Another ‘you asked, we answered’, class being offered at Buffalo Cake Pops! The #1 thing I hear when you join us for classes is, “I’ve tried decorating sugar cookies before, but I can never get the royal icing consistency right”. And WE HEAR YOU! Before I started offering royal icing sugar cookies, I tried about 2 years of troubleshooting with just researching and watching Youtube videos. And just like you, I could never get the consistency right. EVERYTHING changed when I took an in-person class myself- and now I want to show YOU everything I’ve learned about royal icing in the past 8 years!
This class will be a hands-on demonstration class. We’ll go step by step to make royal icing, compare when things do and do not look correct, how to solve the most common problems with consistency, how to get the perfect flood consistency, and how to work different consistencies of stiffer icing to execute the technique you’re hoping to accomplish. Just in time for the holidays, this class will have you decorating cookies like a pro by December!
Length: 3 hours
Perfect for: Cookie lovers & aspiring decorators
What You’ll Learn:
- How to make royal icing (with meringue powder, and discussing using egg whites).
- Mastering consistencies: stiff, medium, and flood.
- Fixing too-thick or runny icing.
- Flooding cookies smoothly.
- Wet-on-wet designs: marbling, polka dots, hearts.
- Using thicker icing for lettering & borders.
- Layering techniques for dimensional designs.
Takeaways:
- Printed royal icing recipe + consistency guide
- Meringue Powder, piping bags, and gel colors to practice with at home
- A set of decorated cookies to bring home
- The confidence to execute the perfect royal icing cookies on your own
- Access to an online community to ask questions after the class and show off your new skills!
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