This class is hosted online. Once you book, you’ll receive an email with a link and details on how to join. I'll be baking from my home in New York. Anyone with the ingredients can participate from their own kitchen.

In this live class, I’ll teach you how to make royal icing and how to use it to pipe beautiful filigree designs on cookies. We’ll talk about icing consistency and how to solve common problems that can arise when working with royal icing. This class is open to all skill levels. You can decorate along with me or just watch and learn. 

Food Items Checklist:

• 3” to 3-1/2”  baked cookies (any shape you like)
• SweetAmbs Royal Icing Mix (sifted) and ⅓ cup of water plus more for thinning the icing OR ingredients to make royal icing along with me:
• 1 pound (about 4 cups) of confectioners sugar (sifted)
• 5 tablespoons of meringue powder
• A pinch of salt
• ⅓ cup of water plus more for thinning the icing
• 1 teaspoon of vanilla extract
• Food coloring (two colors of your choice)

Equipment:

• 3 Decorating bags
• 1 Decorating tip 3
• 1 Decorating tip 2
• 1 Decorating tip 1
• 3 Couplers
• 3 Bag ties or rubber bands 
• Two-in-one tool, Scribe Tool, toothpick, or wooden skewer
• Parchment paper, wax paper, or other surfaces to practice piping 
• Filigree template (PDF sent via email upon registration)
• Stand mixer with a paddle attachment 
• Rubber spatula
• Spoon or small metal spatula
• 3 small containers with lids for mixing icing colors (pint size or smaller)
• 1 container with a lid to hold the extra icing
• Scissors to cut decorating bags
• Damp paper towel
• Dry paper towel