Every little girl loves pretend play, and many spend hours dressed as little princesses with royal crowns and tiaras upon their heads. Surprise your little princess with a cake topped with an edible gold crown for her next fairy tale-themed birthday party, or make several miniature crowns and serve them as part of dessert. The crowns are breakable, so make a few extra just in case. They take several days of preparation and drying time, but they are well worth the effort.
- Skill level:
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Things you need
- Waxed paper
- Apple juice can
- 4 cups confectioners' sugar
- 3 tbsp meringue powder
- ½ cup water
- 1 tsp flavouring (optional)
- Food colouring (optional)
- Electric or hand mixer
- Pastry bag
- Round icing tip
- Airtight container
- Lustre dust (optional)
- Lemon juice (optional)
- Edible jewels or gemstones (optional)
Wrap a piece of waxed paper around an apple juice can, and cut off any excess paper. The paper should just wrap around the can and allow the ends of the paper to connect. You can use a smaller or larger can to make a different size crown.
Draw a template for the crown onto the waxed paper. Wrap the waxed paper around the apple juice can, and tape the edges together.
Prepare the royal icing. Mix 4 cups of confectioners' sugar with 3 tbsp of meringue powder with a hand or electric mixer. Add ½ cup of warm water and any flavouring or food colouring you would like to add to the icing. To flavour the icing, add ½ to 1 tsp of vanilla, cherry, mint, lemon or almond extract. Mix on high speed for 5 minutes or until the icing makes stiff peaks. For a silver crown, leave the icing white. For a gold crown, add a bit of yellow food colouring.
Attach a small round icing tip to a pastry bag, and fill it with the icing. Trace the crown with the icing. Let the icing harden around the can for 2 hours. Pour any unused icing into an airtight container.
Fill the pastry bag with the icing, and trace over the icing crown. Let the icing firm for another 2 hours, and store the unused icing in the airtight container. Repeat this step 2 more times for a total of 4 coats of royal icing. Set the can aside for the crown to dry for 36 to 48 hours.
Take the tape off the paper, and carefully shimmy the waxed paper off the can. Move gently so that the royal icing crown does not break. Set the crown on a clean surface, and pull the waxed paper off the crown. Tug gently to avoid breaking the crown.
Place the crown on the cake, or decorate. Make the crown silver or gold by mixing silver or gold lustre dust with lemon juice. Paint the crown with the mixture using a small cooking or artist's paintbrush. Add edible jewels or gemstones to the crown by dabbing a little bit of royal icing on the back of each jewel or gemstone and pressing gently against the crown.
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