English royal icing over-piping has been around since 1900, the technique fell into the background in the late 80’s
with the arrival and popularity of smooth fondant. The beauty of intricately piped details, scrolls and swags
was almost a lost art. Luckily, Martha Stewart has been an influential in bring back the technique.
I have wanted to design a cookie with a Royal Icing Lambeth Style.
Royal Icing Lambeth Style Cookie:
• PME nozzle 58, for the toothpick roses
• PME nozzle #5 open star
• PME nozzle #3
• PME nozzle #44
• PME nozzle # 2
• PME nozzle ST51
• Parchment cones
• Artistic brushes
• Royal Icing
• Vanilla Sugar cookie recipe
• Pre-made toothpick roses, 3 5-petal rose per cookie
• Pre-made toothpick rose 2-3-petal roses per cookie
Bake, cool, and cover your cookies 1-day prior to decorating.
You can pipe your toothpick roses days ahead..I keep a container of toothpick roses in a variety of colours,
in a small container. Anytime you have extra royal icing pipe roses, blossoms, sweet peas, and ranunculus.
The flowers will keep for a long time.
If you need a refresher on how to pipe the roses visit Royal Icing Rose Garden .
Watch the video below to learn how to pipe royal icing Lambeth style inspired cookies.
A tradition Lambeth method design would consist of 5 or more layers.
For a tutorial on piping royal icing Lambeth Method on a cake
These cookie are inspired by the Lambeth method or
Traditional English over piping.
If you want to purchase the decorated cookies go to Shop 5th Avenue Cake Designs