News from Pascal Simon aka Bake Austin
Bake Austin Newsletter
A little history on Royal Icing
Did you know that royal icing is called "royal" because it was used on Queen Victoria's wedding cake in 1840. The queen's chef, published a book in 1864 in which he describes how to ice a cake with a mix of sugar, egg whites and lemon juice. He wrote "use this icing to mask the entire surface of the cake with a coating about a quarter of an inch thick" (except he said this in french) :)
But I read that even before that this icing was used to cover cakes. In 1789 a chef wrote that he spread the icing over cakes with a feather! and then placed it in front of a great fire to dry.
Egg free (and vegan option) Royal Icing Recipe
Ingredients:
1 1/2 cups powdered sugar
1 Tbsp milk (almond, rice, soy or cow)
2 tsp light corn syrup
1/2 tsp vanilla or almond extract
Instructions:
Add powdered sugar and milk to a clean bowl. Blend with a mixer until smooth and lump free. Add corn syrup and extract and continue to beat until smooth for about 45 second - 1 minute.
If it too thick, add water by the drop (!!) and continue to beat until you have it the way you want. If it is too thin add more powdered sugar.
Note: Royal Icing should somewhat hold it's shape for a count of 10.
Bake Austin Summer Camps
for more info go to www.bakeaustin.com
I am offering super fun summer camps for kids ages 8-15 teaching kids how to decorate cupcakes, cakes and make candy. This is a fun way to learn life skills and have fun at the same time.
UPCOMING CAMPS
Crazy Candy Camp
June 15-19
(5 sessions - Monday- Friday)
10am-2pm
Ages 8-15
$250
Sugar Sculpture Camp
July 20 -24
(5 sessions - Monday- Friday)
10am-2pm
Ages 8-15
$275