Royal Icing and I were not friends — enemies in the kitchen, more likely.
I’ve always struggled to get the right consistency for piping, lamented on the icing that just wouldn’t dry, moan when it dried too fast (or maybe, I was just too slow..) and groan when nothing that came out of the piping bag looked anything near legible.
No, everything didn’t magically fall into place after finishing this diploma, it just made things a little easier having someone experienced explain why things go wrong, how to rectify the problems and of course, learning new techniques. Also, because this class had four other people (excluding the instructor), it was like having a little support group that shared the same interest… and frustrations with Royal Icing 😉
Royal Icing Run-Out Collar
One of the first things we made in the class. This was a pain-in-the-butt to remove from the parchment paper. We all held our breaths and slowly tugged at the parchment paper.. and well, it either comes out in pieces or if you’re very lucky, it’d come out in a single piece. None of us managed to do it without cracking the collar at least once 😦
I really had fun piping this! (Partly because it was easy and stress-free :P)
One of my not-so-favorite parts of the class. These were suspended and it was hard to get uniformity.
Fragile, fragile, fragile and delicate little pieces to pipe. Three out of eight of the pieces I made in class broke on the way home. 😦
My final cake!
All our cakes together 🙂
Hard-earned Diploma 😛
After this class, do I think that I’m any better? — Well, a little bit… I’m still hopelessly impatient with piping flowers (that takes time you know!), but I’d like to think that I’ve mastered some kind of control over Royal Icing on the whole. (Really, after doing bridges and trellises, anything else is comparatively easier ;P)