We just practiced royal icing stencils at our cake club meeting last week. Consistency of the icing is key, not too thick or icing will clump to thin it will run under your stencil. We did do the “pin” trick. Some preferred just holding the stencil with there hand. I found the pin got in my way…too each there own. Removing the stencil, pull off quickly & steady. I have made my RI with both pasteurized egg whites and meringue powder. Both worked well. A tiny drop of glycerin…just a drop, helps keep RI smooth. Best advice..practice on a fondant covered dummy. I’m still not 100%. But I know it’s because I need to practice more..
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
