I LOVE Spring! I've always loved Spring, but this year somehow i have had more time to appreciate the season and all the beauty it has to offer. It seems to me as if there is no end to the array of beautiful blossoms and flowers all around me. To celebrate nature's daily gift to us, i thought it only fitting to make a few Spring beauties of my own.
Butterfly sugar biscuits
Sugar Biscuits
p. 110 Cake Chic, Peggy Porschen, Quadrille 2009.
Royal Icing
4 egg whites
1 kg sifted icing sugar
1 teaspoon of lemon juice
colourant of your choice
Add 3/4 of the egg white to the icing sugar and lemon juice in the bowl of an electric mixer. Mix on a low speed until the ingredients are well combined. If necessary, add more egg white. A smooth consistency is required. Keep mixing until you reach stiff-peak stage. To thin the icing to the consistency that you require, simply add a bit of water while mixing. This icing can be kept in the refrigerator for up to 7 days. Just make sure to seal it well. I keep mine in a lidded plastic container with the surface of the icing covered with a layer of cling film. If any dry bits form, they will make neat piping a challenge!
Prepare the dough according to this or any other sugar biscuit recipe. Cut into appropriate Spring shapes (e.g. butterflies, flowers) and bake. Once cool, pipe on royal icing in colours of your choice. First pipe a border around the edge of the shape with soft-peak royal icing. Once that is dry, pipe royal icing with a runny consistency onto the biscuit to flood the spaces. To make patterns, you can pipe dots or swirls onto the biscuits once the base icing is dry. Get creative - your imagination is your only limitation!
PS - Peggy Porschen is one of my main inspirations... she is so stylishly creative. If you ever want to make something extra-ordinarily beautiful, pick up one of her recipe books or have a look at her website: www.peggyporschen.com
4 egg whites
1 kg sifted icing sugar
1 teaspoon of lemon juice
colourant of your choice
Add 3/4 of the egg white to the icing sugar and lemon juice in the bowl of an electric mixer. Mix on a low speed until the ingredients are well combined. If necessary, add more egg white. A smooth consistency is required. Keep mixing until you reach stiff-peak stage. To thin the icing to the consistency that you require, simply add a bit of water while mixing. This icing can be kept in the refrigerator for up to 7 days. Just make sure to seal it well. I keep mine in a lidded plastic container with the surface of the icing covered with a layer of cling film. If any dry bits form, they will make neat piping a challenge!
Prepare the dough according to this or any other sugar biscuit recipe. Cut into appropriate Spring shapes (e.g. butterflies, flowers) and bake. Once cool, pipe on royal icing in colours of your choice. First pipe a border around the edge of the shape with soft-peak royal icing. Once that is dry, pipe royal icing with a runny consistency onto the biscuit to flood the spaces. To make patterns, you can pipe dots or swirls onto the biscuits once the base icing is dry. Get creative - your imagination is your only limitation!
PS - Peggy Porschen is one of my main inspirations... she is so stylishly creative. If you ever want to make something extra-ordinarily beautiful, pick up one of her recipe books or have a look at her website: www.peggyporschen.com
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