Today we practiced making royal icing. Now, I've made this before, but it was actually nice to have our pastry chef show us what a runny vs medium vs stiff consistency really looks like and their different applications. So for the piping practice of swiss dots, cornelli lace, snail trails , etc we were working with a medium consistency. Nice and glossy with a soft peak, perfect for these types of decorations. It's also a cake decorator's dream because it's pretty easy to remove if you mess up!
Not to neglect fondant, we also covered a dummy cake and learned some tricks on getting nice edges and a clean trim at the bottom.
From previous class, some of my flowers made out of molding chocolate. Still working on the right technique, better be ready for when Chef RBI visits!
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