Mini sofa how to make

Mini sofa cake tutorials

    Our site has collected lessons , master classes on various websites that are dedicated cakes, cakes decoration. If you are the author of the lesson and want to supplement the information to change, exclude it from our website or have new lessons write request through the form on our website We will consider all your ideas!

    Sugar Swans and Seashell Carriage Tutorial Overview - YouTube !!!
    hi everybody my name is so then I from units will likely go to tools I would
    like to present you my shoes once in six shots carried centerpiece is a detailed
    step-by-step easy understanding with this video you going to experience how
    to make this beautiful songs naturally position we are going to achieve them
    without any most expensive to show you how to shape them with custody in dried
    out with simple method without losing their shares my templates and drawings
    decision particularly for the purpose of going to do your own couple of
    I will show you how to make this wonderful marine shells and clarence out
    of sugar also without using pretty much please join me
    treating disputable small accepted peace I will be with you pulled away screaming
    while you have to be doing it step by step *** *** How to Make Royal Icing (Plus, Coloring and Consistency Adjustments) - YouTube !!!
    again in this video I'm talking about royal icing and
    consistency adjustments realizing is my favorite decorating medium but let me
    back up before I dive into how to make it
    when we talk about the typical decorating icings they're used on
    cookies and wide as I prefer this one
    I'm typically there are
    is realizing the second is confectioners icing also
    known as a glaze
    and the other is rolled fondant which is a sweet sugary dow
    I perfer royal icing because it's made with confectioners sugar and egg whites
    as opposed to confectioners Ising which is made with confectioners sugar in some
    other liquid elements such as water lemon juice or milk
    and that might not sound like a big difference but it is the egg whites have
    a lot of protein in them and they cause the icing to set up
    and drive very very quickly I'm
    that becomes important I'm if you're doing a lot of cookies that require love
    layering icing and the faster those
    under layers can drive the more quickly you can move on to the next step
    likewise if you're doing what on what techniques which will talk about a
    couple videos from now where the icings go down what next to each other
    the faster the dryer the less likely are the colors are complete into one another
    so there are a lot of
    advantages to realizing from a drying standpoint
    those egg whites also give it high tensile strength that's the
    engineer in me coming out me means that makes the icing more stretchy so allows
    for more delicate line work in detail work
    as for rolled fondant I mention that this is sweet sugary
    does some decorators will cover the whole cookies with that
    I'm really not find doing that I don't like the texture of it will dry crunchy
    but when you chew on it reverts to kinda gum equality which I think interferes
    with the test at the cookie
    so I do love her role fun that can be shaped and molded but I'll typically
    only use it for small isolated elements on cookies that
    one can fuck of it they don't like the texture about sir Roy icing is my
    favorite animal show you how I make it
    the recipe is also an ultimate cookies and cookie swap but I think it off
    also helps to see on how I blended because consistency is so so important
    with his icing as will learn not only in this video but
    as we move forward so here it got I start with
    my basic that Juve rising stars with two pounds of powdered sugar that the
    standard size bag
    in the grocery store in a very got that in the ball to that I add
    about half teaspoon of cream of tartar which is an acid
    that one's a little acidity obviously shortness I'm
    to the icing but more importantly it keeps the white whiter
    over a longer period of time so if you doing show pieces like gingerbread
    houses that white icing of their really crisp some decorators add white food
    to the rising to keep the white I've never had to do that and perhaps it's
    because I use cream of tartar so that goes in
    this point you want to give other just a quick stir to distribute the cream of
    and then the next element
    because it is the egg whites I'm in order to contain any risk of
    contamination from Salmonella
    I'm you want to be certain to work with pasteurized
    egg whites which com in different forms you can
    use those the comment in the container and typically five large egg whites
    which is what I call for this recipe would be about

