Cake Decorting 1 - Royal Icing (egg white)

Been wanting to try learn up how do nice cake decoration for a long long time and I finally did it today... since I have some egg whites sitting in the fridge so I decided to make some Royal Icing and give a try with the decoration. Have seen a few video clips earlier on how to do some basic decoration and so here's my work....

This is the drop flower ... And this is the basket I weave... kind of messy :p


These are the love, teddy face star & And this is the rope border (in pink) using the same tip #16


The shell... same tip too The curtain using tip #104 but not very nice - icing consistency not right....


These are the sweet peas (the ones in yellow) and rose buds (in pink)... the rosebud not very nice... look kind of out of shape and don't really look like a rosebud... :(



And finally is the ribbon & and the roses.... not sure y the light pink rose (that's the very first rose I made) kind of turn yellowish after it dries....


and these two are my last & greatest work of all... blue roses.... (apart from that is the sweet peas) only managed to make 2... no more icing already... XD the color stays just the same after it dries and the shape are presentable ... at least for first timer like me I guess.. hihihi.... love it.. :)


so I guess can consider pass??? :p .... planning to try out with the buttercream within this week and see how I fair.... if good then I might make it for Mother's Day :)

Here's the recipe for Royal Icing (egg white):

Ingredients:
3oz (90ml / 85g) egg whites
1lb (454g) Icing sugar sifted
1/2 tsp lemon extract

Method:
1. Lightly whipped the egg whites at medium speed until frothy and form soft peaks.
2. Turn to low speed and add in the sugar gradually.
3. Add in the lemon extract and beat at medium-high speed for 5-8mins, or until icing forms
medium to stiff peaks.
4. Cover with cling wrap or put in an air-tight container until ready to use.

Yield: 1lb / 454g