ore lemon juice for runnier icing. Divide icing into small bowls and
nd frozen.
For the royal icing: Using a stand mixer on
>To make the icing: Place sugar,
emoving from sheet pan.
Royal Icing: Place all ingredients in clean
ll equipment for making the icing with vinegar, including spatulas, measuring
unce cake recipes in a Wilton doll cake pan.
Remove
ntire cake.
Smooth out icing with an offset spatula.
br>**note: this chocolate cake recipe makes 10 servings based on
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer.).
ke according to package or recipe instructions.
Remove from
br>Meanwhile, to make the royal icing, lightly whisk egg white in
emp butter until fluffy. Add icing sugar one cup at a
n cookies.
For the royal icing, sift the powdered sugar through
olors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer
ater overnight.
Sift the icing sugar into a large bowl
Place sugar and Meringue powder in a bowl and stir at low speed.
Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen.
To prevent drying out, keep the bowl and icing tips covered with a damp towel.
Will keep for two weeks stored in the fridge.
Whip again before using.
ntil set.
For the royal icing, sift the powdered sugar through
until firm.
For the royal icing, sift powdered sugar through a
our croissant will be.
Royal Icing:
In a stand mixer
ack.
For the fondant icing, stir fondant in small heatproof