After spending the day at the arboretum picking out the perfect pumpkins and looking at the golden sunflowers I decided to bake up a batch of sugar cookies and paint them with sunflowers and sunflower leaves. Lately, my attention has turned toward edible painting on cakes and cookies. I use a one stroke method to paint most of my designs. One stroke painting is a decorative painting technique...
Royal Icing Recipe, with raw egg whites
Royal Icing with Meringue Powder:
In the bowl of a standing mixer pour warm water beat (by hand) to a soft peak consistency, sift icing sugar over the mixture, add lemon juice and almond extract. Beat on the lowest speed, with the paddle attachment to reach off-peak consistency. If the royal icing has not soften enough keep beating, on low, in 3 minute increments until off-peak consistency is achieved. Add the almond extract and beat, on low speed, for 30 to 60 seconds. Transfer to a container and cover with a damp cloth.