The second course began in early December and focussed on Royal Icing Flowers and the Basketweave border. Royal icing is much easier to make than buttercream and consists only of water, icing sugar, and meringue powder (or egg whites). Clean up is also a breeze since everything is grease free!
Here is my final cake from that class.
This course seemed least popular overall. There were only 2 other people in my class compared to the 14 in my course 1 class! I prefer smaller groups and I this allowed for more 1 on 1 time with the instructor (she was awesome!) so it worked out well.
I’m glad I took this course and I definitely learned some new techniques and recipes. Here’s a close up of a royal icing rose and pansy.
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