what is supposed to be a flower!
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