Phew, you did it! The hardest part is over. Time to add the final touches, like extra piping, fresh or sugar flowers, figurines, initials, marzipan or fondant fruits, and whatever else you planned. Aside from taste testing, this is the most fun step, so enjoy showing off what you can do — whether it's gorgeous freehand piping or artfully arranged fresh flowers.
Royal icing is made with sugar and egg white or meringue powder. It hardens to a firm finish that can be piped or thinned for "flood work". It hardens fast and is ideal for making detailed shapes ahead of time. It can also be piped directly onto cake tiers and works beautifully for delicate work. a few things to consider when working with royal icing: You must use grease free utensils. Humidity also affects the consistency of royal icing. a well known British cake decorator uses royal icing as a medium, Joseph Lambeth developed a style by creating layered scrolls with Royal Icing.
Verify the details of the cake as well as its cost.
Once cooked, leave the cake to cool in the tin. When cool, remove from the tin and place on some baking parchment. Drizzle a couple of tablespoons of brandy (or your other chosen liquor) over the cake and wrap it up tightly in parchment and clingfilm or foil. Every few days unwrap the cake to feed it with another spoonful of liquor, then wrap it back up and return to a safe, temperate storage space.