    tablespoons of this product alternatively you can work with Pastor I
    show up
    show eggs so these are and director pasteurized in the show on their marked
    with the P
    and that's what I got measured out over there I will say that these eggs are
    much more difficult to separate from the typical act
    so you may have to use a little bit more than five large
    egg whites might have to crack six it is to get the equivalent liquid content
    one other alternative to using moist pasteurized eggs is meringue powder
    in this works well as as well this is simply dehydrated and whites
    with some other additives are typically a sugar in it and some other I'm Adi
    pick one thing agents the key powdery a min
    this would need to be hydrated that is mixed with warm water
    before you actually put it into the royal icing
    I typically don't work with it because it can be gritty what she really
    dissolve it first
    that tends to make the royal icing a little bit more sponges in a few to work
    these products here but that's also a possibility okay
    aren't making it a roughly five I'm large egg whites in there
    just going to the ball
    at this juncture since I've got a really small mixer here I minister to combines
    my power charger doesn't
    flaw everywhere and start this on
    and my royal icing I'm before I start that my rising mixes to a very thick
    consistency I do that on purpose because
    when you start mixing you'll notice the icing is kinda gray and murky and loose
    you have to mix a relatively long period of time for to turn
    crisp white in the incorporation air is what makes it
    go from gray to white so I'm so it's very very thick when I do this because I
    don't wanna pump a lot air bubbles and I need to mix it long enough to get the
    white but I don't incorporate a lot of air so i mix the pic if I were to make
    so much looser end up with much more abt air bubbles and and product
    summer to start largest to get it going
    and once that I see if thats I'm I've got a massive sugar
    combined with the egg whites I'm just gonna scrape down because the powdered
    sugar does like to come ride up the side in the next
    mixer and make sure its all in the center for the mixer
    and it'll be safe pretty soon to turn this to high-speed
    I only mix for about
    minutes was generally long enough to get this really
    sharp white very very
    okay so starting to come together I was gonna turned up to high school in
    Atlantic Canada Mexico very very effect
    okay so now the I character in the egg whites are
    have come together but it's timing of quiet
    white ceramic pick up the high
    high speed high speed workout
    makes this may be for
    minutes then you should see a color changes to
    the very first
    white by the time it's done you may have to scrape down the sides of the ball in
    the process we're just gonna let the style for a bit before I do that
    and national corporate air not only to the wider the the ICE office
    victims considerably
    some bears her recipes that require them to be for
    minutes I see no reason for
    that I P
    simply as long as it takes for the become taken very crisp white usually
    that's about one to two minutes after it come together
    and we're about to that point I met her often experience very well looks like
    so as you can see
    Chris white very very very thick in fact this is so thick I call a glue in my
    and you were your hear me referring back to you glue and in the course these
    videos I'm
    referring to icing at this consistency is made with Japan's approach her about
    five large egg whites
    have teased him cream of tartar this is the perfect consistency
    for putting together gingerbread houses and gluing three-dimensional cookies
    together but obvious it's not gonna work to create a smooth icing topcoat
    and some other affects on cookies that will talk about later used to be filmed
    the right consistency for almost every decorating task I will show you I'm a
    little bit about how to do that but first before I do that this would be the
    time to actually flavor up the icing so let me
    get that Peter back on their I encourage you to flavor up your icing
    to taste everybody has a different flavor profile but I do have some
    I'm flavor combinations in quantities in my book
    I'm gonna put in about in each
    each flavoring flavors differently as well extracts we were differently than
    lament is different than an S so again for going to taste is usually a good
    rule of thumb in my book
    affinities been a woman I will stir that off
    what's important to the cookies taste as good as they locks everyone reference
    properly flavored
    an hour ready to move on to consistent
    Carney icing and consistency adjustments normally for this task I would dole out
    a small quantity
    are the icing I'm because thats at that that quantity there's about four and a
    half to five and a half cups depending on
    how long a mixed in the size the exact size the egg whites
    not uncover hundreds of cookies topcoat hundreds of cookies and oftentimes are
    not doing a run that large so I usually will dole out in this mark wannabes
    I'm as I'm about to do
    to collar top and now is the time I like to call kar it actually was very very
    fickle supposed to lose and I don't know what the science is here
    but I find thats and you'll see I just wanna
    point is out this clings very nicely the
    this burden in fact you might come back tomorrow night
    still be standing here still be stuck to this experience this is what I mean
    about the glue consistency that's kinda what you're looking for at this stage
    and this is the stage which I car because for whatever reason I find the
    car sets better with less modeling and spotting
    if I mix it in when its second and later fin
    two different consistencies if I put the car in when the ice is very very loose
    tends to migrate more as it dries and I just never get the same
    smooth even finish as I do if I car this way
    a word on food cards as you're gonna hear in all these videos consistency is
    for your icing if you're taking you know all these precautions to bring rising to
    the right consistency the last thing you want to do is mess with that
    by putting in a lot of liquid food card to make a really intense color
    that's what you're going for so I tend to prefer
    in fact I very much prefer working with a highly concentrated food coloring
    and I work with the liquid joe also known as a soft gel food coloring
    highly concentrated and a little bit goes a long way so it doesn't mess with
    the eyes inconsistencies much
    you can also work with aid gel or paste recalling what is even more concentrated
    but the disadvantage of this form is it usually comes in a wooded container
    which makes it very difficult to dole out into the icing have to do with the
    toothpick in this case for the trusting needle which I use for other
    tasks I'm and just very very massive it doesn't allow you to create color
    on the advantage of this type is that often comes with the dropper top
    which allows me to actually count out drops have Korean can create precise
    ministry what I mean by little bit goes a long way I was gonna put in a
    couple drops a pink here another common for Karzai per for certain brands some
    have a very strong
    aftertaste particularly in the colors are blue black and purple
    I find that Chef master brand not only does it come in the size of this
    dropper top but it tends to be much more mildly flavored
    so we'll get a pink goes a little bit along with will have goes quite a long
    as you can see has just two drops in about a couple by saying
    that's about a medium pink I wanted a little bit darker which set a few more
    and this is still a clue consistency but if I word
    to I'm use it for other tasks is gonna need to be
    and out tonight to talk a little bit about consistency adjustments
    there are many that I describe in the book i'ma talk about the three that I
    use most commonly
    the first is for I'm outlining which is creating fin lines with the parchment
    paper cone
    and that requires a relatively thick rising but not quite as that is this
    generally I add about oh half a teaspoon
    to three-quarters of a teaspoon above water
    Thai Singha this thickness together to the right consistency
    I'm not sure the exact quantity and I had that about a one cover my glue
    I'm not sure what quantity I have in this fall so I'm just gonna
    eyeball at this point I can do this all by feel despite how the icing looks
    in fuels to the spoon but if you're a beginner I would recommend you
    start with the guidelines in the book the measurements I provide
    and move from there I'm scared a touch more
    water and you noticed I'm not using electric mixer at this point because I'm
    moisture and look what I don't want to be whipping at high speed an electric
    on air balls into at something to be stirring from here on out
    when I do any kind of thing I sang so this is looking about where I want it
    for outlining
    which is again piping fin lines and borders on cookies
    it's about one-half to three-quarters teaspoon per cup guru
    and what i'm looking for. is

