We guide you through flooding techniques and the fluffiest royal icing.
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There are royal icing artists and cookie portraitists who enjoy huge followings.
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It's a gorgeous sugar cookie with royal icing that looks way too precious to eat.
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Get a set of beautiful royal icing decorations for your favorite baker and then eat the outcome.
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Twelve steps to a better decorated sugar cookie, including flooding techniques and the fluffiest royal icing recipe.
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She attempts to get that shattering texture by dipping them in royal icing, but it's slow moving.
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For the hat, use royal icing (which dries hard) to attach a Rolo candy to a chocolate coin.
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If you are making a more intricate design, let the cookie dry completely before adding more royal icing.
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Most of the cookies have a crisp, slightly powdery texture, underscored by the crunch of dried royal icing.
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Listen to her calmly chat about "flood consistency" royal icing and you feel your hatred towards your ex melt away.
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The chocolatiers then add a final flourish with a multicoloured royal icing mane and a generous dusting of unicorn sparkle dust.
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Additional decorations include a set of handmade ears, a rainbow-colored mane made of royal icing, flirty gold eyelashes, and a gilt horn.
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Recipes: Basic Sugar Cookies | The Fluffiest Royal Icing | How to Make Sugar Cookies Take the time to roll cookie to the right thickness.
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Flex your royal icing piping skills and commemorate them with this sugar cookie cut-out recipe from White House executive pastry chef Susie Morrison.
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Each one is iced by hand with vanilla royal icing and comes individually wrapped so you can easily share with friends and fellow Disney fans.
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"There's something about the way the royal icing settles that is intensely calming," she said, in her home kitchen in this Salt Lake City suburb.
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Or maybe you're a cookie-decorating video person, mesmerized at the sight of royal icing piped in mandala-intricate configurations to the sounds of ambient techno.
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But you can never get the surface as smooth with buttercream as you can by flooding a cookie with royal icing, and artistic expression is limited with glaze.
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She found solace in cutting patterns from stiff dough, stirring color and water into powdered sugar, and rhythmically applying royal icing to the blank face of a sugar cookie.
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I slowly but surely earned my appetite back, not being able to resist the soft crumb of a cake or licking the whisk after whipping together a royal icing.
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Watching popular channels such as Amazing Cookies and Awesome Cookie are closer to watching Bob Ross paint a landscape using only buttercream and royal icing than Julia Child cooking a chicken.
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Many of the designs are made with royal icing (a mixture of powdered sugar and egg whites) giving the cookies their glossy sheen, but this doesn't exactly translate to big flavor.
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The gingerbread landmarks were created using 225 pounds of gingerbread dough, 110 pounds of pastillage dough, 25 pounds of chocolate and 20 pounds of royal icing, according to the White House.
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According to the White House, it took more than 200 pounds of gingerbread, 35 pounds of chocolate and 25 pounds of royal icing to make the display in the State Dining Room.
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After the house was baked and assembled, and all the royal icing scrubbed off the counters and floor, I was left with a large heap of scraps that I nibbled on for a couple of weeks.
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By the 1940s, sugar and ham were so intimately connected that an edition of "The Boston Cooking-School Cook Book" included a recipe for frosted ham in which cold boiled ham was coated in royal icing.
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This year, the imaginary tiny populace of his candied town can shop at the Grapehead-encrusted Unicorn & Company shoe shop; catch a ride at a train station with a ribbon candy roof; or stop by Rudolph's Red-Nosed Realty, made of peppermint M&Ms and royal icing, to see which of the village's 1,200 or so sweet-smelling buildings are available for rent.
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Royal icing is often used to decorate cookies because it dries hard. At the White House 2005 Christmas, Thaddeus DuBois, the White House Executive Pastry Chef at that time, decorated snowflake cookies with brushed and piped royal icing. In this case, as with many of the decorated cookies Dubois made for the president, his family and their guests, the traditional royal icing was used, a mixture of raw egg whites, powdered sugar, and a drop of lemon juice. Due to health issues with raw egg consumption, such as salmonella, an egg-free variation of royal icing is sometimes alternatively used by decorators.
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Icingtons consist of royal icing, also known as 'hard icing' or 'ready-to-roll icing', or sugar paste.
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It hardens fast and is ideal for making detailed shapes ahead of time. It can also be piped directly onto cake tiers and works beautifully for delicate detail work. There are a few things to consider when working with royal icing: You must use grease free utensils. Humidity also affects the consistency of royal icing.
