Hi,
Does any one have any idea about quilling with royal icing to make those beautiful scrols showed in some cakes? I have checked the forum but all of them were for fondant modeling, and I have also seen them in royal icing.
Thanks

Do you definatly mean quilling, and not just scroll work? Can you link to a picture? I've only ever seen quilled cakes done with gumpaste (and or fondant), I don't think it could be done with ri.
xx

Hi,
Well, on the photo I saw they said it was royal icing quilling.
On the photographs I am uploading, do you see the scrols? they are made on Royal Icing. Any idea about the technic?
Thanks a lot.
Mirian

Hi there, this is what we used to call lace and filligree and flood work. I did load of this 20 years ago, before styles changed

If you can get hold of any of Kate Venter, Nicholas Lodge or Eddie Spence books on royal icing, these people are all experts in this type of work. Have a look on Amazon, I got Kate Venters and Nicholas Lodges Books, for 1penny plus Postage. Or maybe your local library could get copies.

The Art of Sugarcraft Lace and Filligre by Nicholas Lodge

The Kate Venter Sugar Art Collection

Royal Icing by Eddie Spence (this is a new book just out)

Hope this helps you

wow, that just blows your mind! cant get my head around doing some of those techniques - good luck on your quest!
xx

This book Royal Icing by Eddie Spence is amazing, however it doesn't have anything on quilling unfortunately

It's still one of my favourite books though, well worth the money

Thanks a lot for your answers.
I will have a look for the books. These are technics that here in Spain you never see and I would like to try them. I´m sure it would be hard but with patience everything can achieved.
Thanks a lot for your help.
BR
Mirian

Looking at it, I really think that it's a combo of royal icing piping, rolled out and cut quilled strips in gum paste, pastillage, or mexican paste, and run out collars (Nirvana).

Rae

Wow, that is amazing. But, I don't see how you could possibly do that whole thing in royal. I would think it is a combination of gumpaste and royal. Gosh, can you imagine the work that went into that piece. I wonder how many pieces broke before he got the piece completed. Yikes.

FOUND SOME!!!!
Here are some similar style tiara toppers made from royal icing at Karen's Cakes. See the layers? If you look really close that topper above has those.
http://picasaweb.google.com/coldinwpg/KarenSCakes#5191462439690564354
http://picasaweb.google.com/coldinwpg/KarenSCakes#5191439113723179714
Here's some royal icing that will blow your mind...
http://vinism-sugarart.blogspot.com/2009/05/royal-icing-wedding-cake.html
(Might want to turn down your sound, though)

WTH!! Bronze award for the 3rd link??? My God I wonder what got gold......

The ends of the scrolls (especially noticeable in the top curves of the uppermost scrolls) are not as if they were cut which makes me believe they weren't made of gumpaste/sugarpaste/pastillage.

They could have been made either by overpiping as done with the tiaras just with a finer tip and more precisely laid. They can also be made in the same fashion as royal icing or chocolate bow loops. I'd wager they were overpiped though.

There seems to be a better view of the overpiping in the second picture of Cakes by Joanna

http://www.flickr.com/photos/51371816@N02/4725452961/in/set-72157624338703894/

NO the icing should not be very hard. You can learn how to do that by taking a PME course in RI. Those are called poured collars and she has worked the RI around it. She has also done an overly of RI in some areas but not all. If you check on youtube and search "thefoodcourt cake decorating" there is a lady her name is Elaine MacGregor and she shows you have to do a lot of things with RI and other methods of cake decorating that you would learn with a PME course. Good luck and let me know if you need any help.

For the scrolls, a nice medium consistency icing, strained through a well cleaned stocking (I use support stockings, they have a tighter weave), small tubes, a dampened paint brush nearby to tidy up edges (also good to help reposition lines should a slight adjustment be needed, and most of all patience.

Sharp points are likely aided by a dampened paint brush. I'm sure there are those who can manage them without using the dampened paint brush but I find it to be necessary.

Ohhhh so do I All4cake. Hell, I'll do it for free if someone I know would just ask me . I really miss it. I'd do dummy cakes but then I can't bring myself to kill them and start again. I get very attached to my designs..you had to see me before I retired.....I was really hard to walk away from the venue and leave my cake there . I think I need help LOL.

I'm glad this thread came up because royal icing is my next endeavor. Thanks for all the info folks!

I just spent the last two hours with a wonderful person and a double batch of royal icing. She wanted me to show her how I make miniature roses. Now, I have quite a bit of USED royal icing. I think I'm going to prep some dummies (or at least 1 anyway) and get a start on a grand piece (at least I'll be moving toward it, right?)

all4cake, I took a look at your pictures. You do PIPING!
I love piping so-o-o much more than fondant on a cake...

I'm always torn between staring at it, and falling into it mouth first and eating my way back out like a cartoon character.

This book was mentioned earlier in this thread and I just bought it -- The Art of Royal Icing by Eddie Spence -- and let me tell you, it is AMAZING!! I've never seen work done like that and I own a ton of ancient cake decorating books!! I highly, highly, highly recommend it to any interested in royal icing work!

Welcome to my world bobwonderbuns......welcome to my world lol.