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Royal Icing Run-outs: Flowers à la Jo Mitchell

Thursday November 29 2012

My lovely friend, Jo, taught me how to make these gorgeous royal icing run-out flowers earlier this year, and with her permission, I’m finally publishing the photos I snapped of Jo teaching me how to make these.

Well, all you need is royal icing, some clear cellophane, lightly wiped down with vegetable oil so your creations don’t stick to it.

So you have to start with royal icing…Here are Jo’s specific instructions: one packet ofeggwhite, mix first with 3 spoons warm water to a paste. Then add 7 teaspoons of water. Add 330g icing sugar and just a squeeze of lemon. Mix for 5 minutes before thinning with water. Have fun! xx

You will need 1 big bowl to mix up the royal icing, and other, smaller bowls to mix the colours. For these flowers, we used 3 shades of pink + 3 shades of green, but obviously you can use as few or as many colours as you wish.

Make 5-6 piping cones, or for however many colours of royal icing you want to use. One version of instructions can be found here:

The first batch of royal icing should be quite stiff, for outlining, so be careful not to thin your icing with water too much to start with. The image below shows the consistency you should be aiming for. Colour a few tablespoons with a dark pink food colour to outline the petals in one bowl.  Colour a few tablespoons with a deep green food colour to outline the leaves in another bowl.  ** Be sure to keep your main bowl of royal icing covered with cling film to ensure it doesn’t dry out whilst you’re working.

Put your coloured royal icing into your piping bag

Place your image outline underneath your cellophane and use your thick royal icing to pipe around the outlines.

You can freehand your designs, or you can use an outline template for what you want to create. Here is an example of one you can find online:

Here is what your outline should look like

Colour your next batch of royal icing a lighter shade of pink, and thin it out a bit with water so it is easy to blend.

This is what the lighter colour being piped in looks like

This is what the flower petals should look like. Remember, this is the “underneath” of the flower.

You can also do an even lighter shade of pink for additional accents. The consistency of your royal icing should remain the same.

Repeat the outlining, colouring, and shading with the leaves

It is important that you let your royal icing dry out completely, which may vary from 1 – 2 days.  Do a test flower that you can keep testing.  Once they’re completely dry, carefully peel the cellophane away from the flowers from underneath with one hand, whilst carefully holding the flower with another.

This is what the finished flowers should look like

OK, so here’s a close-up of the ones I made myself. They were not as “smooth” as Jo’s, and with a few air bubbles, but still, just goes to show even a novice like me can do them!

You can then adhere the finished royal icing run-out flowers into your cake with more royal icing. I have tried this onto sugarpaste/fondant covered cakes, as well as with buttercream covered cakes.

And, once you get the hang of royal icing run-outs, you can create other designs, or even fun letters.  Here are a few other ways that I have used this process.  THANKS, JO!!

2 responses to Royal Icing Run-outs: Flowers à la Jo Mitchell

  1. Spottsy7 says:

    Hi! These look amazing! I was just wondering though, if I wanted to use fresh eggwhites rather than the powered stuff, how many would I need to use? would the ratio be one tablespoon of powder equals one egg white from a 60 or 70 gram egg?

    • admin_jen says:

      HI Spottsy7 – I’m very sorry, I’ve only ever used fresh egg white royal icing when icing a gingerbread house & then the consistency/ratio didn’t really matter. Hopefully someone else here can answer? Tx Jen

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