Showing posts with label royal icing. Show all posts
Showing posts with label royal icing. Show all posts
Sunday, December 4, 2011
Sweet Fashion: Clothes Made from Chocolate and Royal Icing
You heard about the annual Chocolate Show in Manhattan but have your heard about pastry Chef Christos Vergados' Sweet Fashion Show? The exhibition took place in Greece earlier this year. The edible clothes and accessories are made of chocolate, candy, sugar, bread, and royal icing.
Saturday, April 2, 2011
VanillaBeanBaker's Edible Easter Basket Tutorial!
Just in time for the Easter Bunny, you can make this sweet royal icing Easter Basket with a step-by-step tutorial at Vanilla Bean Baker!
Thursday, June 10, 2010
Member Published in American Cake Decorating Magazine!
Member Natalie Johnson, owner A World of Cakes, LLC, was selected to work on a project for American Cake Decorating Magazine's "By the Book".Natalie's thorough book review of "The Art of Royal Icing" by Eddie Spence MBE can be read in the current issue of American Cake Decorating Magazine.
Natalie took on one of the cake projects presented in the book and created a fabulous piped Fan cake. Natalie also offered tips along the way. A must read! Kudos, Natalie!
Wednesday, December 23, 2009
Yummy Gingerbread Cookies
Christmas doesn't seem like Christmas unless there is the smell of gingerbread in the house. This easy gingerbread recipe makes about 2 1/2 dozen cookies. While your cookies are baking in the oven, enjoy the Dancing Gingerbread Cookie compliments of SugarVeil. Thanks Emily G. for giving me a heads up!
Peanut Butter Gingerbread Cookies
5 cups all-purpose flour
3/4 cup creamy peanut butter
1 1/2 teaspoons ground cinnamon
1 cup packed brown sugar
1 teaspoon baking soda
1 cup KARO dark corn syrup
1/2 teaspoon ground ginger
2 eggs
1/4 teaspoon salt
3/4 cup softened margarine
In a large bowl, combine flour, cinnamon, baking soda, ginger and salt. In another large bowl, beat margarine and peanut butter until well blended. Add brown sugar, corn syrup and eggs; beat until smooth. Gradually beat in 2 cups of the dry ingredients. With a wooden spoon, beat in the remaining dry ingredients, 1 cup at a time, until well blended. Divide the dough into thirds. Wrap in plastic wrap; chill until firm, at least 1 hour.
Preheat the oven to 300 degrees F. Roll out the dough, one third at a time, to 1/8-inch thickness on a lightly floured surface. Cut out with an oversize gingerbread man and woman cutters. Place 2 inches apart on an ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove to wire racks to cool completely. Pipe frosting on cookies with No. 3 tip to make eyes and buttons.
3/4 cup creamy peanut butter
1 1/2 teaspoons ground cinnamon
1 cup packed brown sugar
1 teaspoon baking soda
1 cup KARO dark corn syrup
1/2 teaspoon ground ginger
2 eggs
1/4 teaspoon salt
3/4 cup softened margarine
In a large bowl, combine flour, cinnamon, baking soda, ginger and salt. In another large bowl, beat margarine and peanut butter until well blended. Add brown sugar, corn syrup and eggs; beat until smooth. Gradually beat in 2 cups of the dry ingredients. With a wooden spoon, beat in the remaining dry ingredients, 1 cup at a time, until well blended. Divide the dough into thirds. Wrap in plastic wrap; chill until firm, at least 1 hour.
Preheat the oven to 300 degrees F. Roll out the dough, one third at a time, to 1/8-inch thickness on a lightly floured surface. Cut out with an oversize gingerbread man and woman cutters. Place 2 inches apart on an ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove to wire racks to cool completely. Pipe frosting on cookies with No. 3 tip to make eyes and buttons.
Royal Icing Recipe Using Meringue Powder
Mix dry ingredients together. Add liquid ingredients and mix on low speed until combined. Mix on medium speed for approximately 4 minutes or until peaks form. Add up to 2 teaspoons of warm water per cup of icing to thin icing for piping and flooding cookies.
Enjoy!
Dina
4 cups confectioner's 10X powdered sugar
3 tablespoons meringue powder (purchase at a cake decorating supply store)
3 tablespoons meringue powder (purchase at a cake decorating supply store)
1/2 teaspoon vanilla extract
3/4 cup warm water
3/4 cup warm water
Mix dry ingredients together. Add liquid ingredients and mix on low speed until combined. Mix on medium speed for approximately 4 minutes or until peaks form. Add up to 2 teaspoons of warm water per cup of icing to thin icing for piping and flooding cookies.
Enjoy!
Dina
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