Cake! magazine by Australian Cake Decorating Network May 2014 | Page 110

Mix your Royal Icing
Take a fresh egg with no cracks
or signs of damage and separate
the egg white from the yolk. Put
the egg white in a small bowel and
remove the spec or any lumps to
prevent these from blocking the
piping tube.

Stir again and ensure the peak still
stands. Add colour and ensure
Sift your pure icing sugar through
peaks still stand. To test the icing,
an extremely fine sieve. One
put a small amount in your No 1
spoonful at a time add the icing
piping tube and push the icing out
sugar to the egg white, stirring well with your finger.. I