    fall and blobs of my spine essentially
    and that should be perfect consistency for outlining we'll talk more about
    consistency adjustments each other videos attack all
    the actual technique for the guy just wanted to show you these few
    of confessing to justice you get a sense of what you're really looking for
    here's another roughly one cup of glue that I made before
    in this time I wanna loose knit to what I call
    make it the sizing up my hand what I call topcoat inconsistency
    which is the consistency arm
    with which you would spread icing on a cookie to Beaver splat glassy surface
    and I often do talk warning without a border I like this a little bit thicker
    than what you might know
    as flooding consistency which will talk about next
    so for top coating to discover who I generally am
    water again stirring starring in it
    we gonna do this by fuel now but it
    because it has become second nature do lot a lot a cookie decorating every day
    of the week
    but to start helps to measure it out and also to know what visual cues you're
    looking for
    I do have a range on this this one and a half to two and a half teaspoons because
    I want a little bit thicker
    top coating for me is covering a cookie without any outliner damn
    so i won a little bit thicker for smaller could be so it doesn't run of
    the cookie edge
    I can be a little bit looser for larger cookies so that's why I have that range
    on the the a.m
    Inc the proportions there and I'm just gonna put in and partner have to spend
    that exist about to close friends have water in there
    and this is going to be just about right now this one wasn't tempted
    but hopefully you can see
    here i'm looking for the Ising the flow relatively slowly off the spoon as
    opposed to plopping for outlining its flowing relatively slowly
    in those tracks you know on the icing hits the ball it creates these tracks
    they should disappear in roughly 15 seconds or so into the box the rest the
    if it up the right consistency so that stop quoting consistency
    when I'm not working with the icing because the protein in the egg whites
    across a very very quickly
    I always cover with plastic wrap sometimes
    and oftentimes flush with the plastic wrap from that skin from forming his
    after you don't miss the last thing you want is ice crystals are rather
    sugar crystals Nepal Cove welcome your icing because they can
    fog parchment Collins and it's free all sorts of havoc
    group this when I'm already maxed out one inconsistency earlier
    me take a third of
    cop above the fic glue
    I think this is a little less than a cup and show you what it looks like when it
    comes to flooding consistency so did
    distinguished flooding from top coating flooding is when I actually already
    outlined the perimeter of the cookie and I want to flood the interior with really
    lose Ising to give us move topcoat
    I could work with top putting icing for this most certainly but you can move a
    little bit faster if you just lose it up
    a bit and since you've got the outline acting as a dam on the cookie
    there's no risk runoff if you have a little bit looser
    in this case I generally use anywhere from
    teaspoons of water
    perk up a Vaquero and again there's a range on it because I will go
    heavier with the waterfront got a larger cookie too smoothly topcoat
    you'll see saw this in the next video
    so I think I put in about 2 teaspoons there may be a little bit too much for
    this quantity
    having a hard time work in the water in and now when working with
    this flooding conditions arising you wanna be especially careful
    not to pump too much air into it
    because this is when you're gonna be incorporating a lot more bubbles with
    the Isaacs loser some
    trying to stir as
    gently as possible this to me
    I over shot with the water loss than a cop
    a by singing here and it's running really fast of the spoon
    I want typically looking for is a two-run less fast office building in for
    the track to disappear in
    seconds or loss and I know if you can see but
    they're disappearing almost immediately
    but you know that's actually not a big deal and I'm glad I made this mistake
    and everything you know and the tells me I made a mistake is a great club
    surprising that are distributing well into the
    the liquid so I made a mistake but you can always corrected by
    adding more powdered sugar to second on top I do you prefer to sift the powdered
    sugar in
    because perjuring com P and those com comes can pop
    clock cones and pastry bags and things
    and hopefully this will thicken up just enough to about the right consistency
    I like it when I don't make these kinds of mistakes because left during
    you do have flooding icing the last area can do it by Mayor at adjusted
    just overshot a bit too much but if you see a lot of air bubbles
    dropped the ball on the countertop that cop some air bubbles
    as we get into the outlining top coating video and flooding videos
    I'll be showing you how to use a trusting need all also known as a turkey
    laser to get a pop any air bubbles that do
    end up kicking themselves up into the icing
    so there you guys little bit figures got a little bit more body
    is not racing of the fair spoon quite as fast this would be a good consistency
    for very large cookie I might even picking up further
    for smaller cookie say to you when the two inch curtain
    that's it on royal icing and the basic consistency adjustments there many more
    consistency adjustments
    I'm dedicated to each technique such is dipping stenciling Mr going with your
    final to make cookies and as we'll talk about the future videos until then
    with sweetly it
    just I'll
    good *** *** How To Make Mini Royal Icing Roses - YouTube !!!
    hi guys welcome to my youtube channel
    in this media I'm gonna show you how to make royal
    icing roses you can make the setup time
    and use them to decorate your cookies cupcake
    okay here's the royal icing I'm gonna be using a custom
    dicing with light being and also have some icing that Pollard
    darker pink I'm using plastic
    route method to fill my piping bag
    can find a full tutorial on this on current cookies
    and I'm just gonna spread a little bit of dark right doc
    dark penalizing on the bottom and then
    have help but feel like shade of pink and then you can close it up
    correct we stand and then
    I'm also been abusing its small penalty like this one
    becoming variety of sizes depending on the size of the rose
    you 1 you can use larger or smaller ones I'm using small one because I'm gonna be
    using these roses
    to decorate cookies and i wanna really tiny roses
    I also have your box papers squares
    flower nail if you don't have a flower now you can also use MeetMe
    me him a meter sizes said for
    doubt double-sided T on it up so the box paper sticks to it
    starting in a center US touch the flower nail and then
    as you start biking will lift it up and turned the mail
    it's you fight and then
    there you have everything grows can also control
    how open the oven roses depending on the angle
    me up I think it always had the narrow
    portion of the piping kit facing up and wide abortion
    facing down now I'm gonna make an
    open rose so just let him out a little bit uprising in the center
    and then starting at the very top
    begin a star like we date with everything roses but we are going to cut
    it off
    right about now and now
    we're going to field of the rose starting with urs
    you want to mail sure that your icing that using is stiff enough so your
    pillows are gonna hold the shape dicing is not sticking out they're gonna fall
    in Chile
    and there will be no definition in in the panel's
    pursued on making BC you have to let them dry overnight and then you can feel
    of the wax paper and store them in an airtight container
    on feel ready to use also great
    to have on hand is a damp paper towel so you can wipe off the tape and the
    as needed for lighting decorations can be stored in an airtight container
    away from moisture for up to a year or so
    I hope you like this tutorial don't forget to subscribe and I'll see you
    next time *** *** How To Make A Royal Icing Rose by Cookies Cupcakes and Cardio - YouTube !!!
    hi everybody this is yo her cookies cupcakes cardio %uh
    today going to show you how to make over well I think growth
    so let's get started so what you want me to make a royal icing Bros is a corporal
    I think
    and the bag is fitted with a number 12 built into
    you're also going to need pelted and I'm going to be using the

    you can use any of the Pell tips I'm but for following this size up arose you
    want to use the

