Royal Icing Practice

Royal Icing Flooding 02 Lambeth Technique 03 Piping 04 Lambeth 05 Cake Piping 06 Stringwork 07 Royal Icing Stringwork 08 Lambeth Piping 09 Lambeth Method 10 Royal Icing Lacework 11 Royal Icing Lace 12 Royal Icing 13 Australian Stringwork 14 Royal Icing 15 English Overpiping 16 Royal Icing Cake

“But all things must have a beginning, and the student who is about to embark on a career of icing and piping must study well the aspect of his own fitness for the work, his adaptability, his will to overcome obstacles, and his willingness to practice.” (Nirvana, 1953, pg. 1)

21 thoughts on “Royal Icing Practice

  1. Really awesome! Thank you for sharing. I notice that you used a very thin layer to cover the cake dummy. Could you let me know how you made this? I use Wilton rolled fondant to cover cake and it will be torn apart at the corner if thin as this. Do you think other brand will perform better? Thank you!

    • Hi Anny,

      Thank you for your question. Just two ingredients, icing sugar and pasteurized egg whites. Stiffer(stiff peak) icing for shells and thicker borders, thinner(soft peak) icing for string work and lace. It takes some playing around to get the right consistency.

      Hope that helps,

  2. This piece of beautiful art is so intricate… I’ve never seen piping as good and as detailed as this it makes me want to cry ^o^

    • Hello Jassy,

      Thank you for your question. It is a very simple recipe – just egg whites and icing sugar. I mix very small quantities in at a time, and adjust the consistency according to what is required.

      Hope that helps,

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