|
Instructions
for Creating Pansies:
Larger
pics of the cake and pansies.
With
green frosting and the # 2 or # 3 round tip,
pipe stems (remembering that flowers don't grow in straight lines
in nature).
Using
violet frosting and the # 103 petal tip, pipe
two large, basic petals side by side: hold bag at a 45 degree angle,
with the tip's wide end down and narrow end pointed away and slightly
to the left. Move the tip forward 1/8 inch and back again while
you pivot the narrow end to the right. I make my flowers on a flower
nail, allow them to dry and then place them on the cake...I find
it easier that way, and then mistakes don't stress me out at all.
Then
make two smaller petals, one on top of each of the first ones by
using the same technique; apply less pressure on the bag and make
a smaller arc than you did for the larger petals.
Turn
cake (or flower nail) and change to lavender frosting;
make three petals and close the circle with the final one. To finish
the flower neatly, pull the bag towards the centre of the flower
as you release pressure.
Pipe
a pink (or yellow) circle in the centre of each blossom with a #
2 tip (or parchment bag with end cut off).
Pipe
leaves with the # 67 leaf tip, allowing frosting
to ruffle slightly, making each leaf a different size.
Royal
Icing/Frosting
2 tablespoons
Meringue Powder
6 tablespoons warm water
4 1/2 cups confectioner's sugar (+ 1/2 cup if needed)
1.
Place meringe powder and water in mixer bowl, using a hand whisk,
beat until foamy and then attach mixer bowl to mixer and mix on
low speed.
2. Gradually add confectioner's sugar approximately 1 cup at a time
and then continue to mix on low speed for 10 minutes; when ready,
icing should form a stiff peak. If icing seems too soft, add more
confectioner's sugar a little at a time, too stiff, add a bit of
water.
3.
Keep icing covered with a damp cloth as this type of icing crusts
over very quickly.
4. To colour use drops of food colouring while beating with mixer
-- gell colouring is much easier and more potent than liquid food
colouring.
Can
be stored for three weeks at room temperature. Rebeat before use;
may need addition of confectioner's sugar.
|
