Color Flow Fun!

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I think I found a favorite method of decorating: run sugar! It works really well if you have a picture you want to replicate, and it’s very detail-oriented.

Run Sugar | Butter and Sprinkles

Run sugar, or flood icing, is just royal or decorator icing that has been thinned down a bit. We were told that if you drizzle some of the icing over itself, it should fully integrate within 8-10 seconds.

Decorator icing is used for the outline, that way it acts as a barrier. Then, using a parchment cone, we went back and filled in the designs. To make sure I got really close to the edges, I just used a toothpick to move the icing around. Then we added details to the design. If you do it right away, like I did with the dots, they will sink down into the icing, otherwise you can wait until it starts to dry for a raised look.

And here was our homework for the week: writing, basketweave, grass (and fur/hair, which I added later), and a floral arrangement with a full rose, two 3/4 roses, and some buds. Those 3/4 roses are a stinker and for as close as I thought I was, I still did them wrong. Oh well, more practice!

Egg White Royal Icing
Makes about 2 & 1/2 cups

Ingredients:

3 egg whites (room temperature)
1 pound of confectioners’ sugar
1/2 teaspoon of cream of tartar

Directions:

1. Beat all ingredients on high for 7-10 minutes. Keep covered with a damp cloth while using, or store covered with a damp (not dripping, just damp) paper towel on top.

Meringue Powder Royal Icing
Makes about 3 cups

Ingredients:

3 tablespoons meringue powder
1 pound of confectioners’ sugar
6 tablespoons warm water

Directions:

1. Beat all ingredients on high for 7-10 minutes. Keep covered with a damp cloth while using, or store covered with a damp (not dripping, just damp) paper towel on top.

Note: keep all utensils completely grease-free; decorations are non-edible.

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