Learning the Lambeth Method

with
Wendy Kromer
What You'll Need

Supplies & Ingredients

SUPPLIES
Parchment
Cakes or plastic foam cake dummies
Cake 1: 4" (10 cm) diameter x 5" (12.7 cm) high
tier
Cake 2: 6" (15 cm) diameter x 4" (10.2 cm) high
tier, 8" (20 cm) diameter x 5" (12.7 cm) high tier
Cake 3: 9" (23 cm) diameter x 4" (10.2 cm) high
cake tier, two 9" (23 cm) diameter x 1" (2.5 cm)
high plastic foam discs and one 11" (28 cm)
diameter x 3/16" (5 mm) thick foam board
OR
One 9" (23 cm) diameter x 3" (7.6 cm) high
cake that will sit atop an 11" (28 cm) diameter
x 3" (7.6 cm) high cake (the 11" tier will then be
beveled)
Cake board materials
Two 11" (28 cm) diameter x 3/16" (5 mm) foam
boards
One 5" (12.5 cm) or 6" (15 cm) diameter cake
board or cake plate

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Rolling pins for rolling fondant

Toothpicks or skewers
Stand mixer with bowl and paddle attachment
Tailors tape measure or ruler and register tape, or
lengths of paper taped together
6" rulers
Calculator
Turntable
Small offset spatula
Rubber spatula
Scissors
Medium-size rubber bands (to seal pastry bags
during piping)
Damp cloth
12" (30.5 cm) pastry bags with couplers (two bags
with couplers preferred)
Pastry tips (Ateco tips, unless otherwise noted):
101 or 102 (rose petal tips)
1.5 (PME tip), 2, 3, 5, 10 (rounds)
14, 16, 18, 20, 22 (open stars)
352 (notched V)

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with Wendy Kromer

Learning the Lambeth Method

What You'll Make

Royal Icing Recipe

INGREDIENTS
Yields 2 cups (590 ml)
1 pound (454 g) confectioners sugar
5 tablespoons (53 g) meringue powder
Scant cup (120 ml) water
INSTRUCTIONS
In the bowl of an electric mixer fitted with the
paddle attachment, combine all the confectioners sugar, meringue powder and water on low
speed. Mix until the icing becomes dense, yet
fluffy (approximately 6-8 minutes). Transfer icing
to a grease-free, airtight, plastic container. When
ready to use, restir icing with a spatula.
Recipe doubles nicely, amount of water added
may need to be adjusted down. If making a
double batch, start with 2/3 cup water, and add
more if necessary.
Recipe from Wendy Kromer Confections

GENERAL TIPS
When piping with small tips, such a No. 1.5 round
tip, it is helpful to sift the confectioners sugar
before mixing the icing.
When mixing royal icing, do not speed up the
mixing process by increasing the speed of the
mixer. Keeping the mixer on low speed will create
a nice, dense icing that will hold its shape. Whipping the icing will aerate the icing more than is
necessary, which will cause the icing to break
down while working with it.
When over-piping, allow the underlying piped layers to dry sufficiently before continuing. If the first
layer of icing is not firm enough, the over-piped
layers will not lay properly.

Plan your designs ahead of time, and practice
them on parchment before you attempt to do

them on the tier. If piping a border on the side of

a tier, rather than the top, it advisable to practice
on the side of a cake dummy, before attempting
the pattern on cake.
Measure the spacing of your designs for exact
placement of patterns. Mark your measurements
on the cake tiers using a toothpick or pin.
Prepipe any flowers or rings that will be necessary
for the completion of raised" patterns.

Major and small appliances by

2013 Craftsy and Sympoz Inc.

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