    you're going to need a Flowerdale
    part red squares and
    you can get away without the non-toxic glue but I'm going to show you how to
    use a as well
    so the first thing we're going to build is the basement which we put the petals
    um pro-gross so I'm apartments where some Center
    the square going too slowly build up the pressure
    squeeze it out talked about centimeter wider happen engine standard men's Nike
    ball building up slowly and release
    until about the height that is
    one-and-a-half times the height a tip that you choose to use
    so approximately one and a half times the height
    so these bases will need to drive for you can build the pedals
    and so that'll take probably an hour couple hours in order for the
    I'm royal icing too hard and but I've got mine made ahead of time
    so minutes which by tips to the
    and I'll be back to show you how to make
    flower petals so after your bases are dry the first thing that you're going to
    need to do is to attach the parchment to the flower now and this is one that will
    come then
    so just add a little bit below the non toxic stuff
    miss pressed down your based there
    so well your the wide end up your 104 temp facing down
    you're going to do a full circular motion around atop a tip
    so if it actually I think right at the top
    turning around night nice even pressures gonna make the but
    pressing down and then squeezing it down pulling away
    so I play make the first initial and the next rose going to have three pedals
    you want to attach it just after your seem on either side clear pedal covers
    up the seam
    cessna start on one side squeezing an ellipse slightly up
    and pull down and away so two more petals
    left up pull down and away left up
    and pulled down and away wanna make sure your ticket screen
    so make sure you can cut a wet cloth or paper tell the pain at all
    next row attacks your icing on our text your tip on the other side of the same
    and five petals for
    and five YouTube of and the last one underneath your slave return your text
    out on a angle
    and you're going to try to fit in seven so cleaning of just pulling that tip
    away at the very end
    a meeting at the pedals at the bottom nice and open
    so there you have it that is how you make
    aight well I same rose thanks for watching remember to subscribe to our
    and we'll see you again next time *** *** How to make Royal Icing - YouTube !!!
    sure hi
    les cayes I and today
    it helps you make roiling name
    room theme
    liking it commonly used ensure keys
    you fill in your computer or right really nice on your cookie
    or also agreed that he hit when you're making gingerbread houses
    are covering peta fours you can either be very thin
    are used Mary sick from the first ingredient making while I think it's two
    cups of powdered sugar
    on room
    next you want to use a white or if you happen to find past right egg whites
    there much safer
    but we're going to take the liquid and combine it with powdered sugar
    and start to get our consistency let it might mean other day
    separate yankee ok we just want to be in a way
    on you don't be wasteful
    don't throw it away made me through this complex March
    on you want well I didn't have a clue
    yes me and it's too ready dranow size your company
    this is a perfect consistency and you're trying to cover your pet a horse
    make that nine translucent i think im
    but I just wanna write on my cookies and if i right this is just gonna believe
    this I need to add a little bit more passionate
    we can happen
    and it is a great consistency look at it falling very slow so
    night and they cannot complete my heading back created action color's your
    having fun livan
    theme theme
    room well located next to
    we need to put in at hiking bag if you would like to know how to me
    okay mag great here out to
    make company name
    I it's really easy and
    right clicking like
    laymen mom
    fun fat want to spruce up your pancake
    my mom did this trick she put this well I think I'm happy are tanking
    Spencer I was so good try it it to
    dokie last week I ask you how do I
    cool of darkness haha summer and
    said that she likes the plot
    Serafini and failing mother I wish I could do to
    and just another user
    said that he liked to stay inside
    and watch YouTube urs that's what I like to hear
    Yojimbo said that he likes to eat
    ice cream to cool off a handgun in his public library
    a little bookworm you this week I'm injury
    any hide on test this will be my second contest
    entered this year so my question for you guys down every contest
    and if you do what kind are they keep your mind busy keeping golan throughout
    the year
    to leave your comment what contest buchanan
    s want me to I wanna and I can't wait to hear comment
    thank God I didn't see you next week for gay jock
    and *** *** How to Make Royal Icing for Piping and Flooding Cookies - YouTube !!!
    today I'm going to show you how to make a royal he saying this is the recipe
    that I always go to whenever I'm going to be decorating sugar cookies
    these ingredients it'll need and let's get started
    when start off with my stand mixer here you can also use a bowl with a hand
    mixer that would be just fine
    a party at my Potter sugar and my dad and my cream of tartar
    that helps to stabilize the housing and prevented from we can you store it
    more so than it had in my a quiet if you have a problem consuming raw egg whites
    you don't want to use them you can always use pasteurized egg whites
    scooter my mixer on low combined that once that starts to come together to
    stop my mixer
    any powdered sugar that stuck to the side of the ball up with him down to
    make sure the packet
    combines talk and after about
    seconds from the start my mixer
    at in my vanilla extract and watch on my mixer on high
    I'm going to beat this for just a minute at this point the icing
    is kinda like a sticky glue inconsistency so like that then it out
    just a little bit by adding
    I wanted two teaspoons water herself I'm going to turn my Mitchell back on the
    feat this problem we after three minutes this is what the consistency should look
    by if you don't wanna pipe out here I saying don't wanna
    no it will fancy with the day treating you can go ahead and use the frosting
    rising just as a is to color my housing I prefer to use America large I'll paste
    food colorings but these are an altar concentrated food coloring
    you can buy them at Hobby Lobby he can also buy them online the relatively
    and since it is so concentrated you want to start off with just a few drops of
    food coloring
    you can always had more to make it darker but it's quite a bit harder to
    to lighten up the collar not if they're not my eye since I can use it
    peachtree bag more than it out with a little bit of water you want to start
    out with
    maybe a half a teaspoon of water handgun it out until it comes to a five-second
    basically what that means is that ribbons that fall off a spoon
    get absorbed back into the icing within five seconds
    if you find that you made it to
    you can add a little bit more powdered sugar
    to this the picking up just a little bit
    them before you add this to a pastry bag you want to make sure can't operate
    and let sit for about
    minutes to make sure that any air bubbles that you've
    stored into it
    I come up to the surface and pop you don't want to hear bubbles in your icing
    on your paper going
    and speaking against your bags you have several options to choose from for a
    you can use a cloth work and West Peachtree bad you can use disposable
    pastry bag you can use a perch make our own
    you can even use a plastic baggie with the corner step too hot
    any of these options will accommodate a decorating to or you could just snap of
    the corner and use it as urs
    once you get your icing into a future back you can go ahead and start
    decorating your cookies however you so choose
    I prefer to flood my sugar cookies basically what that entails is doing an
    outline around the outside
    edge of the cookie about it a permanent from the edge and wanna start from the
    outside in Philly and
    when you have the proper consistency you can see how the case in just plugs right
    into itself
    this creates a nice even and smooth finish on top on a cookie
    if there's any holes you can go ahead and use a toothpick fill in those holes
    usually they just plugged right together now before you store your cookies or
    wrap them you want to make sure that they are dry
    you want them to dry for good
    to 24 hours make sure that the icing set up
    nice and farm
    and then you can go ahead and pack demo store them in any way you so choose
    and that is how I make royal icing go ahead and check out my other videos for
    more decorating ideas
    thanks so much for watching *** *** How to Make Royal Icing. Royal Icing Recipe by Cookies Cupcakes and Cardio - YouTube !!!
    hi everybody this is Jennifer who is case in car
    dot com today show you how to make royal icing
    first like to announce the winner artist your
    cupcake book which will the contest so you ready for a trial

