How to cover a cake
in Royal Icing.
Below are some easy to
follow instructions and illustrations which I found useful when I was
a beginner. I hope you find them of use too and that covering a cake
in Royal Icing becomes as easy as spreading butter onto bread.
As with most
skills all you need is a little patience and plenty of
one.....Make sure your royal
icing is not too stiff or too sloppy, is in a suitable bowl and
readily to hand.
cake to be iced centrally onto the turn table.
three.....Using the palette
knife put a large dollop of icing onto the top of the cake.(see
below) cover the remainder of the icing with the cling film to stop
it from drying out.
four.....Still using the
palette knife, spread the dollop of icing evenly over the top only.
Now paddle down the icing for a few moments using a backwards and
forwards movement, turning the cake on the turntable as you go.(see
below) The paddling displaces any unwanted air bubbles from the
icing. At this point don't worry about any icing spilling over the
edges...unless of course it is a flood then do scrape up the torrent.
Give the palette knife a clean.
five.....Using the straight
edge, Holding it at the two ends start at the furthest edge away from
you....at an angle of 45 degrees to the surface, draw it across the
cake towards your body in one continuous movement, making sure not to
press down too hard. (see below) Return any icing collected on the
straight edge back to the bowl. If you are unhappy with your first
attempt scrape off and start again, you can do this as many times as
you like whilst the icing is still wet and not crusting, about five
mins max. As long as the first coat is level you're doing fine so
far. Clean the straight edge after each attempt.
six.....Using the palette
knife, remove any icing from the sides of the cake but don't return
it to the bowl if it has become crusty.(see below)
seven.....Leave in a dry
atmosphere to harden. The top should be dry enough after two hours to
enable icing to be applied to the sides. It is possible to ice the
top and sides together, but it is easier to do them one at a time
when starting out.
eight.....Make sure the cake
is in the centre of the turntable. Using the palette knife spread
icing onto the sides. Paddle the icing as before turning the cake as
you go.(see below) Clean the knife.
nine.....Using the side
scraper, Hold the scraper at a slight angle (about 15 degrees)
against the cake side, with your other hand take hold of the
board/turntable at the back of the cake near to the scaper. Slowly,
but without stopping, revolve the cake until a circle has been
completed.(see below) When the entire surface is smooth, lift the
scraper away from the side. This will leave a take-off mark which
initially will be very pronounced. With practice and after further
coats of icing this mark will be less noticeable. If you are unhappy
with your first attempt then repaddle and have another go. When
finished clean the scraper.
ten....Using the palette
knife, remove any surplus icing which has crept over the top edge of
the cake. Do not return this icing to the bowl it will have dry icing
in it. Clean off any icing left on the board. Clean the palette
NOTE: If you are icing a square cake the sides
are coated individually(see below)
eleven.....Leave the cake in
a dry atmosphere to harden overnight then start all over again the
next day. Store the remaining icing in an airtight container for
later use. Two coats are absolutely necessary a third is recomended.
If you are a beginner you may find that four or even five coats are
needed before a satisfactory finish is obtained....don't despair
though a little practice and you soon get your icing legs.
twelve.....Before adding the
second layer of icing make sure the first is dry. Remove any rough
edges and the take-off line with the aid of the sharp knife. Use the
soft brush to remove any loose particals of icing which could spoil
the next coat of icing. The icing used for the second covering should
be slightly softer than the first. Icing from the previous day should
be of the correct consistency needed, it will need a stir before use
thirteen.....The third or
final coat of icing, softer still than the previous coats, about the
consistency of of slightly whipped cream. The final coat is applied
in exactly the same way as before, but with a little more pressure
added when using the straight edge and the side scraper. Most of the
icing is taken off the cake, leaving a thin, smooth film of
I do hope you found
above information of use if you have any further queries on the
subject please email me at the following address....
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