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1
Combine the egg whites and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes.
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2
Add the lemon juice and continue whipping until completely incorporated, about 3 minutes.
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3
The lemon juice whitens the royal icing.
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4
The royal icing should be light, fluffy, and slightly stiff.
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5
You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
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6
Make a cornet and fill it half full with royal icing.
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7
Cover the remaining icing with a damp cloth to keep it from drying out while you work.
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8
It will be much easier to decorate the cake if you place it on a turntable.
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9
Use the royal icing to make decorations as you desire.
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10
Make as many cornets as needed to complete the design.
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11
You can use a cornet filled with royal icing to fill in the seams and edges where the cakes meet.
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12
Decorate with dots, swags, or any other design.
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13
The royal icing will harden as it dries.
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14
Piping fine decorations with royal icing takes some practice but you will improve with time.
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15
To train your hands and practice piping, try this exercise: use a medium-point magic marker to draw the desired pattern on a sheet of parchment paper.
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16
Repeat the pattern several times to allow for practice.
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Place another sheet of parchment paper over the designs and tape both pieces to the work surface to keep them from moving.
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Use a cornet filled with royal icing to trace the pattern.
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When you feel you have had enough practice, place the cake in front of you and repeat the patterns on the cake, instead of on the parchment paper.
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20
For different widths of decoration, use several cornets and cut the ends into different-sized openings.
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21
With royal icing, if you make a mistake, you can just wipe it off!
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22
The royal icing will harden as it dries.
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23
Flowers are widely used to decorate cakes.
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24
Usually, when the flowers are not fresh, they are made from gum paste.
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25
You can make your own or buy them already made from a specialty baking supply store.
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I would suggest buying them since they are very reasonably priced compared to the time and energy it takes to make them.
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27
Gum paste flowers can be reused or stored in an airtight container for any celebration.
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28
Remember to handle them with care because they will chip or break.
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29
If you have your own garden, pick some lovely blooms and use them to decorate the cake.
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30
Don't forget to use the natural greens to decorate around the base of the cake.
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31
Be sure you know which varieties of flowers and greens are safe to use; there are some that are poisonous.
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Flowers that are safe to use include: apple blossoms, citrus blossoms, day lilies, English daisies, pansies, roses, tulips, lilacs, and violets.
