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.
Lambeth Method Cake:
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.
Now that you have all supplies please enjoy the the video.
To continue to the second beveled tier of the cake:
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
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.
Have fun piping royal icing with the Lambeth method!
For more Lambeth Style Tutorials click the photos below!
I am very interested in doing the Lambeth method, I am 75 years in 2days. Cake decorating is one of my hobbies and I retired, I spend my time in the garden and baking, enjoying my retired years. In a day I will start my cake.
Bobbie you are an inspiration, Happy Birthday (2 days early)! Gardening is a hobby of mine..If you have any questions let me know 🙂
You are awesome. You inspire me. I’m just over sixty and was questioning whether I’d left it too late to learn. Not anymore! Best wishes. Jamey
I like lambeth designs n your tutorial video is good. Can you please tell can we make lambeth designs with non dairy icing?
Thank you, Gayatri! Yes you can substitute the egg whites with chickpea water, the icing behaves the same.
Thank you Bobbie!… I have been I googlingLambeth tutorials, since the Royal wedding, this is the first one I have seen that actually shows how to pipe it!
My pleasure
I love the Lambeth decorating method. My question is how to cut such a beautiful cake, without all the piping shattering.
As sad as it might sound some of the piping will crack. Use a sharp serrated knife.
Thank you,Thank you, Thank you. I have been forever looking for a Lambeth Tutorial. Loved your video, and I hope to see more of them. Yay.
Thank you, I am working on a special Lambeth tutorial for the holidays!
Thank you, I’ve been searching for a lambeth tutorial; I need to watch lambeth work on bottom tier as well!!!
I love the old world style piping and I am glad to share!
Awesome tutorial Bobbie, thanks. I’ve now signed up to Twitter so that I can follow you.
Cheers and many thanks.
Jamey
Thank you, I’m glad you enjoyed the video!
Amazing
Thank you
Bobbie,
Thank for your wonderful compliments on my classes. I would love to have you attend on of my Boot Camps in the future;)
Looks like you watched my instructional video with Sugar Ed to help create your beautiful design.
So excited to see my students practicing and keeping piping alive!
I appreciate seeing people sharing and giving recognition to other instructors in the industry, thank you!
I have always given my instructors credit for sparking my interest in sugar art, 35 years ago.
I started training in the Lambeth style from Betty Newman May in San Diego, CA in 1980. I personally trained with Betty over 4 years and 150 hours to build my style and techniques. I work very hard to teach the techniques correctly and to keep the true art and history alive.
I just released a few of my own DVD’s to preseve the style I was shown and techniques I developed by adding my own modern flair to an older style.
Thank you again!
Kathleen, Thank you for your kind words. I have been trying to arrange the time to take you 8-day class for the past 2 years (hopefully I will be able attend this year).
Thank you so much for this wonderful tutorial! I have been trying to teach my Lambeth method piping for some time, I would never be able to afford to take a Lambeth method class. It nice to see another cake decorator who cares about teaching and not the bottom line!
I glad I could help. Craftsy has an online class that goes on sale quite often I believe it is around $34.00
very awesome cake!
I want to learn this cake.
Thank you! I have a few other videos..Lambeth String Work
I am going to need a few days to do the icing for this project. Can I keep the cake in the refrigerator in between piping sessions? Thank you for a wonderful tutorial.
Thank you, Sunil! Royal icing once piped cannot go in the refrigerator due condensation. General these Lambeth style cake are either a fruit cake or a Madeira cake, both those cakes can sit out for a few days without going bad.