Cake! magazine by Australian Cake Decorating Network May 2014 | Page 152

Royal icing gazebo

oration can be used on wedding cakes, christening cakes, and any other
gh it looks complicated, once you know how to make run-outs and pressure
skill levels. The gazebo can be made in advance and the colour can be
iquid colourings.

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By Eddie Spence

Run-o

as cake top decorations: gazebo

Run-outs as cake top decorations: gazebo

This impressive cake top decoration can be used on wedding cakes, christening cakes, and any other
special occasion cake. Although it looks complicated, once you know how to make run-outs and pressure
pipe, it is a great project for all skill levels. The gazebo can be made in advance and the colour can be
altered to suit the cake using liquid colourings.
In addition to the basic run-out requirements
you will need royal icing made with
strengthened egg white (see method
below), fine netting (tulle), a no. 2 plain
piping nozzle, templates (see page 296),
paper, stiff card, a polystyrene block (a
separator is ideal) and a cocktail stick.

Preparation

1

Beat the egg white (preferably fresh,
but dried if preferred) a day before
needed and leave in the refrigerator
overnight. This will help to strengthen the
albumen.

2

Make up the royal icing, including the
strengthened egg white, to off-peak
consistency (see page 33). If using fresh
egg white, you may need to add a few
drops of acetic acid (white vinegar) or citric
acid (lemon juice) to achieve the correct
consistency. This icing will be used to pipe
the outlines of the run-out pieces.

3

To prepare the icing to flood the runouts, use a palette knife to rub down
a small amount of the freshly beaten icing
on a clean work surface. Place the rubbeddown icing into a small bowl and stir in a
teaspoon of very cold water to thin down the
icing to run-out consistency (see page 33).

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