Cake! magazine by Australian Cake Decorating Network November 2019 Cake! Magazine | Page 27

Step 7:
Outline and flood the
stem, allowing to dry
for 10 minutes before
adding the swirl detail
to the tip of the stem.
Allow cookie to dry for
3-4 hours. Use coloured
food-safe petal dust
to add dimension by
shadowing the creases
in the pumpkin and the
leaves.
ROYAL ICING RECIPE
By Kellie Rudland of Treat Bakeshop
You will need:
• 2/3 cup warm water Place meringue powder and water in the bowl of a stand mixer
with a whisk attachment fitted. Mix on high for 3 minutes or until
frothy. Scrape down the sides of the bowl with a silicone spatula.
Reduce speed to low and add the icing sugar. Increase mixer
speed and mix on high for 2 minutes. Add the vanilla (or other
flavouring of your choice) and mix on medium speed for about
30 seconds.
• 7 1/2 cups pure icing sugar
(450g) Divide the icing in to bowls for colouring and thinning. Add a drop
of water at a time to thin the icing to a flooding consistency.
• 1 teaspoon vanilla extract
or flavouring of your choice Use immediately or store in an airtight container in the fridge for
up to two weeks.
Materials
• 1/3 cup meringue powder