Royal Icing
Royal Icing skills
Royal icing skills and flat icing cakes
Royal icing a substance commonly used for coating and decorating;- Wedding cakes and for producing decorative craft. Although softer-eating substances to some extent have ousted Royal icing. One fact is certain; However no medium can replace Royal icing when it is desired to display skills when using piping tubes. The material still offers untold possibilities in the hands of the painstaking artistic craft person.
Short courses in the "Art of Royal icing"
All the produce you make will be yours to take home
Learning material, photographs, CDs, of your work will also be available,
Ingredients and all tools provided including in the fee.
Artistry in Patisserie & Confectionery's "Certificate of Competence" will be issued on the completion of the course
Our "One-to-One" tuition system will extensible assist your desire to develop your own ambition and will have our complete attention for your requirements.
All courses based on 18 hours tuition
Course programme available on request
Theory
- Understanding the ingredients
- Hygiene and safety
- Hazardous to health
- Legislation and codes of practice
- Control of substances
- Recipes working techniques
- Equipment
Skills covered
- Royal icing production
- Marzipanning your own cake or a dummy.
- Coating skills with Royal icing.
- Piping designs;- piping straight and curved lines.
- Scrolls, shells, overpiping, outlining.
- Overlining, building up, linking together, combination.
- Inscriptions: Spacing, legiblility, run in lettering.
- Soft sugar work; Plaques, production and decorating.
- Use of colours; Separating colours, merging.
- Run-out work; Collars, curved pieces.
- Piping flowers and leaves; Using two/three colours,
- Producing roses, narcissus, sweet pea, pansy, blossoms etc.
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