Hand piped royal icing flowers are a charming and quick way to decorate your cakes, biscuits and cupcakes. Join royal icing expert Tessa Whitehouse to learn three key techniques for piping flowers which will enable you to pipe a host of different flowers. You will also learn how to pipe delicate filigree butterflies to complement your flowers.
Course tutor: Tessa Whitehouse
Join Tessa on this one day course to learn how to pipe royal icing flowers using a flat flower nail, a deep cupped lily nail and a cocktail stick. You will learn how to pipe a blossom, lily and rose and how to adapt your piping technique for a wider range of flowers, such as primroses, pansies, alstromeria and carnations.
You will also be able to develop your piping skills further by creating delicate filigree butterfly wings and learning how to put these together for a 3D effect.
Tessa will share her wealth of knowledge on Royal Icing, from how to make it and adapt the consistency for both flowers and filigree piping, to the various ways that Royal Icing can be coloured for different effects.
You will leave with the confidence to pipe and with your very own beautiful display board with flowers and butterflies.
|2nd August||09:30 - 16:00||Piped flowers and Filigree butterflies||Tessa Whitehouse||Squires Kitchen International School|