Some good news...

A few months ago I was approached by an Italian patisserie magazine, Pasticceria Internazionale,  to use one of my cake images for an article on royal icing and decorating techniques.  They selected my run out teddy bear picture (no. 8) as well as other images from other contributors.  I had forgotten about the request until I received a copy of the article that was published in February this year so I thought I'd share it with you below.

And yes...the  article is written in Italian.

[Click on the article image to enlarge.]

Royal Icing and Piping - SCOLA Wallington Style!

My second class of Royal Icing and piping located at SCOLA Wallington also made runouts and worked extensively with royal icing.

SCOLA - SUTTON Royal Icing and Piping Course

Working with royal icing requires practice and patience as my learners soon found out, none of the students had worked so intensively with royal icing before.  Our project was to coat a cake in royal icing and produce a run out design, decorate using border piping scroll techniques, and pipe letters freehand, all the learners rose to the challenge with pretty impressive results.

Runout (Flooding) Royal Icing Class Projects

Here are the class Run-Out/Flooding Royal Icing Techniques as performed by SCOLA and CALAT students and myself, there are beautiful colour schemes, shell and barrel style piping/overpiping and free-hand writing.  This technique allows you to replicate popular characters on Royal Icing or fondant cakes, without necessarily having the ability to be an artist, this is helpful when you are making children's birthday cakes.  I think that ALL THESE CAKES ARE FABULOUS FOR A FIRST ATTEMPT!  So well done guys and here we go....!!!  Pssst... To take a closer look at the piping styles just click on the individual pictures!