62 | December 2017 http://www.cakedecorationmagazine.co.ukFAMILY TRADITION
8 Roll your red sugarpaste and
moisten with vodka.9 Press the roof piece onto
sugarpaste and cut around it.10 Neaten the pieces and cut
windows out. Cut away any access
on sides and leave to dry. Repeat
this with the white sugarpaste.PIPING WITH ROYAL ICING:
11 Prepare the icing by hand only.
Gently mix 200g of sifted icing
sugar with one egg white.12 The icing has a right consistency
if it's glossy and a dot on the tip of
your finger forms a ball, not leaving
a peak.13 Using sandwich bags for the piping,
use half of your icing in a bag, and
knot. Snip a tiny corner off the bag with
scissors, the smaller the hole the finer the
string you will be able to pipe (or, pull).14 Colour the second half of the
royal icing with red food colour.15 Using a ruler and cocktail
skewer, mark a line where you want
your icing grid to start.16 Pull the icing to create a line.
Let the gravity and pulling help you
achieve a perfect line.17 Add your second line 1mm
apart from the first.18 You will need at least thirteen
long lines if you want to achieve
a Norwegian stars pattern at the
base of the roof pieces.19 Once dry (leave to dry for ten
minutes), pipe horizontal lines to
create a neat grid.20 Decorate the side of the grid
with arches and teardrops, and just
let your imagination flow.21 Once the grids are dry,
start with the needlepoint
technique. Use this pattern as
your reference.p60-64_Karolina.indd 62 06/10/2017 11:27