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When placing icing on cakes, marzipan is usually used under the royal icing in order to prevent discoloration of the icing. Usual proportions are 2 egg whites to 1 teaspoon of lemon juice, 1 teaspoon of glycerine, and around 1 pound of sugar depending on the application. As well as coating cakes and biscuits, royal icing is used to make decorations such as flowers and figures for putting on the cake. The royal icing is piped into shapes which are allowed to harden on a non-stick surface.
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Royal icing is traditionally prepared with raw egg whites, which have a very small chance of transmitting salmonella poisoning. Meringue powder or ready-to-use, pasteurized, refrigerated egg whites (wet eggs) can be used with similar results.
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These can then be arranged to create edible decorative effects on a variety of sweet foods. The glycerine must be omitted for this purpose. Royal icing is often used to create snow scenes but is also used as an edible adhesive – particularly for gingerbread houses.
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The Experienced English Housekeeper was the first book to contain a recipe for what became the classic wedding cake complete with marzipan and royal icing. The Oxford English Dictionary of 1888 credited Raffald as one of the earliest sources in English to mention barbecue in cookery.
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Today cookie decorating traditions continue in many places in the world and include such activities as cookie decorating parties, competitions, creating cookie bouquets and cookie gift baskets, and simply decorating cookies with children as a fun family activity. Glaze, royal icing and fondant are all popular choices for decorating cookies.
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Joseph Lambeth, a well known British cake decorator, developed a technique where he creates layered scrolls using royal icing as a medium. A wedding cake may be topped with fresh flowers. This is typical in the Philippines. A traditional English topper in ceramic, from 1959 Wedding cake toppers are models or art pieces that sit atop the cake.
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Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks. Glycerine is often added to prevent the icing from setting too hard.
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The book is illustrated with three fold- out copper plate engravings. The book is noted for its practicality, departing from earlier practice in avoiding plagiarism, consisting instead almost entirely of direct instructions based on Raffald's experience. It introduced the first known recipe for a wedding cake covered in marzipan and royal icing, and is an early use of barbecue. The book remains a reference for cookery writers.
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About.com. Retrieved 10 April 2015. Fondant fancies are a type of cake typically coated in poured fondant. Rolled fondant, fondant icing, or pettinice, which is not the same material as poured fondant, is commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan and royal icing, fondant is increasingly common due to nut allergies as it does not require almond meal.
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Once completely smooth and thin enough, cake decorators are able to mold fondant into many different artistic expressions. Many of these expressions are also taught in professional cake decorating classes. Fondant is primarily used to cover cakes, but it is also used to create individual show pieces for cakes. Royal icing is a sweet white icing made by whipping fresh egg whites (or powdered egg whites, meringue powder) with icing sugar.
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Gingerbread men Gingerbread with royal icing Gingerbread is claimed to have been brought to Europe in 992 CE by the Armenian monk Gregory of Nicopolis (also called Gregory Makar and Grégoire de Nicopolis). He left Nicopolis (in modern-day western Greece) to live in Bondaroy (north-central France), near the town of Pithiviers. He stayed there for seven years and taught gingerbread baking to French Christians. He died in 999.
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The purpose of this dough is typically to create flowers and other decorations for a cake. Due to the use of gum as one of the ingredients; it can be rolled very thin. Royal icing is made with water, sugar and egg white or meringue powder. It hardens to a firm finish that can be piped or thinned for "flood work", when larger sections need to be iced.
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Dundee cake In the UK, fruitcakes come in many varieties, from extremely light to rich and moist. The traditional Christmas cake is a round fruitcake covered in marzipan and then in white royal icing or fondant icing. They are often further decorated with snow scenes, holly leaves, and berries (real or artificial), or tiny decorative robins or snowmen. It is also the tradition for this kind of cake to be served at weddings as part of the dessert course.
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Lodge traveled to the United States in the 1980s to demonstrate at the International Cake Exploration Societé (ICES) convention. At the time, most American cakes were covered with thick buttercream icing. Many of the students in Lodge's classes had never seen the techniques he was using to decorate cakes with royal icing and rolled fondant. Feeling like the cake decorating field had become saturated in England, Lodge decided to move to the United States and teach classes on cake decorating.
