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learn the technique to piping royal icing using the lambeth method of cake decorating

Lambeth cakes always have an elegant presence

 

Lambeth method of piping is one of the most skilled techniques in cake decorating. In 1934 Joseph Lambeth shared his ornate style of cake decorating when he wrote and published his book The Lambeth Method  of Cake Decorating. If  you find a copy of the his book buy it, the book is rare and hard to find.

Joseph Lambeth’s decorative piping is based on the old English tradition of “over-piping,” creating rows and rows of intricate piped details, scrolls, shells, and garlands.  It is probably the most extravagant techniques of piping and generally reserved for very special occasion such as a wedding.

In the late 1950’s rolled fondant icings evolved to a pliable consistency and lavish over-piping was considered old fashion and was left behind. However in recent years vintage styles have become “trendy” and Lambeth method has again become a popular choice for cake decorating.

 Kathleen Lange is one of the best Lambeth cake decorators in the world and she shares her knowledge with others who want learn the beautiful old world art over Lambeth method. She offers several classes (called Lambeth boot camp), I highly recommend attending any of her boot camps offered. I myself hope to be able attend her 8-day camp once my schedule permits!!

Lambeth Method Cake:

learn the technique to piping royal icing using the lambeth method of cake decorating

I used Flower paste cherry blossoms to add colour, you can used royal icing piped flowers.

Equipment:

  • Parchment rounds
  • Cake dividing set (optional)
  • Food safe marker
  • Ruler
  • Dress makers tape measure
  • Pins
  • Nozzles
  • PME #2, #3, #4, and 13
  • Ateco  16, 18, 101, and 199
  • Coupler
  • Royal Icing
  • Piping bags
  • Parchment cones, optional but very helpful
  • tip covers
  • Paper towel
  • Artist brush, one large and one small
  • Cake turn table
  • Ribbon

Materials:

  • Beveled cake covered, either with fondant or royal icing
  • Royal icing
  • Water, boiled and cooled
  • Sugar flowers, optional for the centre

Visit Shop 5th Avenue Cakes for supplies

You will want to cover your cake 2 to 3 days prior to pipping your cake.

I find if you separate your egg whites one day prior to preparing your royal icing the egg whites are stronger.

If you prefer to not use raw egg whites you will want to use powder albumen (egg whites). Meringue powder is not generally  strong enough.

Now that you have all supplies please enjoy the the video.

 To continue to the second beveled tier of the cake:

learn the technique to piping royal icing using the lambeth method of cake decorating

It is exciting to see this old world decorating technique become trendy!

The complete HD Learning Lambeth video..2 hours 36 minutes in two videos.

The Lambeth Method Cake Schedule:

Day 1..Bake the cake or cakes after cooled fill the cakes, crumb coat (or ganache), cover your cakes leave for a 2 to 3 days

Day 2: Separate your eggs ( if you are using raw egg whites)

Day 3: Prepare your royal icing

learn the technique to piping royal icing using the lambeth method of cake decorating

I have barely scratched the decorating surface, there endless combination of piped royal icing borders!

Lambeth method of piping (over-piping itself) is one the oldest forms of cake decorating and I  hope

the elegant art can stay alive for another century.

learn the technique to piping royal icing using the lambeth method of cake decorating

Have fun piping royal icing with the Lambeth method!

For more Lambeth Style Tutorials click the photos below!

Lambeth style wedding cakeEnglish Over Piped cookiesWedgewood Lambeth style cake