    so what you gotta do was
    leave a comment about what's or so upcoming years you like to see from us
    but if you a video response you were
    entered twice which apparently have proved to be very lucky because they're
    lucky winner was our only
    they do respond to her name was Holly so congratulations Holly you are the winner
    the boxer and wealthy from %uh is
    huh get the consistency well I think I'm workable
    way flower engines like to see some for life
    transfer so now the issue is that he was that you up for holy the lucky where
    so I will be attached and we will send you out your book
    so we're going to get started on how to make royal icing
    so we're going to be making royal icing and in order to do that what you're
    going to need for
    this batch is going to make book three cups %uh
    completed royal icing you need to start with four cups of I think sugar
    confectioners sugar
    I'm now you need a three-level case
    tablespoons of meringue powder and this is the Wilton brand
    for sure there's other brands out there this is just the one that was readily
    available in our area
    and airlines me five to six tablespoons of lukewarm water
    so for making icing it you will have a mixer on
    for about
    seven to ten minutes usually when I make it does take the
    I'm so I do recommend that you you some sort of electric mixer just because it
    a lot of work out a bit and what you're going to start with first
    are is the entire amount of the icing sugar
    the three tablespoons amor anchor
    and I'm loath features to mix those up
    and fixing you can leave it on and what you're going to start to do
    is I'm added to your table through the water
    Flickr this needs to be lukewarm sector
    and this is going to make stamp consistency royal icing
    the counter offer guest
    a list of it 6 at that point right
    to medium but it makes a little bit more
    now make you are rising for become
    Arts where you just start to know 50 will have it
    if it's right or not so right now
    it's still chrome moly and I can see that there's drive cars are love icing
    sugar and right itself
    so there's not a water it's pretty much not
    I'm there's no point continue at this point light
    until about Mr Lauder might only know 1 tablespoon flour
    total Taylor Swift total mister counter
    you can see how it starts right away to come together better
    internet on
    due process
    now I'm I
    one more
    %ah first do here
    first are you make your life its yeah you my
    cold do yeah
    if you calling me too much I'm in
    saw a to
    and now will
    for you
    here fire
    are you
    sheehy doll
    don't know that it's ready to go do more more
    just like so I've just been watching the edges around below
    and what I'm seeing is the decrease %uh lush keen
    and so I'm just gonna pull it out quickly give it a little test
    like this that I wish I could be a little bit more specific at this point
    on what the relationship
    feel like I'm it is pretty stiff on its hard to manipulate
    and I was gonna strip the ball to make sure the
    I've got all the stuff before I pushed for the final program do for about two
    more minutes
    and since I'm gonna be doing I as you can see here
    since I'm gonna be doing I'm hyped flowers
    I want it to be adjusted step consistency they can find yourself stop
    and I'm the ability to be able to type it out of the bag to some other
    royal icing flowers tips can be quite small
    and so at this point I'm just gonna half tablespoon or
    and hope that that is going to be the perfect consistency but like I said
    you can I out it's a little bit more even ask the at the end soon perhaps it
    was the back in turn on for two more minutes
    okay so it's been at the pool
    about full
    minutes so I'm just going to give you a little
    I'm visual cue it's really hard when you're not
    on in person here gonna try my best to show you
    what's diff consistency royal icing should
    look like so was cleaning of my
    with care and I'm going to use just my
    regular straight spatula mice my small I'm
    to get this to get he hosted
    consistency I'm if I just put my knife
    rain here it's not gonna we called wheels around a little bit
    you can see but is staying upright
    so that I could the indication bono whether or not you have stayed
    so hopefully not too little to help if you have any other questions please let
    me know
    I'm it is something that I have learned by trial and error and on
    hopefully you are a little bit more lucky than I am hopefully that will tip
    helps you out
    so our upcoming videos are going to use royal icing we're going to color royal
    I'm to make some beautiful flowers and we'll do some different techniques like
    color transfer royal icing tracks first and lots of other fun
    beautiful things you can do with royal icing best thing about royal icing
    is the clean-up it is the easiest up to clean up you don't have to worry about
    I'm the fact that in the content with buttercream or any other shortening
    I'm I think it's so thanks for watching
    I hope we enjoyed the video and remember to subscribe to our channel:
    you can find us on Google+ Facebook
    and on Twitter *** *** How to Make & Pipe Royal Icing | Cupcake Jemma - YouTube !!! English English Add subtitles/CC
    Hi I'm Jemma Wilson from Crumbs and Doilies cupcakes and in this video I'm going to show
    you how to make royal icing from scratch and then you can use that icing to decorate your
    cupcakes even cooler! I've got
    of powdered egg white and then I'm going to add cold water gradually. We'l just turn it
    onto the minimum speed. And I'm going to start with four tablespoons and just give it a bit
    of mix and see how it goes. You kind of really need a stand alone mixer to stand there with
    your hand mixer will take ten minutes, 15 minutes and it might be a bit well boring!
    You can see it start to come together a little bit. I'm just going to increase the speed
    a little bit, just to get a beat of beating going on. What you want is like a stiff peak.
    I can tell it's ready because it's nice and white and it's got nice stiff to medium peaks
    in there. You see? So we'll whack that in a bowl. You've got to be quite careful with
    royal icing because it dries really, really quickly. I'm going to put it in an airtight
    container straight away. Now we can get ready for our piping extravaganza. The first thing
    we need to do is to prepare your piping bag and I'm going to use a disposable piping bag,
    it's quite a small one. So snip the end off and pop your piping nozzle in. There's quite
    a lot of extra action going on at the back here so I'm just going to trim the back off
    like this. Turn it inside out like thsi so I dont make a mess. I'm going to use a number
    2 nozzle, it's really versatile and ideal for writing and basic drawing and stuff. I'm
    just going to pop it in the bottom and give it a little tug. So the royal icing that you
    made easlier is all safe and sound and tucked up in its' little bowl. I'm just going to
    take a nugget of it. Just a small golf ball size and just whack it in a another bowl maybe
    a tiny bit extra for good measure. I'm going to use a paste to colour it. You can use liquid.
    Liquid is more readily available that's what it's got going for it. But because it's liquid
    it's going to loosen up your icing so it will completely change. So we use colour paste
    here. I'm going to use mint green because it's really nice. A little goes a long way
    it's super concentrated that much will do I reckon. Give it a little wiggle. Once the
    colour's all even all the way through it's time to pop it in the piping bag.
    So just gather it all up with your spoonula. There it is and now it just needs to go into
    the piping bag. Just pop it right down tot he bottom and then kind of create a collar
    with your hand and just wipe all the excess icing off. And then bring back the bit you
    folded back over and then you want to twist and kind of push sop that all the icing is
    all down at the nib. I've put the twist over my knuckle and that way also I can kind of
    squeeze form the top and everything will just go down instead of trying to escape from the
    other side. I've just got a bit of greaseproof paper here and we're just going to use that
    to pipe on just to give a bit of practice. And I really think you should do this too,
    just to give a bit of practice and really help you understand who to control your piping
    bag. its handing t have a napkin close by so that you can clean your nib by squeezing
    and wiping at the same time. I'm just going to show you basic lines for
    now. You can to make a connection at the beginning and the end but the middle bit have it about
    a centimetre away from the surface and gentle pull and squeeze at the same time. Then lay
    the kind of piece of string wherever you like and need it to go and end it with a little
    boink. With dots you want to be vertical with your piping tube. Finish it with a down and
    up motion. If you don't you'll end up with a nasty little kink. What you want to do is
    squeeze it and pop it in. So the third shape you'll make will probably be a curve and again
    you want to start with a connection bring it off the surface, because you're gently
    squeezing and not pulling to fast you can use this like it's a piece of string and just
    drop it down wherever you want and whenever you're finished with what your doing just
    end it like that. So they are the three main shapes that you'll
    be using with a piping tube so let's get them on a cake.
    So when you're writing the same thing applies making a connection at the top and the bottom
    or the left or the right of the letter. Now here's our wiggly bit using the string method.
    And then I'm going to follow the curve of the cake to write Food Tube on the bottom
    here. That means I'm going to have to turn my cake every now and again just so I can
    keep looking at what I'm doing straight on. So there it is, a really cute decorated cupcake
    using royal icing. Practice, practice practice. You could be doing things like this which
    was all royal icing on butter cream using different sized nozzle. So a smaller one for
    the top there um a thicker one for the bottom and the filling.
    So yeah it's really versatile so you can make your cakes looks amazing. So if you like this
    video and want to see more. Don't forget to subscribe. Thanks very much for watching I'll
    see you later. *** *** How to make Roses with Royal Icing - YouTube !!!
    I'm today I will be
    PT knew how to make any am Ruth
    I'm and steam do you think they want you the
    year you want you will need E
    a bank over your earn theme retire baby hair
    year and I conquering we've now
    way Howell thought he does not get dry
    you will me also to banks feel
    with a brilliant I'm think wine we
    a keep
    for backpacks and the other one
    with peep known went well both will train
    K they make you feel that you are going to me
    easier now when you different the 25th numbers
    may then be good my roses I median and maybe three or four months you can
    the menu and they laugh being you are going to need
    BC all whack baby play
    cut in about
    bean square
    okay liquor building cowering growth
    you we're going to and paid if anything
    hate you are backed with our K to
    my parents and we're going to build
    debate for their route capelli

