Sunday, June 21, 2009

Marin County Fair Cake: Day 3

Day 3: Royal Icing Flowers and Decorations
Hours: 4

Royal Icing is super easy to make and fun to worth with. It's not the best-tasting stuff in the world, but the decorations dry rock-hand and keep forever - and cleaning up is a dream because there's no grease or butter.

Royal Icing

4 cups powdered sugar
3 egg whites

Mix the egg whites into the sugar at low speed until incorporated, then increase the mixer speed to med-high and beat for 5-7 minutes. Icing will be very stiff, and can be thinned with a little water as needed. Store airtight, and keep bowls covered with a damp cloth or paper towel, the icing hardens very quickly.

Once I had the icing made, I colored it as close as I could to the fondant colors

For the top layer, I made about 16 daffodils to arrange around the pink band in the center. The middle layer was decorated with a row of lilies of the valley. For the bottom layer, I piped a pattern of leaves and flowers, and then used a brush embroidery technique.

I made also made the "Local Flora" letters for the topper pieces. I printed out a photo of the sign at the size I needed and laid a sheet of wax paper over it. I outlined the letters in purple with a #1 tip, then filled it in with thinned-out white royal icing. Once they're dry, they can be attached to the pieces with royal icing "glue."

Other than being a little bummed that the pink fondant really, really faded (not sure why... I need to investigate this.....) I'm v. happy with how things are stacking up.

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