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Icingtons have evolved from the kitchens of patisserie chefs and cake decorators displaying their skills in fondant, marzipan, and royal icing. Icing sugar creations are considered an art form in itself, and require a great deal of skill and craftsmanship, and may involve embossing, crimping, broderie anglaise, and Garret frills.Anne Smith, The art of sugarcraft: Sugarpaste, Merehurst Press, 1987 Modern-day icingtons have not strayed too far from the traditional - they still retain the suave, elegant look that mirror the French Classics.
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Then the design is filled by piping a line of glaze back and forth across the cookie, while staying within the boundaries of the outline.Cookie Decorating Made Easy: Volume 2 , 2006. The glaze must be applied quickly because royal icing crusts quickly, but it needs to be moist enough for the piped lines to melt into each, so that the design is smooth. When the icing may crust faster than a design can be filled, the design can be blocked off first into smaller sections.
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Hers was the first recipe for a "Bride Cake" that is recognisable as a modern wedding cake. Although cakes had been a traditional part of nuptials, her version differed from previous recipes by the use of what is now called royal icing over a layer of almond paste or icing. Simon Charsley, in the Encyclopedia of Food and Culture, considers that Raffald's basis for her cake "became the distinguishing formula for British celebration cakes of increasing variety" over the next century. Raffald has been admired by several modern cooks and food writers.
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Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. Calissons have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour. Calissons are often almond-shaped and are typically about two inches in length. Calissons are traditionally associated with the town of Aix-en- Provence, France; consequently, most of the world supply of calissons is still made in the Provence region.
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Piping with royal icing came along a little later, in the 1840s, driven by German culinary innovators. Prior to that, decoration was usually of moulded pastillage or sugarpaste. There is a myth that it was named royal after it gained widespread publicity when images of Victoria and Albert's bride cake (wedding cake) were circulated, but this is untrue, not least because the real boost came when images of their eldest daughter's wedding cake were published in papers such as the Illustrated London News (not founded until 1842), by which time the name had been in use for over 80 years.
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Royal icing produces well-defined icing edges especially when decorating biscuits/ cookies and is ideal for piping intricate writing, borders, scrollwork and lacework on cakes. It dries very hard and preserves indefinitely if stored in a cool, dry place, but is susceptible to soften and wilt in high humidity. Marzipan is often used for modeling cake decorations and sometimes as a cover over cakes, although fondant is more preferred. A bow made from gum paste Gum paste, also known as florist paste, is an edible, brittle material that dries quickly and can be sculpted to make cake decorations such as flowers or molded designs.
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Sprinkles, edible inks or other decorations are often used on top of icing. A basic icing is called a glacé, containing powdered sugar (also known as icing sugar or confectioners' sugar) and water. This can be flavored and colored as desired, for example, by using lemon juice in place of the water. More complex icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), by whipping butter into meringue (as in Italian or Swiss meringue buttercream), and by adding other ingredients such as glycerin (as in fondant).
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The gingerbread house yard is usually decorated with icing to represent snow. A gingerbread house does not have to be an actual house, although it is the most common. It can be anything from a castle to a small cabin, or another kind of building, such as a church, an art museum, or a sports stadium, and other items, such as cars, gingerbread men and gingerbread women, can be made of gingerbread dough. In most cases, royal icing is used as an adhesive to secure the main parts of the house, as it can be made quickly and forms a secure bond when set.
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The Oxford English Dictionary gives the first mention of royal icing as Borella's Court and Country Confectioner (1770). The term was well-established by the early 19th century, although William Jarrin (1827) still felt the need to explain that the term was used by confectioners (so presumably it was not yet in common use among mere cooks or amateurs). It developed at some stage in the early 18th century, replacing earlier styles of icing which generally involved making a meringue-like concoction which was then dried out in the mouth of an oven. Elizabeth Raffald (1769) is generally credited with the addition of a layer of marzipan between it and the cake beneath.
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In Colonial Virginia, Epiphany, or 12th Night, was an occasion of great merriment, and was considered especially appropriate as a date for balls and dancing, as well as for weddings. On 12th Night, Great Cake was prepared, consisting in two giant layers of fruitcake, coated and filled with royal icing. Custom dictated that the youngest child present cut and serve the cake and whoever found the bean or prize in the Twelfth Night cake was crowned "King of the Bean" similar to the European king cake custom. In Erie, Pennsylvania, as part of an Epiphany party a king is hidden in a cake, and whichever child finds the cake is crowned king for the day.
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