    ok the I seemed I'm they may have different bad
    with a later am quiere wax paper
    you came a our baby
    will look like it calling in a baby cope with this shouldn't take you back
    but do not touch the wax paper a weight room a
    just die squeezing until you barry
    you would clip and they live lol
    and relief and be from here

    be in
    and call me
    me when you make you crawling is going to be paying
    how you roll will look okay
    still now we're going to start making that bear
    you want to do
    if the drape get people view calling
    okie we met Kate number
    fall at
    then my youth am night the peep
    pointing down in angling be
    deadline to start from here drake beam
    the attack all you're a calling
    just might be you have to go around different pathway
    now we happen to me
    many takeout very close to each other
    the next at

    ninety thicken my teeth cactus not like about halfway
    from the phrase morn can eat
    I made to a %um

    go through
    now been extremely well
    is going to happen I
    yep paper again youth back and then be no

    people you meet before why
    I'm see you
    the for I'm
    getting to the happy ok green bay
    after each pair
    YouTube you out eightieth will be
    nice things more so with so far we make for
    and we need to make why more think
    now my way yes no
    will be think they upheld why I'm
    you-know-who the
    for I'm Rai
    makes and the last one banning
    the man you know back how
    yummy in Merrick growth now
    you wanted KK wat get going to break
    on it max their faith I suggest that if you're going to make it Kate
    you make your Brownlee's and you let them dry
    open airing one thing dry you will
    hugh the paper all from the baton from the baby
    and it's going to be just like they a
    I you are going to how deep the 1st BN on the cake
    and they're going to mount you flowers
    pp business growth been is now
    growth in the I in protecting the this UK
    he I think that be you that go beyond
    Matthew K you haven't met before I went to
    great day and then you can parent param
    also leaves around the finale basically the
    now you're going to make but the rest should be
    on how to me BYU an thing that I used to make the
    now life and already be plea
    be it my block *** *** Royal Icing Recipe Demonstration - Joyofbaking.com - YouTube !!! Add subtitles/CC
    means dumb
    hi I'm Stephanie horse cave joy baking dot com
    today we're going to make royal icing as you can see from my
    this sugar cookie the beauty Avril icing is how would rise to this wonderfully
    smooth and hard
    matte finish and there's a couple ways to make
    royal icing one way is with confectioners sugar
    you may know that is powdered rice and sugar along with eight whites
    and at lemon juice and the other way
    is to make it with compaction sugar meringue powder and water
    today I'm going to make it with the eight whites and lemon juice
    if you want to make it with them a ring powder
    meringue powder is a really fine white powder that's made up dried egg whites
    along with sugar
    and you can usually by
    the small tub
    and you can buy it like online of course or
    cake decorating store it's a place like Michaels and Joanns
    and while I have a recipe on the site for royal icing using this
    I would check on the back to the containers each brand chance to have
    their own
    our recipe on how to make moralizing so
    today we're going to use as I said the egg whites now I have too large
    and that's what sixty grams a big whites and to know that I'm going to add a boat

