Royal Icing How to make a butterfly with Australian Lace
- 6 years ago
Cake decorating instructor Liz Larson demonstrates how to create a royal icing butterfly.\r
\r
Some of the decorating tools I use\r
========================\r
Mixer: \r
Quick Icer: \r
Icing Bag: \r
Icing Smoother: \r
Spatula: \r
Decorating Tips: \r
Candy Melt: \r
Turntable: \r
Air Brush: \r
\r
Royal Icing\r
3 eggs whites room temperature\r
1 pound powdered sugar (confectioners)\r
1 teaspoon cream of tartar\r
\r
Combine ingredients, beat at high speed 7-10 minutes.\r
Dries quickly-keep covered. \r
DECORATING BUTTERCREAM\r
2 CUP SHORTENING (SWEETEX)\r
1 CUP MILK (CANNED MILK IS GOOD)\r
2 TSP VANILLA\r
1 TSP. ALMOND EXTRACT\r
½ TSP.BUTTER FLAVORING\r
3 LB. POWDERED SUGAR\r
2 tsp. salt\r
\r
Mix together and beat 10 minutes until light and fluffy it\r
will keep in refrigerator for about 2 wks. Is enough \r
to ice and decorate an 8 or 9 inch double layer cake.\r
You can cut the recipe in half if you dont need that much. In this video I am using Pastry Pride Whip Topping. It can be found at\r
most restaurant supply stores and Cake decorating supply stores. Riches Buttercream is also a good option.\r
\r
Piped on icing techniques. 25 year Commercial Cake Decorator and instructor provides step by step visual of cake decorating processes, tips , and tools as well as products. Liz teaches how to properly construct the cake for stability and delivery, sharing tried and true methods. These videos are a fun mix of Food, Technique and Artist Flare.\r
\r
\r
Some of the decorating tools I use\r
========================\r
Mixer: \r
Quick Icer: \r
Icing Bag: \r
Icing Smoother: \r
Spatula: \r
Decorating Tips: \r
Candy Melt: \r
Turntable: \r
Air Brush: \r
\r
Royal Icing\r
3 eggs whites room temperature\r
1 pound powdered sugar (confectioners)\r
1 teaspoon cream of tartar\r
\r
Combine ingredients, beat at high speed 7-10 minutes.\r
Dries quickly-keep covered. \r
DECORATING BUTTERCREAM\r
2 CUP SHORTENING (SWEETEX)\r
1 CUP MILK (CANNED MILK IS GOOD)\r
2 TSP VANILLA\r
1 TSP. ALMOND EXTRACT\r
½ TSP.BUTTER FLAVORING\r
3 LB. POWDERED SUGAR\r
2 tsp. salt\r
\r
Mix together and beat 10 minutes until light and fluffy it\r
will keep in refrigerator for about 2 wks. Is enough \r
to ice and decorate an 8 or 9 inch double layer cake.\r
You can cut the recipe in half if you dont need that much. In this video I am using Pastry Pride Whip Topping. It can be found at\r
most restaurant supply stores and Cake decorating supply stores. Riches Buttercream is also a good option.\r
\r
Piped on icing techniques. 25 year Commercial Cake Decorator and instructor provides step by step visual of cake decorating processes, tips , and tools as well as products. Liz teaches how to properly construct the cake for stability and delivery, sharing tried and true methods. These videos are a fun mix of Food, Technique and Artist Flare.\r
\r