provide a balance of intricate detail with an overall elegance which is hard to match using the more modern sugarpaste icing materials.
Some examples are shown here. The process of producing traditional ROYAL ICED cakes involves skill, time and lots of patience! A crisp royal icing is applied to the marzipan base coat, in several thin coats or layers. This produces the beautifully smooth finish and sharp corners and edges associated with this technique. Further details such as cornelli work, lace-wing butterflies, scrolls or collars can then be added, in your choice of colours and styles..
Top pieces can be fresh flowers, sugar flowers, botanical sugar flowers, or even a hand-made sugar crown. Cakes can be assembled using either pillars or step stands. Please note that Royal Icing is best suited to Rich Fruit Cakes, and the softer sugarpaste icing complements the softer sponge cakes.
* STOP PRESS-CLICK HERE for Wedding Cakes on Jenny's NEW and IMPROVED wedding cake website.
Please click on one of the cakes above to explore Jenny's Traditional range of cakes further.
