Royal Icing

ROYAL ICING Entry Requirements
An interest in Royal Icing
Description
This course will introduce you to royal icing techniques. You may have little or no experience of royal icing.
Course Content
The course will cover making royal icing, piping techniques, applying marzipan for royal icing, flat icing, making designs for royal iced cakes, piped borders, pressure piping, run out techniques and lettering.
Where a course is aimed towards an assessment/examination, it is expected that all students will enter for the qualification. Materials
You will be required to bring in a rich fruit cake for Wk 4 which will be royal iced and decorated for Christmas using some of the techniques learned.
In addition:
Wk 1: 10 inch square cake board
Wk 2: Icing turntable, PME or Bekenal piping tubes no. 1, 2, 3, icing ruler and side scraper, 8 inch round cake board, royal icing, palette knife
Wk 3: PME or Bekenal tubes nos. 5 and 43 or 44
Wk 4: Rich fruit cake, cake drum 3 inches larger than cake, sieved and boiled apricot jam, pastry brush, icing sugar, marzipan, rolling pin, sugarpaste smoother, sharp knife, cake box
Wk 5: Sheet of glass with edges taped over for safety, or a cake board for making run outs.