I love working with both sugar paste and royal icing together; especially when designing with the broderie anglaise technique. You could use either medium alone, however I think it adds a special touch when combined. Broderie Anglaise is a French/English needlework technique mimic for cake decorating. The method consists of round or oval holes which are cut out of the paste, called eyelets, which are bound with over piped. The patterns, often depicting flowers, leaves, hearts vines, or stems, are further delineated by brush embroidery or scratch piping.
Broderie Anglaise is a rewarding method for decorating cookies and cakes. The finished cookie (in this case) has an early 19th century presentation.
Broderie Anglaise Sugar Cookie:
- Cookie cutters
- Lace heart cutter,OP
- PME #3 writing nozzle/tip
- PME # 1 writing nozzle/tip
- #0 Artist brush
- Scriber tool
- Artist palate
- Gel brush
- Sugar cookie recipe
- Royal icing recipe
- Gum arabic
- Royal icing
- Old gold petal dust,CK
- Fairy pink petal dust, CC
- Everclear or lemon extract
- Small container of cooled boiled water
Place about 1/4 teaspoon of lustre dust into a palette and add one drop of Everclear at a time (mixing after each drop) until the consistency of acrylic paint. Use a clean, soft dry brush; dip the brush into the lustre paint. Paint with a “soft hand” the broiderie anglaise is fragile.
You might need to go back and paint little white patches; no worries wait until the lustre paint has dried and then paint over the areas that you need to cover.
Everclear dries in about 10 seconds, if you are using vodka or lemon extract gently touch the paint, if it is still tacky it is still wet.
Both cookies have the same pattern and methods; however each cookie has it’s own finesse.
The second broderie anglaise is a tone on tone.
The versatility of Broderie Anglaise is unlimited.
I would love to see and post (with your permission) your creative broderie anglaise work.