Vintage Cakes, Modern Methods »
InstructionsCreating lace from royal icing is very time consuming, have royal icing consistency ready, cover with a damp towel, and covered Have at least 12 cornets (parchment paper cones) prepared with tips. Find a comfortable spot and be patient.
Category: Cake Decorating
Type of item: Food
Style: Holiday, Retro / Vintage
Equipment: Basket sugar cookie cutter Parchment Paper cones, between 6 to 10 PME # 1 tip/tube PME tip #4 PME st 51 tip/tube Mini egg cutter Knife Mini off-set spatula Fondant rolling pin Fondant smoothers Pasta Machine, optional Dampened paper towel Either a PME holder or a damp paper towel folded to cover the parchment filled paper cone Plastic art brush Turkey trussing needle or pin Materials: Royal icing soft peak consistency Royal icing bead consistency, Julia Usher Fondant, we use half Cinnamon bun flavor and Mocha Fondant, Wedding White, colored in assorted pastel flavors Piping gel, clear Cooled boiled water Food paste, pink, brown, yellow, leaf green, and electric green Edible glue, hand made or bought 1-Sugar Cookie Recipe
What was your inspiration?
What are you most proud of?
I was able to finish all 12 on time!
What advice would you give someone starting this project?
Watch Vintage Cakes, Modern Methods and practice with royal icing on a board or wax paper.