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Classes
Supply list for Royal Icing Flowers
ROYAL ICING RECIPE
3 tbsp Meringue powder
4 cups powdered sugar
6 tbsp water
Be sure to boil all your utensils and supplies before using: Bowl, missing blades, spatulas, coupler and rings, decorator tips, etc.
Sift powdered sugar and meringue powder together. Add the water one tbsp at a time and beat at low speed until combined then at medium to high speed for 7-10 minutes until icing is light and fluffy and forms soft peaks. (For stiffer icing use a little less water.)
Yield 3 cups
SUPPLIES: Boil all your supplies before class. This is to remove any trace of grease.
Make the following four colors and fill each of your pastry bags half full with white, pink, yellow, and lavender. Store the rest of your icing in boiled-clean air tight containers.
You will also need:
4 disposable pastry bags or NEW pastry bags that haven’t been used before
4 coupler and ring sets
Spatulas for mixing
Icing paste dyes (pink, lavender, yellow, green optional)
One recipe royal icing above
Flower nail
Lily nail set (can be found at Capaco)
Flower lifter (or small pointed scissors)
Parchment paper or baking paper
About a 12” square piece of foil (we will cut this up)
The following tips: #1 and 3 (writing), #101 (mini rose), #104 (rose), #224 or
225 (drop flower), #233 (multiple hole), #352 (leaf), for fun you may also try
#2D (large drop flower)
***if you are left-handed please note there are many left-handed tips available now!***
A flat container like a cookie sheet to put all your flowers on to dry and transport home.
All of these items can be found at “Capaco” in Ease
Syracuse (463-4537).
Tell them you are in my class for a student discount!!