30 November 2014

Cake decoration

Today it was all about making flowers and decoration with royal icing. Every day so far has started with making a batch of royal icing. From this basic mixture you can make it thicker by adding more powdered sugar or to make it more runny by adding more liquid. 

We had to use royal icing to mask a cake, meaning that the royal icing has to cover the top and the sides. For practice we all had our dummy cake and since the royal icing has to be a bit thicker for masking the cake we put just enough powdered sugar to make it the similar consistency of Greek yogurt. 

We started with putting some royal icing on the top and with a spatula we evenly smeared it out by turning the cake around. Then it was time to do the sides. We used a dough scrapper to make it all look smooth. It looked pretty easy but it was harder then I thought. I am confident that, with a little more practice, it would look much better.
Then it was time for royal icing roses and other flowers. For this the royal icing had to be as thick as concrete. Or at least thick enough for the petals to keep its shape.
At the end of the day this was the result. Next week we'll be decorating a real cake!

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