Wednesday, February 24, 2010

Wilton Course 2- Adventures in Royal Icing

Last night was my 3rd (out of 4) class in the Wilton Course 2 series.

In classes 2 and 3, you learn some royal icing flower varieties and make a few in class.  Because royal icing dries hard, you save up the flowers (and make some more at home) and then bring the flowers you've made to the last class where you actually decorate a cake.

In addition to the flowers, we learned to make cake decorations using color flow icing.  The technique is the same as I described in my Buzz Cake (What's all the BUZZ about?).  The only difference is that color flow icing is intended to be shinier and less airy.  This is what I used to make the birds:

I made the birds using yellow and white color flow.  Then, even though it's not really part of the course, I decided to paint the birds using a cranberry luster dust.  I used a food color pen to draw the eyes, and diluted orange gel color to paint the beaks.  Yes, I'm an overachiever. :o)

Last week in class we did the violet, apple blossom, and violet leaf.

Sorry the picture is a little dark-- here you can see the violets and violet leaves.

Here are the apple blossoms.

In last night's class, we covered victorian roses, daffodils, primroses, pansies, and dasies-- it was a little hectic.

In this picture, you can see the victorian rose and the pansy:

The victorian rose is made with tip 97, which has some curvature, rather than petal tip 104.  I think I prefer the classic roses...  Regardless, I painted a few of the better ones to give them some extra color/ dimension.

The pansies are made with tip 104 and tip 1 for the little central loop.  Then, being the overachiever that I am, I looked on the internet and painted some realistic patterns on them:

The cylindrical thing they are sitting in is a flower former-- the course two kit comes with a variety of flower formers in a few sizes.  Drying the flowers in or on these gives them some curvature so that they are not totally flat.

Here are the daffodils:
The daffodil petals are made by pinching their ends with your fingers dipped in corn starch.  

Here are some daisies and primroses:

I've since painted some of the primroses too-- those will be a surprise for next week.

So, if you're a fan of The Cake Engineer on Facebook, you might have noticed that I was up late piping flowers after class these past two weeks...

... That's a lot of flowers.

Next week we use the flowers (I won't be using ALL of them...) and the birds, and decorate a small oval basket-weave cake.  So that's what I've been up to!

I'm also taking a beginning fondant class a week from Saturday.  Hoping to pick up some good pointers. :)


  1. The shades of color on your Victorian roses, just out of this world. How did you do it?

  2. Hi Cake Don! I'm pretty sure I piped the roses in a light yellow and then painted the edges with piping gel (diluted with vodka or lemon extract). Knowing myself, I probably blended some colors-- looks like I blended some red and some golden yellow. :)