Royal Icing Flowers and Wilton Course 2 Final Cake Project

Royal Icing Flowers

Royal Icing Flowers

Decorating with flowers can change an ordinary cake into an extraordinary cake with a little patience and a good royal icing recipe. I learn how to make these beautiful flowers – roses, daffodils and lilies when I enrolled in Wilton Method of Cake Decorating Course 2 that basically provides techniques on how to pipe flowers and decorate cakes with elegant designs.

These royal icing flowers save you lots of time. They are beautifully made and are in a wide variety of flowers. You can actually make these flowers ahead of time and stock up to have on hand for future cake decorating projects. You just have to store them in a cool dry place and away from direct sunlight because it can fade away the flowers color.

Among the flowers that I like most is the rose, no wonder it is the most popular decorating flower that can be made in various sizes and colors.

IMG_9883

Royal icing is made from powdered sugar, water, meringue powder, and flavoring. They are edible although most people will not eat them because they are hardened icing. This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a “cement” to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.

In the course we were taught on how to make our own royal icing using the Wilton’s recipe.

Ingredients

  • 3 tablespoons Meringue Powder -( Wilton’s Easy-Add Meringue Powder Add to shopping list Meringue Powder)
  • 4 cups (about 1 lb.) confectioners’ sugar
  • 6 tablespoons warm water

This recipe makes about 3 cups of icing.

Instruction: Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer, stand mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Always remember that deeper and darker colors like red, deep pink, dark purple, orange, and burgundy may not taste as good because of the amount(2-4 Tbsp) of liquid food coloring used to make the color. Darker colors will also stain the mouth and teeth. So I opted for pastel colors like lime yellow, purple, light pink, and white when I made my flowers.

I made the purple, pink, and yellow roses.

purple and pink roses

purple and pink roses

Here are the yellow daffodils.

daffodils

daffodils

The elegant yellow and white lilies.

IMG_9867 IMG_9877

Once hardened, I brought these flowers during our last session for Course 2 and placed them on my final cake project. The result! Viola!

IMG_9981IMG_9983 IMG_9987

I am truly proud of my cake creation! For me, it is a beautiful and lovely cake.

IMG_9947

This is another “cake decorating idea” shared to you by Happy Baker Delights.

Lots of Love,

Riah – the lady behind Happy Baker Delights 🙂

(Visited 136 times, 1 visits today)

Sharing is loving...

One thought on “Royal Icing Flowers and Wilton Course 2 Final Cake Project

  1. Pingback: A Flower-Decorated Cake for Noora | Blissful Eats

Leave a Reply

Your email address will not be published. Required fields are marked *

Make it Bliss Menu Make it Bliss Menu
MIB Menu
Email
Print