Posted / Filed under Just another day in Blogland.

I’ve been a baker, confectioner, cake decorator and designer for over thirty five years now and royal icing has always been with me on my journey through life. Yes you heard me correctly, royal icing has been around continually, as with any other medium it comes and goes with fashion but royal icing has never gone away. I doubt you’re going to see many fruit cakes covered in marzipan and then coated with royal icing nowadays but that’s where the changing face of this versatile medium has saved it from extinction. You never know what the future will hold so don’t forget those coating skills as you never know when they’re going to be required.
I travel extensively throughout the world as a teacher, demonstrator and judge and I’m constantly surprised by what cake artists achieve with royal icing. Now let’s not mislead you, as with everything in life fashion dictates and influences many things including cake. There have been times when royal icing has taken on the role of being a glue or small piped dots, then on other occasions it has taken centre stage being an architectural centrepiece, but most commonly you will find it as an intricate and elaborate piped border to frame your cakey creation.
For me I’ve moved away from the traditional royal iced cakes and have eagerly embraced the world of multi-medium cakes, where I’m able to bring together different aspects of my training combining everything from modelling chocolate to isomalt, from Cake Lace to moulded pieces into fabulous new and exciting creations.
If I’ve had one major battle it has been to help people overcome their fear of royal icing, I don’t know what it is about this lovely medium that makes people run a mile but I think the main cause has been mastering the different consistencies required for the different tasks it can be used for. This problem has been reduced considerably over the last couple of years with high quality pre-mix and pre-made royal icing, if I was to recommend any I would say that in my opinion Squires Kitchen range of premixes for making royal icing are perfect for high quality piped work and the new Renshaw pre-made tub of Royal icing is perfect for the enthusiast requiring icing for cookies, brush embroidery, stencilling or basic piping skills etc.
I still love royal icing and if I live to be a hundred I don’t think I will ever learn everything that it is capable of or master the skills involved with its application. For me it’s a very invigorating time in the cake decorating world where sugar artistry is being taken to a new level and at last cake decorators are beginning to have their craft recognised as a stand along art form, congratulations you are all truly cake artists.
If I have one mantra I would like you all to remember as you create your sugar pieces, even write it on a post it and put it on your wall……”you’re only limitation is your imagination”, everything is possible although the how may need to be discovered by a trail of failures.
Good luck and I’ll see you around

One Response to “Royal Icing Today”

  1. Ann Marie

    Hello…I’ve been asked to make several cake dummies with a buttercream “finish”. Can I cover a styrofoam cake dummy using your royal icing recipe? Do I need to apply anything to the foam first? Does using real egg whites vs. meringue powder make a difference? Any tips, dos/dont’s you can offer would be greatly appreciated.
    Thank you so much for your time!
    Ann Marie


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