Divarat is my guest blogger- she’s taking classes in cake decorating in anticipation of making a cake for her friend’s wedding. She promises pictures are forthcoming. – Jane
Do not inhale the frosting…
Last night i made the cake. Today I will make both buttercream frosting for the cake and royal icing for the flowers. I’m starting with royal icing as the slightest hint of oil in your bowl when working with meringue can ruin the process. Royal icing is, essentially, a form of meringue, made from nothing but powdered sugar, powdered egg whites and water in this ratio:
3 level tbsp meringue powder
1lb confectioners sugar
5-6 tbsp water
The key, again, is the grease free bowl. to be sure you’re working on a grease free surface, wet a paper towel with distilled white vinegar and white out your bowl and then
