Decorated Cookie Workshop

Just in time for aspiring decorators to practise their techniques, I had a Christmas themed cookie decorating class today.  Sign up to receive my emails so that you don't miss the next class!

Each student went home with this dozen cookies, decorated by them!

Lots and lots of cookies were required for the workshop.

I provided step-by-step instructions and all of the tools required for each student to decorate their own cookies.

Happy results!  Everyone loved the class and gave the class an A+ rating!

And here is the aftermath!  Lots of cleanup for me, lots of fun for everyone who attended my class.  I hope to see you at the next class.

Tuesday Tip - Working with Meringue Powder

Today's Tuesday Tip is a simple one, but one that made a huge difference to my success with #1 and #2 piping tips.

"Dissolve your meringue powder."

Meringue powder is a powdered egg white product, usually sweetened with some sugar and sometimes with the ingredients cream of tartar and vanilla.  It is wonderful product to use in royal icing (my icing of choice) instead of raw egg whites.

One of the issues I had with working with royal icing, especially, but not always, when working with smaller tips (#1 and #2) was clogging of the tips.  It was very frustrating.  Then I read about dissolving the meringue powder in a portion of the water required for the royal icing recipe.

Here is what I do.  Place the meringue powder in your stand mixer's bowl.  Add about half of the water required.  Mix it with a wire whisk and leave it for a few minutes.  Whisk it again before adding your confectioners' (icing) sugar and remaining water.  How much water?  Watch for the answer to that and other questions in an upcoming Tuesday Tip.

And get hands on experience at one of my workshops.  Details to follow soon!