    excuse me 2 teaspoons I have fresh lemon juice
    and now I'm just going to take a wire whisk am just gonna break up
    the a quite ima quickly ask
    and then when transfer that if you have a stand mixer like this use the paddle
    or you can easily do this with a hand mixer
    and then to do that I'm going to add
    about three cops which is about three under
    I've confectioner sugar that has been sifted through want to get rid of all
    those lumps
    now I'm you can add I like to add this gradually
    because you never know it takes about
    cops but what we're making here is
    I'm were licensing I've what you call
    flooding consistency which means the
    I'm to cover the surface are beating your cookie or cake
    so what we want to keep my
    your mixer speed on Lawal speed because we don't want to get a lot air and then
    you get all these lil air bubbles in an adult
    correct the surface will not that nice smooth hard
    matte finish so I'm just gonna started on now I'm
    like low speed and Nexus and then I will keep adding sugar
    to keep
    scraping down the sides sure that shirt gets mixed and
    now at this point I have maybe bought a cop
    left sugar I come to check to see the consistency
    you can see it's still a little too thin
    you don't wanna running over the sides have the cookie
    cell I had a little more
    now the right consistency for flooding
    covering the surface is when I lift my beater here
    the ICM old drop down onto the top and then slowly dissolve into the
    restive the I send you can see
    kerner pools on top for second and then it
    fades away because what you want is
    when you spread it it kinda will smooth it sell clout
    there's still enough blind to it cell
    I'm now when you're working with moralizing
    always covered the dry so very quickly and then you'll get electric
    them crossed forming on the top and then you have to scrape that often not so
    always cover
    your icing when not in use so i'd showed you
    the flooding consistency for the cooking now when I did these
    sure could use what I did is I piped and a
    edge all the way around and what they did is so that when I
    I use the flooding royal icing it won't spillover sites come like a dyke
    and I've already made that and what it is is
    I just unit stem
    1 teaspoon of sugar and then I use to a little more than
    I half a what I would use to make this
    a boat two cops up confectioner sugar and that can vary
    but what you're looking for is a kinda like
    I guess whipped cream Hermes maybe
    this is what you're looking for so I could easily make this one
    into piping consistently just by keep adding more shit
    sugar to it until it gets like this and I am
    when I'm going to do because as you can see I've also
    have these blue dots so I want to
    I'm gonna take some with this icing and put in another bowl
    cover that as I sent tryout
    and then I'm going to add some food coloring
    now I like to use easel small bottles it's kinda
    very concentrated paste the colors are really vivid
    when you use this you can buy these
    again online cake decorating stores are again
    I'm joanne's in michael's typically has a large selection of colors
    and I'm using this pretty kinda blue and
    of course the more you use the
    deeper the color and use a toothpick
    that's a good thing to use to get a little out
    and then I'm just going to use a Spooner just
    now you want to make sure you really and stir this Sam
    to get the color evenly distribute 01 ani: streak served
    the blue and
    wanna more color you could add a little more but I kinda like that that's a
    room nice loop
    cell on what I do for piping is
    you say I'm piping bag and I what I have is just a very small plane to
    these are disposable bags with her ID ok sister
    relations kinda messy to work with and
    what I like to do is have a glass and at the bottom of the glass what I put is
    paper towel but I I'm just kinda got damp
    because that way you don't want like I said you don't want royal icing to be
    exposed to the air for very long so far step this on
    clean wept or damp paper towel that'll keep it from
    forming a crust on the bottom appeared here so I'm just going to
    and IP port make it easy put your
    piping bag and collapse open it up there
    and his poor damp
    and then make sure you
    sometimes if you're going to have to let like this said a long time you wanna for
    the downer sometimes what I do is just put like a twist I'm
    around there keep the Aero so that's what I and
    you do the same thing for the the white
    for the outside border and then currently prepping consistent their the
    what we're going to youth some people do put it in the AM
    a piping bag as well I'm tend to just poured in a little ball
    I just like to use as a spoon
    I'm when I'm putting it on
    the cookie so have the apt hey
    and then I'm just doing a little in there and not cover this up just in case

    I'm colorful this
    I'm icing different colors to keep that aside
    so what I'm going to do is just clean this all op
    and then I'll show you how to I'm cover the
    sugar cookies with royal icing for now offer of the sugar cookies with royal
    and once you have it made I'm you will need to have
    pipe inconsistency royal icing
    and I've just put it in a a piping bag fitted with a very small
    tip and what we're going to do is as you can see I'm down with the others
    went to an a border around the outside the cookie
    and do that for all them and then you need to let Tom
    that dry and then what we're going to do
    is flood the center with more royal icing but this is a much
    thinner consistency as they say it's a flooding consistency as you can see it's
    quite runny
    now you could put this in the AM piping Bay
    if you wanted to and pipetted I just usually
    have a little spoon here and
    saver flooding the entire cookie with the
    you could color the realized soon if you want
    I'm doing snowflakes here so white seems appropriate
    if you're racing was too thin you could add a little more sugar
    a its too thick add some water
    says one other saying she just got over
    practice makes perfect
    are using the GOP's to
    colors the icing and
    you can by
    cake decorating stores or my calls joanne's
    usually have a pretty good selection
    K so you have any air bubbles I just kinda popped on
    either with the end of a toothpick or spahn
    so I'm does these are very nice just as they are you could put a little
    sparkling sugar on the top
    or what I'm gonna show you here is just one thing you can do with
    for Oro icing I'm just going to go out there
    the your white wanna do this while the white icing is still wet
    standpipe little dots
    you can see it's starting to already run into the white
    and then string a toothpick

