Label
All
0
Clear all filters

Royal Icing Ornaments and Showpieces

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About
Fancy royal icing ornaments and showpieces, typically composed in elaborate lace patterns, are easy to make in the following manner.
  1. Place a thin sheet of acetate or polyurethane on top of a drawing of the design you want to make. Fasten the plastic and the paper together with paper clips so they will not move as you pipe. For small ornaments, you may want to use some of the designs shown; only those designs in which all of the lines connect to the outline will work.
  2. Using a piping bag, trace over your design with royal icing. Before the icing hardens, you can curve the sheet in the degree desired, either draping it over a mold and taping the ends to secure or joining the edges of the plastic and securing with paper clips.
  3. Let the design dry overnight, then carefully peel away the plastic. Join the shapes with additional royal icing as needed. Frequently, to make a showpiece more durable, part of it is made from pastillage rather than royal icing.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title