Royal icing can change an ordinary cake into an extraordinary cake with a little patience and a good royal icing recipe. Sydney and I thought piped cherry blossoms would be beautiful on our cherry blossom cake (recipe for cake to come). We colored about half of the icing with rose pink and stripe frilled the other half with the same color; the difference between the two methods is one will color the entire icing while the other allows only the edges of flower to be colored as shown above. Sydney thought since the cherry blossoms color ranges from white to a deep pink, the cake would have realistic touch.
Cherry Blossom Royal Icing:
Dried Albumen Royal Icing Recipe:
- 907 grams Confectioners Sugar, sifted
- 1/2 teaspoon Vanilla Extract or almond extract
- 30 grams dried albumen
- 3/4 cup Luxe water
- Squares of parchment or wax paper, I prefer wax paper
- #101 & 102 petal tubes/tips
- 2 to 3 couplers
- #5 or #7 piping nail
- Artist brushes
- Petal dust or luster dust
- Piping bag holder, optional
- Wooden spoon
- Bowl from standing mixer
- Paddle attachment
Prepare your mise place.
Add the dried albumen to luke warm water and mix well.
Using the paddle of your standing mixer place mixed dried albumen and confectionary sugar in mixing bowl of the standing mixer, stir with a grease-free spatula just to incorporate. Add extract and mix on the lowest speed until ingredients are combined. Scrape bowl down as needed. Mix for 10-20 minutes on medium-low speed. Mix until icing forms peaks and doesn’t lose its shape. If the icing appears too thin add more powdered sugar; if icing appears too thick add more water.
Cover icing in an air tight container. The icing will keep for up to 7 days in a dark cool place, DO NOT PLACE IN THE REFRIGERATOR.
I have have through the years it is better to use the paddle attachment, please disregard the photos with whisk attachment!
Lightly damp a paper towel, lay directly on the icing and cover with plastic film, this will prevent the icing from drying out.
Piping Cherry Blossoms Flowers:
Prepare your mise en place.
Remove about 1/2 cup of the royal icing, prepare the piping bags with the coupler, tube/tip and icing. If your want to color the entire 1/2-cup add 1-drop of color paste. If you want to do the stripe frilling technique place a small drop of color paste on an artist brush, brush the color from tube/ tip to 3/4 up the piping bag.
Place a dot of royal icing on the piping nail and attach 1 square. Using either the #101 or #102 petal tube/tip place the wide end of the petal tip, angled at 25 degrees, tilt the tip slightly to the right on the nail. With a slow steady even pressure begin to pipe as you pivot the nail and move the tip 1m to 1.3 cm/ 3/8 to 1/2-inch, up from the center, while keeping the pressure constant drag the tip back to the center. The angle should never change. For the second petal position the tip/tube next to the first petal in the center, repeating the same angle. For the third and forth petals follow the same method; however the fifth petal/last petal should slightly over lap with the first petal. Finish by adding a small candy ball.
Please allow 4 hours to over night for the piped flowers to dry prior to painting with the petal/luster dust.
Have fun decorating and enjoy!