Preparation and Usage
Top Tips Piping - Use a disposable piping bag and your chosen nozzle to pipe details and inscriptions. To adapt icing, for easier piping just add a drop of water. Brush Embroidery - Emboss outline using flower cutter and pipe over outline. Use a pointed, damp brush to pull the royal icing through to the centre of each petal, creating smooth brush strokes and texture. Be creative and experiment with other cutters. Snow Scene - Spread a thick coat of Royal Icing onto the cake, using a spoon. Then use the back of a spoon pull up the peaks of the icing to create snow peaks. Allow to set then sprinkle with sieved icing sugar. Flooding Biscuits - Place Royal Icing in bowl and mix in chosen colour, stir until colour is consistent. Pipe outline using a No.2 piping tip and allow to set. Thin the rest of the icing down to a flooding consistency with water a few drops at a time and fill piping bag. Flood the shape starting with the outline. For best results use progel colours. Directions to Use Remove lid and stir well with a spoon before use. Replace the lid immediately to prevent the product drying out. If a thinner consistency of icing is required, add a drop of water. If a thicker consistency is required, add sieved icing sugar.
Origin Information
- Made in the United Kingdom
- Country of Origin: United Kingdom
Disclaimer
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