Royal-icing Images on Cake Central
Marie Antoinette - The Royal - An International Cake Challenge
"MARIE ANTOINETTE" My Piece: My Cookie represents a moment of Maria Antoinette in her living room enjoying the Cupcakes prepared by her Royal Baker Sebastien. I made two cookies, being one the background representing a “Chinoiserie” Screen with some outdoors night scenery, and a second cookie representing Marie Antoinette on her couch comfortable sited and surrounded by elements to compose the scenery. My piece is 100% piped with coloured royal icing, using my own techniques and style on dimensional piping.
Tunnel Of Love
Very early in my decorating career I was asked to do this It was quite a stretch! It’s all buttercream-including the flowers A 16x4 round is topped with a 12x4” round both of which are cut in 1/2 & spread apart on the base board. The “bridge is a cake board double thick & covered with freezer wrap The top tier is a 9” hart & a 6” round is in the tunnel Royal icing lace surrounds the piping gel lake where the royal icing swans swim There are also more swans on either side of the heart tier Small roses form a “waterfall” -requested by the bride
Christening Cookies - basic vanilla sugar cut-out cross cookies decorated with blue lemon flavored royal icing. For my nephew's baby boy's christening favors.
Ecce Panis Angelorum
Behold the Bread of the Angels... from a traditional Latin Hymn. A First Holy Communion cake to celebrate my youngest daughter's special day. The topper entirely edible made in royal icing and homemade fondant. The bottom tier in buttercream using "old fashion school" buttercream piping. The cake was layers of red velvet and white with dulce de leche filling.
Three 6”x3” rounds are pushed together after being iced with buttercream then covered with yellow fondant Pale fondant ruffle trim A ribbon of fondant is twisted for the bottom border Rattle is royal icing; booties gumpaste; flowers also Made around 1990
The flowers are blooming here in Connecticut-sugar cookies influenced by nature. Technique includes blending royal icing, dry and wet luster dust and chocolate fondant.