1. Damask stencilling
Paul has managed to get a beautiful colour for the cake by mixing Ivory sugarpaste with a little Teddy Bear Brown sugarpaste. To get the royal icing to a similar colour he has added Soft Beige food colouring from Squires Kitchen which makes it just a shade lighter than the cake to allow it to stand out. Paul has made stiff peak royal icing and then makes it to more of a medium peak by simply dipping his cranked palette knife in a cup of water and mixing some royal icing on the kitchen surface. He recommends using medical tape to attach the stencil as it is food safe and not too sticky, reducing the risk of damage to your iced cake. Once you have removed your stencil, it’s just a case of neatening up your royal icing by using a damp paint brush and removing any excess icing to bring back the detail in the design.
For the full tutorial see Golden damask rose
