I'm going to start out by giving you the Wilton Royal Icing.
Royal Icing Recipe:
(Stiff Consistency)
3 level tablespoons of Meringue Powder
1 lb (4 cups) sifted pure cane confectioner's sugar
5-6 tablespoons lukewarm water
Place confectioner's sugar and Meringue Powder in a bowl. Sir or mix at low speed until blended. Add water and mix 7-10 minutes at low-medium speed until icing loses its sheen.
To prevent drying, be sure to cover the bowl with a damp cloth while working with icing.
Store in an airtight container for up to 2 weeks.
To reuse, beat on low to restore original texture
Makes 3 cups
Step by step process of making and using a parchment bag:
Hold out the triangle square with the tip pointing upward.
Hold the left corner like so.
bring it up.
Twist it in.
Make sure the corners line up.
Bring around the other corner.
It will form a W. (You want a small one, not spaced very far apart.)
Pull on them in their natural direction.
If you look down your parchment bag and can see a hole, pull up on both sides, it should be gone.
You don't want to be able to see much.
Fold over the W.
Make two tears.
Fold it over.
Congratulations! You now know how to make a parchment bag!
Now, drop a coupler in and screw on the little circle from the outside, rip the remaining little triangle off at the end of the coupler and twist on a tip.
Then drop in some icing:
Lay it out on the table.
Fold over a corner like a doggie ear in a book.
Do that for both sides.
Roll towards the icing.
Do it again.
Fold it in your hand.
Flowers I have completed in Lesson Two:
Roses.
Apple Blossoms.
Primrose.
Tulips.
Thanks for stopping by! Have a great week!
-Cake Crumb Girl
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