Royal Icing is just egg white and icing sugar whipped together. The magic happens when you decide how long to whip it as the time taken affects the elasticity of the finish. You can apply the icing thinly over an inner layer of pettinice. Applied with a palette knife up and down or side to side or a kitchen scraper. You can even stipple it on with a sea sponge.
If you want to order a cake or join in the cake decorating lessons, please contact my friend Karen Hill at Wedding Cake Art Sydney http://weddingcakeart.com.au/