    much as you want Michael starburst here
    me is steady hand for this
    don't have too much coffee
    who seem to Sky have some fun with this
    now once this is done you need to let these saddam
    set for probably I mean eight-hour sometimes even
    overnights you want that to royal icing to really dry
    to a map finish so
    lotta times that takes at least eight hours so until next time i'm stephanie
    or skip droid baking dot com beans
    dumb *** *** ROYAL ICING - QUICK AND EASY RECIPE - No Mixer Required - YouTube !!! English - Completed English - Completed Add subtitles/CC
    Hi everybody and welcome to Steve's Kitchen. Today I am going to show you a
    very basic royal icing recipe, ever so simple to make.
    it's great for icing over cookies and cakes
    and sets hard and we've got
    you see over my shoulder there a pumpkin. We've got Halloween coming up and I'll be using this icing
    for decorating the tops of cookies and maybe a few other things
    so I'll put my subscription button down here this will be in the
    kitchen basic section, ther's loads of other recipes there stay in touch
    Here's how you make the royal icing.
    first of all let's take one egg white into a bowl
    I've just broke the egg and I'm going to tip the yolk from side to side this is the best
    way I can find for getting the egg whites out.
    and then we can pop the egg yolk aside and I'm going to take

    grams of icing sugar I'm just shifting that through
    I'm not putting it all in at the moment, I'm going to keep about a third
    back for later, so shift all that in
    get all the lumps out ideally and once it's all in to the bowl I'm just going to
    put the third aside and take whisk and start mixing that through
    now it will start to pull together and become quite thick
    and there'll come a point where the whisk is going be no use at all because it
    really is
    to thick like that. Now it started to get pretty firm
    so at this point I'll take a wooden spoon
    I'll just get the bits off the whisk and start to mix
    it through with the wooden spoon, we'll just cream it
    together and it's almost like a very thick cream but you can see it's
    too thin for icing at the moment,so I'm going to add
    about half of what I've got left of the icing sugar but I don't think I'll use it all
    for this particular mix and again start to mix that through with the wooden spoon
    until it's all incorporated in, it really is quite thick
    you will find that when your icing
    lines and designs you really want quite a thick icing.
    This is so easy to do by hand it's barely worth
    using a mixer as alot of people do. Now you can see here it's lovely and thick
    it standing up now on the spoon quite nice that's ideal
    There you have it and I haven't used all of the icing sugar I've kept some of that aside
    and let's just cover it now with a little bit to cling wrap get all the air
    out of it because I won't be using this straightaway
    and that will stop it from drying out.
    So guys a little tip here when you get round to icing
    when you're using the icing nozzles they tend to dry out
    quite quickly, so to take a little bit of damp kitchen towel
    and pop it in the glass and when you finished between piping just pop that, stand it up
    on the wet towel and that'll stop the icing nozzle from
    drying out and the right consistency
    should be able to Pipe between two fingers like this
    and the icing line won't break that's about ideal.
    Okay guys thank you very much for watching
    I'll see you shortly in the next video now there's a link here for a couple of videos
    There's the lovely chicken tikka omelette I made as part of the series of
    three meals from one chicken and there's a delicious sticky gooey cinnamon bun so
    click on any of those videos if you like guys
    and as always there's the subscribe button there and I'd love to hear from you guys
    comments down below, take care and I'll see you shortly *** *** Easy Royal Icing Recipe ! - YouTube !!! *** *** How to Make Royal Icing - YouTube !!! *** *** Royal Icing- For beginners-Cake Decorating - YouTube !!! Add subtitles/CC
    hey live Larson hear back with some cake decorating basics
    we've had a lot on request to show exactly how to make something I think
    that he is
    today to show you how to make a real I think it's I think that we use to make
    haha straight-laced butterfly video it's for hard trying flowers
    and decorations they need to sit overnight so
    well i think is not from any use for an air gun is today
    but something that you're going to use in the future so for this project
    very basic you need three ingredient in powder sugar
    or confectioners sugar in a
    an A cream of tartar you're also going to need
    as some basic measuring tools and for this when you definitely need a mixer
    okay so we'll start with our a way to first
    well separated make sure that you don't get any easier going there
    well I think is a real basic
    and then some this technique is the base for a lot of things including meringues
    so you got your liquid down in there and you want to get that
    being to start
    after a minute you're gonna sector probably and this is the stage that we
    cannot powdered sugar
    anarchy with tartar and hey
    turn the mixer back on answer to add slowly
    probably about a quarter cup at a time bomb
    this is not your culture it looks like fully incorporated
    before we start to be a so you can see it's nice and shiny
    but we don't want to keep the shine on we want to get some air into it
    so from here about five to seven minutes
    up getting a rancher I mean at my 1 teaspoon of cream
    Turner at this point to you credit card
    is that shit the trick to not only this recipe
    but also ranks and it's not really my thing looks like after its been on a
    mixer for
    about five to seven-minute see its very den
    think I think in CMOS to the shyness gone now
    says filled with air we have to put this eye thing
    in a bowl and cover it with a damn cough
    otherwise it turned out very quickly ended with chunks
    which is the last thing on your using royal icing but this I think can last up
    to two weeks
    its CEO and kept moist ones you use really I think and made your ass ray
    laser daisies or whatever
    those things that they're still think I can last for months and months
    so this is a really versatile great I think so I have you learned everything
    you need to know about
    how to actually make well I think I gotta say before but you can put food
    coloring in realizing
    and how are you want and you can do to the stage for a mixing
    or after in small batches just make sure it's all water face pic I am NOT an
    so thank you for watching don't forget subscribe we'll see you next time *** ***

Cake decorating tutorials
Buttercream cake decorating techniques
   A cake to order in USA, candy Bouquets, fourchette USA, Bouquets of fruit USA