For this class, we were going to learn how to work with color flow and royal icing, as opposed to buttercream that we had been using in Course 1. Our instructor asked us to bring our icing already colored and ready to go. With royal icing, it is also very important to use glass or metal bowls and utensils so that there is no chance of shortening being on the containers or utensils, as the shortening ruins the consistency of the royal icing.
We started tonight by making our color flow butterfly. As I mentioned in my last Wilton post, we'll be using all of our flowers and decorations we make each week to complete our "finale cake" on the last day of class. Color Flow can be used to make an icing copy of any picture or pattern. It is very thin when you start, but dries quickly and hard. The recipe consists of powdered sugar, water, and the Wilton Color Flow Mix. Our instructor brought the template, and we outlined it, then colored our icing, thinned it out, and filled in the pattern.
We then moved on to our royal icing flowers. The royal icing also dries hard (and quickly), so it is good to use if you want to make a lot of flowers ahead of time and store for later use. We learned how to make the apple blossom, violet leaf, and violet. For all of these, we use the flower nail (that we used with the buttercream rose) and a template that is sectioned off so you know how big to make the petals for each flower.
Last week we learned chrysanthemums and rose buds with buttercream, but our instructor allowed us to try some with the royal icing this week, that way we can save them to use on our final cake.
Next week we are learning even more flowers using the royal icing!
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