Follow the step-by-step royal icing tutorial to make your own lovely cake decoration.
Before you start decorating your cake with royal icing, follow the recipe to make the Checkerboard Frill Cake.
- Makes about 2 cups
- Takes 5 mins
- 2 egg whites
- 750ml (3 cups) icing sugar, sifted
- squeeze lemo juice + extra
- few drops mint green
- food colouring
- Lightly beat the egg whites until foamy. Gradually add the icing sugar, whisking all the time until a smooth, shiny icing is achieved. Add the lemon juice (it must have the consistency of toothpaste, so add
more lemon juicy if too stiff or more icing sugar if too runny).
- Colour the icing with a few drops of food colouring. Spoon the icing into a piping bag with a small round nozzle.
- Follow the recipe for the Checkerboard Frill Cake.
- Meanwhile, for the frills, knead a few drops of mint green food colouring into the fondant. Roll 2kg of the fondant out on a cornflour dusted surface (keep the rest covered) in a circle until 4mm thick. Cover the cake (see tips).
- Roll out the remaining fondant to 3mm thick. Cut the fondant into 14 strips of 30cm long x 3cm wide each. Keep covered with plastic wrap.
- Use your finger to press the one long side of each strip into frills. Brush a thin line on these frills with water and paint gold dust on this line with a dry brush.
- Pipe a line of royal icing around the top of the cake and stick the bases of 2 frills (gold side out) around the cake. Pipe another line of royal icing directly under this frill to stick the second layer of frills on. Continue all the way to the base.
- Use a skewer to bend the frills back here and there. Set aside for the icing to harden for at least 30 minutes.
TO LAYER THE CAKE
FOR THE ROYAL ICING
Magazine issue date: November, 2015.