Writing icing recipe
This frosting can even be used as a glue to decorate gingerbread houses and cakes like my Irish Christmas Cake. Fill no more than two thirds full with icing, twist and hold the end with one hand usually your writing hand and rest the tip of the bag in your other hand.
Buttercream frosting for writing
What is Royal Icing? Once used and dried, royal icing will remain intact for up to one month preserving all of your beautiful decorations. Lots of you sent us pictures of yours last year and they looked great! Repeat if necessary. For rosettes, hold the bag in the same way, pipe a little dollop in one place, push the bag down and draw up sharply to finish. Sprinkles are great for kids' cakes, coloured sugar can add a pretty finish and sugar flowers are ideal for springtime bakes. Additionally, my easy royal icing is the perfect consistency for creating a really fun texture.
Readymade decorations There are plenty of pre-made decorations available from supermarkets and specialist cake decorating shops. Sprinkle over caster sugar and shake off the excess.
Sprinkles are great for kids' cakes, coloured sugar can add a pretty finish and sugar flowers are ideal for springtime bakes. We've used lollipopsliquoricechocolate buttonsmini marshmallows and sugared almonds to name just a few.
Using buttercream Use buttercream to pipe icing swirls on cupcakesretro rosettes on cakes and to give cakes a 'frosting'. This ratio of egg white-to-powdered sugar, when whipped to perfection, transforms into a light, fluffy, and very sturdy icing.
To make buttercream, sieve the icing sugar into slightly softened butter for quantities, see our Vanilla cake recipe and beat or whisk to combine. You can get lots of ideas from books or photo-sharing websites, start simple and work your way up!
White writing icing
To crystallise, lightly whisk an egg white. For a smooth finish you can use a long palette knife or ruler. Use them to decorate as they are or crystallise them. Watch our video on how to decorate a cake for more piping techniques: Covering a cake Spoon a large dollop of softened but not runny or melty buttercream onto the centre of the cake. To make dots, hold the bag vertically with the nozzle close to the surface, squeeze a little icing out to make a dot the desired size, then to finish, stop squeezing, push down and then draw up sharply. Fruit and nuts Don't underestimate the power of a plump fresh raspberry or golden brown walnut perched on top of your bakes. Once used and dried, royal icing will remain intact for up to one month preserving all of your beautiful decorations. Readymade decorations There are plenty of pre-made decorations available from supermarkets and specialist cake decorating shops. Sprinkle over caster sugar and shake off the excess. Squeeze the icing at the top not the middle! To get a feathered 'frosty' effect, simply press the flat side of a palette knife or spatula onto the cake and lift. To write or draw lines, hold the bag at a 45 degree angle, a little away from the surface, squeeze the icing out with a constant pressure, and let the line of icing fall naturally into place as you guide it.
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