By A. Holding
When in 1 980 I wrote the foreword to The artwork of Roya//cing i needed my pal Audrey protecting each good fortune for her booklet; i used to be confident that its visual appeal might fill a true hole within the literature then to be had through delivering a entire yet easy and doable consultant to the suggestions utilized in royal icing. Now. six years later. with The paintings of Roya//cing offered generally through the global. i do know that Audrey's moment ebook in this topic is guaranteed of luck. In it she has built the various rules provided in her first publication. and he or she takes the cake-decorator throughout the levels of elaborate options which might regularly be considered as past the competence of the novice. With Audrey's counsel (and plenty of sufferer practice!) we will be able to all turn into specialists. JUNE ELWOOD M. lnst. B. B. , M. e. FA(e. G) Cake Artistry Studio. Swinton, Manchester, united kingdom v Preface My first booklet. The paintings of Royal Icing * got down to clarify the craft to people who had no past wisdom of the topic. during this publication. i'm hoping to head one level additional and extend the tips and methods formulated within the paintings of Royal Icing. specially when it comes to runout determine piping. with the intention to steer clear of repetition. a few fundamentals were passed over. permitting different parts to be handled in better detail.
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Additional resources for The Practice of Royal Icing
When using coloured icing for flooding, always mix more than you think you will require. Colours dry darker and are almost impossible to match perfectly. Half a pair of trousers, or part of a dress of a slightly different shade will be very noticeable when the figure is completed. 8. Icing required for flooding borders or plaques should be diluted several hours in advance to allow air bubbles to disperse. It must be stirred again, gently but well, before being placed in bags. 9. Bags of icing that do not contain tubes should not be more than half full and never be placed in a damp cloth.
The procedure for coating the sides of a square cake is the same as for a round. Instead of revolving the turntable and icing the side in one continuous movement. each side is coated individually. To obtain neat corners. alternate sides are coated and left to dry before the others are done. Surplus icing on top of the cake and adhering to the bottom board should be removed before it is dry. It is not absolutely necessary to have a turntable when coating a square cake. Subsequent Coats One coat of icing is never enough.
Most 'curly' corner pieces come into this category and they are included in this chapter. Flower Only one tracing is used for each size of petal. regardless of the number of petals required. Several curved dishes (fruit saucers are ideal) will be required to use as formers to dry the petals to shape. Strips of fine waxed paper, not much larger than the drawing, will also be required. Very little icing, which must be of piping consistency, and also a small bag fitted with a No. 1 tube are required.