Royal Icing - Insider Expert Tips to Improve Your Cake DecoratingThe title 'royal' was given to royal icing after being used on Queen Victoria's wedding cake in 1840. Francatelli, the Queen's famous French chef, published a book in l864 in which he describes how to ice a wedding cake with a mixture of egg whites, sugar and lemon juice beaten together. He wrote 'use this icing to mask the entire surface of the cake with a coating about a quarter of an inch thick'.But, long before the above date this type of icing was in use. The simple ingredients, egg white and icing sugar create a dazzling icing, making it the perfect choice for wedding cakes. Dried egg whites can be used instead of fresh. Not only does this save having a surplus of egg yolks, but also the icing is whiter than icing made with fresh whites.Smaller quantities are best made either with an electric hand whisk,or with a large wooden spoon(again kept especially for that purpose). Begin by beating the whites until they are quite stiff. The consistency of the icing needs adjusting according to how it is being used. For instance,to 'flat ice'a wedding cake the icing should be the consistency of beaten double cream. If too stiff, add a few drops of water,too soft,then add icing sugar.To prevent royal icing setting too hard one teaspoon of glycerine can be added to every pound of icing sugar used. Freshly made icing may cause air bubbles to appear on the surface of the cake. Usually three thin layers of icing are needed,allowing each layer to dry before adding the next.Icing used for piping decorations should be well beaten,and recently made otherwise it will not hold its shape. Do not use icing which has glycerine in it. Royal icing for Run-Outs (Colour flow) can be softened with either a few drops of water or egg white.Royal icing is also used when making Rock Sugar, which as the name suggests is a way of making lifelike edible rocks. It is made by adding royal icing into hot sugar syrup, the royal icing literally erupts and hardens into a volcanic-like substance.And most importantly, most people love the taste!Icing a Wedding Cake With Butter Cream FrostingMy first most important tip is always use a very cold cake. In fact I recommend freezing the wedding cake layers prior to filling and frosting them.My favorite frosting recipe is called an Italian Meringue. After your cake layers have cooled, you will wrap them in plastic wrap and freeze for at least a few hours, overnight is even better.(Note) You can cut one cake to make two layers if you bake them in the higher sided pans, which you can get at your local craft store. You will need cardboard rounds, precut to each cake size that you are planning on using. No fancy mousses just yet! The cold cakes will solidify the buttery mixture quickly so that the layers will not slide around while frosting the cake.A crumb coat is a thin layer of icing that is used to seal in the crumbs. Once you crumb coat your cake, you need to return it to the fridge or freezer to firm it up a bit.Now for your final coat: Place the filled and crumb coated cake onto the turntable and plop a large amount of frosting onto the top of the cake. I always use a back and forth motion while turning the table.You should end up with some icing further out than the edges of the cake. It should be fairly thick, you will be scraping the excess off later. Some of the icing will form a ledge that is slightly higher than the top of the cake. Once you get the sides looking pretty good, start working the top edges. Be gentle and do not scrape away too much or it will make a divet.The final step is to heat up the spatula with hot water and then go over the sides one more time and the top once to really make it smooth. You can store your cakes in the refrigerator uncovered once they are frosted. Just make sure that there are no dominating odors, because the butter cream will absorb some of that.Practice makes perfect!!!! as my mother used to annoyingly say to me while I practiced my notes and chords on the instrument of my choice, the organ, believe it or not!!!You will need a turntable, a spatula designed for spreading icing, cardboard rounds, plastic wrap, a firm cake, a good butter cream icing recipe and patience. In fact I recommend freezing the wedding cake layers prior to filling and frosting them.My favorite frosting recipe is called an Italian Meringue. It is light and fluffy and not too sweet. (Note) You can cut one cake to make two layers if you bake them in the higher sided pans, which you can get at your local craft store. If you choose to do this, then cut the cakes after they have cooled, but before they are put into the freezer.You will need cardboard rounds, precut to each cake size that you are planning on using. Filling the cakes: For a practice cake, I recommend filling the cakes with plain icing. No fancy mousses just yet! The cold cakes will solidify the buttery mixture quickly so that the layers will not slide around while frosting the cake.The first layer that you put on your cake is called a crumb coat. This makes it much easier to frost without getting those yucky crumbs mixed in.The crumb coat does not have to look good because you will be covering it with a thick layer at the end with a final coat. I always use a back and forth motion while turning the table.You should end up with some icing further out than the edges of the cake. It should be fairly thick, you will be scraping the excess off later. Now work some of that icing down the sides of the cake gently while turning the table. Angle the spatula vertically, use the edge of it, as you turn the table slowly. Some of the icing will form a ledge that is slightly higher than the top of the cake. Once you get the sides looking pretty good, start working the top edges. Be gentle and do not scrape away too much or it will make a divet.The final step is to heat up the spatula with hot water and then go over the sides one more time and the top once to really make it smooth. You can store your cakes in the refrigerator uncovered once they are frosted. Just make sure that there are no dominating odors, because the butter cream will absorb some of that.Practice makes perfect!!!! as my mother used to annoyingly say to me while I practiced my notes and chords on the instrument of my choice, the organ, believe it or not!!!
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