Last night in our cake decorating class, we learned how to make three different flowers using royal icing. This was my first time using royal icing, and I had never attempted to make it before. Last week our teacher had told us royal icing is very stiff. She described the process of making the icing, and using this information, I created a very matte royal icing, but unfortunately, my icing was too stiff, so I had to add water to all of my icing and mix it in at class. The funny part is I had thought to myself that the icing was awfully stiff, but the teacher had said royal icing is stiff, so I figured it was supposed to be that way. For next week I will know more what to look for in my royal icing consistency.
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| Apple Blossom |
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| Primrose |
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| Rosebud | | |
I started off having a lot of difficulty holding the icing bag correctly with my hand at 3 o'clock and leaving it in that position as I rotated the flower nail; however, after some one-on-one instruction from our teacher (I am so grateful this is a smaller, more intimate class...only 3 students, so we get lots of help if needed, and I needed a lot last night), I was finally able to get the hang of it.
We had taken other colors of royal icing, but we found it easiest to just stick with the same icing bag and just change the tips out for our practice. Perhaps later this week I will pull out my leftover icing, bring it to room temperature, mix it up again and then practice some more of these flowers, so I can make sure to remeber the technique and hand placement. That will probably help me for next week when we jump into much more complicated royal icing flowers.
From last night's class I like the rosebuds the best.
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