Hi,
Does any one have any idea about quilling with royal icing to make those beautiful scrols showed in some cakes? I have checked the forum but all of them were for fondant modeling, and I have also seen them in royal icing.
Thanks
Art Of Royal Icing By Eddie Spence.pdf
Hi,
Well, on the photo I saw they said it was royal icing quilling.
On the photographs I am uploading, do you see the scrols? they are made on Royal Icing. Any idea about the technic?
Thanks a lot.
Mirian
Hi there, this is what we used to call lace and filligree and flood work. I did load of this 20 years ago, before styles changed
If you can get hold of any of Kate Venter, Nicholas Lodge or Eddie Spence books on royal icing, these people are all experts in this type of work. Have a look on Amazon, I got Kate Venters and Nicholas Lodges Books, for 1penny plus Postage. Or maybe your local library could get copies.
The Art of Sugarcraft Lace and Filligre by Nicholas Lodge
The Kate Venter Sugar Art Collection
Royal Icing by Eddie Spence (this is a new book just out)
Hope this helps you
The ends of the scrolls (especially noticeable in the top curves of the uppermost scrolls) are not as if they were cut which makes me believe they weren't made of gumpaste/sugarpaste/pastillage.
They could have been made either by overpiping as done with the tiaras just with a finer tip and more precisely laid. They can also be made in the same fashion as royal icing or chocolate bow loops. I'd wager they were overpiped though.
I just spent the last two hours with a wonderful person and a double batch of royal icing. She wanted me to show her how I make miniature roses. Now, I have quite a bit of USED royal icing. I think I'm going to prep some dummies (or at least 1 anyway) and get a start on a grand piece (at least I'll be moving toward it, right?)
This book was mentioned earlier in this thread and I just bought it -- The Art of Royal Icing by Eddie Spence -- and let me tell you, it is AMAZING!! I've never seen work done like that and I own a ton of ancient cake decorating books!! I highly, highly, highly recommend it to any interested in royal icing work!
Although I have not heard of any documented cases of food-borne illness occurring due to eating traditional royal icing (made with egg whites), there is still a possibility that bacteria such as salmonella can be present in anything made with raw eggs. Although many would not be affected by the bacteria, the very young, elderly, pregnant women and those with weaker immune systems might be.
Grease from buttercream, for example, can also affect royal icing over time, but it will take quite a while for the icing to absorb the grease. After I posted these royal icing LOVE decorations (below), there were a few questions about grease affecting the royal icing in the comment section.
For a brief visual how-to on making these Valentine cupcake toppers, see below. A more detailed version on making royal icing decorations (also known as transfers, floodwork, runouts etc.), click here.
I wish I had watched one of the videos before I made my royal icing hearts! It mentioned making the tail of your hearts longer, so that when you stick it in the cupcake, you can still see the whole heart.
I am in the process of decorating cookies with royal icing. The partially iced cookies have been sitting out for many hours already and since I am not quite finished decorating, what is the best way to store them until I have time to finish? I am concerned the shortbread cookies will become too soft if it stills out longer than it needs to.
This is very helpful for beginners like me..Thank you so much..I am a little bit worried because I add some powdered milk sugar and a little butter to my royal icing because I wanted it to be creamy. Can I still use it to ice cookies?
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