The Lambeth Method is an old school form of cake decorating that has a reputation of being secretive and almost impossible to pipe without being educated in the technique. It definitely takes dedication and years of practice, however with persistence and a love of intricate piping you will able to confer the Lambeth Method.
I realized most novice cake decorators are terrified to try the over-piping technique, due to the lack of instructions available. Although Joseph Lambeth wrote a book on his beautiful method of piping, however it is almost impossible to find a copy.
5th Avenue Cake Designs has created a detailed video showing the basic steps to beginning the Lambeth Method of Piping
Lambeth Method Cake:
- Parchment rounds
- Cake dividing set (optional)
- Food safe marker
- Dress makers tape measure
- PME #2, #3, #4, and 13
- Ateco 16, 18, 101, and 199
- Royal Icing
- Piping bags
- Parchment cones, optional but very helpful
- tip covers
- Paper towel
- Artist brush, one large and one small
- Cake turn table
- Beveled cake covered, either with fondant or royal icing
- Royal icing
- Water, boiled and cooled
- Sugar flowers, optional for the centre
According to 5th Avenue Cake Designs:
You will want to cover your cake 2 to 3 days prior to pipping your cake.
I find if you separate your egg whites one day prior to preparing your royal icing the egg whites are stronger.
If you prefer to not use raw egg whites you will want to use powder albumen (egg whites). Meringue powder is not generally strong enough.
Now that you have all supplies please enjoy the the video.
To continue to the second beveled tier of the cake:
The complete HD Learning Lambeth video..2 hours 36 minutes in two videos.
The Lambeth Method Cake Schedule:
Day 1..Bake the cake or cakes after cooled fill the cakes,
crumb coat (or ganache), cover your cakes leave for a 2 to 3 days
Day 2: Separate your eggs ( if you are using raw egg whites)
Day 3: Prepare your royal icing
Hopefully this tutorial has reduced the fear of over-piping Lambeth style