An Expression of Art

Tuesday, October 23, 2007

Royal Icing: Apple Blossom

By popular demand, I am starting a series of post with step-by-step instructions (Refer to Flower Index for links to other flowers). Royal icing flowers are beautiful and the end result will leave you deeply satisfied. They embellish everythig: cakes, cupcakes and even cookies. I would like to mention that making these flowers may be difficult at the beginning, but the skills are not difficult to acquire. Lets start with easy ones and move on to more difficult ones.

Apple Blossom

NOTE: These flowers are often used as filler flowers. Try them on simple cupcakes to embellish them.


1. Looking down on your flower nail, imagine dividing the nail in 5 equal parts.


*Note that the flower should be the size of the inner circle.

2. Using your tip 101 make the first petal (white or pink royal icing). Squeeze bag lightly at 45 degree angle, to make and upside down U (depicted on the upper left corner of picture below). Make sure that the U closes at the end – relax pressure, unite with the starting point, stop and slide out.- Repeat to make four more petals (a total of 5)

3. Prepare bag with tip 1 and fill with yellow royal icing. Add one dot in the center and four more on the outside as seen below.


4. Dry in small flower former to give a slight cupped shape to flower. Apple blossom is bright pink flower on lower left corner.

Link to Cake Picture with these flowers.

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