Royal Icing and its many uses…Flowers

July 29, 2009 Ella
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These are some photos from the first cake I made using royal icing flowers.  These flowers are part of the Wilton Method curriculum in Course II.

Royal Icing Flowers Royal Icing Flowers

Royal Icing is fabulous to work with.  Ornate, detailed flowers, borders, and figures can be piped in a multitude of colors.  Royal icing dries to the touch within a few minutes, and is completley hard withing a few hours, depending on icing consistency.   Decorations can be made far in advance (a few months) and stored for later use.  I’ve kept containers full of pansies, daffodils, and daisies that have gotten be out of a decorator’s bind from time to time. 

Pansies, Primroses, and Violets

I like bright, if not loud, colors when it comes to cakes–of course this varies depending on the project.  When storing royal flowers always be sure to keep away from bright lights, be it sunlight or florescent bulbs as most food dyes can fade.

Royal Icing Flowers

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Entry Filed under: Frosting,Royal Icing

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