Posted on 15 December 2009 by Mădălina
I had a lot of people ask me how I made the toppers for my mini cakes, so here it is– an entire post dedicated to the tiny sugary goodies.
- 2 egg whites
- 2 tbsp lemon juice
- 1 1/2 cups confectioners (powdered or icing) sugar, sifted
- Icing colouring
- Parchment paper
- Sprinkles for decorating
- Cookie Sheet
1. Start by drawing out your shapes on a standard piece of paper with a dark marker or pen. You can also opt to print them.
2. Using an electric mixte, beat the egg whites with the lemon juice until you have soft peaks.
3. Add the sifted powdered sugar and beat on high speed until combined, and you have a stiff peak on your mixer blade. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. You can colour the icing with icing colours to any shade you like; I did this ahead of time, and stored them in small individual airtight plastic containers. When you are ready to use the icing, just transfer them into parchment triangles to use them for the next step.
4. Place your template drawing on your cookie sheet, you can use tape to secure it down. Place a piece of parchment over the template. I used magnets to hold down the parchment because it gave me freedom to slide the parchment over and use the template again.
5. I used a star tip to pipe the wreaths, and decorated them with sprinkles. Simply ‘trace’ your template with icing, and allow to dry for at least 24 hours, or until they come off the parchment paper by themselves.
Once your decorations have dried, use them to top almost anything:)